OT: the other kind of Paceline smokers

[SpaceOdyssey]

So who has a backyard smoker?

What meats do you smoke?

Favorite recipes, rubs, sauces, wood, etc?

Pictures would be cool

[XXtwindad]

Haha. Thought this was a 420 thread at first. I'd love to see some rub and spices recipes ...

[Dekonick]

We were talking fish last night... Cold smoke 6+/- hours after 2 days of dry brine brown sugar /salt mix 3:1

I use Costco salmon. I am sure there are better sources.

That is a simple, fairly easy and safe smoke.

Tasty.

I can't quite do a cold smoke because my pellet smoker won't go as low as an electric will... but I can keep temps down to 150.

Anyone else?

[fmradio516]

I mostly do briskets with just salt and pepper but this year it only happened twice due to being addicted to mountain biking. Usually use oak for smoking.

[zmudshark]

Nice brisket.

[JAGI410]

I have a Traeger that I use frequently. I always do thanksgiving turkey, a few pork shoulders, and tons of chicken every year. Oak/cherry is my preferred blend for most things. There's a turkey specific one for thanksgiving that I use and it gets rave reviews.

My 2020 goal is to do more briskets! That pic above made my mouth water.

[robertbb]

Originally Posted by XXtwindad

Haha. Thought this was a 420 thread at first.

Kinda disappointed it's not to be honest.

[Tony T]

Big Green Egg (not purely a smoker)
Ribs, Brisket, Pork Butt, and for a quick meal, chicken or sausages.
I use Dizzy Pig rubs.

[echelon_john]

We have an electric smoker that I use all the time when we're here. Lots of salmon, trout, some ribs, lots of pork shoulder, the occasional turkey. I've done brisket but haven't had 100% success with it and it's a long enough process that the results haven't merited the effort...yet.

I know the electric suffers compared to a wood/pellet smoker in the right hands, but it also means I use it a lot more.

[Mr. Pink]

Originally Posted by robertbb

Kinda disappointed it's not to be honest.

Well, there are edibles.

[p nut]

usual favorite is pork butt. Heavy salt and pepper. Smoke with chunks of hickory, cherry, or apricot. 250-275 for 9-10 hrs.
For sauce, apple cider vinegar, little bit of salt, pepper and red pepper flakes. (None of that mustard garbage )

I keep looking at pellet smokers or BGE. But my Weber kettle (performer) works so well, I can’t justify it.

[Dave]

I use pork barrel bbq rub on most everything. I have used a Cabella's pellet grill for over 6 years now. I smoke chicken breast, pork loin chops, pork tenderloins, ribs, pork shoulder for pulled pork and occasionally a brisket.

The ribs, pork shoulder and brisket both take a long time, but the other stuff is all under 2 hours. I do up to 10 lbs of chicken breast at a time and freeze the leftovers. It's not worth firing up the smoker unless it's loaded fairly full. I cut the pork shoulder into small pieces to yield more surface area to smoke.

I use mesquite most of the time.

I still gas grille steaks and burgers.

[zmudshark]

Has anyone here used the ‘Slow ‘N Sear’ for the Weber kettle? I’m looking at getting one.

https://www.google.com/url?sa=t&rct=...obPIxfI6WNmUQ4

[commonguy001]

Tried smoking ribs on my weber gas yesterday for the first time. Used a water pan, smoke box and cooked at 200-225 for 4 1/2 hours. They turned out pretty awesome, very flavorful and tender. As good as I've had at local smoke house restaurants IMO.
Guessing a pellet grill would make it easier, more precise and even tastier. No bikes are needed for the 2020 season so maybe a pellet smoker is in my future if I keep using the current setup.

[glepore]

I do chicken, pork and beef ribs, butt and brisket.

Have an ugly drum smoker-55 gal drum with weber lid and grates (actually used the $99 walmart knockoff-maybe nicer than the weber and half the price)-cut a feed door in the lower part and use hardwoods-mostly hickory and cherry-to feed it.