Archive Gas/Charcoal Smoker

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Gblock

Feb 1, 2013 1:24pm

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.

G

Gblock

Feb 1, 2013 1:25pm

If you go to my instagram at gblock15 there are a couple of pics

GoChiefs

Posts: 16,754

Feb 1, 2013 1:27pm

I enjoy smoking chicken as well.

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Gblock

Feb 1, 2013 1:29pm

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

havent tried it yet...my buddy said they have the can thingys at walmart that work really well...

wes_mantooth

Posts: 17,977

Feb 1, 2013 1:29pm

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

Posts: 13,948

Feb 1, 2013 1:30pm

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.

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Gblock

Feb 1, 2013 1:33pm

http://www.gandermountain.com/modperl/product/details.cgi?pdesc=Smoke-Hollow-Outdoor-Leisure-LP-Gas-Smoker-26&i=694518&str=smoker&merchID=4005

this is the one i got that was reccomended to me and it works great...it does take some assembly tho

GoChiefs

Posts: 16,754

Feb 1, 2013 1:34pm

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.

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.

GoChiefs

Posts: 16,754

Feb 1, 2013 1:35pm

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.

Smoke it on a piece of cedar wood as well.

wes_mantooth

Posts: 17,977

Feb 1, 2013 1:37pm

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.

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.

GoChiefs

Posts: 16,754

Feb 1, 2013 1:40pm

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.

You're making it more complicated than it is. Lol. You can make a quality smoker out of a trash can. Just go buy a cheap one to get some practice on first. It will take a few times to perfect it.

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Gblock

Feb 1, 2013 1:44pm

i have two types of chips currently ..applewood and jack daniels but there are several that i want to try next

se-alum

Posts: 13,948

Feb 1, 2013 1:46pm

This is what I use. It's simple, and I made a few modifications. I added a legitimate thermostat, and a second rack to make it a little deeper for smoking turkeys. I've done Salmon, ribs, butts, turkey, chicken, brats, and deer meat(turned out really well actually, but it takes a little extra prep because it is so lean). You honestly don't need anything big unless you want to get into whole hogs or stuff like that.

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Gblock

Feb 1, 2013 1:48pm

GFS has good deals on Brisket but you have to catch them on the right day or they might not have any

Enforcer

Posts: 2,140

Feb 1, 2013 1:51pm

I got this one for My birthday and love it. My favorite thing Ive smoked so far is a Bacon Explosion or Cornish game Hens

http://www.bradleysmoker.com/product/4-rack-digital-smoker/

se-alum

Posts: 13,948

Feb 1, 2013 1:54pm

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.

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Gblock

Feb 1, 2013 2:00pm

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.

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

Posts: 16,754

Feb 1, 2013 2:04pm

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

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.

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Gblock

Feb 1, 2013 2:07pm

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.

this definitly wont be my last smoker but it works well as a "starter"..i ve already learned so much and its something i really enjoy. so im sure at some point i will have both types...i probably would never do the electric tho

Belly35

Posts: 9,716

Feb 1, 2013 4:19pm

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.

Bro we talking smoken .... I have a great NC type BBQ for that pulled pork

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Gblock

Feb 1, 2013 4:38pm

^^^^^nice

se-alum

Posts: 13,948

Feb 1, 2013 6:19pm

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

Like GoChiefs said, it's not that difficult. When I smoke, I usually have some of my buddies over, so we just turn on the music, crack open the beer, and sit around the smoker, so checking it every so often is pretty easy.

Belly35

Posts: 9,716

Feb 2, 2013 7:37am

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?

GoChiefs

Posts: 16,754

Feb 2, 2013 7:43am

Sure, I'm always up for trying new sauce recipes.

se-alum

Posts: 13,948

Feb 2, 2013 7:45am

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?

Is it an Eastern or Western North Carolina sauce? I just can't get into the Eastern bbq.