This weekend I smoked a chuck roast for the first time on my gas grill. It turned out pretty good and I see a smoker in my future now.
(https://forestryforum.com/gallery/albums/userpics/45658/20191104_191614.jpg?easyrotate_cache=1572966947)
What temps-what wood ? Looks good ! :)
It was cold yesterday so I kept it between 180-200°F for about 3 hours using hickory wood chips for flavor and then 1 hour at 350°F in a covered pan to finish. I'm using it for sliced beef sandwiches. They are roast, caramelized onions, and swiss cheese on a toasted onion bun with mayo.
Sign me up !
Our go to meat seasoning is Goya Adobo with pepper. Since I know what it does to the meat I just used it so I could tell if I liked the smoke flavor.
If you smoke chickens or fish, let me know and I will shoot you out a box of alder. We do a simple brine recipe, then smoke---- :)
Quote from: K-Guy on November 05, 2019, 01:21:13 PM
Our go to meat seasoning is Goya Adobo with pepper. Since I know what it does to the meat I just used it so I could tell if I liked the smoke flavor.
That is also my #1 seasoning.
Thanks Tule Peak!!
Raider. It simply works with everything and doesn't overpower the taste but complements it.
Next I think I'll do more of a savory rub (thyme, rosemary, etc.) and let it sit in the fridge a couple days with it on first using either beef/ hickory or pork/ applewood.
PM me your email and I'll send you my rub recipes in a word doc. I have several.
Smoking opens up a whole new cooking style not to mention another excuse to sit around and watch food cook.
Anyone else on this thread can PM me with mailing address and I will send some alder.
Quote from: Raider Bill on November 05, 2019, 04:27:53 PM
PM me your email and I'll send you my rub recipes in a word doc. I have several.
Smoking opens up a whole new cooking style not to mention another excuse to sit around and watch food cook.
By "Watch", I hope you mean gaze at the trickle of smoke coming out of the stack- because with a Smoker: "If you're lookin', it ain't cookin'".....
Steve
Making me hungry just looking through this thread this morning. :) Anyone ever try smoking any cheese?
I have. Cobbled up a "cold" smoker for the top of my Cook Shack smoker. Also tried smoking nuts.
Decided after a couple attempts I didn't like smoked cheese.
It did work great cold smoking steaks.
I've been taking it slow to see doing light smoke to start to see how I and my family like it. I had a guy I worked with years ago who smoked so heavily that it was all you tasted. I don't want to make that mistake. I bought an injector but it is too big and a lot of the injection just leaks out. I'd like to find one with different size needles so I can use the right size for each meat ie the one I have makes injecting chicken legs impossible.
Many put too much smoke on the meat. My rule of thumb is once the outside meat ring reaches about 160 degrees you really don't need any more smoke.
Type of wood also makes a difference. I sent you a smoking wood list to look at in the email.
Thanks Bill
I got the email but I won't be able to look at it till tonight.
Yeah, too much smoke makes it seem like you're eating charcoal. ;D
When I am doing a long smoke I foil at 140 degrees. ( Internal Temp)
Pull off the grill at 205 ~210 wrap in towels and let it sit in a cooler for up to 3 hours and it will still be too hot to touch.
I use 3 layers of foil so we don't loose our precious juices!
One mistake I made when I was starting out was using green wood.
Sap is not your friend.
Good dry hickory or red oak is my absolute go to wood.
If you have any leftover juice, pour it over rice, wow, that's good!
I have some leftover pork in the fridge for dinner tonight.
Jon
Quote from: Raider Bill on November 06, 2019, 07:44:51 AM
Decided after a couple attempts I didn't like smoked cheese.
Bill, the trick to smoked cheese is after you smoke it, wrap it in cling rap and put it in the fridge for 4 days. Then try it. It mellows out.
@Raider Bill (http://forestryforum.com/board/index.php?action=profile;u=4445)
I've given your information to several people here at Nyle. Hopefully I'll have some feedback for you.
Many are done with smoking now that the cold weather has hit here. It swings quite a bit here at times making temp control difficult.
I have to hold off as my better half isn't a smoked meat fan but I plan on doing another one in the next few weeks.
Great I hope they enjoy the info!
So I was left to my devices Saturday night as the wife was out with my son for supper and a show. In the morning I was in the grocery store and spied the Johnsonville brats on sale. So supper was hickory smoked brats withe fried potatoes.
(https://forestryforum.com/gallery/albums/userpics/45658/20191123_162214.jpg?easyrotate_cache=1574690252)
Now, that'll make a meal! digin_2
Quote from: K-Guy on November 25, 2019, 09:03:26 AM
So I was left to my devices Saturday night as the wife was out with my son for supper and a show. In the morning I was in the grocery store and spied the Johnsonville brats on sale. So supper was hickory smoked brats withe fried potatoes.
(https://forestryforum.com/gallery/albums/userpics/45658/20191123_162214.jpg?easyrotate_cache=1574690252)
I'll typically throw some brats in the smoker while I've got a long smoke going. Pull them out after about 45 minutes, and they're like a snack that is a foretelling of the flavor to come later.
Finally got warmer weather and a chance to get the smoker going this weekend. I made a marinade of Asian seasonings (shaoxing wine, soy sauce, orange juice, hoisin sauce, sesame oil and the usual powdered spices) two days before but after smoking it with hickory wood it tasted really good but not Asian. Added to this. I forgot to say that this was a small sirloin roast.
(https://forestryforum.com/gallery/albums/userpics/45658/20210228_183637.jpg?easyrotate_cache=1614869582)
Tender?
How long and what temp?
That's a good looking roast; I use hickory most often when smoking, a little salt, pepper, and paprika works for me.
Quote from: K-Guy on March 04, 2021, 09:53:30 AM
Finally got warmer weather and a chance to get the smoker going this weekend. I made a marinade of Asian seasonings (shaoxing wine, soy sauce, orange juice, hoisin sauce, sesame oil and the usual powdered spices) two days before but after smoking it with hickory wood it tasted really good but not Asian.
(https://forestryforum.com/gallery/albums/userpics/45658/20210228_183637.jpg?easyrotate_cache=1614869582)
Looks and sounds really tasty 😋
Quote from: Raider Bill on March 04, 2021, 10:34:32 AMTender? How long and what temp?
Very Tender
175°F for about 2 hrs
Timely thread. I am gonna try smoking for the first time in the next few days on my homemade evaporator barbecue stove thingy.. It doesnt have conventional intake/exh temperature controls but i have a lot of influence on the path of the heat and smoke and whether the meat is in it or on the edge or outside it.
Ive got a venison ham trimmed up and sitting in a rub of half kosher salt, half domino cane sugar and a few chugs of my own maple syrup. I think ill also do beans and tinfoil potatoes.. And i have bacon that im tempted to wrap the hams in just because bacon. But im not sure. Total newb to smoke.
Grill grates, pan or tinfoil? High heat first to sear outsides or super slow creeping up to high heat or .. I dunno what my game plan is. Have dry red maple, hickory and red/white oak. Some black cherry too but i dont think its totally dry.
Im hoping for a moist, tender slicing meat to put in wraps. Theres no connective tissue or fat in this particular ham.
Mike,
I've never smoked venison, so I can't help there, but....
You just created a new phrase I'm going to use any time someone asks me why I'm doing something that is just the right way to do it: "Because Bacon!". That sums it up perfectly...
"Why do you spend so much time sharpening your saw?" "Because Bacon...."
I also am tempted to fire up the smoker during this streak of milder weather we have coming... Maple, Red Oak, Cherry or Apple for me.
Steve
Because i can?
no sir. Because baCAN.
digin1
After all, isn't it ALWAYS, no matter what, about the food. Even critters gotta eat. "THEY" say money makes the world go round, nah, it's food you dummies!
But good smoked food is always a treat!
We some of the leftover roast in a taco dip with regular taco seasoned hamburger this weekend(no pics, it didn't last long) and it added even more taste to it!!
Mike
Be very careful with that venison. I haven't done any of it before but I would think that a low temperature (175°) would be best. Hopefully someone else here has done some.
Yes, youre right. I studied up and 175 to 250f seems to be the smoker temp consensus. 120-150f meat temp range suggested.. With 130-135 being what most shoot for.
My setup is a better oven than a smoker.. Its gonna be a challenge to keep it that cool but i may try it today. Baked a potato last night just to burn off all the icky stuff.
(https://forestryforum.com/gallery/albums/userpics/43722/0308211956_Film3.jpg?easyrotate_cache=1615297526)
It was okay. Not my best but it was soft and moist and didnt get burned. And i learned a lot about how a smoker behaves. Not shown was a pot of baked beans with onion, corn, bacon and tomato that was excellent with smoke. The potato was perfect too. The tinfoil had butter, garlic powder, diced onion, salt and a burger season i love.
That's MY kind of dishes, works pretty good for starting a fire 🔥
last night i was a little disappointed in my smoked deer roast. for one, i normally soak and wash venison in water a few times as it thaws. this gets rid of old blood and a lot of what people call gamey flavor. well i forgot to do that so it had some gamey. i can normally make deer taste like beef. game doesn't bother me but ...
since i had shot it full of maple syrup, salt and sugar juice it had a sort of glazed ham sweetness that just didn't seem right when mixed with game flavor. and being that incredibly soft.. my brain was telling me this is raw. I'm used to hot flame grilling which hardens stuff up, at least on the outside. well my whole roast was squishy tender from one end to the other and i was a bit worried. but no one hit the bathroom so it musta been fine. internal temp was almost 140. if i did that in a pan or flame it'd be on its way to becoming a pretty tough piece of meat. i guess i was just thrown off by the outcome of slow and low smoking.
today the leftover hunk of sweet bacon-ey soft smokey meatness really shined when i sliced it up on a hot sandwich full of melted cheese and mayo. oh dang was that a treat.
i have a bunch of leftover baked smoked potatoes from last night too so i think we'll have twice baked taters tonight. or as they call it in mountain talk, twyst. not onest baked, but twyst.