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Smoker (grill) part 2

Old 01-02-2015, 05:56 AM
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Default Smoker (grill) part 2

Following up on my prior post about getting a smoker, I ended up buying the electric Masterbuilt 30 in.

I set it up yesterday, seasoned it etc, then as I was making salmon for dinner anyway, I cut a small piece off the filet, and tossed it in. I didn't cure it ahead of time or anything, just wanted to give it a shot. Ended up ok, VERY smokey. Surprised, but my 7 year old loved it (he does like salmon though).

Question though, does anyone know a website like "The Hull Truth" for grilling/smoking? I definitely want to do this right, so I need to get as much info as possible, starting with the basics (when to use the water pan, what temperature, different kids of wood chips etc).

Thanks!
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Old 01-02-2015, 05:59 AM
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http://www.smokingmeatforums.com/f/
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Old 01-02-2015, 06:00 AM
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http://pelletheads.com/

also if you Facebook, low and slow BBQ group.

They tend to focus on pellet grills but lots of good recipes.
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Old 01-02-2015, 06:07 AM
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Originally Posted by Think Done Deals View Post
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Old 01-02-2015, 06:21 AM
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Originally Posted by Think Done Deals View Post

Just looked at this one... wow. See you guys in about 2 weeks.
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Old 01-02-2015, 06:51 AM
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Yet another...
http://amazingribs.com/
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Old 01-02-2015, 06:54 AM
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My buddy has a smoker and the food taste like crap if you ask me. I think its him not the smoker. It seems everything taste like nothing but smoke.
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Old 01-02-2015, 06:58 AM
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Cut back on the amount of wood used. Keep it to about 2ozs and the smoke smell will be light enough to know its smoked and the smoke taste will be on your tongue but not a lasting taste that overtakes the product. You still want to taste the product, smoke is only a seasoning.

To much wood gives you a bitter taste.
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Old 01-02-2015, 07:00 AM
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Thesmokering.com
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Old 01-02-2015, 07:36 AM
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Seems like newbie smokers always reach for strong woods like mesquite or hickory to start and feel they need to have a full blown smoke cloud going the whole time. It's not the smoke that cooks the food, your smoker is nothing more than a lower temperature oven that allows you to add smoke flavor. If I'm doing a Boston Butt then I'm only adding wood chips for the first two hours of a 12-hour smoke. From what I've read, stop adding smoke after the meat heats up. I'd start with milder woods, especially for fish. HD or Lowes has apple chips - my favorite.
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Old 01-02-2015, 07:54 AM
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Originally Posted by louiefl View Post
Seems like newbie smokers always reach for strong woods like mesquite or hickory to start and feel they need to have a full blown smoke cloud going the whole time. It's not the smoke that cooks the food, your smoker is nothing more than a lower temperature oven that allows you to add smoke flavor.
^^^ This. My wife insisted on learning to use the smokers. She was "visibly upset" when I told her she had oversmoked her first couple batches of ribs. Man, they were nothing but smoke, couldn't even taste the meat, and the BBQ sauce was even overwhelmed. I had to impart to her what I learned over the years:

1) Use lump charcoal, do NOT go with 100% wood. Add wood chunks/chips as needed in small amounts throughout the first 1/2 of your cook. (Pellet grills are a different animal altogether.)

2) A small amount of smoke coming out is perfect. If the smoke is white, the fire is right!

3) Aluminum foil is your friend. Once the meat has a nice golden brown smoke color (we use pecan, mostly), wrap it and continue the cook. If the meat is dark brown or near black, too late. You do NOT need that continuous cloud of smoke throughout the entire cook.

She took it to heart and has since mastered both the kamado and our larger New Braunfels offset box smoker. My tastebuds and stomach thank her!
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Old 01-02-2015, 08:15 AM
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I had the small Masterbuilt and upgraded to the 40" last year. The thing just plain rocks. Makes great ribs and butts, plus I process my own venison so it's versatile enough to cold-smoke sausage, jerky etc without actually cooking it. It may not be a Big Green Egg, but it is perfect for what I want to do. Find some pork belly and do your own bacon.
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Old 01-02-2015, 08:35 AM
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Three words - Thin Blue Smoke. Aka TBS.
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Old 01-02-2015, 09:30 AM
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http://www.bbq-brethren.com/forum/
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Old 01-02-2015, 09:33 AM
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For Florida smokin' gents... Orange-wood, soaked in your choice of Citrus.
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Old 01-02-2015, 12:01 PM
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Originally Posted by Think Done Deals View Post

VERY HELPFUL SITE


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Old 01-02-2015, 04:43 PM
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Amazingribs.com is my favorite and most helpful. You can't really screw up if you follow their direction. You can tweak it from there. Nakedwhiz.com not bad either.

Last edited by JointAsset; 01-03-2015 at 06:12 AM.
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Old 01-02-2015, 05:10 PM
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I use the recipes off of the Traeger grills site since I have their grill and found that everything tastes better, those who are not enjoying their smoked meats should try a pellet grill best investment I have made. And yes its basically a convection oven that adds a smoke flavor. After the meat hits around 140 degrees it stops absorbing the smoke flavor, but I seem to be cooking a lot more now and we seem to have exponential visitors for cook outs......
www.traegergrills.com

another is Georgian Chef (guy out of Canada) who stopped posting his video recipes once he opened his restaurant but man his stuff is awesome. Love the Pork pinwheels and his chicken/pork seasonings https://www.youtube.com/user/TheGeorgianChef/videos

Its never the smokers fault, some woods are better suited for specific types of meats and others will make it unedible....
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Old 01-02-2015, 05:38 PM
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On your Masterbilt: try a couple of thick pork chops. Light apple smoke for the first hour, cook about 90 minutes at 225, with orange juice in the try.
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Old 01-03-2015, 03:10 AM
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Originally Posted by weatherman View Post
On your Masterbilt: try a couple of thick pork chops. Light apple smoke for the first hour, cook about 90 minutes at 225, with orange juice in the try.


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