How do you cook it?

[Doc Shakalou]

I'd love to have a smoker, looks good. I've made ribs on the grill before and they were pretty good. I wish I had more man cooking equipment.

[ArchieBunker7]

I've got 3, Shocker, and I've had my eye on a new one for a while now. They sell pretty nice ones dirt cheap now. I was buying coal at Wal-Mart and they sell a pretty nice half barrel with a side box, thermostat, and removeable ash box for around $150. Think it has a upper rack in the drum as well. Great all purpose unit that can also be used as a regular grill, too. If you want to start out smaller, and cheapee cheap, go with a little cylinder smoker(also can be just a plain grill, as well). I actually prefer that one for many foods because the heat comes from underneath instead of just on the side(even smoking/cooking). You can get a good one of those for about 45-50 GW's.

[Doc Shakalou]

I've got 3, Shocker, and I've had my eye on a new one for a while now. They sell pretty nice ones dirt cheap now. I was buying coal at Wal-Mart and they sell a pretty nice half barrel with a side box, thermostat, and removeable ash box for around $150. Think it has a upper rack in the drum as well. Great all purpose unit that can also be used as a regular grill, too. If you want to start out smaller, and cheapee cheap, go with a little cylinder smoker(also can be just a plain grill, as well). I actually prefer that one for many foods because the heat comes from underneath instead of just on the side(even smoking/cooking). You can get a good one of those for about 45-50 GW's.

Need to learn to use one too. I'm fantastic on a grill, never touched a smoker.

[ArchieBunker7]

Need to learn to use one too. I'm fantastic on a grill, never touched a smoker.

I shall impart many years of smokey wisdom to you if I can be made to feel like a lusty rep whore once again.

It's really hard to f it up too bad, though. The nice thing about smoking is you can walk away and not worry about flare ups and shit. Put the food in the smoker and go play ring toss with the girl for a bit. When you're done, throw some fresh chips in the fire, and play frisbee with the dog for a while. The trick is not oversmoking it. You don't want bitter and you don't want dry meat. The more you do it, you'll pick up little tricks.

[Randolphkeys]

I'm looking into a new smoker/charcoal grill myself. I'm not a propane fan, seems like I can do that inside with a broiler.

With my rusty old Weber I do a smoking/grilling hybrid. I had some chicken thighs on the grill for six hours, sometimes just smoking with hickory and charcoal, sometimes I'd take the lid off and give it a nice sear. Thighs have a high fat content and are great for smoking. I do the same with pork shoulder for up to nine hours.

[ArchieBunker7]

I'm looking into a new smoker/charcoal grill myself. I'm not a propane fan, seems like I can do that inside with a broiler.

With my rusty old Weber I do a smoking/grilling hybrid. I had some chicken thighs on the grill for six hours, sometimes just smoking with hickory and charcoal, sometimes I'd take the lid off and give it a nice sear. Thighs have a high fat content and are great for smoking. I do the same with pork shoulder for up to nine hours.

Make the investment. I always push the cylinder ones to people who've never owned one before. They have marinade/drip pans that go in between the fire and the meat rack. If you don't feel like smoking, you just remove the cylinder and grill right on top of the fire. But, my marinade/drip pan is a thing to behold. Fantastic smells rise from that thing. I try to never change it. I just keep adding to it with fallen meat juice and a lil bit of this, and a lil bit o that. My current batch was born in the summer of 2011. It's glorious.

And propane is for pussies named Reginald or Buff.

[Stephen Docking]

The answer to the title?

Ask your wife to do it and slap her if it doesn't come out perfect.

As far as a grill/smoker, but a big green egg. Does everything.

[McIntyre]

Decided to get back into the swing of things. I went with Chicken kebabs (drenched in honey, lemon juice, sage, pepper, and parsley) and sweet potatoes on the side.







Dessert - Carrot Cake

[Coyote850]

Cabbage rolls.
1 bag of minute rice.
2 pounds of ground beef.
1 pound of ground pork.
1 can tomato juice.

Boil the rice, let cool. Mix Rice/pork and beef.
If you like cabbage, boil the cabbage, peel the leaves and wrap the beef/pork /rice mix.
If you don't like cabbage you can wrap them in aluminum foil.
Place them in a large pot. Cover with tomato juice and water. Cook on high for 1 hour. (Boiling.) Slow cook for 3-4 hours minimum on low/med. Do not hurry them. Add water as needed, keep them covered in water/tomato juice.
Can make anywhere from 4-8 rolls depending on how big you make them.
Add salt and pepper to your taste.

If done right these fuckers are to die for. Can substitute deer meat for pork if you have it. Best server with some kind of potato. Mashed or home made fries.

[Dave K]

one of my favs growing up right there coyote

[Coyote850]

one of my favs growing up right there coyote

Me too. My dad made them about once a month. (Man that old boy could cook.) He's make a huge pot of them, maybe 20-25 at a time, and they were freaking huge. One would make a meal, (put 2 fists together, that was the size of them).
They are really easy to make. And they make a great after work/ microwavable dinner.
I'm making some tomorrow and plan to eat them all next week.
Makes me hungry just thinking about them.

[IWantAKouki]

Anyone smoke salmon?

I made some smoked salmon and cream cheese crostinis as an appetizer last night. Smoked salmon is twenty four dollars a pound pre-packaged (all my grocery had) and I only got like 10 crostinis out of it. I love the stuff and would use it a lot more (plus my gf likes making sushi) if it was cheaper.

[ArchieBunker7]

Anyone smoke salmon?

I made some smoked salmon and cream cheese crostinis as an appetizer last night. Smoked salmon is twenty four dollars a pound pre-packaged (all my grocery had) and I only got like 10 crostinis out of it. I love the stuff and would use it a lot more (plus my gf likes making sushi) if it was cheaper.

Those trout in the previous page are done exactly the same as salmon. The ones in grocery stores are usually cold smoked and prepared with a dry cure. I use a wet brine and low, indirect heat with smoke. I've done it both ways and it's really just a matter of what kind of mood you are in, what you're eating/drinking with it, etc. The dry curing process is a little quicker. It only needs to take in the salts and sugars for about 6-8 hours. You then rinse it off and let it cure overnight. Wake up early to add any seasonings and to start smoking it.

Cold smoking is incredibly tedious, but if you find the right mix of salts and sugar with a good apple or pecan wood you can make panties drop after just a bite or two. You'll also need a large smoker with a side burner that is seperate from the the rest of the smoker. You'll need to fabricate a metal divider and cut vent holes in it. This will prevent the heat from cooking the salmon, but allow the smoke to enter the fish chamber. You're looking at around 14 hours or so. You have to monitor it pretty closely. You can also incorporate ice directly under, but not touching, the fish. This will ensure it doesn't get too hot(but becomes a pain in the ass because you'll go through more ice than an eskimo.

Let me know if you want any specifics. I can't give up my exact recipes, but I can give you good general rules to follow.