Anyone smoke their own meat?

[MrShotShot]

I've got a birthday coming up in about a month and I mentioned to my wife that I'd like to get a smoker - nothing too expensive or huge, but something I could smoke a turkey in, smoke some butts, ribs, etc.

I realize that the charcoal vs gas debate is as old as the hills and personally for grilling I prefer gas, mainly for convenience and speed. But since smoking really isn't about speed, for those of you who do it, what do you find is best - gas, charcoal, or even electric.

Essentially you just need something that can burn whatever wood it is you're using, but does charcoal impart a more significant flavor in addition to the wood smoke? Or does it not matter?

I'd be interested in your thoughts.

[ogibillm]

i don't do it myself, but i would imagine that for smoking, when long term consistent heat is important a gas or electric set up would be better.

but then my name is hank hill so i may be biased.

[jimjames418]

Anyone smoke their own meat?
I tried once, but I couldn't get papers large enough to hold the meat. :D

Actually around here we have a butcher shop that will smoke the meat for you at a reasonable cost. He uses gas and wood chips but the chips are not burned directly. They and the meat are in a container which is heated by the gas, which causes the wood chips to smolter and smoke, none of the gas fumes come into contact with the meat. :D

[Vaard]

I've got a birthday coming up in about a month and I mentioned to my wife that I'd like to get a smoker - nothing too expensive or huge, but something I could smoke a turkey in, smoke some butts, ribs, etc.

I realize that the charcoal vs gas debate is as old as the hills and personally for grilling I prefer gas, mainly for convenience and speed. But since smoking really isn't about speed, for those of you who do it, what do you find is best - gas, charcoal, or even electric.

Essentially you just need something that can burn whatever wood it is you're using, but does charcoal impart a more significant flavor in addition to the wood smoke? Or does it not matter?

I'd be interested in your thoughts.



best smoker EVER......

http://www.biggreenegg.com/

[ConstitutionHugger]

I've got a birthday coming up in about a month and I mentioned to my wife that I'd like to get a smoker - nothing too expensive or huge, but something I could smoke a turkey in, smoke some butts, ribs, etc.

I realize that the charcoal vs gas debate is as old as the hills and personally for grilling I prefer gas, mainly for convenience and speed. But since smoking really isn't about speed, for those of you who do it, what do you find is best - gas, charcoal, or even electric.

Essentially you just need something that can burn whatever wood it is you're using, but does charcoal impart a more significant flavor in addition to the wood smoke? Or does it not matter?

I'd be interested in your thoughts.

We used to have a room in our barn (built late 1800's - early 1900's) that had old feed sacks on the walls to hold in the smoke. We would get a wash tub and build a fire in it and add wet/moist green hickory or oak to make it smoke more than burn and go daily and refresh the fire.
Do that to some pigs that you bought at 100# and raised to 300-400# for a week, best dang pork you'll ever eat.

but to answer your question charcoal and or wood is the best way to go for flavor.
We have a big cooker made from a 200 gallon butane tank that we use oak to cook with and most anything you put over it is deliscious (sp?)

[mryukon]

I've got a stand up water smoker. Charcoal fired, been using pecan so far this year, last year I used pear wood. It suits me just fine, for smaller pieces (pork loin, etc.) I'll use my grill as a smoker. I can keep constant heat (225 - 250 degrees) for about 8 hours or a 12 pack. Which it turns out is enough time for a brisket or a butt.

The next question would be to dry rub or not dry rub. Me, I prefer the rub and have a different one for each type of meat. Brisket gets a bold and spicy rub while pork gets a spicy sweet rub. Best thing about it is you can do what you like and it usually turns out good. Above all else though, have fun and enjoy it.

[Lima India Bravo]

I've been smoking ribs, brisket, turkeys, sausages, etc. for years. I built myself a smoker from a large metal trash can, and used racks from a weber kettle. The heat source is a hotplate, and I put wood chips in a cast iron skillet. Everything you need is available at OSH or any good hardware store. Use at least a 1500W hotplate, and be sure to have a thermometer to keep the heat at 225 degrees or so. If you Google "white trash can smoker" you'll see a similar smoker that a guy makes and sells. He doesn't use a hotplate and skillet though. Take a look at what he's got....

[BillBrown]

I like the Cajun Smokers, with a water pan between the heat source and the meat.

Using nothing but wood gives the best taste. I switched to an electric version because it's a lot easier. All you need to do is throw a handful of wet wood chips on it occasionally.
A brisket takes over 24 hours. Keeping the wood/charcoal version going will wear you out.
If I was doing nothing but turkeys, hams and ribs, I'd go with the charcoal/wood version.
Pork shoulders and briskets, I'd go with the electric version.

http://www.thebrinkmanncorp.com/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+%26+Grills&sku=810-7080-0&id=226

[Fitz]

I'm not that flexible

[Pauper66]

I have one of these:
http://www.millan.net/minimations/smileys/tinfoilhatsmile.gif

It uses these:
http://bradleysmoker.eseecommerce.com/products.php?category_id=4

[CaptainPike]

My wife normally smokes my meat.




















She's a good cook.

[davetexas]

I used a Cajun smoker. Worked beautiful.
Mine used wood/charcoal. I would make a second fire about 4 hours after the first and pull coals as needed to put in the smoker. You have to set an alarm to keep the fire going,but to me it was fun.

The electric ones are probably easier. I use mesquite wood which is hands down the best

[davetexas]

have you ever made beef jerky?

[MrShotShot]

best smoker EVER......

http://www.biggreenegg.com/

I've heard those are really good - I'd prefer to not spend that much though.

[birddog1]

I rig up an old brick grill built by my home former owner into a smoker when I want to smoke a pork butt. I use a little charcoal to get it warmed up and then use wood the rest of the day.

If I was going to buy a smoker I would get a wood/charcoal smoker with a side mounted firebox. Lowe's had a decent Brinkman on sale over the July 4th Holiday for $99.

[BillBrown]

have you ever made beef jerky?

I have and it was great stuff.
I had an old Indian Chief smoker, which was made for jerky.
It put out very low heat. It was more like a dehydrator, but with smoke.

You could also make summer sausage with it. The recipe used hamburger meat and curing salt + plus a bunch of spices. The curing salt caused the meat to form a skin- like summer sausage does. It was really good.

[Dr. Funkenstein]

I'm not that flexible
Only took 8 posts! :clap:

And let me add...you can break your neck and die doing that.

[ThrowCop]

Only took 8 posts! :clap:

And let me add...you can break your neck and die doing that.Not if you have a couple of ribs removed...

[Fitz]

Only took 8 posts! :clap:

And let me add...you can break your neck and die doing that.
I held it back for a while, was just too tempting.

I'm sure there are worse ways to go.

My apologies if this turns into a thread on auto-erotic asphyxiation.

[John2598]

I don't smoke; it's carcinogenic. :) Anyway, I could never figure out why it's supposed to taste good. I had smoked meat in a restaurant once and I felt like I couldn't taste the meat. Why is something good always supposed to taste like something else? If we were wood-eaters I suppose we would want the wood to taste like meat. :think:

[Dr. Funkenstein]

not if you have a couple of ribs removed...
:)) :)) :))

[Lima India Bravo]

have you ever made beef jerky?

No, just kinda nervous, then they ran away....

[vox populi]

lol