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What have you smoked lately? Q-view...

12/3/12 @ 11:05 PM
INITIAL POST
Gator43
Gator43
PRO MEMBER User since 8/1/01
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.
What have you smoked lately?  Q-view... photo by Gator43
Displaying 61 to 75 of 426 posts
7/4/23 @ 8:49 PM
Edge
User since 2/28/07
Finally found a good use for top sirloin roast. 2 hr smoke and a horseradish sauce recipie. It was alot better than i figured. ?
7/2/23 @ 12:40 AM
kona77
User since 6/20/13
Runing low on Canadian bacon so I made a batch today. Always great for breakfast sandwiches, pizza, BLT's etc. 
What have you smoked lately?  Q-view... photo by kona77
6/25/23 @ 3:10 PM
Fowler2
Fowler2
User since 7/17/09
FYI, was in shopping at our local Hyvee store in Onalaska today. Notice there advertising the Traeger pro-22 on sale for $499 and 30% off.  Great deal if somebody is looking serious. May be worth a road trip! 
Didn't realize I skimped on the price pic. It's $499.99
What have you smoked lately?  Q-view... photo by Fowler2
6/22/23 @ 9:35 PM
Cat Man J.J.
PRO MEMBER User since 5/9/03
Tonight was chicken legs on the smoker, turned $3 worth of chicken into a pretty good meal.
Marinated the drumsticks in a little teriyaki sauce for a couple hours, smoked them at around 315 degrees for about an hour and fifteen minuets
I kind of like this propane smoker because on medium i can use it like an oven.
My yearly problems with the temp spiking to 400 was from putting too many wood chips in.
What have you smoked lately?  Q-view... photo by Cat Man J.J.
6/16/23 @ 7:42 PM
kona77
User since 6/20/13
Baby back ribs are always a favorite. Cornbread sides with a berry cobbler. Good way to end the day.
What have you smoked lately?  Q-view... photo by kona77
6/16/23 @ 3:25 PM
Carpio
Carpio
PRO MEMBER User since 11/5/17
I just put in a brine a 3.5# laker cut in 3 chunks, also 1/2 of a 3# coho fillet.   I’ll brine them for 1.5 hours then dry them under a fan for 2 hours until they form a pellicle.   When done I’ll refrigerate them until tomorrow afternoon then smoke them until they reach 160o, about 1.5 hours.    I’ll smoke them in my WEBBER charcoal grill and serve them at our FD cookout .               DANG!    I should have put this on the SMOKED SALMON thread.
What have you smoked lately?  Q-view... photo by Carpio
6/8/23 @ 10:38 AM
Esox JJ
PRO MEMBER User since 6/4/05
Brisket baby. Low and slow all day. I need to get a electric smoker. My propane smoker is inconsistent with the temperature. 
What have you smoked lately?  Q-view... photo by Esox JJ
5/4/23 @ 6:19 PM
LUV2HNT
User since 11/3/03
Edge, so after reading the manual, my Grill was set to lower grate temp and not air temp. Once I switched it to air temp my GrillEye and display are close.
4/22/23 @ 7:33 PM
LUV2HNT
User since 11/3/03
Edge, I always use my Grill Eye. Put 1 on the grate for actual cooking temp. Blue tooth to my phone which I'm cutting grass... lol Built in on my Oklahoma Joe's Rider fluctuates big time. My Grill Eye show the constant temp.
What have you smoked lately?  Q-view... photo by LUV2HNT
What have you smoked lately?  Q-view... photo by LUV2HNT
4/20/23 @ 5:28 PM
Edge
User since 2/28/07
Anyone run a pellet smoker? How stable are temps, how low or high can you go? Really want something that can run 150 deg. To 275 deg stable. Don't want to constantly adjust temps If possible. Got my weber bullet dialed in pretty good above 200 deg. Under 200 is a struggle
4/19/23 @ 6:26 AM
Edge
User since 2/28/07
Good reads. Thanks much
4/18/23 @ 10:39 AM
AllDayIDreamAboutSmallies
AllDayIDreamAboutSmallies
PRO MEMBER User since 3/14/06
Edge, after smoking fish in my Masterbuilt electric unit, I’ll burn a tray of hickory chips for about 3 hrs on max temp, empty.  That takes care of any lingering fish residue!
4/16/23 @ 6:01 PM
eyesman
eyesman
User since 1/7/02
Edge, my Bradley is a six rack digital. It has a 500 watt electric element which is undersized. Smoke is generated by using Bradley’s wood pucks. The smoke generator unit auto feeds the pucks every 20 minutes. They smolder on a puck burner hot plate. When the fresh puck advances it pushes the spent puck off into a water bowl to snuff it out. It does a really good job of getting smoke flavor just not so good at getting product to a proper finish temperature. Many people have upgraded their Bradley with a 900 watt element and it now does what is expected.
What have you smoked lately?  Q-view... photo by eyesman
What have you smoked lately?  Q-view... photo by eyesman
4/16/23 @ 5:47 PM
Edge
User since 2/28/07
Eyesman, is your Bradely a pellet smoker? Didn't know it would struggle at higher temps. That's a head scratcher.
4/16/23 @ 9:26 AM
eyesman
eyesman
User since 1/7/02
Edge, I thought I knew a lot about the smoking process until I started reading the Bradley Smoker forums. There are three approaches to smoking, cold smoking like you would do for cheese and such at 90°F or less, smoke curing like you would do for fish, sausages, bacon and hams at 190°F or less and smoke cooking like you would do for brisket, pork butts for pulled pork, beef chuck for shredded beef and all kinds of fowl where you need temperature in the 250-280°F range. My Bradley struggles with achieving and maintaining temperature necessary to finish product like pulled pork or brisket. I use the Bradley to get the smoke flavor I want and then move the product to the house oven to finish.  
Displaying 61 to 75 of 426 posts

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