GoChiefs;1379408 wrote:I enjoy smoking chicken as well.

wes_mantooth;1379414 wrote:A smoker has always been on my list of things to get. I am so indecisive though...I can't decide which style to get and what brands are good. I see too many mixed reviews for all the different models.

se-alum;1379418 wrote:Do some Salmon w/ a maple syrup & butter glaze. Brine the Salmon in salt water for about 5 or 6 hours, then put the glaze on about 15 minutes before you take it off the smoker. It's amazing.

GoChiefs;1379423 wrote:Fuck the user reviews. There are too many people out there who have no clue how to properly use a smoker. They fuck up, it's the smokers fault, not theirs.

wes_mantooth;1379429 wrote:yeah, my thing is i try to sort out the ones that review mostly on how it is constructed. I am leaning towards the type with the shelves...I don't know the proper names of them. Brand wise...I have no idea.

se-alum;1379450 wrote:To be honest, I really don't like gas or electric smoker's, takes alot of the fun out of it for me. I dunno, I guess I just like the strategy of trying to keep the correct temps with charcoal and wood.

Gblock;1379456 wrote:i cant imagine trying to regulate the temp with charcoal and wood that would be a lot of work. I find with the gas one that i still end up doing just the right amount of tweaking with the temp that i feel like i did something and had fun "cooking". by the time i add in the time to make my own rub and sauce i get about as much work in as i really would want. I bet charcoal and wood taste better tho

GoChiefs;1379460 wrote:It's really not that hard once you get the hang of it. Once you get a visual of the amout needed to maintain the temp, theres not much to it. It definitely tests better.

Gblock;1379400 wrote:I got a vertical Gas smoker for Christmas and I must say its the best gift ever.

I forget the exact name of it right now but it is from Gander mountain and i think it costs 130-150 bucks.

So far I have made Ribs, Brisket and Pulled pork.

I just bought two 8 pounds picnic pork shoulders from Meijer on sale for 99cents a pound that i am going to make on sunday for the superbowl..They will take about 9 hrs at about 230-240 degrees.

I get my recipes from this website mainly

http://www.the-greatest-barbecue-recipes.com/smoked-brisket-recipes.html

anyone else done this? I find it to be not only fun but very tasty and pretty cheap for some great eats.

Gblock;1379456 wrote:i cant imagine trying to regulate the temp with charcoal and wood that would be a lot of work. I find with the gas one that i still end up doing just the right amount of tweaking with the temp that i feel like i did something and had fun "cooking". by the time i add in the time to make my own rub and sauce i get about as much work in as i really would want. I bet charcoal and wood taste better tho

Belly35;1379777 wrote:I use only wood, soaked in water or sometimes wine, hickory mostly. I was use a dry rub but have been working on a wet type rub. With the wet rub the flavor seem to be more intense. The over the top item is the BBQ sauce .... I make my own.... I will send it to you guys it is easy and more of a north Caroline old time favor who wants it?