Author Topic: Smoked Meat (Read 2372 times)

K-Guy · « **on:** December 09, 2019, 09:14:13 AM »

So Sunday morning I get up and it's 6°F outside. What to do, I have a couple of small pork steaks I picked up last week when I thought I'd be on my own for supper, I decided to smoke them. One I seasoned with my standard Goya Adobo and the other liberally with Weber Asian Garlic Rub.

Goya seasoned on the left.
Now by the time I put them on to smoke the temp was up to 31°F.
They turned out great, my family all thought they tasted good but I was disappointed because the Weber rub didn't really come through. FYI it is great on the grill, just not for smoking.

Magicman · « **Reply #1 on:** December 21, 2019, 06:45:18 PM »

I wish that I had taken pictures but the last two times that I smoked chicken wings it has been on the grill. I first got them sizzling hot over the burners then piled them up one end and left the burner on low on the other end. Added some Oak chips to the tray over the burner and let it happen. OK, I'll take pictures next time.

K-Guy · « **Reply #2 on:** March 30, 2020, 10:02:34 AM »

Using the BBQ grill has gin problems smoking if there is too much wind so I got this from Masterbuilt's website. Refurbished $67 including shipping. I tried it out yesterday and it works much better than the grill even when it's snowing.

Raider Bill · « **Reply #3 on:** March 30, 2020, 11:08:24 AM »

You can smoke with a normal grill but the right tool sure makes things easier.
Master built is a very popular smoker. I got my Son one for Christmas.

Magicman · « **Reply #4 on:** March 30, 2020, 05:07:25 PM »

I have smoked "landing gear" on the grill twice during the past few weeks but I keep forgetting to take a picture.

samthesham · « **Reply #5 on:** April 10, 2020, 05:10:21 PM »

I use a pellet grill for bbq smoking & a Weber kettle for grilling. I had an offset wood smoker that worked great except I never accomplished the art of heat control. I had to baby sit it the complete cooking time to maintain a semi close temp I wanted. The pellet grill works great for maintaining the temperature. I can mow the grass for an hour or so without any worries about temperature..
For the Weber I just purchased a Vortex & it is amazing. Been reading about them for quite a while & wished I had bought it years ago. Anyone use the Vortex?

Magicman · « **Reply #6 on:** April 10, 2020, 05:19:51 PM »

I got after a tough ole bird this morning, almost gave me a slip, but I caught him trying to hide underneath the grill where he thought that I would not look.

So instead of going under the grill.....he went in.

K-Guy · « **Reply #7 on:** April 13, 2020, 08:11:22 AM »

We lost power on early Friday morning or Thursday night and didn't gt back till 4 pm Sunday but we did 14" of snow. So, Easter dinner was Turkey cooked on the grill. I think it turned out pretty good and the family agreed.

ps the dog loved the giblets.

Chuck White · « **Reply #8 on:** April 13, 2020, 08:34:02 AM »

Looks like some real good eatin'!

Raider Bill · « **Reply #9 on:** April 13, 2020, 08:37:30 AM »

Quote from: samthesham on April 10, 2020, 05:10:21 PM

I use a pellet grill for bbq smoking & a Weber kettle for grilling. I had an offset wood smoker that worked great except I never accomplished the art of heat control. I had to baby sit it the complete cooking time to maintain a semi close temp I wanted. The pellet grill works great for maintaining the temperature. I can mow the grass for an hour or so without any worries about temperature..
For the Weber I just purchased a Vortex & it is amazing. Been reading about them for quite a while & wished I had bought it years ago. Anyone use the Vortex?

(Image hidden from quote, click to view.)

Tell me more about this vortex!

Sedgehammer · « **Reply #10 on:** April 13, 2020, 11:28:39 AM »

First brisket we've ever smoked. We bought a camp chef pellet grill last fall. That's a brisket from our own grass fed cow. A little over 9 lbs. Marinated it starting Friday. Put it on the smoker at 7:45 am Easter morn. 4:15 pm it was 196°. Let it sit to almost 5 pm. Was one of the better brisket's we ever ate. Company said same. None of even used BBQ, although it was on the table. I'll change up marinade next time a wee bit. Cooked half of the time with mesquite, then switched to apple, cherry, maple blend.

K-Guy · « **Reply #11 on:** April 13, 2020, 03:50:52 PM »

Looks mighty good SH

I like to inject a beef au jus and then use a savory rub on the outside, for beef I've only used hickory so far.

sawguy21 · « **Reply #12 on:** April 14, 2020, 10:32:59 PM »

I'm coming to Oklahoma for dinner! That looks really good.

K-Guy · « **Reply #13 on:** June 01, 2020, 11:41:13 AM »

I did some chicken legs and thighs with Applewood yesterday. It turned out pretty good but I prefer pork or beef on the smoker. I seasoned it by injecting a herb and garlic marinade but didn't do anything to the outside. I wanted to see how the smoke tasted on the bird.

Sedgehammer · « **Reply #14 on:** June 01, 2020, 08:45:39 PM »

I had posted this in the quarantine supper thread, as these were found at the bottom of the freezer from a cow we butchered almost 4 years ago and we smoked them. 45 minutes with a 50/50 of hickory and cherry rum pellets, then seared the one side before serving. They were exquisite. I only heavily salted them, as I've found nothing else compares. I forgot to take after pics, sorry. The couple we had over wants me to cook them for his birthday party next month. He always has a all out extravaganza for his birthday.

Raider Bill · « **Reply #15 on:** June 02, 2020, 08:40:53 AM »

What is the orange looking stuff?

Sedgehammer · « **Reply #16 on:** June 02, 2020, 08:53:17 AM »

Grass fed based fat.

Raider Bill · « **Reply #17 on:** June 02, 2020, 08:55:05 AM »

Hmmm. Mine doesn't do that. The fat is darker than normal but not orange.
I was thinking you had some trick using peaches..

Texas Ranger · « **Reply #18 on:** June 02, 2020, 11:03:56 AM »

Quote from: Sedgehammer on June 02, 2020, 08:53:17 AM

Grass fed based fat.

My doctor tells me human fat is that color. Hmmmm

BradMarks · « **Reply #19 on:** June 02, 2020, 11:45:42 AM »

Sedgehammer: You raise some Dang fine cattle. I'll take that fat marble (or should I say fat marvel!) every time. Looks fantastic.

gspren · « **Reply #20 on:** June 05, 2020, 08:51:34 AM »

Quote from: Raider Bill on June 02, 2020, 08:40:53 AM

What is the orange looking stuff?

The fat on Jersey cattle tend to have that color, not known for beef but what I've eaten was fine.

Don P · « **Reply #21 on:** June 05, 2020, 09:16:52 AM »

Oh the thought came and went while we were talking this morning Stan (over my static phone line, dang rain) eastern hophornbeam is another good wood to try, it resembles hickory smoke. If the coffeetree doesn't work out there might be another smoking report

Sedgehammer · « **Reply #22 on:** June 05, 2020, 10:07:47 AM »

@BradMarks she was a Kerry. Irish dual purpose breed
@gspren Jersey are actually a very well marbled dairy breed. Better then many a beef. High fat content milk typically crosses over to higher marbled meat
@Raider Bill I cannot then say it's just because they are geass fed . It might be a combination of breed and diet. A red Angus goes to the butcher in July, so we'll see guess.

Raider Bill · « **Reply #23 on:** June 05, 2020, 10:33:02 AM »

I steer before last we did was red Angus but his fat wasn't like that.
I'm sure your cattle graze on better grass than what mine do.

Sedgehammer · « **Reply #24 on:** June 05, 2020, 11:54:25 AM »

Do you grain also?
Ours get just a 2 hand cupped in the am fir salt, minerals and diatomaceous earth. 4 grained, soy with some molasses

Raider Bill · « **Reply #25 on:** June 05, 2020, 12:07:31 PM »

Nothing but grass and hay.

Sedgehammer · « **Reply #26 on:** June 05, 2020, 01:48:46 PM »

Hay might be. It's a no, no for grass fed at least 60 days prior to butchering.

Raider Bill · « **Reply #27 on:** June 05, 2020, 02:02:23 PM »

Quote from: Sedgehammer on June 05, 2020, 01:48:46 PM

Hay might be. It's a no, no for grass fed at least 60 days prior to butchering.

Didn't know that. We try to get them in solitary and grain before the deed but I have to rely on the farmer who isn't really all that motivated.
Mostly he just gets up one day and that's the day they go.

gspren · « **Reply #28 on:** June 05, 2020, 02:20:37 PM »

I've bought/eaten several dairy and dairy cross steers and no complaints on any but the only one we saw the bright yellow fat on was a Jersey that was grain and pasture raised. The local butcher said that's common on Jersies.

K-Guy · « **Reply #29 on:** July 27, 2020, 09:27:55 AM »

This weekend I tried pork belly in the smoker. The cherrywood didn't really give it much smoke but it turned out pretty good.

Texas Ranger · « **Reply #30 on:** July 27, 2020, 06:24:35 PM »

A 3 x4 black iron nipple with caps on the end, with a 1/4 inch drilled in one end, on the burner of a grill gets all the smoke I need. Mesquite my favorite.

Corley5 · « **Reply #31 on:** July 28, 2020, 08:41:31 AM »

We got a Master Built smoker a couple weeks ago. It rocks!! Smoked some pork chops the other night. They were great. Brats, polish sausage, a ham, chuck roast. All good. I need to make ironwood (hophornbeam) chips to try.

gspren · « **Reply #32 on:** July 28, 2020, 01:56:12 PM »

Quote from: Texas Ranger on July 27, 2020, 06:24:35 PM

A 3 x4 black iron nipple with caps on the end, with a 1/4 inch drilled in one end, on the burner of a grill gets all the smoke I need. Mesquite my favorite.

Give a short description of how you use it, such as shavings or chunks, damp or dry, etc.

Texas Ranger · « **Reply #33 on:** July 28, 2020, 03:14:54 PM »

I use chunks that fit, naturally, and dry or wet never made a difference, to me. It is just my low tech method. It is basically a flavor thing, not a smoker.