Smokers
 

I bought myself a Weber Smokey Mountain the other week and plan on having a go at my first smoke Saturday week. Probably going to get a pork butt first. Really can't wait to get started.

Bought some WA Mallee charcoal and some peach wood to get me going. Need to get myself a thermometer probe this week.

Anyone else into smoking meats (or other foods)? What set up do you have? Known of any secret recipes you would like to share [emoji1] ?

Re: Smokers
 

Man, I wish you were closer, :). I got a buddy who smokes salmon, walleye, white bass, et ... excellent! I'll ask him for some tips.

Re: Smokers
 

I love smoking. You doing good by starting with a pork butt. You gonna mess up some meat until you get used to using it. Tips: if you can marinate it, do it. Inject it as well if you can. The one thing I have learned the hard way is, when you smoke meat, It dries it out. If you do chicken, brine it. Trust me on that one. I have tried a few other ways but nothing has worked as good as brining it first. Moisture is key. If you think you got enough smoke on your meat, wrap it up in foil and put it back on and let it cook the rest of the way. A good meat thermometer is of essance of course. Don't cheap out. For a pork butt, get the kind that has the wire so you can keep the thermometer in the meat the entire time.

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Re: Smokers
 

Thanks mate. Great advice!

Re: Smokers
 

You got it buddy. I wish someone would have told me some stuff ahead of time. So feel free to ask and learn form my previous mistakes. If I can help, I will.

Re: Smokers
 

Did my first smoke today. A 6.6lb Boston Butt. Was absolutely lovely!

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Re: Smokers
 

That looks tasty!!

Re: Smokers
 

Great job...look delicious!!!

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Re: Smokers
 

Delicious!

Re: Smokers
 

This is what I got from a buddy who smokes a lot of fish:

- Clean fish, leave skin on filet.

- Brine fish for approx. 15 minutes per 1/2 inch thickness in a solution of 2-3 tablespoons salt to 1 cup water, 1qt solution for each 1 pound of fish. Add 1 teaspoon lemon per cup of water if you want to cut down on the 'fishy' smell. Rinse after soaking.

- Put fish on oiled rack, skin side down. Keep smoker temp low (150F - 170F) for first two hours then increase to 200F - 220F for another hour or so or until fish is cooked through/flaky.

He smokes a lot of walleye and does whatever the guys who smoke salmon do to their fish, whatever that is, so I guess you gotta' experiment.

I'll actually take silver bass (which are considered somewhat of a junk fish, but they're plentiful & big enough), filet 'em, place 'em on a regular Weber charcoal grill, throw the skins on the hot coals and close the lid. They're so oily, the skins smoke like crazy and cook the filets, :lol:.