Posted by christiSocal on 5/26/06 11:53pm
Msg #122639

totally ot. BBQ query

I've been thinking about getting a smoker, anyone have one? Do you like it? pros-cons?? TIA

Reply by COCO_CALI on 5/27/06 12:11am
Msg #122645

Yes, I use mine all the time, u can leave meat on all night,try smoking turkey Legs, great

Reply by christiSocal on 5/27/06 12:18am
Msg #122646

what about hamburgers and hot dogs? Or are they better with reg bbq's? Do you need to smoke all night or just a few hours? Thank you

Reply by Mung/CA on 5/27/06 1:13am
Msg #122651

smoked salmon - the best!!! n/m

Reply by Stamper_WI on 5/27/06 6:20am
Msg #122657

Re: smoked salmon - the best!!!

We had an old fashioned hand built on...about the size of an outhouse ( thats what it looked like in the yard) We cut our own hickory and smoked our own venision knutworst (Spell?) , ham and bacon. YUMMY!

Reply by LawrenceOK on 5/27/06 7:55am
Msg #122662

Re: totally ot. BBQ query...Christi

Hot dogs and hamburgers are best left for the grill. If you want the Smokey flavor, use mesquite charcoal.

Reply by BrendaTx on 5/27/06 8:27am
Msg #122665

Re: totally ot. BBQ query...Christi

Yeah, Lawrence - I agree. I do briskets like that in the oven and then put them on the grill to finish them off.

Smokers are too much trouble for me. I just use an Old Smokey to grill with.

Reply by BrendaTx on 5/27/06 8:27am
Msg #122666

totally ot. BBQ query - Coco...what kind of smoker? n/m

Reply by christiSocal on 5/27/06 5:19pm
Msg #122740

ok , I'm getting sooo hungrey reading this!

so a smokers good for long slow cooking, but not regular grilling. I wonder do they make anything that does both? I don't really have room for both, but smokers sound so yummy.

Reply by BrendaTx on 5/27/06 6:14pm
Msg #122752

Re: ok , I'm getting sooo hungrey reading this!

Yes - you are correct Christie - in Texas people make their own most of the time. Big pits usually out of a barrel - stainless.

Serious grillers/smokers make their own...but a shallow grill is not for smoking. You can grill on a smoker as well as smoke.

I always light my charcoal exactly by the bag instructions. Drench with lighter fluid and wait one minute or two to let it soak in. Or buy those bags you can light.

Always let the briquets get completely white before putting the meat on or the lighter fluid will make it taste nasty. That's the earmark of a novice griller - the nasty fluid taste. Let it burn off - when it is white it is ready.

In a grill or a pit you can soak pecan wood or mesquite all morning in a water. Around a cup or two of wood chips. When your charcoal is white (and I use lots of charcoal) spread your wood chips out in the fire and it will start smoking. This is fajita fire, or for steaks, or for burgers or sausage, pork chops or chicken breasts.

If you do chicken, soak them in coke, wine and italian dressing. 1 c coke, 1 cup dressing, 1/2 to 1 cup wine - sweet or dry white wine.

I soak them (marinate, I guess) all night, and I salt my chicken/pepper it on the grill because I like meat to have some salt on it. Most say do not salt...I always do.

Go buy a cheap grill (Like an Old Smokey) and start playing around with it.

A propane grill is nice and quick for burgers but it is not the same at all.

Good luck!!

Reply by BrendaTx on 5/27/06 6:17pm
Msg #122754

Re: ok , I'm - smokers are for full birds and brisket...

you cook them many hours.

Reply by BrendaTx on 5/27/06 6:20pm
Msg #122755

Re: ok , I'm - smokers are for full birds and brisket...

Oh, one more trick - remove the top of a beer can. drop a chicken on top of it and cook it until it's done. very tender chicken.

Man, my keyboard (wireless) has new batteries but it is giving me a fit. can't backspace or capitalize half the time. argggh...time to go get a flippin' keyboard.

Reply by christiSocal on 5/28/06 12:09am
Msg #122820

Re: ok , I'm - smokers are for full birds and brisket...

I'm gonna try those recipes, thanks. We do have a charcoal grill, My husband and sons do not believe in gas (at least for bbq's). Also their pyro natures enjoy the lighter fluid too much to give it up. I think I am going to get a smoker though, all those food ideas just sound to good to pass up. I'll just have to work out the kinks for burgers. THANKS ALL

Reply by hcampersFL on 5/28/06 11:28pm
Msg #122923

What I'm fixin for tomorrow

I take a Boston Butt and dry rub it with all kinds of spices. Cumin, garlic powder, chili powder etc. List is to long for here, use your favorites. Let it rest in the fridge for a couple of hours or overnight if you have the time.
Put it in a aluminum pan and put it on grill on low. Turn every ten minutes until all sides have been on the heat. Take off grill and put in crock-pot on high for 6 hours, longer if needed. Turn 3 times. Drain and save some of the juice. Pull the pork off the bone, ( I shred with 2 forks ) take out any fatty pieces. Put some of the juice back so it won't dry out. I serve with several different sauces on the side so everyone gets the flavor that they want.
People at my Hubby's work will ask him to get me to make this and send it in. It is Delicious!

Reply by BrendaTx on 5/29/06 7:22am
Msg #122940

Re: ok , I'm - smokers are for full birds and brisket...

Great, Christi - I was not sure if you'd done much grilling. If you've got that down, then you are probably ready for the smoker...I will never try the smoker.

Men in the South have made it seem like grills and smokers are for boys. I was really pushing the envelope to reveal I knew more than how to make potato salad.


Outside my window I can see a line of trucks with mudflaps, gunracks, and "Goat Ropers need love too." stickers. Oh dear, I think I hear strains of "Up against the Wall Redneck Mothers!"

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My gratefulness to our men and women who have served our country. Thank you every one!