Smokers

Saint in Aus · 12-08-2015, 07:00 AM

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

?

SloMotion · 12-08-2015, 07:09 AM

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.

CharityMike · 12-08-2015, 07:39 AM

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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Saint in Aus · 12-08-2015, 07:46 AM

Thanks mate. Great advice!

CharityMike · 12-08-2015, 07:56 AM

Originally Posted by Saint in Aus

Thanks mate. Great advice!

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.

Saint in Aus · 12-19-2015, 07:36 AM

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

halloween 65 · 12-19-2015, 07:53 AM

That looks tasty!!

CharityMike · 12-19-2015, 12:14 PM

Great job...look delicious!!!

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QBREES9 · 12-19-2015, 02:24 PM

Delicious!

SloMotion · 12-20-2015, 06:29 AM

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,

.

12-08-2015, 07:00 AM	#1
Saint in Aus 100th Post Join Date: Oct 2014 Location: Perth, Western Australia Posts: 468	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 ? SloMotion likes this.

12-08-2015, 07:09 AM	#2
SloMotion 5000 POSTS! + Join Date: Jan 2012 Posts: 6,776 Blog Entries: 15	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. Saint in Aus likes this.

12-08-2015, 07:39 AM	#3
CharityMike Site Donor 2018 Join Date: Oct 2011 Location: Mid City, New Orleans Posts: 3,556	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. Sent from my SM-N910T using Tapatalk SloMotion, K Major and Saint in Aus like this.

12-08-2015, 07:46 AM	#4
Saint in Aus 100th Post Join Date: Oct 2014 Location: Perth, Western Australia Posts: 468	Re: Smokers Thanks mate. Great advice! CharityMike likes this.

12-08-2015, 07:56 AM	#5
CharityMike Site Donor 2018 Join Date: Oct 2011 Location: Mid City, New Orleans Posts: 3,556	Re: Smokers Originally Posted by Saint in Aus Thanks mate. Great advice! 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. Saint in Aus likes this.

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12-19-2015, 07:36 AM	#6
Saint in Aus 100th Post Join Date: Oct 2014 Location: Perth, Western Australia Posts: 468	Re: Smokers Did my first smoke today. A 6.6lb Boston Butt. Was absolutely lovely! SloMotion likes this.

12-19-2015, 07:53 AM	#7
halloween 65 5000 POSTS! + Join Date: Sep 2011 Location: Grand Haven, Michigan by way of a little Mississippi River town in Louisiana Posts: 5,893	Re: Smokers That looks tasty!!

12-19-2015, 12:14 PM	#8
CharityMike Site Donor 2018 Join Date: Oct 2011 Location: Mid City, New Orleans Posts: 3,556	Re: Smokers Great job...look delicious!!! Sent from my SM-N910T using Tapatalk

12-19-2015, 02:24 PM	#9
QBREES9 Moderator Join Date: Sep 2007 Location: New Haven Ct Posts: 23,985	Re: Smokers Delicious!

12-20-2015, 06:29 AM	#10
SloMotion 5000 POSTS! + Join Date: Jan 2012 Posts: 6,776 Blog Entries: 15	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, . Saint in Aus likes this.