Let's Talk Smokers

[Boca Jetty Rat]

Bolo - have you tried some of (what I call) the exotics? Like Apricot, Orange, etc.?

No I haven't. I have eaten BBQ that people use Guava wood. To be honest it was alright. Spanish people like using that. In my opinion I just think those type of wood is a bit on the lighter flavor.

I like my Pecan.

My landlord is gonna be pissed when I cut down the Mango tree in the back yard

Hey don't use mango wood. I was gonna send some back to Wyoming when my neighbor cut his mango tree back a year ago, reseached it, and came back with its no good to smoke with. Toxic or something like that. Google it. Tropicals and lighter woods is for more delicate meats. Suttle flavor. i've used like Jack Daniels pellets didn't like them. I have used indoor machines in the culinary biz, like the electric comercial ones some others have posted, but they were used in a commercial kitchen with a hood sucking all the air out of the room. I wouldn't recomend smoking indoors. Be carefull with how much liquid smoke you use with your cooking, it will taste strange, but it is effective and has it's places in a large commercial kitchen/cooking application. Ribs done in pink char sue marinade/rub are very good cooked at home.

[mmcauliffe]

Hey don't use mango wood. I was gonna send some back to Wyoming when my neighbor cut his mango tree back a year ago, reseached it, and came back with its no good to smoke with. Toxic or something like that.

Good to know. I gues if it's not one of the usual woods it sould be researched to make sure it won't get you sick.

I was at an awards event (Sportsman's club thing) and they were cooking hotdogs on sticks over an open campfire. Problem was they were using the Wolmanized scraps from the new deck they just built. I told everybody standing around that the wood is treated with Arsnic....I don't think anybody believed me, they just kept cooking.

[bolo]

Chinese BBQ is all about roasting not slow cooking. Different meaning compare to true American BBQ. Liquid Smoke on Char Sui? Man don't let the other Chinese people know. They will lynch your a**. I will do what I can to prevent that from happening.

Liquid Smoke is super concentrate. Boca Jetty is right, use too much and it will taste like crap.

[Boca Jetty Rat]

I didn't say liquid smoke on char sui, yuk. I just like Char sui in general as an overall marinade on roasted pork, you know the pink powder simaliar to kool-aid you add water to, yumm.

[bolo]

I didn't say liquid smoke on char sui, yuk. I just like Char sui in general as an overall marinade on roasted pork, you know the pink powder simaliar to kool-aid you add water to, yumm.

My parents used to make them in the restaurant. A lot of sugar and food coloring goes into it. I love the Roasted Pork Buns.

[mmcauliffe]

Woooowhoooooo. Got home and a big 'ol box sitting on my front porch. Little assembly required and I'm up and running. Currently "seasoning" the inside as recommended by the manufacturer. Hopefully Saturday I'll be cooking more than just wood.

This Cookshack is something, very well made. Heavy gage stainless, all welded construction and seems extremely well insulated. So far I'm happy with my new purchase, we'll see if it (and I) can cook!!

[bolo]

Take the time to season the cooker. I would go buy some chickens and start with that first. They are cheap to test out.

[offtrackk]

BOATLESSFIHSERMAN COOK OUT BROUGHT TO YOU BY BOLO AND mmcauliffe

[PhishingPhanatic]

Take the time to season the cooker. I would go buy some chickens and start with that first. They are cheap to test out.

I agree, my first cook was chicken, followed by pork butts. Both are pretty hard to mess up. I didn't try ribs or brisket until I was pretty comfortable with the smoker.

[mmcauliffe]

Take the time to season the cooker. I would go buy some chickens and start with that first. They are cheap to test out.

I agree, my first cook was chicken, followed by pork butts. Both are pretty hard to mess up. I didn't try ribs or brisket until I was pretty comfortable with the smoker.

Thanks guys! I have my eye on trying out a chicken this weekend. I'm going to so a simple light brine only for 2-4 hours and not sure how I'm going to season it just yet. Sooo many suggestions out there. I may just baste with apple juice a couple times or I might get a little fancier. Maybe olive oil and some seasoning. I have a lot of good, more complex recipes when I gain confidence to try but for now the KISS method I think (Keep It Simple Stupid).

Wood will be either a mix of Oak/Hickory/Apple OR Apple/Pecan. I have all of those.

Decisions decisions

You can go nutz with this stuff if you want to.

[GO4EM]

GO4EM mentioned whole smoked whitefish wrapped in newspaper from Michigan and that's the type of smoking I'm after.

Missed this post. I have a Smokey Mountain (the bigger one.) propane
It is great for smoking whole fish being the size it is. Just try and smoke whatever. It is easy to do but hard to perfect. I have smoked ribs, pork butts, picnicks, fish , hotdogs, baked beans (with the juice dripping on the ribs),hamburgers, chicken, and even my dog's treats. I also like what bolo said about the bbq sauce. If you make a good rub there is no need for bbq sauce. Most of the time people tell me they love my bbq sauce only to find out I did not put any on. You should have a blast with your smoker. I bought my dad one and he loves it. Im down to set up a bbq day. Lets do it!

[mmcauliffe]

Just try and smoke whatever. It is easy to do but hard to perfect.

LOL - Perfect!! I love it That's where I am right now....just smoke the damn thing and go from there. If I have to order a pizza, so be it.

[bolo]

Found out my friend sell the Trager Pellet cooker. Hmmmm.... I think I have space for another cooker.

[mmcauliffe]

lol - I don't know nutin' bout nutin' yet so hard for me to offer an opinion. Perhaps you need to borrow it for a test run and invite 50 of your closest friends to give it a taste test

[bolo]

lol - I don't know nutin' bout nutin' yet so hard for me to offer an opinion. Perhaps you need to borrow it for a test run and invite 50 of your closest friends to give it a taste test

I don't have 50 friends. 5 is enough.

[permitchaser]

lol - I don't know nutin' bout nutin' yet so hard for me to offer an opinion. Perhaps you need to borrow it for a test run and invite 50 of your closest friends to give it a taste test

I don't have 50 friends. 5 is enough.

bolo 5?

sooooooo when? why dont we do it in a park or something ,that way i could smoke my cigars lets do this boys im very down.

[mmcauliffe]

Just try and smoke whatever. It is easy to do but hard to perfect.

LOL - Perfect!! I love it That's where I am right now....just smoke the damn thing and go from there.

So I finally did it, smoked a whole chicken today, my first.

OK, will post a pic or two tomorrow. Nothing very exciting as far as a picture goes, I'm guessing y'all have seen a perfectly cooked chicken or two before. Now if we had scratch and sniff technology, I think y'all would be wetting your panties about now

I brined it for 8 hours in a simple brine (Kosher salt, plain sugar and water...that was it!!). Pulled it out of brine after 8 hours, no rinse and let it set in fridge for 11-12 hours. Then I applied a dry rub inside and out, under the skin on the breast side, tied the legs up with some butchers string and folded the wing tips under the bird. Cooked it at 225* with 2/3 apple wood and 1/3 pecan

Anyway...my first attempt at smoking a whole chicken was a huge success!!! It was super juicy and tasted fantastic. Skin was a touch rubbery but that is totally expected when you slow cook fowl at a max (smoker temp) at 225* I pulled the chicken at an internal temp of 165* I wrapped in it foil, then a towel and placed it it a cooler (breasts down) for an hour to let the juices set up.

Thanks to Bolo and PP for the hints and tips. Now, I can't wait to try ribs, a brisket and pork butt...this chicken was soooooo damn good, it's contagious!

Would be happy to post the exact ratios/measurements for the brine and the rub if interested. The rub was one of Paul Kirk's. Not a premix so I had to buy all the ingredients but it was well worth it.

I think I like this way of cooking!!!

[bolo]

Congrats on your success. Right now you are excited in smoking everything. Wait after several months. You are going to be tired of eating smoked food. LOL. It gets overwhelming at times. When you bring back some Tuna and Yellowtail Amberjack you got something worth smoking. We need to meet up so I can give you something to start you off right. You need to start hanging out at TexasBBQRub forum. I have a lot of friends there that from Texas. Great cooks and they will be glad to share. It is where I learned Texas style BBQ and Louisana cooking.

[mmcauliffe]

We need to meet up so I can give you something to start you off right.

Agreed! And I'll bring you some Yellowfin and Yellowtail AJ.

[mmcauliffe]

Forgot to take the toothpick out (for the photo) I used to hold the skin in place after I ripped it trying to get rub under the skin

[PhishingPhanatic]

Looks good Mike, glad it worked out. Post your brine recipe if you don't mind. I was going to smoke some ribs today but I slept too late

[mmcauliffe]

Hey Rory - the brine was nothing special, just something to get more moisture in the chicken, the rub I thought was great...

Brine:

3/4 cup Kosher Salt
1/2 cup plain sugar
1 gallon water
Obviously need to make sure everything is dissolved good. I brined a 4.8lb chicken for 8 hours.

This poultry rub from Paul Kirk...

Chef Paul's Chikky rub

1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper

[mmcauliffe]

Darn it

now I am hungry

Looks delicious

LOL - Picked up some nice fresh lettuce and tomatoes earlier today, looks like I'm having chicken sandwiches during football today

[bolo]

One of my favorite is Italian Dressing and marinate it for 8 hours or more. Pat down dry and apply rub. Very nice flavor.

[mmcauliffe]

One of my favorite is Italian Dressing and marinate it for 8 hours or more. Pat down dry and apply rub. Very nice flavor.

For pork or chicken? I've done that with a couple times with pork tenderloin and grilled them before, very nice.

[bolo]

One of my favorite is Italian Dressing and marinate it for 8 hours or more. Pat down dry and apply rub. Very nice flavor.

For pork or chicken? I've done that with a couple times with pork tenderloin and grilled them before, very nice.

Chicken.

Pork tenderloin wrapped with bacon is great.

[GO4EM]

Darn it

now I am hungry

Looks delicious

LOL - Picked up some nice fresh lettuce and tomatoes earlier today, looks like I'm having chicken sandwiches during football today

And the Lions won. I guess its a win win for you.

[mmcauliffe]

And the Lions won. I guess its a win win for you.

It's a miracle I tell ya!!