smoking meat: the essential guide to real barbecue
TRANSCRIPT
TABLEOFCONTENTS
TitlePage
CopyrightPage
Introduction
Smokeology
Poultry
Pork
Beef
FishampSeafood
KickingUptheFlavor
Sides
Desserts
Cheese
WheretoPurchaseSmokingEquipmentampSupplies
MetricConversionCharts
Index
Copyrightcopy2012byJeffPhillipsWhitecapBooksEbookreleasedin2012
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TheinformationinthisbookistrueandcompletetothebestoftheauthorrsquosknowledgeAllrecommendationsaremadewithoutguaranteeonthepartoftheauthororWhitecapBooksLtdTheauthorandpublisherdisclaimanyliabilityinconnectionwiththeuseofthisinformationOpinionsexpressedinthisbookdonotnecessarilyrepresenttheviewsandopinionsofWhitecapBooksWhitecapBooksdoesnotrevieworendorsethecontentsofthewebsiteslistedinthisbookWhitecapBooksassumesnoliabilityforanycontentoropinionexpressedonthesewebsitesnordoesitwarrantthatthecontentsandlinksareerrororvirusfree
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LibraryandArchivesCanadaCataloguinginPublication
PhillipsJeff1970ndash
SmokingmeattheessentialguidetorealbarbecueJeffPhillips
IncludesindexPrintISBN978-1-77050-038-9EpubISBN978-1-77050-161-4
1Cooking(Smokedfoods)2Cooking(Meat)3Smokedmeat4BarbecuingITitle
TX835P552012641616012-901016-X
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Introduction
IWASBORNinConcordNorthCarolinabutwasraisedallacrosstheUnitedStatesduetomydadrsquoslovefortravelingandIrsquovealwayshadakeeninterestinfoodandcookingRightoutofhighschoolandthroughoutcollegeitwasnotuncommonformetotreatmyfriendsandfamilytofoodthatIcookedorgrilledonmylittlehibachi
JustafewyearsafterIwasmarriedIwasgivenasmallBrinkmannsmokermdashtheonethatlookslikeR2D2mdashandIsetouttolearnhowtouseitIwasdeterminedtomakethemostofthatsmokernomatterhowmanyfolkstoldmeitwascheapandhardtouseThissparkedinmealoveforthetasteofsmokedmeatsandapassionforbarbecuetoolsandtechniquesInthisbookIsharetheassortedandtastysmokingadventuresthatfollowed
IreadeverybarbecuingbookinourlocallibraryandeverythingelseIcouldfindonthesubjectandIfoundmyselfturningoutsomeofthebest-tastingmeatIhadevermadeIcookedforanyonewhowouldletmeandIwouldfindanyexcuseforaget-togethersoIcouldexperimentwithanewtypeofmeattosharewithunsuspectingtestsubjectsBeforelongIwasbeingaskedtocookforanniversariespartiesandchurcheventsandIespeciallylovedcookingforallofmyrelativesonholidays
SeveralyearsandmanytrialrunslatermywifeAbialongwithothermembersofmyfamilyencouragedmetoputallofmyknowledgeontoawebsitesoIcouldshareitwithothersThemoreIthoughtaboutitthemoretheideamadesenseFromverymeagerbeginningsmywebsitewwwsmokingmeatcomhasgrowntomorethan300pagesofinformationonthesubjectandwehave130000newslettersubscribersThereare32000forummembersatwwwsmokingmeatforumscomaswellPrettygoodforsomethingthatstartedasahobby
AtthebeginningIworkedonthewebsiteduringtheeveningsandIwasamanufacturingengineeratalocalcompanyduringthedayButinApril2009afterbeinglaidofffrommydayjobduetodownsizingIdecidedtogointothesmokingmeatbusinessfulltimeinsteadofputtingmyselfbackinthejobmarketThatwaspossiblyoneofthebestdecisionsIhaveevermade
WithinthenextfewmonthsIwasaskedtowritethisbookandIwasfeatured
intheTulsaWorldourlocalnewspaperTheseeventswereinstrumentalinlettingmeknowthatsmokingmeatiswhatIwasborntodoMypassionbecamemydreamjobgettingpaidtoplaywithfire
Thisbookwillequipyouwiththebasicknowledgeyouneedtoproducesucculentslow-smokedfoodoverhotcoalsandwoodrightinyourownbackyardItiswrittenforanyonewhowantstolearnmoreaboutsmokingmeatregardlessofwhetheryouareanoviceoraseasonedpitmasterItwillhelpyouproducefoodthatwillmakeyoualegendinyourneighborhoodandmaybeeveninyourtown
SomeofmymethodsmaybeoutoftheboxbutothersmaynotfollowwhatpuristshavetaughtforyearsaboutsmokingmeatIrsquomallaboutdoingwhatworksevenifithasnrsquotalwaysbeendonethatwayThesepagesaremeanttokindleafireinbothyouandyoursmokerandtohelpyoubecomethebestpitmasteryoucanbe
Appreacuteciezlevoyage(Enjoythejourney)
WhenyouthinkofsmokingmeatyoumaybepicturingoldmethodsofcuringmeatwherebyitiscoldsmokedfordaysorevenweeksonendwhichallowsittobeleftoutoftherefrigeratorThatrsquosnotwhatthisbookisaboutWhatIdoiscalledldquohotsmokingrdquothemethodofsimultaneouslycookingandsmokingmeat(orotherfoods)attemperaturesof200degFto250degFinlessthan24hoursinalmostallcasesFromthispointonwhenIusetheshortformldquosmokingrdquoIamtalkingabouthotsmokingAlthoughItouchoncoldsmokinginthischapterandincludeafewrecipesforcoldsmokingcheeseandafewotherfooditemsthesubjectsofcoldsmokingandcuringmeatsarefodderenoughforbooksoftheirown
SOWHATISSMOKINGandwhyisthedeviceforitsoaptlycalledasmokerTomakeitverysimplesmokingintodayrsquosworldistheapplicationofheatandrealwoodsmoketofoodtogiveitthatcomfortingsmokedflavorthatmostofusenjoysomuchTherewasatimewhenpeoplecookedalloftheirfoodoverawoodfireandthesmokedflavorwastheby-productofthatmethodofcookingTodaywehavetheoptionofcookingfoodintheoveninthemicrowaveoronthegrilletcwithnosmokewhatsoeverifwesodesireToaddthesmokeflavorwehavetochangeourusualmethodofcookingtoonethatincludessmokefromcertaintypesofwoodThedevicesthathavebeendesignedtohelpmakethismethodeasierandmoreefficientarecalledsmokers
IwillexplainthedifferenttypesofsmokersandhowtheyworkbutsufficeittosaythatallsmokersarethesameinthattheyhaveaheatsourcefueledbywoodcharcoalgasorelectricityandwiththeexceptionoftheonesthatarefueledbysticksofwoodawaytocreateorproviderealsmokebyaddingchipsorchunksofwoodabovetheheatorevendirectlyonthecoalsSmokershavecarefullyplacedventsoropeningstocreatesufficientdraftwhichcausesairtoflowintotheareaofthesmokerwheretheheatsourceorthefireboxislocatedmixwiththesmokeandflowinandaroundthefoodinthesmokechambergentlykissingitjustbeforeexitingouttheothersideviathechimneyorexit
ventTheventsareusuallyadjustabletocontrolthetemperatureofthesmokerandorthespeedandvolumeoftheairsmokemixtureAsyouuseyoursmokerandgetusedtoitsindividualquirksyouwilllearnhowtoldquomakeittickrdquosothatyoucanmaintainthepropertemperatureandgetthesmokyflavorjustthewaythatyouandyourfamilylikeitByallowingtheheattocookthemeatatverylowtemperaturesandthesmoketoflavorthemeatforseveralhoursyouwillendupwithsomeofthemosttenderjuicyandflavorfulmeatontheplanet
ManyofyoumaybewonderingwhyyouneedasmokerwhenyouhaveagrillafterallyoucangetsomeprettygoodflavorfromgrillingespeciallywhenyouusewoodchipswiththecharcoalorevenoverthegasburnersbutsmokingiswheretastingisbelievingThesecrettosmokingisthelonghoursinwhichthemeathascontactwiththesmokeInordertousetheselonghoursweslowtheheatdowntoacrawlgrabadrinkachairandsomegoodmusicandwaititoutknowingthattheresultwillbeworthitIwillexplainhowtouseyourgrillasasmokerinlaterchaptersbutyouwillhavetochangeyourthinkingsomewhatwhenitcomestooutdoorcooking
ArmedwiththeknowledgeofwhatsmokingtrulyisandwhatasmokerisandwiththemethodsthatIteachyouinthefollowingpagesIrsquomconfidentthatyouwillgetthebestresultswhethersmokingmeatisafairlyinsignificantpastimeforyouoryourmostpassionatehobby
Irsquomano-ruleskindofguywhenitcomestosmokingmeatIrsquollgiveyousomeguidelinestohelpyougetstartedbutIencourageyouandevenexpectyoutoexperimentwhereveryoufeelcomfortabletomakethesemethodsandrecipesyourownMymethodsarebasedonmyownexperiencesandexperimentsandtheydonrsquotalwaysjivewithothermethodsFormeitrsquosallaboutflavormdashwhatevermakesmytastebudshappyIfanunconventionaltechniquemakesfoodtastegoodanditrsquossafethenwhoamItotellyouitrsquoswrong
TYPESOFSMOKERS
BeforewegetintowhattypeofmeattocookorconsiderthebestfuelorsortoutthetypesofwoodtouseforflavorIhavetointroduceyoutothevariousstylesofsmokerssoyoucandecidewhatrsquosbestforyouIhaveamassivecollectionofthesethingsinmybarnsomethingthatmakesmywifejustrollhereyesInherutterlackofunderstandingsheoftenasksldquoWhydoyouneedthismanysmokersrdquoIhavetoexplaintoher(alloveragain)thatImusthavethese
variousdevicessoIcanwritereviewsonthemandtellotherpeoplehowtomakethemworkproperlyIrsquomnotsureshebuysthestoryentirelybuttrulythereareasmanydifferenttypesofsmokersastherearedaysinayearFortunatelymanyofthemsharesimilarpropertieswhichallowsmetogroupthemintocategories
Accessdoortobottomgratewaterpanandcharcoalpan
CharcoalSmokers
ThemostcommontypesofsmokersarefueledbycharcoalUsuallywoodchipsorwoodchunksareaddedtothetopofthecharcoalforflavorAlthoughtherearevariousstylesIrsquovechosentodiscussthetwomostpopularuprightbulletmodelsaswellasthedo-it-yourselfbulletandthehorizontaloffsetdesign
Brinkmannbulletcharcoalsmoker
Themostbasicandperhapsthemostwell-knowncharcoalsmokeristheBrinkmannbulletsmokerAffectionatelycalledtheECBorldquoElCheapoBrinkmannrdquobymanyofitsownersduetoitslowcostthissmokercanproducesomereallytastybarbecueAlthoughtheECBisverytouchyandrequiresalotofattentionyoursquollenjoyitifyoursquoreupforachallenge
TheECBisan18-inchbarrelwiththreelegstwopansandtwogratesThebottompanisdesignedtoholdthecharcoalandthetoppanisforwaterorotherliquidsThesteamfromthewaterpanhelpstobalancetheheatinsidetheunitWaterboilsat212degFandasthesurfaceofthewatergetshotitstartstosteamThesteamcombineswiththehotairinthesmokerandnaturallystrivestoregulatetheambienttemperatureinthesmokerto212degF
ThetwogratesdirectlyabovethewaterpanaredesignedtoholdthemeatasitcooksIhavebeenknowntocookenoughfoodtofeedasmanyas10peopleonthislittlesmokersodonrsquotunderestimateitsabilitytomakeenoughfoodtofeedyourfamilyandguestsToamazeyouevenfurtherIcantellyouthatthereareteamsonthecompetitioncircuitswhocompeteusingonlyECBsmokersandtheyareknowntowinaseasilyasanyoneelse
Thissmokerrequiressomemodificationforittoworkproperly
butthesemodsarerelativelyeasyandcanbeperformedwithbasictoolsandhandymanskillsTherecommendedmodificationsincludethefollowing
RemovethelegsfromtheinsideofthebarrelandplacethemontheoutsideofthebarrelusingthesameholesandhardwareThisallowstheentirebodyofthesmokertobeliftedoffthecharcoalpanduringcookingThecharcoalpanwillneedtositonbricksorpaversplacedunderthesmokerforthistoworkproperly
DrillholesinthesidesofthecharcoalpantofacilitatebetterairflowtothecharcoalIrecommendusingafrac14-inchbitandmakingabouteightholesinacircularpatternonoppositesidesofthepanNotethatthiswillnotonlyvoidthewarrantyonthesmokerbutalsocreateuntimelyrustTheadvantagehoweveristhatyouwillbeabletouseitproperlyforawhileandgetsomegoodfoodfromyoureffortsIfyoutrytouseitstraightoutoftheboxyouwillmostlikelydecideitisbettersuitedfortargetpracticethanforcooking
Placeagrateabout13inchesindiameteronthebottomofthecharcoalpantoholdthecharcoal(itshouldsit1or2inchesoffthebottomtoallowtheashtofalldownandoutoftheway)Ifyoucannotfindasmallgrateuseadoubleortriplelayerofchickenwirecutorfoldedtofitabout2inchesabovethebottomofthecharcoalpan
Theothertricktocookingwiththissmoker(inadditiontomakingtheabovemodifications)istouseasmuchlumpcharcoalasyoucanfitintothefireboxinordertomaintainatemperatureof225degFto240degFIfthesmokerstartsgettingtoohotyoucaneasilyremovesomeofthecharcoalwithtongsandagoodpairofheat-resistantglovesforaddedsafetyPlaceanyhotcoalsthatyouremoveintoametalbucketandsetthemasideinasafeplaceYoumayneedtoaddthembacktothesmokerlater
WeberSmokeyMountainCooker
AsmokerverysimilartotheECBistheWeberSmokeyMountainCooker(WSM)IthasthesamebasicsetupbutithasbeenmanufacturedwithalotmorethoughtandbetterdesignInfactyoucanleavetheWSMcompletelyunattendedforhoursonendasitcooksyourfoodThismakesitperfectforthoselongcookingsessions(asarerequiredforbrisketandPorkshoulder)whereitisnecessarytoleavethesmokerrunningovernightinordertohavethefoodreadybydinnertimethenextdayTheWSMisalsousedinthecompetition
circuitsbyvariousteamsanditisverycommonforthemtotakehometheprizeandleavethoseusingbigfancyrigswithdisappointedlooksontheirfaces
ThepricedifferencebetweentheECBandtheWSMissignificantwhichiswhysomanypeoplestartoutwiththeBrinkmannButastheyhonetheirskillsandfindthemselvesdoingmoreandmoresmokingtheygraduatetothebetterbutmoreexpensiveWeberSmokeyMountainMostWSMuserseventuallybecomehard-corefansofthesmokerandwillusenothingelseafterthatThisspeakswellforWeberanditsobviousdedicationtoresearchdesignandusability
TheWSMisreadytouserightoutoftheboxTheenclosedlowersection(whichlookslikethebottomofanegg)isthecharcoalareaThecharcoalgratesitsdowninsidethelowersectionandaroundringwithlargeholessitsontopofthegrate
ThebestwaytosetupthissmokerforalongcookingsessionistousetheMinionmethodasdescribedlaterinthischapterCompletelyfilltheringwithdryunlitlumpcharcoalPlaceachimneyhalffulloflitcharcoalontopofthedryunlitcharcoalandwaitaboutfiveminutesbeforeinstallingthemiddlesection(calledthesmokerbody)
AftertheallottedtimecarefullyfitthesmokerbodyontothelowersectionInstallthewaterpanandfillitwithwaterIrecommendfillingitwithwarmtohotwaterinthewintertimeandcooltowarmwaterinthewarmerseasonsYouwilllearnwhatworksbestasyouuseitmoreandmore
SetthelowerandupperfoodgratesinplaceandclosethelidtoletthesmokercomeuptotemperatureMakesurethebottomventsareopenabouthalfwayandthetopventisfullyopen
Oncethesmokerisatabout200degFadjustthebottomventssotheyareopenaboutone-quarterofthewayandletthetemperatureslowlycreepupto225degFItrsquosbesttoletitstayonthecoolersideatfirstsinceyoucaneasilygiveitmoreairlaterontoraisethetemperatureifnecessary
Irsquovenoticedthatthetemperaturegaugeinthelidrunsabout50degFhotter
TemperaturegaugeonaWebercharcoalsmoker
thanwhattheactualtemperatureisatgratelevelIrecommendthatyoutestthisonyourownsmokersoyouhavea
betterideaofanyadjustmentsthatneedtobemade
OncethesmokerisholdingatyourgoaltemperatureaddthemeattothegratequicklyandreplacethelidsoyouloseaslittleheataspossibleInmyexperienceremovingthelidallowsasuddenburstofcoolerairtoenterthesmokerTheheatwillquicklycomebackupandstabilizeoncethelidisbackinplace
Iliketousesmallpiecesofwoodabout10to12incheslongand2to3inchesindiameterIplacetheserightontopofthecharcoaltocreatesmokeYoucanalsousechunksofdrywoodIrsquovefoundthataboutsixpiecesof2-times2-inchchunksortheequivalentproducetheperfectamountofsmokeforthissmokerAsanalternativeyoucanmixinsmallchunksandsliversofyourfavoritesmokingwoodalongwiththeunlitcharcoalThiswillensurethatyouhavesmokethroughout
Forbestresultsbesuretokeepthewaterpanfullofwaterandremovethelidonlywhenabsolutelynecessary(likewhenyouneedtobaste)NeverremovethelidjusttolookatthemeatThissmokerthriveswhenyouleaveitaloneandallowittodowhatitdoesbestPatienceiskey
Homemadecharcoalsmokers
TherearealsomanyhomemadevariationsofthebulletcharcoalsmokersetupForexamplepeoplemakecharcoalsmokersfrommetaltrashcansorsteeldrumsIwonrsquotgetintohowtomakethesebutsufficeittosaythatthebasicverticaldesignworksverywellIfyouwanttofindoutmoreaboutthesewonderfulhomemadecontraptionssearchforldquodrumsmokerrdquoatwwwsmokingmeatforumscomforawealthofinformationabouthowtomakethemandwheretofindsuitablesteeldrumsandotherhardwareWithafewtweaksofthesesuppliesyoucanmakesomeofthetastiestsmokedfoodsyouhaveeverhadandyouwillbecomeverypopularinyourneighborhoodatthesametime
Horizontaloffsetsmokers
Anotherverypopularstyleofcharcoal
Homemadecharcoaldrumsmoker
Winchforraisingorloweringgratesinthedrumofahomemadecharcoal
smoker
smokeristhehorizontaloffsetsmokerTheChar-BroilSilverandtheBrinkmannSmokersquonPitaretwoofthemostpopularbutthereareuntoldnumbersofotherbrandsandmodelsthatallbasicallyworkthesamewaywithslightdifferencesinmetalthicknessandgratesize
ThedesignisquitesimplealargehorizontalbarreliscutinhalflengthwiseThetophalfisthelidandthebottomhalfisthecookingchamberwherethegratesitsandthemeatiscookedAsmallerbarrelcalledthefireboxisattachedtooneendofandjustslightlylowerthanthecookingchamberAcutoutbetweenthetwobarrelsallowstheheattopassbetweenthemThefireboxhasalidtofacilitatetheaddingofcharcoalandwoodandadjustableventsallowmuch-neededairtoenterandstokethefireThelargersmokechamberusuallyhasa3-to4-inchdiameterchimneyprotrudingupabout12to16incheswhichallowsthesmoketoescape
ThisdesignrequiresthatadequateairentersthefireboxquicklypassesthroughthesmokerandexitsthechimneyatthefarendofthecookingchamberThisrapidmovementofairpreventsthesmokefromgettingstaleandfromformingcreosoteonthemeatorontheinteriorwallsofthesmoker
Whilethisstyleofsmokerhasitsfaults(suchasunevenheating)you
canaswiththeuprightbulletsmokersmakesomesimplemodificationsthat
BrinkmannSmokersquonPitcharcoalsmokerandgrill
willimproveitsperformanceOneofthesemodificationsistoplaceawaterpanonthegratenexttowheretheheatentersthesmokechamberThiscreatessteamandhelpstocontroltheheatAnotherusefulmodificationistoextendthechimneyinsidethecookingchambersoitrsquosatgratelevelorslightlylower
TosetupthissmokerforcookingIrecommendpreparingasinglechimneyfulloflumpcharcoalandpouringitdirectlyintothefireboxLeaveboththefireboxlidandcookingchamberlidopenforabouttwominutestolettheheatbuildthenclosebothlidstolettheheatstabilizeinthecookingchamberIfthecookingchamberfailstogethotenoughafterabout15minutesconsideraddinganotherbatchofcharcoaltogivethesmokertheboostinheatitneedstomeetyourgoaltemperature
OncetheheatisholdingsteadywithinyourdesiredrangeaddthemeattothegrateandquicklyclosethelidonthecookingchambertolimitheatlossAddapieceofwoodabout2to3inchesindiameterand10to12incheslongtothetopofthecharcoalAlternativelyyoucanaddfourtosixfist-sizedwoodchunkstothetopofthecharcoaltogetthesmokeflowingthroughthesmokerwhichwillhelptoflavorthefoodyouarecooking
ElectricSmokers
IfyouwanttotakeitreallyeasyorifyouarenrsquotinterestedintendingafireormanaginghotcoalstomaintainaconsistenttemperatureinsideasmokerthereishopeforyouTheelectricsmokerisaboutaseasyasyoucangetoperatingmanysuchmodelsisassimpleaspluggingtheminandwalkingawayOthershaverheostatordigitalcontrollersthatallowyoutomanagethetemperature
Brinkmannbulletelectricsmoker
ThemostbasicofelectricsmokersforbeginningoutdoorcooksistheBrinkmannbulletsmokerwithanelectricelementLikeitscharcoalcounterpartithasan18-inchbarrelwithawaterpanandtwogratesforfoodInsteadofa
charcoalpanaheatingelementandlavarockareatthebottomofthebarrelWoodchunksareplacedaroundtheelementtoprovidethesmokeflavorTheheatfromtheelementwarmsthewaterinthepanaboveandcreatessteamtohelpcontroltheambienttemperatureinthesmokerThissmokerisnonadjustableinthatyoucannotcontrolthetemperaturebymeansofadialorcontrollerItisdesignedtomaintainatemperatureofabout250degFatalltimes
ThissmokerdoeswhatitisdesignedtodoprettywellandIhavenothingderogatorytosayaboutitForthoseall-nightbrisketsoranyothermeatthatrequiresmanyhoursofheatandsmokethisisidealmdashespeciallyifyouhaveahecticschedule
IwonrsquotgointoalotofdetailonthissmokersinceitrsquosaboutassimpleasyoucangetButIwillsaythiskeepawatchfuleyeonthewaterpanThetemperatureof250degFremainsconsistentonlyaslongasthewaterpanisfullIfyouletthewaterpangetlowtheheatwillbegintorise(andreallyspike)whichjustdoesnrsquotjivewiththelowandslowwersquorelookingforOtherthanthatrelaxandenjoythesmoke
Cabinet-styleelectricsmokers
Anotherstyleofelectricsmokeristhecabinet-stylemodelTwogoodexamplesaretheMasterbuiltElectricDigitalSmokehousecommonlycalledtheMESandtheCajunInjectorSmokerBothlooksomethinglikeasmallrefrigeratorThetopandsidesareinsulatedandtheyhaveadigitalcontrollerwithwhichyoucanmanuallysetthetemperatureTheheatingelementcyclesonandofftomaintainthattemperatureSomemodelsalsohaveatimerwithanautomaticshutofffeatureandsomehaveaveryhandychuteontheoutsidethatallowsyoutoaddwoodchipswithoutopeningthedoorThetricktousingthistypeofsmokeristoreplenishthechipsevery30minutesorsotokeepthesmokeflowingThisshouldbedoneforabouthalfofthetotalcookingtimedependingonhowmuchsmokeflavoryouwantForinstanceifyouaresmokingawholechickenwhichtakesaboutfourhoursat240degFyouwouldaddwoodchipsevery30minutesforthefirsttwohoursAfterthatthechickenwillfinishcookingwithheatonly
Anotherwell-knowncabinet-styleelectricmodelismanufacturedbyBradleyThissmokerusesasmokegeneratortocreatesmokefromwoodbiscuitsthatlooklikepucksanddeliversittothecookingchamberSincetheBradleyhastwoseparateheatingelementsmdashasmallonetoconvertthewoodbiscuitsto
smokeandalargeronetocontrolthe
Bradleydigitalfour-racksmoker
ControlleronaBradleydigitalsmoker
heatinsidethecookingchambermdashyoucanalsoeasilyuseitasacoldsmokerforfoodslikecheeseandfishbyturningoffthelargerelement(seemoreaboutcoldsmokinglaterinthischapter)Eachwoodbiscuitsmokesfor20minutesafterwhichitisautomaticallypushedintothewaterpanandreplacedbyanewone
Thiseasy-to-usehands-offsmokerisespeciallysuitedforall-nightsmokingsessionsIcantellyoufrompersonalexperiencethattheBradleyisnotjustfuntoworkwithitalsoproducessomeverytastyvittlesIhaveusedittosmokeribsmeatloafbacon-wrappedstuffedjalapentildeosandmanyotherpopularmenuitemswithexcellentresults
Traegerelectricsmokers
TraegerproducesanelectricwoodsmokerthatusesanaugertofeedwoodpelletsintothefirepotofthecookingchamberThepelletsareignitedviaanelectricelementandonceignitedtheyprovidetheheatandsmokethatcookandflavorthemeatThisunitisalsogreatforlongcookingtimessinceitcanbecontrolledwithathermostattomaintainacertaintemperatureIknowmanyfolkswhosettheseupbeforegoingtoworkinthemorningandletthemcooksupper
whiletheyaregonefortheday
PropaneandNaturalGasSmokers
BriquettefeedmechanismonaBradleydigitalsmoker
PropaneornaturalgassmokersarealsoverycommonandtheconceptisquitesimpleInsteadofawoodorcharcoalfireoranelectricelementapropaneornaturalgastankisattachedtoaregulatorandaburnerOncetheburnerislitwoodchunksorchipsareplacedinametalboxovertheflameTheflamesfromtheburnerprovidetheheatsourcewhilethesmokefromthewoodprovidestheflavorAlthoughitdependsonthemodelawaterpanusuallysitsdirectlyabovethewoodchipboxthiscreatesabarrierbetween
theflameandthefoodandaddssomemuch-neededmoisturetotheair
GreatOutdoorsSmokyMountain
OneofmyfavoritepropanesmokersisLandmannrsquosGreatOutdoorsSmokyMountain(alsoknownastheGOSM)Itrsquossuperbitiseasytomaintainandcancreatesmokedmeatthattasteslikeitwascookedonawood-firedsmokerBrinkmannCajunInjectorMasterbuiltandChar-Broilproducesimilarpropanemodels
BeforeyoubeginasmokingsessionmakesureyourpropanetankisfullIalsosuggestyoukeepasparefulltankTherersquosnothingworsethangettingagoodstartonaturkeyonlytorealizeanhourlaterthatyourfirehasgoneoutandtherersquosnopropaneleftinthetankmuchlessasparetankinthebarnAllowthistohappenonChristmasDayandyoursquollbestuckfinishingthatsmokedturkeyinthehouseHavefunexplainingthattoyourhousefullofhungryguestswhofullyexpecttobeeatingthatwonderfulsmoke-flavoredbirdjustliketheydidlastyearwhenyourturkeywasthehitofthepartyYeahbeentheredonethat(incaseyoucanrsquottell)Youshouldbeabletogetapproximately30hoursofusefromanormal20-poundtankofpropane
Jeffrsquosextendedinstructionsforpropaneandnaturalgassmokers
WhenIfirstpurchasedmyBigBlockversionoftheGreatOutdoorsSmokyMountainpropanesmoker(whichhasamuchwiderbodythanthestandard
model)Inoticedthattheinstructions
LandmannrsquosGreatOutdoorsSmokeyMountainpropanesmoker
includedintheboxleftalottobedesiredDuetothepopularityofthissmokerandthetonsofquestionsIhavereceivedaboutitovertheyearsIhavewrittensomebetterinstructionsthatwillincreaseyoursuccessintheuseofthissmoker(Theseinstructionswillalsoworkwithotherpropaneandnaturalgassmokers)
1 HookupthepropanetankandmakesureitissnugThenewer20-poundtanksallhavealargeblack-handledknobthatusesnormalright-handedthreadstotightentheconnectiontothepropanetank
2 Openthedoorofthesmokerbyturningthehandle90degreescounterclockwiseRemovethesmokerboxandfillittothetopwithdrywoodchipsorchunksReplacethelidonthesmokerboxandreturnittothewire-framedcradlejustabovetheburnerwhereyouremoveditoriginally
3 Linethewaterpan(locatedjustabovethechipbox)withalargepieceofheavy-dutyfoilMakeahabitofthissteptosavealotoftimeInsteadofcleaningallthegoothataccumulatesinthewaterpanyoucansimplyremoveanddiscardthefoilleavingacleanwaterpanreadyforyournextsmoke
4 Gointothehouse(orifyoursquoreluckytothesinkinyouroutdoorkitchenarea)andfillafrac12-gallonpitcherfullofhotwaterPourthewaterintothefoil-linedwaterpan
5 NowforthefunpartTurnthelargeknobontheleftafewclicksandmakesureitisemittingasparknexttotheburnerIfthereisnosparkremoveyourhandfromtheknobandfeelbelowthecontrolarea(theareajustbelowthetwoknobs)forawiremakesureitrsquossecurelyconnectedthentryturningtheknobagainIMPORTANT(optional)Donottouchthewire
whileyouareturningtheknoboryoumayhaveashockingexperienceIftheburnersparksproperlyturntheright-handknobtohighandimmediatelyturntheleft-handknobafewclickstoignitethepropaneburner
6 WhilethesmokeriscominguptotemperatureyouneedtomakesuretheventsaresetproperlyIfyouhavethetypewithtwolowerventsclosethemasfarasthetabstopswillallow(whichistheldquoGOSMwayrdquoofhelpingyouavoidthemistakeofclosingtheventsalltheway)thensetthetopventtothesameposition(closedatthetabstop)Ifyouhavethetypewithonlythetopventsimplysetittoclosed(atthetabstop)IknowsomefolkswhohavelearnedthatwithcertainmilderwoodstheycangetmoresmokeflavorbybendingupthestopsandclosingtheventsalittlemoreFornowleavethembeandstayonthesafesideIMPORTANT(optional)OnanysmokeritrsquoscrucialtosettheventscorrectlytoallowproperairflowinandoutofthesmokerThisallowsyourfiretoburnproperlyandletsthesmokeldquokissrdquoyourmeatinsteadofsettlingonitandbuildingupcreosote
7 Letthesmokercontinuetoburnonhighforaboutaminutethensettheheatcontrolknobbetweenlowandmediumtoallowthetemperaturetosettleinat225degF
8 ThewoodwillstartsmokinginaboutfourorfiveminutesormaybeevensoonersoyouwanttogetyourmeatintothesmokerquicklyIfIrsquomsmokingonlyasmallamountIusetherackthatsitsatthesamelevelasthethermometerjusttomakesureIknowwhattheexacttemperatureisatmeatlevelIfIrsquomloadingitdownIleavealittleroomaroundeachpieceofmeattoallowplentyofairflowwhichensureseverythingissmokedproperly
9 Onceyouhavethemeatinthesmokerclosethedoorandlatchitbyturningthehandle90degreesclockwise
10 Sitbackforaboutanhourorsowithyourfavoritebeveragecheckingthesmokeroccasionallytomakesureitismaintainingyourtargettemperatureortomakesmalladjustmentstotheheatcontrolknob(higherorlowerasnecessary)YoursquollfindthatitsometimestakesasmuchastwoorthreeminutesforthetemperaturetoleveloutonceyoumakeachangesomakeaverysmalladjustmentandwaittoseewhathappensWithpracticeyoursquolllearnexactlywheretosettheknobtomaintainaspecifictemperatureYoursquollalsonoticeadifferencebasedonhowmuchmeatyouarecookinga
smokerfullofcoldmeatwillneedmoreheattoreachandmaintainyourtargettemperaturethanasmokerwithsayonlyonePorkbuttinit
11 Afterabout90minutesyoursquollprobablyneedtoaddmorewoodchipsorchunkstothechipbox(Atelltalesignthatitrsquosalmosttimetoaddmorewoodiswhenthesmokerstartssmokingheavierthanusual)Quicklyandcarefullyopenthedoorandusingheavy-dutytongs(bigchannel-lockpliersalsoworkgreat)andaweldinggloveorotherheat-resistantglovepulloutthechipboxcarriageRemovethelidandthenthechipboxwiththetongsorpliersandsetthemonthegroundQuicklycloseandlatchthedoorsothesmokermaintainsitstemperaturewhileyouarereplacingthewoodchipsorchunks
12 Pourtheashesandpiecesofcoalstillinthechipboxintoametalcontainermakingsurenothingflammableisinthevicinity
13 RefillthechipboxwithchunksorchipsandreturnittothechipboxcarriageinthereverseorderofremovalasquicklyaspossibletominimizeheatlossForribsandpoultryyoursquollprobablyneedtorefillthechipboxonlyacoupleoftimesbutforlargercutslikebrisketandPorkbuttyoumayneedtodoitthreeormoretimesAgoodruleofthumbistokeeprefillingthechipboxuntilthetemperatureofthemeatreaches140degF
TENDERNESSTESTFORRIBS
Mostsmokedmeatsarecookedtoacertaintemperatureatwhichtheyaresafe to eat but ribs are cooked until they are tender (which usuallyhappens long after they are ldquodonerdquo in terms of temperature) To checktenderness pull two of the rib bones in opposite directions If themeattearseasilytheribsarereadytoeat
Whenthemeatisalmostdonebasedonthereadingofadigitalprobemeatthermometer (see theMasterTableofSmokingTimesandTemperatureson the last page of this chapter) or a tenderness test (see sidebar) getyourselfanothercoldbeverageandhangoutaroundthesmokersoyoursquorereadytopullthemeatoutwhenitreachesitsmomentofperfection
Wood-FiredSmokers
Ithinkeveryonewillagreethatthetasteofmeatcookedonanauthenticwood-
firedsmokerisunbeatableineverywayThetimespentbuildingtendingandpokingthefirejustappealstotheinnerNeanderthalinallofusAndbelieveitornotacertainpartofourbrainisputintoatrance-likestatewhenwewatchflamesdancinguponwoodAsidefromthepsychologicalaspectofittheintenseflavorofmeatcookedoverarealwoodfireissecondtonone
Ipersonallyenjoycookingonawood-firedsmokermorethanonanyotherkindbutitislabor-intensiveYoucanrsquotwalkawayfortoolongbecauseyouneedtoadjustaventoraddastickofwoodquiteoftenIusuallyreservecookingonmywoodsmokerfordayswhentheweatherisgoodandIhaveotherthingsIcandooutdoorsandclosebymdashbutitcanalsobeagreatexcusetograbyourfavoritebeverageandalawnchairandjusttreatyourselftosomerealrestandrelaxation
Mostwood-firedsmokersarebuiltverysimilarlytothehorizontaloffsetcharcoalsmokerwithalargecookingchamberforthemeatandaslightlysmallerareaonthesideknownasthefireboxAventletsairintothefireboxandachimneyprotrudingupfromthecookingchamberallowstheairsmokemixturetoexit
Therearetwotypesofwood-firedsmokersbuiltinthishorizontaloffsetfashionthedirectflowandthereverseflowInthedirectflowstyletheheatandsmokeflowfromthefireboxdirectlyintothecookingchamberthroughasemicircle-shapedholeThesmoketravelsimmediatelyuptothegratewhereitcooksandflavorsthemeatSomesmokershaveabafflethatdirectstheheatandsmokedownward
InmyexperiencethetemperatureinthedirectflowtypeofsmokerisnotasbalancedasinthereverseflowThelatterissonamedbecauseofthewaytheheatandsmokeflowoutofthefireboxunderthegrateandallthewaytothefarendofthecookingchamberbeforefinallyrisingandmovingacrossthegratetotheopenchimneyonthefireboxsideofthesmokerThisreverseflowismadepossibleviaaheavysteelplateweldedjustunderthegratewhichforcestheheatandsmoketostaydownuntilreachingthefarendofthesmokerThemetalplatetendstoabsorbsomeoftheheatandthishelpstobalanceboththetemperatureinsidethecookingchamberandthemovementofairthroughthesmokerManyfansofthereverseflowstylefeelabalancedtemperatureisparamountincookinggreatfoodwhetherforhomeuseorincompetitions
Ihaveusedbothtypesofwood-firedsmokersandwhileIpreferthereverseflowdesignbothstylesarewidelyusedMoreimportanteachcanbefine-tuned
toproducethetastiestandmostmouthwateringfoodontheplanet
SmokingonaGrill
SoyoudonrsquothaveasmokerbutyoudohaveagrillandyouarewonderingifthereispossiblysomewayyoucouldIcanreadyourmindandtheanswerisanemphaticyesYoucanabsolutelyuseyourgasorcharcoalgrilltosmokemeatusingafewsimpletechniquesYoumustfullyunderstandthatsmokingmeatisallaboutlowandslowButfornowjustknowthatanyformofsmokingmustbedonewithlowindirectheat
IndirectheatonagrillisachievedbyplacingthemeatononesideofthegrillwhiletheheatsourceisontheothersideOnagasgrillthiscanmeanturningontheleftmostburnerandplacingthemeatontherightsideofthegrateYoucouldalsoturnallburnersonhightogetthegrilluptotemperaturethenadjusttheheatbyleavingonlyoneburneronOrifyourgrillhasthreeburnersyoucouldturnoffthemiddleburnerandplacethemeatinthecenterofthegrate
ToachieveasmokyflavorwrapsomewoodchipsinfoilandplacethemaboveoneoftheburnerspokeafewholesinthefoilpackettoallowthesmoketoescapeeasilyAlternativelyyoucanpurchaseasmokerboxtoholdthewoodchipsfromHomeDepotLowersquosAmazoncomoranyplacethatsellssmokingandgrillingsupplies
Itmaytake15to20minutesforthechipstostartsmokingproperlyonagasgrillbutIhaveaspecialtechniquefordealingwiththisplacethewoodchippackageorsmokerboxfilledwithchipsdirectlyovertheburneryouareusingforheatTurntheburneronhighandleavethelidofthegrillopenuntilyouseesmokeAtthispointyoucanaddthemeattothegrill(ontheoppositesidetotheheatsource)closethelidandturntheheatdowntomediumtomaintainatemperatureof225degFto240degF
IfyouneedmoresmokestartwithtwowoodchippackagesorsmokerboxesinsteadofoneandfollowthesametechniqueDonrsquotsoakthewoodmdashthisjustcreatessteaminitiallyandprolongsthetimeittakesfortherealsmokeflavortoemerge
InahurryIrsquovebeenknowntoplacethewoodchippackageorsmokerboxdirectlyovertheflameonmysideburnertogetitgoingfasterOnceIseeitsmokingreallywellIusebarbecuetongstosetthewoodchippackagedirectlyovertheburnerIrsquomusingforheat
Tosmokemeatonacharcoalgrill(likethefamousWebergrill)youcanplaceametaldrippaninthecenterofthegrill(underthegrate)withhotcharcoalplacedevenlyoneithersidePlacethemeatdirectlyabovethedrippanForlongercookingsessionsplacewaterinthedrippantohelpbalancetheheatinsidethegrillandtokeepthedrippingsfromburningWoodchipsorchunksshouldbeplacedonthecharcoalforsmokeflavor
WhatKindofSmokerIsRightforYou
ManyothermodelsofsmokersaremadebyvariouscompaniesandallworksimilarlytotheonesIhavementionedAmazoncomisagoodsourceofinformationandreviewsaboutalltypesofsmokersThereisalsoaSmokersampMoresectionatwwwsmokingmeatforumscomwhereyoucanfindreviewsandratingsofvarioussmokersandequipmentThereallynicethingaboutthisresourceisthatthereviewsandratingsareallcreatedbyforummembers
ThesmokeryoupurchaseisentirelyuptoyoubutyourchoiceshouldbeguidedbythenumberofpeopleyouwanttofeedwhetheryouliveinahouseoranapartmentandtheamountoftimethatyouhaveavailabletocookForinstancesomeonewithaverybusylifestylemightwanttoconsideraset-it-and-forget-itstyleofelectricsmokersuchasthecabinetmodelsmadebyBradleyorMasterbuiltSomeonelivinginanapartmentcomplexwithrestrictionsonpatiofiresmayalsochooseanelectricsmokerOthersmayhavemoreflexibilityMyadviceistodoyourresearchandidentifythefactorsimportanttoyoubeforemakingapurchasedecision
FUELCHARCOALGASORWOOD
Charcoal
NotallcharcoaliscreatedequalEvensimilarlymarkedbagsofthetwomainformsmdashlumpcharcoalandcharcoalbriquettesmdashhavedifferencesinburntimeburnqualitymoisturelevelandoverallqualityBiggerpriceorbiggernamedoesnrsquotnecessarilyequalbettercharcoalItpaystoreadreviewsanddosometestingtoseewhatworksbest
IrsquomnotabigfanofcharcoalbriquettessinceitiswellknowntheyaresometimesmadefromquestionableingredientsIrsquomnotsayingthatIneverusecharcoalinbriquetteformbutitisveryrareandusuallybecauseIneedavery
steadyheatforalongperiodoftimesuchaswhenIrsquomusingtheMinionmethodandIdonrsquothavethetimetobabysitthesmoker
UnfortunatelylumpcharcoaldoesnotalwaysprovidetheconsistentburnyougetfromtheevenlysizedbriquettesOtherthanthatlumpcharcoalistheall-aroundbestoptionItissimplywoodthathasbeenburnedinalow-orno-oxygenenvironmentSomesaythatlumpcharcoalburnshotterandfasterbutIhavenrsquotseenanyofficialevidenceforthisOnemajoradvantagetousinglumpcharcoalisthatitismanufacturedfrompurewoodanddoesnrsquotcontainthefillersandotherchemicalsfoundinbriquettesLumpcharcoalalsoproducessignificantlylessashwhichtendstosmotherafireduringlongburntimesIfyoudonrsquotusecharcoalinlumpformyouhavetofindawaytolettheashdropbelowthecharcoalDisadvantagesoflumpcharcoalarethatitisusuallymoreexpensivethanbriquettesthepiecesareinconsistentinsizeandittendstosparkwhenpouredintothecharcoalpanorfirebox
Gas
PropaneandnaturalgasarebothexcellentfuelsforsmokingmeatBothburnverycleanlyandareveryeasytoacquirePropanecanbepurchasedinexchangeabletanksatgasstationsfeedstoresandretailerslikeWalmartmdashorperhapslikemeyoursquovegota500-gallonpropanetankinthebackyardtowhichyoucanhookupdirectly
InmostpartsoftheUnitedStatesandelsewherenaturalgasispipeddirectlytoindividualhomesAnoutsideconnectioncaneasilybeestablishedbysomeonecertifiedtoworkwithnaturalgaslinesthiswillensureyoualwayshaveareadysupplyoffuelavailable
IdonrsquotusenaturalgastofuelmysmokerssoIcanrsquotcommentonthegasusageofthesemodelshoweverbasedonmypersonaldatayoushouldgetabout30hoursofusefroma20-pound(5-gallon)propanecylinder
Wood
MeatsmokedwithwoodandwoodonlyisunlikeanythingyouhaveevertastedIfyouhavetheoptionofusingallwoodconsideryourselfveryluckyNoteverybodyhastheluxuryofusingonlywoodintheirsmokersforsomeofthefollowingreasons
ManysmokersaretoosmallandarenotdesignedtobeusedwithallwoodWoodmaybeunavailabletooexpensiveordifficulttotransportYourneighborhoodorcomplexmaynotpermitthestorageofwoodandoropenfires
Thesechallengesasidewood-firedsmokersarewellworththetimeandmoneyyoursquollinvest
Woodsforsmoking
ThewoodthatisavailabletoyoudependsonwhereyouliveThegeneralruleisthatifatreebearsanutorafruitandisahardwooditswoodcanbesafelyusedforsmoking(thoughthisdoesnrsquotguaranteethatyoursquollliketheflavoritprovidesorthatitwillcomplementthemeatyouaresmoking)
Ifindmyselfusingalotofcherrythesedaysmdashonalmosteverythingmdashsothatcouldpossiblybemyall-timefavoritewoodforsmokingMypreferredwoodsforsmokingare
cherrymesquiteoakpecan
Cherry(left)andPecan(right)
Apricot(left)andOak(right)
BelowisalistofsomeofthewoodsIhaveusedforsmokingwithmynotesIhighlyrecommendthatyoumakeyourownnotesoneachwoodyoutrysoyoucanrememberwhattypeofmeatyouuseditwithandwhetherornotyoulikedtheflavoritimparted
WOODSFORSMOKING
Alder VerylightflavorgreatforsmokingfishApple VerylightflavorApricot SweetandfruityCherry Goodsolidflavorbutnotoverpoweringmyfavoritewoodfor
smokingHickory Knowntobethekingofallwoodsforsmokingstrongpungent
flavorMaple Sweetbacon-likeflavorexcellentforPork
Mesquite VerystrongearthyflavorgreatforbeefusesparinglyOak MediumflavorworksgreatasabasewoodwhenyoujustneedheatOlive SmellsandtasteslikeoliveoilverygoodforchickenandPorkOrange SweetandfruitygreatforchickenandPorkPeach SweetandfruitygreatforPorkPecan GoodsolidflavorsimilartohickorybutnotaspungentPlum SweetandfruitysomewhatmildflavortryitwithturkeyWalnut Canbestrongusewithsomecaution
OTHERWOODSTHATAREGOODFORSMOKING
AcaciaAlmondAshBayBeechBirchBlackcherryButternutChestnutCottonwoodCrabappleFigGrapefruitGrapevineGuavaHackberryLemonLilacMulberryNectarinePearPersimmonPimentoWillow
Irsquomnotanauthoritybutconventionalwisdomisthatresinouswoodswill
produceanacridflavorandcouldmakeyouillIfyouhaveusedresinouswoodsandyoudidnotgetsickthenmorepowertoyoubutIdonrsquotplanontakinganychancesonruiningmeatormakingsomeoneill
WOODSNOTSUITABLEFORSMOKING
Thefollowingwoodsareresinousandshouldnotbeusedforsmoking
ElmEucalyptusFirLiquidamberPineRedwoodSpruceSweetgumSycamore
ManypeoplesaythatcedarshouldnotbeusedforsmokingmeatalthoughitisusedquitecommonlyintheformofsoakedplanksonwhichyouplacemeatforthegrillTheconsensusisthatacedarplanksoakedinwaterformanyhoursbeforeusedoesnrsquotburnupbutonlysmokeslightlyBasedonmyresearchthesmokecompositionofaburningpieceofwooddoesseemdifferentthanofwoodthatissmokinglightlyonthegrateabovetheflamesofagrillIamnotascientistandIdonrsquotclaimtobeanexpertonthemattersoIwillleavethisforyoutodecideIhavereceivede-mailsfromfolkswhousecedarintheirsmokersandwhileIcannotarguewiththisIwillsaythatifyouplantodothesameproceedwithsomecaution
Letmealsowarnyouagainstusingwoodsusedforconstructionsuchaslumberscrapsrailroadtiesandlandscapetimbersasthesearecommonlytreatedwithchemicals
REMOVINGBARK
Many folks have asked me if they should remove the bark from woodbeforeusingitforsmokingTheclaimcommonlyfoundontheInternetis
thatwoodbarkcan impartabitter taste tomeatbut I justcanrsquotvalidatethisclaimbasedonmypersonalexperienceTheonlytimeIremovebarkisifitisalreadylooseandreadytocomeofforifitlooksmoldyappearsdiseased or has somethingon it such as a fungusmoss an insect or awormIngeneralIdonrsquotworrytoomuchaboutbark
Findingwood
IamoftenaskedaboutthebestwaytoacquirewoodWhileIdonrsquothaveacertainanswerforeveryareaofthecountryIcantellyouwhatworksforme(andItendtohaveanever-endingsupplyofwoodthatrarelycomesfrommy10acresofpecantrees)TheicingonthecakeisthatmostofthesesuggestionshavethewordldquofreerdquoattachedtothemJustkeepinmindonethingyouwillneedtostorefreshlycut(ieldquogreenrdquo)woodinadryareasuchasinabarninashedorevenunderatarptodryorldquoseasonrdquoforfourtosixmonthsbeforeyoucanuseitforsmoking
FRIENDSANDNEIGHBORSThatrsquosrightAskyourfriendsneighborsandevenyourcoworkersiftheyknowanyonewhomighthavesomewoodtheydonrsquotwantorwouldsellforcheapThiscanbeagreatwaytoletfolksknowyouarelookingandevenifyoudonrsquotfindwhatyouwantrightawaypeoplewillmostlikelyrememberyouandcontactyouifitbecomesavailable
CRAIGSLISTNEWSPAPERCLASSIFIEDSANDLOCALBUYSELLMAGAZINEYoursquollfindfolkswhosellwoodandsomeofthemmayevendeliveritforasmallfeeBesuretoaskwhatkindofwooditiswheretheygotitandwhetheritisgreenorseasonedThetypeofwoodisespeciallyimportantsinceyoucanuseonlyhardwoodConiferouswoodslikepineandsprucearenrsquotfood-worthyandcanevenmakeyousickifyouusethemforsmokingIfsellersactliketheydonrsquotknowwhatkindofwoodtheyhaveconsiderthataredflag
InthesameveinyoucanplaceanadonCraigslistinyourlocalnewspaperclassifiedsorevenonthebulletinboardatyourlocalgrocerystoreLetfolksknowthatyoursquollcleanupandhaulawayfallentreesandlimbsYoucanalsoletthemknowwhatkindofwoodyoursquoreinterestedinifyoursquorefeelinglucky
ORCHARDSOrchardsaregreatplacestostopandaskforwoodYoumightjustfindyourselfhaulingawayatruckloadofthegoodstuffsincetheyseemto
prunelimbsconstantlyIftheydonrsquothaveanyatthetimeyouasktheyshouldbeabletotellyouwhentheywill
STOPANDASKDrivearoundtownoryourneighborhoodandlookfordownedtreesespeciallyafterstormsKnockondoorsandboldlyaskifyoucanhavethewoodTheworstthingsomeonecansayisnoandthatrsquosnoskinoffyourbackIwasjusttalkingtomyneighbortheotherdayandhementionedthatbeaversweremakingamessofallthepecantreesaroundhiscreekHewasplanningtocutallofthesaplingsdownandburnthemTomethiswasacalltoactionandIimmediatelyaskedifIcouldrelievehimofthisdutyOfcoursehehappilyagreedandIrsquomnowtheproudownerofseveralyearsrsquoworthofpecanlogsthatareperfectlysizedformysmokerYouknowthesayingonemanrsquosjunkisanothermanrsquostreasure
BUILDINGANDMAINTAININGAFIRE
WoodFire
BoyandGirlScoutsarereallygoodatbuildingfiresontheflyandwhiletheirsisasurefiremethodoffire-buildinglotsofothermethodsworkequallywellIamgoingtodescribeafewdifferentwaystogetthejobdoneandyoucanthenchoosewhatworksbestforyouorevendevelopyourownuniquemethod
UntiljustashortwhileagoIalwaysusedatechniquethatisverysimilartotheBoyGirlScoutmethoddrykindlingonthebottominateepeefashionpaperunderandaroundthekindlingthenlargerandlargerpiecesofwooduntilyouhavethesizeoffireyouwantNowadaysItendtouseseveraldifferentmethodsdependingonwhatIamdoingandwhetherIambuildingafireinmylargewoodburnerinoneofmysmallerunitsorinthefireplace
BoyGirlScoutmethod
1 StartwithaheapinghandfulofdrykindlingthiscanbesliversofwoodpineneedlesorverysmalltwigsIcanseeitnowseveralofyouarescratchingyourheadsandwonderingwhataldquoheapinghandfulrdquoisWellitrsquossuchabighandfulthatitrsquosfallingoutofyourhand
2 FormthekindlingintoateepeeIfyoursquorefortunateenoughtohavelongdrysliversofwoodplacesomedrypineneedlesordrygrassunderandaroundthebaseoftheteepeeSincewearenrsquotoutinthewoodsyoucan
alsousenewspaperAndifyoureallywanttoveerfromtheauthenticmethodoffire-buildingyoucanpouralittleoliveoilonthenewspaperwhichwillhelpittoburnbetterandlonger
3 LightthekindlingOnceitisburningreallywellplacesomeslightlylargersticksoverthesmallerkindlingmaintainingtheteepeeformContinueaddinglargerandlargerpiecesofwooduntilyouhaveafirethatisabletoproducetheheatyouneedinyoursmoker
Traditionalmethod
1 Placetwomedium-sized(nomorethan5inchesindiameter)piecesofwoodparalleltoeachotheronthebottomofthefireboxleavingabout8inchesbetweenthem
2 LaytwoslightlysmallerpiecesontopofandperpendiculartothefirsttwoBuildaboutfourlevelsinthispatternmakingsurethelogsoneachlevelareslightlysmallerthantheonesbelowthemThisleavesanopenareainthecenterthatisabout8inchessquare
3 Placedrykindlingpaperandfirestartersinthisopencentralarea
4 LightthekindlingAsitgetsgoingitwillimmediatelybeginworkingonthelargerstuffsoyouwillgetabiggerfirealittlefasterthanwiththeBoyGirlScoutmethod
Upside-downmethod
Thismethodmdashinwhicheverythingseemsbackwardsmdashrequiresyoutoforgeteverythingyouthinkyouknowaboutbuildingafire
1 Placefourlogseachabout5inchesindiameteronthebottomofthefireboxasclosetoeachotheraspossible
2 Ontopofandperpendiculartothefirstlayerplacefourorfiveslightlysmallersplitlogsveryclosetogether
3 Ontopofthefirsttwolayersplaceasmanysmallstickseachabout1frac12inchesindiameteraswillfitThesticksshouldbeperpendiculartothelayerbeneath
4 FoldasectionofnewspaperinhalfandtheninhalfagainandlayitflatontopofthewoodForabetterburnyoucanpoursomeoliveoilonthe
paper
5 PilesomeverysmallkindlingontopofthepaperthenlightthepaperandwaitforitalltohappenThepaperstartsburningandveryquicklylightsthekindlingWithinjustafewminutesthekindlingisblazingandyourjobisdoneIdonrsquotknowexactlywhyitworksbutthekindlinglightsthewoodbelowitandthatwoodlightsthenextlayerandsoonThissetupwillburnforhoursonendunattendedmdashhappynewsforanyonewhowantsafirewhetherthatbeinthesmokerorinthefireplace
Nomatterwhichmethodyouchoosetobuildyourfiresomepracticeisrequiredtolearnhowmuchwoodyoushouldstartwithinordertomaintaina225degFto240degFtemperatureinyoursmokerOnlyexperiencecanteachyouthat
CharcoalFire
MostofushaveourownfavoritewaysofgettingacharcoalfirestartedWhenIwasachilditwasalwaysfuntowatchmydaddousecharcoalwithanentirebottleoflighterfluidandthenlightamatchandflingitontothegrillHealwayshadtojumpbackprettyquicklytoavoidbeingleftwithouteyebrowsbeardandarmhairforseveralweeks
WhilethisisacommonwaytostartafiremdashandbringsouttheinnerpyromaniacinallofusmdashitisnotreallythebestandiscertainlynotthesafestwaytogetthecharcoalburningIhopeIcanpersuadeyoutouseanyofthefollowingtoolswhichallowformuchbetterandsaferfire-startingmethods
Charcoalchimney
AcharcoalchimneyisaroundmetaldevicethatresemblesacoffeecanwithalargehandleCharcoalisplacedinthetopandnewspaperinthebottomWhenthenewspaperislititinturnlightsthecharcoalWithinjustafewminutesthecharcoalwillbewhitehotandreadytopourintothefirebox
WhiletheabovemethodissimpleandworksreallywellIhavediscoveredaneveneasierwaytousethistoolifyouhappentohaveagasgrillwithasideburnerFillthecharcoalchimneywithcharcoalandsetitontheburnerLighttheburnerandoncethecharcoalislitsimplyturntheburneroffYouwillsoonhaveanentirebatchofcharcoalreadytopourintothefirebox
CharcoalChimney
Propaneweedburner
Waxfirestarters
WaxfirestartersareblocksmadeofwaxmixedwithwoodsawdustandfibersTheycomeinvarioustypesandsizesandcaneasilybelitandplacedunderorslightlytothesideofunlitcharcoalThesestarterswillgenerallyburnfor10to15minuteswhichisplentyoftimetolightthecharcoalMakesuretheonesyoupurchasearesafeforuseinabarbecuesincesomevarietiesaredesignedtobeusedinafireplaceandcontainchemicalsoradditivesReadtheinformationonthepackagebeforepurchasing
ThislittlegizmoissimplyalongneoprenehosethatconnectstoapropanetankwithawandattheotherendOncelitaflamejetsoutfromthewandthatisfitforkillingweedsterminatinganthillsandstartingcharcoalIthinkmenprobablyhavewaytoomuchfunwiththistoybutitdoesagreatjobatgettingcharcoalblazingwithinminutes
Minionmethodformaintainingacharcoalfire
AsIunderstanditJimMiniondiscoveredthisawesomemethodforkeepingacharcoalsmokerhotforhoursonendduringamomentofsuddeninspirationThismethodissheergeniusandinthesmoking
worldJimwillforeverbealegend
Inanutshellasinglechimney(seepreviouspage)oflitcharcoalispouredon
topofalargepileofunlitcharcoalOvertimethelitcharcoalslowlylightsthecharcoalbelowitThismethodwhensetupcorrectlycanproduceconstantheatforaslongas16hoursThisallowsforthatmuch-neededsleepduringthelongcookingtimesrequiredbylargecutsofmeatsuchasbrisketandPorkshoulder
TherearesomebasictechnicalrequirementsforthismethodtoworkTheunlitcharcoalmusthaveaccesstoplentyofairfromthebottomandsidesForthisreasonmostpeoplewhousethismethodbuildacharcoalholderfromexpandedmetalorasimilarmateriallegsontheholderletitsitatleast3inchesabovethebottomofthesmoker
RememberthateachsmokerisdifferentanditmaytakealittlepracticetodiscoverexactlyhowmuchlitcharcoalisrequiredtomaintainthedesiredsmokertemperatureandhowmuchunlitcharcoalisrequiredtomaintainthatheatacrossacertainnumberofhoursButwithsomepatienceperseveranceandgoodnote-takingtheMinionmethodcaneasilyallowyoutoleavethesmokerunattendedwhileyousleeportakecareofotherthingsTheWeberSmokeyMountainCookerisespeciallywellsuited(outofthebox)forthismethod
TOOLSANDEQUIPMENT
TherearemanymoresmokinggadgetsonthemarketthanIcouldeverhopetomentioninasinglebookBelowIhaveselectedtheonesIfeelarethemostusefulforabasicsetupAsyouadvanceinyourskillsyoumaychoosetoexpandyourcollectionofsmokinggadgetsTrustmewhenIsaythatthiscanbecomeveryaddictive
ThermometersandTemperatureControl
IknowmanymanychefswhoabsolutelyrefusetouseathermometertotesttheinternaltemperatureofmeatInsteadtheyrsquovelearnedhowtotellthetemperaturebyhowthemeatlooksandfeelsIhavenothingagainstthismethodbutitisnotnecessarilyveryaccurateIpreferthescientificapproachinwhichtechnologydeterminestheexactinternaltemperatureofthatPorkloinorThanksgivingturkeyorwhateveritisIhappentobecookingDonrsquottakethisthewrongwayifyoucanhitthenailontheheadeverytimeyoulookatandfeelmeatthenIenvyyoubutsincemostofuscannotdothatIhighlyrecommendtheuseofagoodinstant-readdigitalprobemeatthermometer
ControlleronaBradleydigitalsmoker
Digitalmeatthermometersareinexpensive(theycancostaslittleas$15)andcanbepurchasedalmostanywherecookingtoolsaresoldYoucanalsopayalittlemoreifyouwantsomethingniftymdasharemoteversionthatallowsyoutokeepthemonitorwithyouwhiletheprobestaysinthemeatforexampleThisisactuallyaprettysweetdeviceandIhighlyrecommendobtainingoneifyoucanaffordit
InsertthethermometerintothemeatintheearlystagesofthecookingsessionandleaveittherewhilethemeatcooksThebraidedmetalcordcanbeplacedinthedoorjambofthesmokerorinsertedthroughaholeorventTheactualprobeitselfshouldnottouchmetalofanykindoritcanshortoutandceasetowork(youcanpurchasereplacementprobes)WithalittlecarethermometerscanlastformanyyearsIhaveaboutsixofthemandallstillworkaswellastheydidthedayIboughtthem
TheprobescanalsobeusedtotesttheambienttemperatureofthesmokerSimplyinserttheprobethroughapotatoallowingabout2or3inchesoftheprobetostickouttheothersidePlacethepotatoonthegratealongwiththemeatandyoursquollhaveanaccuratereadingoftheheatatgratemeatlevelFeelfreetoeatthesmokedpotatolater
Iseemanynovicepitmastersusingmechanicalordigitalinstant-readthermometersthataredesignedtopiercethemeatandcheckitsinternaltemperatureduringthecookingsessionbutthatcannotbeleftinThesearenotgoodandIwillexplainwhyeverytimeyoupiercepokeorotherwiseinsertanobjectintoveryhotmeatthetastyjuicesbubbleoutoftheholeyoujustmadeandthatisneveragoodthingYouneedthosetastyjuicestoremaininsidethemeatIrecommendyouplacethedigitalprobe
withdigitalprobemeatthermometer meatthermometerintothemeathalfwaythroughyourcookingsession
anddonotremoveituntilthemeatisoutofthecookerandhasrestedfor15to30minutesThemeatwillsealaroundtheprobeearlyonandthedelectablejuiceswillstayinsidewhileyoustillgetaconstantreadontheinternaltemperatureofthemeat
Foodsafetyandthermometers
HerersquosalittlefoodsafetytidbitforyouwhileweareonthesubjectofthermometersIusedtorecommendthatthethermometerbeinsertedintothemeatwhenitisfirstplacedinthesmokerHoweverrecentstudiesonwaystopreventbacteriaandfoodborneillnessesseemtosuggestthatifbacteriaispresentonthesurfaceoftherawmeatandathermometeroranyotherobjectisinserteditcouldcarrythatbacteriadeepintothemeatandcreatearealsafetyissue
Myunderstandingisthatthetemperaturemustreach140degFahalf-inchbelowthesurfaceofthemeatwithinthefirstfourhoursofacookingsessioninorderforittobesafetoeatIcansaywithcertaintybasedonyearsofexperiencethatameattemperatureof140degFiseasilyaccomplishedwithinfourhoursofcookingat225degFforalltypesofmeatsThatrsquoswhyIsuggestinsertingthethermometerintothemeathalfwaythroughacookingsession
Youmightalreadybewonderingwhetherthisrulealsoappliestoinjectingmarinadesorotherliquidsintothemeatormakingincisionsofanykindbeforetheinteriorreaches140degFItrynottogettoocarriedawaywiththisIofteninjectrawmeatwithmarinadesandIsometimesinsertthethermometeratthebeginningofthesmokingsessionImentionthisinformationonlybecauseitrsquosonewaytoaddanextrasafetynetintoyourcookingtechniques
StokerPowerDraftSystem
AwhilebackIheardofanelectronicdevicethatoperatesablowerattachedtoyourcharcoalorwood-firedsmokerinordertomaintainacertaintemperaturelevelIcontactedthecompanyandtheypromptlysentmeatestmodeltotryoutonmy22frac12-inchWeberSmokeyMountainCooker
ThisthingisseriousgeekcandyitcomeswithallthebellsandwhistlesyouwouldexpectYoucanconnectittoyourhomecomputernetworkanduseitto
monitoronlineboththetemperatureofyoursmokerandtheinternaltemperatureofyourmeatWhatrsquosmoreyoucancontrolthetemperatureofyoursmokeronlineFormyfirsttestIsetupmysmokerforabout225degFthensettheStokertomaintainthattemperatureIwatchedintentlyforoveranhourasthefancycledonandoffonandoffandmaintainedthetemperaturewithinmeredegreesIfinallywenttotakecareofotherthingsreturningfivehourslatertosomeofthebestribsIhaveevereatenTheonlythingonmymindatthatmomentwasldquoIcouldsuregetusedtothisrdquo
IamldquostokedrdquoaboutthispieceofequipmentWhiletherearenodoubtotherdevicesthatdoasimilarjobthisseemstobetheonethateveryoneistalkingaboutandfromtheonlycompanythatofferedtosendmeatestmodelTofindoutmoreabouttheStokervisitRockrsquosBar-B-Quersquoswebsiteatwwwrocksbarbquecom
CookingUtensils
EverybackyardchefneedsagoodsetoftoolsItdoesnrsquothavetobeanexpensivesetbutitdoesneedtobesturdyenoughtostanduptoalittleabuseIrecentlyreceivedanewsetofstainlesssteelheavy-dutybarbecuetoolsasagiftyetIstillpreferthecheaposetIhavebeenusingforyearsandyearsItrsquosnotaboutpriceorevenwhatmaterialthetoolsaremadeofTheutensilsmustbeusefulandIthinkthatisjudgedfromapersonalperspectiveWhatworksbestformemaynotworkbestforyou
Tongs
ThemostusefultoolIownismytongsIusetongstoflipmeatplacemeatonthegrateplaceachunkofwoodinaprecisespotaddorremovecharcoalfromthefireboxmovethegratewhenitishotmdashthelistgoesonandonItrulybelievethatIcouldnotcookwithoutthemMakesureyourtongscompletelycloseatthetiporyouwillfindyourselfwishingtheydidatsomepoint
Spatula
Anotherwonderfultoolthatisamustforanyoutdoorcookisaheavy-dutyspatulaItneedstobesturdyenoughtoslipunderaheavypieceofmeatlikebrisketandliftitwithoutbendingIoftenusemyspatulaintandemwithmytongstoflipabrisketandorremoveitfromthesmokerwhenitisfinished
Tongs
Spatula
Bastingbrush
cooking
Bastingbrushandsaucepot
IwouldberemissifIfailedtomentionthebastingbrushanditscompanion1frac12-cupsaucepotThebestbrusheshavesiliconebristleswhichdoagreatjobofholdingthesauceasyoumoveitfromthepottothemeatThesaucepotshouldbestainlesssteelBoththebrushandsaucepotcanbethrownintothedishwasherafteruseYoucanalsouseasaucemopforbastingmostarebristledlikeapaintbrushthoughothersresembleminiaturefloormopsTryafewoutandseewhatworksbestforyou
Knives
IamnotsureifkniveswouldnormallybeconsideredcookingutensilsbutIrsquomgoingtocategorizethemassuchandrecommendthatyougetagoodsetalongwithasharpenerIprefertousecertainkniveswhencuttingribsothersforchoppingveggiesandstillothersforslicingbrisketordeboningchicken
WhenpeopleaskmewhatthebestknivesareIalwayssayldquosharponesrdquoThatreallyisthebestanswerDifferentbrandsofknivesdefinitelydifferinqualitybutacheapknifethatissharpwillworkbetterthanahigh-qualityonethatisdullNomatterwhat
typeofknivesyouchoosetouselearnhowtosharpenthemthenkeepthemsharpManychefssharpentheirknivesbeforeeachuseandwhilemostofus
Knifeforcuttingribs
arenrsquotprofessionalchefsthereissomethingtobesaidforhavingproperlymaintainedtools
Grillbrushandscraper
AgrillbrushandscrapercombinationisanexcellentutensiltohaveinyourbarbecuetoolboxAllofthatgunkthatstickstothegratescaneasilybeknockedoffwithoneoftheseIusuallyreplacemineacoupleoftimeseachyearormoreoftenifnecessaryThistoolshouldbeusedtocleanthegrateaftereachsmokingsessionAftercleaningmygrateIliketosprayitlightlywithoiltogetitreadyforthe
nextuse
Spraybottle
Anothermust-havetoolisaspraybottleThesebottlesaregreatforsprayingmeatwithvariousliquidsasitcooksforexampleribswithapplejuiceorturkeywithmeltedbutterTheapplicationsareendlessandyoursquollfindyourselfusingthebottlesoverandover
IfoundsomesmallspraybottlesinthebeautysuppliessectionofmylocaldepartmentstoreIpurchasedseveralinvaryingcolorstohelpmerememberwhichliquidisineachbottleYoucanalsojustaseasilylabeleachbottletoshowthatitcontainsapplejuiceoliveoilwaterorwhateveryouliketouse
GlovesandAprons
WhenworkingwithburningcharcoalflamingwoodandsizzlinghotmeatitrsquosnecessarytoprotectyourhandsandclothingForthisreasonfolkshaveputtheirheadstogethertocomeupwithwearableitemsthatprotectyouandyourclothingfromheatandsplattersthatnaturallyoccurduringcookingWhileyoucanpossiblycookandsmokemeatwithouttheseitemstheyareintheldquonicetohaverdquocategoryAtaminimumIhighlyrecommendbuyingagoodsetofheat-resistantgloves(thatgouptoyourelbows)andanapronthatwillkeepyour
clothesfreeofgreaseandfoodsplattersIpreferanapronwithlotsofpocketsforcarryingthermometerscookingutensilspencilsandseasonings
IfeelthatWeberhasdonethebestjobofproducingwell-thought-outitemsthatfitintothiscategoryIlovetheirlongthickheat-resistantglovesandtheirheavy-dutyfull-bodyapronsemblazonedwiththestylishWeberlogoHavingsaidthatIalsohaveapairofcheapheat-resistantsiliconemittenswhichIliketouseforflippingmeatoverorremovinghotmeatfromthesmokerShoparoundandbuythebestprotectivegearyoucanaffordmdashyourhandsandclothingwillthankyouforit
FlavorChunksChipsandPellets
WhenusingcharcoalelectricityorgasasaheatsourcewoodofsomesortmustbeaddedtothemixinordertoflavorthemeatThisiswherewoodchunksandwoodchipscomeinThesecanbepurchasedinvaryingsizesandtypesofwoodalmostanywheresmokersorgrillsaresoldThemostcommonvarietiesarehickoryandmesquitebutotherwoodssuchasapplecherryoakandpecancanalsobefoundifyoulookaroundabitIgointomoredetailonsuitablewoodforsmokinglaterinthischapterIfyoucannotfindthewoodyouwantwhereyouliveconsiderlookingonlineatretailerslikeAmazoncom
ElectricsmokerssuchastheBradleyandtheTraegerusecompressedsawdustintheformofpelletsorbiscuitstosmokethemeatThesecanbepurchasedinalmostanyflavordirectlyfromthemanufacturerinspecialtystoresoronline
TOSOAKORNOTTOSOAK
ThisisprobablythequestionIamaskedmostfrequentlywhenitcomestotheuseofwoodchipsorchunksandtheanswercomesdowntopersonalneedandexperience
My recommendation is to soak thewood only if you absolutelymust IrarelydosimplybecauseitjustisnrsquotnecessaryinmostcasesAsacaveatto that statement I have found that Imust soakwood chunks for about30 to 60 minutes when I am using them in my Brinkmann GourmetElectricSmokerampGrillInthissmokeryoumustplacethewoodchunksontopofthelavarocksbetweenthecurvedareasoftheheatingelement
IfthewoodchunksareleftdrytheywillburstintoflameswithinminutesofputtingthemintothesmokerIfyousoakthemfirstyoucanget45to60minutesofexcellentsmokewithnoflare-ups
TIPSANDTECHNIQUES
SeasoningaSmoker
AllnewsmokersmustbeseasonedOilspaintsandotherchemicalsareusedduringthemanufacturingprocessleavingresidueonthemetalIfyoudonrsquotseasonyoursmoker(andtherebyremovethisresidue)yourfoodwilltasteandsmelllikesomethingthatitshouldnrsquotandyoucouldbeingestingdangeroussubstancesYoushouldalsoseasonyoursmokerifyouhavenrsquotuseditinmorethantwoyearsandafteranygeneralcleaningwithsoaporchemicals(seeCleaningYourSmokerbelow)
ToseasonasmokersimplysprayalightcoatingofcookingoilonallinsidesurfacesThenrunthesmokerthroughanormalcookingsessionexcludingthemeatThatisrunitat225degFusingyourfavoritewoodforsmokeThisseasoningsessionshouldlastapproximatelytwohoursThesmokercanthenbesafelyusedforsmokingmeat
CleaningYourSmoker
ThereareafewthingsyoucandotokeepyoursmokercleanfromonesmokingsessiontothenextAswithanycookingdevicethegrateorcookingsurfaceshouldbekeptverycleanForthisreasonIrecommendusingawadoffoiloragratebrushtoremoveanyloosematerialYoucanthenrunthegrateorcookingsurfacethroughthedishwasheronthepotsandpanscycleTheyrsquollusuallycomeoutspotlessIfitrsquosbeenawhilesinceyoulastcleanedyourgratesandtherearelotsofstubbornbitsofdebrisbetweentherailsyoucanplacetheminyourovenandrunitthroughaself-cleancycle(assumingthegrateswillfitinyouroven)Thisrampstheheatintheovenuptoabout900degFandburnsoffthedebrisThegratesshouldcomeoutcleanandshiny
Irecommenddeep-cleaningyoursmokeraboutonceayearUseabasicdegreaserlikeSimpleGreenandanylonscrubbrushtoremoveasmuchofthe
greaseandmuckfromthesmokerwallsaspossibleForthemorestubbornstuffyoumayneedtouseaplasticputtyknifeasascraperOnceeverythingissparklingcleanagainandtheinsidehasbeenwellrinsedtoremovealltracesofsoapsandcleanersthesmokerwillneedtobere-seasoned(seeSeasoningaSmokerpreviouspage)
UsingaSmokerandGrillTogether
ManyfolkswhogetinterestedinthemethodofcookingmeatoverlowheatarepreviouslyavidgrillersThiscanbeadvantageoussincetherearestillmanyusesforthegrillwhilesmokecookingandexperiencewithhigherheatcanplayapartinproducingsomereallydeliciousfood
ThefirstapplicationofagrillthatcomestomindisfinishingoffchickenWholechickensdoverywellinthesmokerbutthelowandslowmethodofcookingtendstoproducerubberyskinForthisreasonIrecommendremovingchickenfromthesmokerabout15minutesbeforeitisfinishedcookingandusingahotgrilltocrispentheskinThiswayyougetthebestofbothworldsslowsmokedchickenthatistenderandmoistwithcrispydeliciousskin
Youcanalsousethegrilltopreparethevegetablesorsidesyouareservingwiththemainentreacuteemdashaveggiestir-fryforexamplemadeinapanorpieceoffoilwiththesidesturneduportomatoesbrushedwitholiveoilandbasilandplaceddirectlyonthegrateSomethingsarejustbettersuitedtothegrillandyourjobistoknowwhattogrillandwhattosmokelowandslow
IfyourgrillhasasideburnerthisisaniftyplacetoprepareapotofbarbecuedbeansortowarmupasauceormarinadetobrushontothemeatjustbeforeitisfinishedTherearesomanyoptionsmdashyoujustneedtobecreativetoseehowmuchofthemealyoucanprepareoutdoorsNotonlydoescookingoutsidemakefoodtastebetteritalsokeepstheheatoutofthekitchenandbetteryetitkeepsyououtbythesmokerwhereyouprobablywanttobeanyway
LoggingYourSmokingSessions
EveryonewhoknowsmeknowsthatIrsquomabigfanofkeepingnotesIfyoursquoreanythinglikemeyoursquollsaytoyourselfldquoYeahIrsquollrememberthatrdquobutthenyoudonrsquotThenextdaythatinfoislonggoneoverwrittenbyotherdatathatissomuchmorerecentandimportant
YoursquovealsonodoubtheardthesayingldquoIfyoudowhatyoursquovealwaysdoneyoursquollgetwhatyoursquovealwaysgottenrdquoAlthoughthissayingisoftenusedtomotivatepeopletochangetherersquosalsosomethingtobesaidforconsistencyWhatifwhatyoursquovedoneproducesadeliciousresultHowintheworldwillyourepeatthatperfectsmokingsessionifyoucanrsquotrememberexactlywhatyoudid
KeepalogbookofcookingtemperaturetypeofwoodweatherhowmuchcharcoalyouusedhowlongthecookingsessiontooketcThiswayyoucaneitherrepeatwhatyoudidorchangeitupabitbasedonthegivenvariablesIcreatedatemplatedocumentforthispurposeIputcopiesofthetemplateinathree-ringbinderandfillintheinformationwhileIamcooking
YourlogdoesnothavetobecomplexinfactitcanbeassimpleasjottingsomenotesonapadofpaperHoweveryouchoosetokeepnotesisuptoyoubutIdorecommendthatyoudoitIstillgobackandrefertocookingtimesandtemperaturesfromsmokesIdidyearsagoespeciallyforthingsthatIdonrsquotcookoftenThesenoteshavebeenextremelyvaluabletomeovertheyears
UsingPansandFoilinYourSmoker
ThemostacceptedmethodofsmokingmeatistoplaceitrightonthegrateThisgivesthemeatexcellentexposuretothesmokeandcreatesanicebarkorfirmtastycrustonitssurfaceSowhydoitanyotherwayIrsquomgladyouasked
Smokingmeatinfoil
ItrsquosatechniquethatrsquosbecomeknownastheldquoTexascrutchrdquoandmoreandmorefolksaredoingitmdashwrappingtheirmeatinfoiltotenderizeitandkeepinthemoisturePuristsmokersstrictlymaintainthatthisisnotthecorrectwaytosmokemeatbutalotofpeoplebelievethatthelowandslowmethodofcookingismoreaboutenjoyingtheexperience
ImustadmitthatIdonrsquotemploytheuseoffoilveryoftenCallmelazyorjustsetinmywaysbutIrsquovefoundIliketoleavemostthingscompletelyexposedonthegratefortheentirecookingtime
ThatsaidfoilcanbeahelpfultoolwhenusedproperlyInmyrecipefor3-2-1Ribswheretheribsareplacedonthesmokergrateforthreehoursthenwrappedinfoilfortwohoursthenunwrappedandplacedbackonthegrateforafinalhourtheribsareeffectivelysteamedinthefoilwhichsuper-tenderizesthe
Chickensmokedinfoil
meatTheseribsaresofall-off-the-bonetenderthatagoodnumberofpeoplehavebecomeconvertstothismethod
SincesmokepermeatesmeatmoreeasilywhenitisuncookedandtheporesareopenthesmokingprocessshouldoccurinthefirststageofcookingandthefoilingorsteamingprocessinthelaststagesForthebestresultswithfoilwrapthemeatonlyafterithasreachedafairlyhighinternaltemperatureofaround165degF
ImustwarnyouthatnotallfoiliscreatedequalIrecommendpurchasinghigh-qualityheavy-dutyfoilforbestresultsIhavebeentemptedintobuyingcheapgenericbrandsoffoilonseveraloccasionsandalmostwithoutexceptionIregrettedmydecisionthefirsttimeItriedtocookwiththemGenericbrandsjustdonotholdupaswellasbrand-namefoilsTheextraexpenseiswellworththelackofaggravation
Smokingmeatinapan
IsometimessmokemeatinapanforacoupleofreasonsFirstitallowsmetosavethedrippingsfromthemeatsoIcanuseitasjusSecondthecloseproximityofthedrippingstothemeatseemstoproduceajuicierandmoretenderresult
Thedownsidetothismethodisthatwhilethesurfaceofthemeatwillbesoftandmoistandtastyitwillnot
havethatfirmcrustsomanypeopleenjoyThisbotheredmeatfirstbutaftercomparingtheadvantagesanddisadvantagesofsmokingmeatonagrateversusinapanIrsquovefoundIpreferthelatterforlargercutslikePorkshoulderandbrisketUsingthepanmethodforthesemeatsproducesatasteandtendernessthatareunrivaledIdorecommendrotatingthemeatfromtoptobottomeverytwohoursorsoforthefirsthalfofthecookingsessiontoensureevensmokepermeation
SmokingMultiplePiecesofMeat
Ialwaysfeeltheneedtofillmysmokerwithmeatjustsotheheatsmokeand
timewonrsquotbewastedMaybethisismyfrugalsidecomingoutorperhapsitrsquosjustanexcusetomakelotsofsucculentbarbecuebutitjustmakessensetomenottowasteagratewhenitcouldbethehomeforanotherrackofribsoraniceplumpPorkbuttorbrisket
MultiplepiecesofmeatwillcookinaboutthesameamountoftimeasonepieceThesmokerwilltakeabitmoretimetocomeuptotemperatureduetotheextracoldmassfromadditionalportionsofmeatbutthiswillnotmakemuchdifferencetotheoverallplanaslongasyoumakesurethereisamplespaceforairandsmoketogetaroundthemeatThebestthingyoucandoistoplaceasmuchmeatasyoulikeinthesmokermakingsureitisnotoverlycrowdedthenlimityourlidremovalstowhentheyareabsolutelynecessary
WhataboutcookingdifferentkindsandcutsofmeatatthesametimeWhysureThisjusttakesalittleadvanceplanningbecauseitrsquosallabouttimingStartbydetermininghowmuchtimeeachindividualpiecewillrequireIfdinnertimeisateightpmworkbackwardtodeterminewheneachpieceofmeatwillneedtobeaddedtothesmokersoallpiecesaredoneatthesametime
Thetablebelowshowsasampleplanforservingadinnerofbrisketribsandchickenateightpmassuminganaveragesmokertemperatureof225degFto240degFMyformulaisFinishTime(T)ndashRequiredTime(R)=StartTime(S)
ItrsquosnotreallyascomplicatedasitsoundsInordertogetallthemeatdoneatthesametimeyoujusthavetobeorganizedandlookatitinalogicalwayOnceyoudothisafewtimesyouwilllikelybeabletoplanitoutwithoutevenwritingitdownSuddenlyitwilljuststartmakingalotofsense
FLAVORINGMEAT
UsingRubsMarinadesMopsandSauces
AsfarbackasIcanrememberIrsquovealwayswantedsteaksauceonsteaklotsofsaltandketchuponfrenchfriesextrasaladdressingonmysaladsyougettheideaIlovetoaddextraflavortomyfoodsincludingwhenIrsquomsmokingmeatWhileIwantthenaturalflavorofthecuttocomethroughIalsowantalittlesomethingtoenhancethatflavorThisiswhererubsmarinadesmopsandsaucescomeinAlladdflavortosmokedmeatthoughtheyrsquoreapplieddifferently
Rubs
ArubisamixtureofdriedseasoningsandspicesthatissprinkledonormassagedintomeatArubcanbeappliedthenightbeforeorrightbeforethemeatisplacedonthesmokerWhilesomefolksswearthatputtingarubonforseveralhourspriortosmokingisthebestIhavenotbeenabletodetectabigdifferenceintastewhenIapplyarubseveralhoursinadvanceversusrightbeforethemeatgoesinthesmokerIprefertodowhatrsquosconvenientsosometimesIrubthemeathoursaheadofsmokingandothertimesIdoitimmediatelybefore
ArubcanconsistofanynumberofdryingredientsbutbewareofrubsthathavehighsaltcontenttheycancausetheendproducttobetoosaltyandcanevendryoutthemeatRubscanbeapplieddirectlytothesurfaceofthemeatorusedtogetherwithastickingagentsuchasyellowmustardwhichisputonthemeatbeforetherubislayeredontopThemustardwillloseitstangyflavorduringthesmokingprocessbutitcreatesawonderfulcrust
Marinades
Amarinadeisaliquidmixtureofspicesoilandusuallysomekindofvinegarinwhichmeatissoakedtoflavorandtenderizeitusuallyfor12to24hourspriortoasmokingsessionAmarinadecanbeasquickandsimpleasabottleofzestyItaliandressingoritcanbemuchmorecomplexsomerecipesformarinadesarealaundrylistofflavor-enhancingandmeat-tenderizingingredientsMarinadesarealsosometimesusedtoldquomoprdquo(seebelow)themeatwhileitcooksThiskeepsthesurfaceofthemeatmoistandaddsextraflavor
Mops
Amopisaliquidsuchasapplejuiceappleciderorevenamarinademixturewhichisbrushedorsprayedontothemeatwhileitcookstokeepthesurfacemoistandperhapstoaddanotherlayerofflavor
SomefolkssayyoushouldnotaddanyliquidtothesurfaceofmeatwhileitcooksTheyclaimitmakestheoutsideofthemeattoosoftdoesnotactually
addanyflavorandcausesyoutoopenthelidordoorofyoursmokerwaytoooftentherebylosingvaluableheatandpotentiallyincreasingthecookingtime
IcansaythatIhavetrieditbothwaysmdashmoppingversusjustleavingthemeatalonewhileitsmokesmdashandtherearetimeswhenmoppingmakesadifferenceandtimeswhenitdoesnotIdonrsquotlikeitwhentheoutsideofchickenorribsdriesoutwhiletheycooksoImopthematleastafewtimeswhiletheyaresmokingtokeepthesurfaceofthemeatmoistForthingslikebrisketandPorkshoulderIusuallydonrsquotbotherthefatontheoutsideofthemeatdoesthebastingformeasitrenders
Sauces
BarbecuesaucesvarywidelydependingonwhereyouliveIntheMidwestandfarthersouthintosomepartsofTexasbarbecuesauceisketchup-basedandisusuallybothsweetandspicyInSouthCarolinabarbecuesauceismustard-basedAlabamahasamayonnaise-basedwhitesaucethatisoutofthisworldAndthentherersquosthevinegar-basedsauceyoursquollfindinNorthCarolinawhichIgrewuponAndthatrsquosjustthebeginningofthewonderfulbutdiverseworldofbarbecuesauces
Barbecuesauceisusuallyappliedattheendofthesmokingprocessabout30minutesbeforethemeatisdonecookingoratthetableMyfavoritewaytoservebarbecuesauceisinindividualcondimentcupsrightatthetablesomyfriendsandfamilycanhelpthemselvesiftheylike
Injecting
WhowouldhavethoughtthatusingalargeinjectortopushmarinadesandotherliquidsintothecenterofmeatwouldbecomeafadbutitseemsthateveryoneisdoingitthesedaysManycompetitivesmokingteamsclaimthattheirspecialmarinadeinjectedintothemeatisthesecretbehindtheirwinningstreaksIstartedexperimentingwiththisonlyinthelastfewyearsandwhileIdonrsquotalwaysinjectmymeatIhavebecomeahugeproponentofthisprocessIthinkyouwilltooifyoutakethetimetotryit
ButwhatkindsofmeatcanyouinjectIlovetoinjectbutterandotherseasoningsintoourThanksgivingturkeybeforeplacingitonthesmokertheresultingflavorisnothingshortofamazingImakeanothertastytreatbycombiningequalpartsofwingsauceandmyfavoritebarbecuesauceand
injectingthemixintochickendrumsticksformonsterwingsYoursquovenevertastedanythingsodeliciousmdashthatrsquosapromiseIalsoinjectwhitechocolateganacheintochocolatecakeforthatdied-and-gone-to-heaveneffect
AlmostanythingcanbeinjectedintomeatIliketostartwithmeltedbutteroroliveoilandthenIaddingredientsdependingonwhattypeofmeatandstyleofdishIamcookingIfyoursquorenotthecreativetypeyourlocalsupermarketlikelyhasawonderfulselectionofinjectablemarinades(liketheonesmadebyCajunInjector)thatwilladdsomeexcellentflavorYoucanalsousemostmeatmarinadesasinjectionsAnotherfineexampleofaninjectionismymopwaterwhichisbasicallymeltedbutterwaterandCajunseasoningthisworksaswellontheinsideasitdoesontheoutside
SomeofyoumaybesayingldquoThissoundslikesomethingIrsquodliketotrybutwheredoIgetoneoftheseinjectorsrdquoManyoftheinjectablemarinadessoldinsupermarketscomepackagedwithaninjectorYoucanalsofindseveraldifferenttypesofinjectorsinthecookingutensilaisleofdepartmentstoresoronlineatAmazoncomMostaresimilarinsizeandinthewaytheyworkandinmanycasestheneedlesareinterchangeable
Brining
BriningisthemethodofimmersingmeatinasaltwatersolutiontoincreaseitscapacitytoholdmoistureThescientificexplanationismuchmoreinvolvedbutinlaymanrsquostermsliquidisdrawnintothefibersandcellsofthemeatduringbriningviatheprocessofosmosisTheextramoisturehelpstocombatthedryingthatnaturallytakesplacewhenmeatissubjectedtoheatandtheresultisajuicierentreacuteeEvenbrinedmeatthatisslightlyovercookedwillstayjuicyandmoistAnaddedbonustobriningisthatanyflavorsaddedtothewatermdashsugarsoysaucebeerorjuiceforexamplemdashwillalsobepulledintothemeatIgenerallybrinepoultryandfishonlybutlotsoffolksbrineothermeatssodonrsquotbeafraidtoexperiment
BriningisveryeasyanddoesabsolutewondersformeatbutitdoesrequiresomeplanningThemostbasicingredientsarewaterandkoshersalt(usearatio
of1gallonofwaterto1cupofkoshersalt)butyouwillprobablywanttoaddotherthingsforaddedflavorMyownrecipeswhicharetheonesIusemostoftenstartwiththeSpecialTurkeyBrinerecipe
NotethatmostbrinerecipeswillcallforacertainamountofwaterwithacertainamountofsaltandthentheotheringredientsIfyouwanttoexperimentwithyourownrecipesmakesuretokeeptotherecommendedratioof1gallonofliquidto1cupofsaltYoucansubstitutethingslikeapplejuiceforsomeofthewaterifyoursquoreusingalargeamount(suchasacupormore)HoweveringredientslikesoysauceWorcestershiresaucelemonjuiceandhotsaucewhichareaddedinsmalleramountsshouldbeinadditiontothewaterandnotreplacements
Besuretousekoshersaltinyourbrinesolutionssinceitdissolvesinwatermorereadilythanmostothertypesofsalt
BRININGBASICS
Whenbrining follow these three simple rules to turnoutpoultry that issafeanddelicioustoeat
Donrsquotbrineinareactivecontainerbesuretouseglassorfood-gradeplasticEnsurethebrineisatatemperatureof33degFto39degFbeforesubmergingthemeatinitandmaintainthattemperaturerangeduringtheentirebriningprocessNeverreusethebrineitmustbethrownoutwhenfinished
Alsokeepinmindthatbrinedmeatstendtocookalittlefastersowatchyourbirdcloselytowardtheendofthecookingprocess
Makingbrine
No-heatMethod
Thismethoddoesnotrequireheatandshouldbeusedonlywhenyouare
keepingthebrinebasicandarenotaddinganyspicesorsugarwhichwouldrequireheattodissolveorbringouttheoilsandorflavorsintheingredients
1 Fillalargecontainersuchasa1-gallonteapitcherwithfrac12gallonofwater
2 Addfrac12cupofkoshersaltandstiruntilitiscompletelydissolvedandthewaterisclear
3 Ifyouwishaddotherbasicingredientstothissolutionsuchaslow-sodiumsoysauceWorcestershiresaucehotsaucelemonjuiceappleciderbeeretc
WhenusingthisbasicmethodImakeonlyfrac12-gallonbatchesofbrineatonetimesinceIalmostalwaysusea1-gallonteapitcherandthesmallervolumeallowsmetoaddtheotheringredientsandstillhaveplentyofroomtostirthebrinewithoutmostofitendinguponthecounterIfyouhaveandwanttouseareallylargecontainerorbowlthatwillhandleafullgallonofwaterplusingredientsgoforit
Briningpoultryusingno-heatmethod
HeatMethod
1 Place1gallonofwaterinalargestockpotsetovermedium-highheat(Youcanactuallyuseaslittleasafrac12gallonofwaterbutifthesaltaddedinthenextstepdoesnrsquotdissolvecompletelythewaterhasreacheditsmaximumsaltconcentrationvalueandyouwillneedtoaddmorewaterDonotexceedatotalof1gallonofwater)
2 Add1cupofkoshersaltandstiruntilitiscompletelydissolvedandthewaterisclear
3 Addotheringredientssuchaspepperclovesrosemarycrushedredpepperbrownsugaretcandallowthebrinetocometoaslowboil
4 Turntheheatdowntolowandallowthebrinetosimmerforabout15minutes
5 Removefromheatandletthebrinecoolforafewminutesbeforeplacingitintherefrigerator
Settingthebirdorfishinthebrine
Thebrinesolutionmustcooldowntoatemperatureof33degFto39degFbeforeyoupouritoverthemeatThisiscrucialtokeepthemeatsafefromspoilageOncethebrineisinthe33degFto39degFrangepouritalongwithanyremainingwaterfromyourinitial1gallonintoanonreactivecontainersuchasanicechestalargeTupperwarebowlora1-to2-gallonZiplocbagmdashanythingthatiscleanandmadeofglassorfood-gradeplasticandislargeenoughtocoverthemeatyouarebriningwillworkgreatItrsquosalwaysagoodideatomakeenoughbrinetocoverthemeatcompletelyratherthanhavingtostopandmakeanotherbatchIliketomakealittleextrajusttobesurebutyoursquollhavetouseyourownjudgmentIhavefoundthat2gallonsisplentyofbrinefora12-poundturkeywhenusinga5-gallonplasticbucket
AchickenorturkeywilltendtofloattothetopofthebrineTokeepthebirdcompletelysubmergedinthewaterIplaceaheavyplateontopofitYoucanalsoputacleanbrickintoagallon-sizedZiplocbagandplaceitonthebirdEitherwaythepoultrymustbecompletelycoveredwiththebrine
Food-gradeplastic
Whenbriningitisveryimportanttouseonlyglassorplasticcontainersmadeoffood-gradeplasticItcanbedifficulttodetermineifacontainerisfoodgradeornotsothebestoptionistouseaplasticcontainermarkedforhandlingfoodsuchasaTupperwarebowlorabucketfromarestaurantorfood-serviceestablishmentthatpreviouslycontainedsauceoilorotheredibleitems
Howlongshouldyoubrine
DifferentsizesofbirdneedtobebrinedfordifferentamountsoftimeForinstanceawholechickenwillrequireonlyaboutthreetofourhourswhilea12-poundturkeywillneedtobrineovernightorfrom10to12hoursforbestresultsTurkeylegswilldojustfinewithabouttwohoursofbrining
THESMOKINGMEATPANTRY
SeveralfolkshaveaskedmeovertheyearswhichspicescondimentsandotheringredientstheyshouldkeeponhandsotheycansmokemeatwhentheurgearisesThisisverypersonalandshouldbetailoredtoyourownneedsandtastesbutIhaveprovidedsomeguidelinestomakesureyouarewellstocked
Must-HaveDriedSpices
HereismydreamspicerackItwouldbeidealtohaveeachoftheseinstockandorganizedinalphabeticalordersotheoneyouwantiseasytofindThisisnrsquotanexhaustivelistbutthesearetheitemsIcoulddoalmostanythingwith
Allspiceground Aniseed ArrowrootpowderBasilleaves Bayleaves BlackpepperCarawayseed Cardamomground CardamomseedCayennepepper Celeryseed ChervilChilipowder Choppedchives CinnamongroundCinnamonsticks Clovesground CloveswholeCorianderground Corianderseed CreamoftartarCuminground Currypowder DillseedFennelseed Garlicpowder GarlicsaltGingerground Italianseasoning KoshersaltLemonpeel Mace MarjoramleavesMustardpowder Mustardseed NutmeggroundOnionpowder Onionsalt OrangepeelOreganoground Paprika ParsleyPeppermintleaves Picklingspice PoppyseedPoultryseasoning Redpepperflakes RosemaryleavesSaffron Sagerubbed SesameseedSpearmintleaves Tarragonleaves ThymegroundThymeleaves Turmeric Whitepepper
OtherUsefulPantryItems
HereisalistofcondimentssaucesandmiscellaneousdryingredientsmdashsomeofwhichneedrefrigerationmdashthatarealsousefulpantryitemsTheyaddsomuchflavortothesmokingrecipesIliketothrowtogetheratamomentrsquosnotice
ApplejuiceBeefbroth
BrownsugarChickenbrothCuringsalt(suchasMortonTenderQuick)ExtravirginoliveoilFrankrsquosRedHotOriginalCayennePepperSauceKetchupLemonjuiceMustardReady-to-useinjectablemarinades(suchasCajunInjectorbrand)SoysauceSrirachasauceTabascosauceTurbinadosugarWorcestershiresauce
FOODSAFETY
WhenyoursquorefeedingfamilyfriendsandotherguestsyouhavearesponsibilitytofollowcertainsafetyprotocolsintheprocessingandcookingoffoodThistopicisespeciallynearanddeartomyheartsimplybecauseIwouldbedevastatedifanyoneevergotsickfromsomethingIpreparedespeciallyifitwaspreventable
YoumustfollowafewsimpleruleswhencookingmeatatalowtemperatureLuckilytheUnitedStatesDepartmentofAgriculture(USDA)providesalltheinformationweneedtoavoidfoodbornepathogenssuchasEcoli(Escherichiacoli)andsalmonella
BuyfromReputableSources
MakesureyoupurchaseyourmeatsfromreliablebusinessesthatfollowsafetyprotocolsduringbutcheringandprocessingThiscanbedifficulttoensureifyoubuymeatfromagrocerystoreormeatmarketsoitisimperativetogettoknowthebutcherormeat-handlingpersonnelWhenyoufosterthoserelationshipsyouwillgainsomevaluableknowledgeabouttheoriginofthemeatyouarebuyingandhowitishandledpriortoyourpurchase
Irecentlywentintoalocalgrocerystoreandnoticedthattherewasnohandsanitizeranywherenearthemeat-packagingstationIaskedthebutcheraboutit
butallIgotwastheclassicdeer-in-the-headlightslookIproceededtoaskafewotherpeoplebutallgavethesamelookNooneknewwherethesanitizerwasoriftheyevenhadanyinthestoreIrsquomnottalkingaboutasmallbackwoodsgrocerystoreherethiswasaretailerwhosenameeveryonewouldrecognizeIe-mailedthecorporateofficeexplainingthatthiswasunsanitaryandthatIfullyexpectedtoseehandsanitizerstationssetupnotonlyforthecustomersbutfortheemployeesbehindthecounteraswellAfterallthisiscommonpracticewhenitcomestocleanlinessandfoodsafety
Infewerthan24hoursIreceivedane-mailreplyfromsomeoneinthePRdepartmentlettingmeknowthatthiswouldbetakencareofimmediatelyandthatIcouldcontactthemagainifIhadanyfurtherconcernsIreturnedtothestoreafewdayslaterandloandbeholdtherewerehandsanitizerstationsinseveralprominentlocationsbehindthecounterandnexttothemeatdisplaysIttookalittleeffortonmypartbutIfeellikeImadeadifferencenotonlyinthesafetyofmyfamilybutinthesafetyandwell-beingofcountlessotherswhoregularlyshopatthisstoreAfterallapoundofpreventionisworthanounceofcureandwhenitcomestofoodsafetyyoucannevertaketoomanyprecautions
KeepMeatCool
Ontheroad
OnceyouhavepurchasedyourmeatyouneedtobringithomeTakespecialprecautionstomakesureitstayscoldduringthetripespeciallyinthesummerTogetfromthestoretomyhomeisusuallyabouta15-minutedrivesoIdonrsquotworryaboutitButifyoutakemorethan30minutestogethomefindawaytokeepthemeatcoolIfyouaredrivingitwouldbeverysmarttokeepanicechestinyourvehiclewithasinglebagoficePlacethemeatintheicechestandputthebagoficeontopforthetriphomeIceischeapandyoucanrestassuredthatthemeatwillstayatasafetemperatureuntilyougethomeIfyouarenrsquotshoppingwithacarconsiderbringinganinsulatedbagandasmallicepacktokeepthemeatcool
Athome
BesuretoputmeatintherefrigeratororfreezerassoonasyouarrivehomeItrsquosagoodideatomakespaceintherefrigeratorbeforeyougoshoppingtoensureyoucanplacethemeatinitrightawayToensuremeatdoesnrsquotspoilbeforeits
expirationdateitmustbekeptbelow40degFIhighlyrecommendusingathermometerinyourrefrigeratortoensurethatthisisactuallythecaseinsteadofassumingthatyourniceshinyapplianceisdoingitsjobCommercialrefrigeratorsrequirethisbutitisagoodthingtodoathomeaswell
WhenyoutakemeatoutoftherefrigeratortoprepareitforsmokingyoushouldprocessitquicklyAllowingmeattositonthecounterfor30minutespriortosmokingisagoodpracticetoavoidcreosotebutiffurtherdelayoccursputthemeatbackintherefrigerator
THAWINGFROZENMEAT
Always thaw meat in the refrigerator and never at room temperatureMakesuremeatiscompletelythawedbeforesmokingitThisisimportantfortworeasons
Thawedmeatcooksmoreevenly
Thawedmeatisinthedangerzoneof40degFto140degFmdashthatprecariousrangeinwhichbadbacteriaandfoodbornepathogensseemtothrivemdashforlesstimethanifthemeatispartiallyfrozenwhenyoustartcookingit
MeatshouldbepreparedandcookedsoastominimizetheamountoftimeitstaysinthedangerzoneItisalsoimportanttocheckyourrefrigeratorperiodicallytomakesureitismaintainingatemperatureof33degFto39degF
AvoidCross-Contamination
Cross-contaminationoccurswhenfoodbornepathogensfromoneitemaretransferredtoanotherThisoccurswhenraworundercookedmeatcomesintocontactwithfoodthatisreadytobeeatenWashyourhandsoftenwithsoapandhotwaterwhilehandlingandpreparingmeatandplacedishesutensilsandothertoolsusedinthepreparationofrawmeatintohotsoapywaterimmediatelyafterusetomakesuretheyareproperlycleanedandsanitizedBesuretousecleanplatesutensilsandtoolsforremovingandservingmeatfrom
thesmoker
CookMeatataSafeTemperature
OnceyouplacethemeatonthegrateofthesmokerandthelidisclosedthesmokewillnaturallyretardthegrowthofbacteriaHowevertheUSDArecommendsthatmeatbecookedat225degForabovetoensureitdoesnotstayinthedangerzonelongerthannecessaryIrecommendcookingatthelowertemperaturesof225degFto240degFforthetruesmokingexperience
Foodsafetysummary
Herersquosasummaryofwhatyoushouldandshouldnrsquotdo toensureyourfood iscompletelysafe
Chill
KeepmeatascoolaspossiblewhiletravelingfromthestoretoyourhomeKeepmeatrefrigeratedandensureyourrefrigeratorismaintaininga
propertemperatureof33degFto39degFThawfrozenmeatintherefrigeratornotonthecounterMakesuremeatiscompletelythawedbeforesmokingitMinimizethetimethatmeatisoutoftherefrigeratorwhenpreparingit
forsmoking(Allowingittositonthecounterfor30minutespriortosmokingisagoodpracticetoavoidcreosotebutanylongerthanthisopensthedoortobacteria)
Clean
WashhandswithsoapandhotwateroftenwhilehandlingandpreparingmeatWashallsurfacesdishesutensilsandtoolsthathavebeenincontact
withrawmeatwithhotsoapywaterNeverreuseplasticbagsthathavebeenusedtotransferorstoreraw
meat
Separate
UseseparatedesignatedcuttingboardsformeatsandvegetablesUsecleandishesandutensilsforremovingmeatfromthesmoker
Cook
Smokemeatatorabove225degFRefrigeratemeatwithintwohoursofremovalfromsmokerEnsuremeatsarecookedtomyrecommendedsafetytemperatures
(below)Useacalibratedandtestedthermometertocheckmeatforproper
doneness
EATINGANDENJOYINGSMOKEDMEAT
HowMuchIsEnough
Thisistheage-oldquestionthatmanyfolksaskwhentheyareabouttohaveapartyorget-togetherYoudonrsquotwanttorunoutmdashthatwouldbeadisastermdashbutneitherdoyouwanttoblowthebudgetandhaveatonoffoodleftoverAlthoughsendingguestshomewithdoggiebagswouldmakethemextremelyhappyandonlytooeagertocomebacksoonyourwalletsuffers
SohowdoyoufigureouthowmuchisenoughWellitrsquosnotanexactscienceThereareformulasouttherebutIjustdonrsquotthinkapoundofmeatperpersonfitseveryscenarioForexamplemeneatmorethanwomenolderfolkseatlessthanmiddle-agedfolksyoungchildrendonrsquotusuallyeatthatmuchandteenagedboysaregarbagedisposalswithlegsabletoeatenormousamountsoffoodQuantityalsodependsonhowthefoodisbeingservedIfhotwingsaretheonlythingonofferIcaneatatleastadozenifnottwodozenbeforeIlandtheplaneandcallitanightButifthewingsareservedwithbreadbakedbeanspotatosaladandpossiblyothersidesthenImighteathalfadozenatthemost
Bottomlinethebetteryouknowthedemographicsofyourget-togetherthebetteryoucanplanEstimatethenumberofmenwomenandchildrenattheveryleastAnymoredetailswilljusthelpyoufurther
ForamainentreacuteeIgenerallyplanonabout1frac12poundsformenandteenboys1poundforwomenteengirlsandseniorsandfrac12poundforchildrenThisformulaworksoutformeinalmosteverycasewithalittleleftovermdashbutitisbasedonaveragesanddoesnotworkifyoursquoreservingthemealbuffet-styleFor
buffetsadjusttheamountsupwardbecausepeopletendtopileuptheirplatesWhenservingmeatasanappetizerIcutthetotalamountbyabouthalf
IhaveaphobiaaboutrunningoutoffoodsoItendtoovercompensateItrsquosnothingformetothrowonanextrabrisketjusttomakemyselffeelbetterMostofthetimethoughIfindthatthemathworksandthatIshouldplanthemealusingthefacts
KeepingSmokedMeatWarm
Dinnerisateightpmanditrsquosonlyfive-thirtyYounoticethatthebrisketisalreadycreepingupon195degFandsincethedinnerguestswillnotbearrivingforanothertwohourswhatintheworldcanyoudotokeepthemeatwarmwithoutdryingitoutorcookingitfurtherThereisasimplesolutionanditinvolvesheavy-dutyfoiltowelsandanemptyicechest
Wrapthemeatinadoublelayerofheavy-dutyfoilmakingsuretheshinysidefacesinAirgetstrappedbetweenthelayersandcreatesaninsulatingeffectTheheatalsoreflectsoffoftheshinyfoilontheinsideofthepackagetherebystayinginsidewiththemeatinsteadofleakingout
PlacethepackageinadeeppanjustincasethereareanyleaksWrapthepackageandpaninathicktowelandplaceitinanemptyicechestlinedwithanotherheavytowelfoldedinhalfFilltheremainingspaceabovethepanofmeatwithmoretowelspillowsorasmallblanketifnecessary
Themeatwillstayabove140degFforuptofourhoursinthisstateandwillbejuicierandmoretenderwhenyoutakeitoutthanwhenyouputitinIhavebeenknowntodothisonpurposeforthatveryreason
TransportingandReheatingTechniques
Ireceivemanye-mailsespeciallyaroundtheholidaysfromfolksaskingmehowtocookaturkeyorothermeatathomeandthentransportittoGrandmarsquoshouseIwilltellyourightupfrontthatthebestwaytoeatsmokedmeatisrightoutofthesmoker(orwithinfourhoursifkeptwarmusingthemethoddescribedabove)IttendstolosethatcertainsomethingwhenitisreheatedButsometimesreheatingisnecessarysoherearemyrecommendationsformakingthebestofanot-so-idealsituation
Vacuumpack
Thebestmethodforpreparingsmokedmeatforreheatinglateristoslicechoporpullthemeatthenpackitinto1-to2-poundvacuumpacksIamabigfanofvacuumpackingathomeTheequipmentonthemarketthesedaysiseasytouseandfairlyaffordable
Toreheatthevacuum-packagedmeatbringapotofwatertoboilingthenturnofftheheatDropthepackagesinthehotwaterfor12to18minutestoreheattoaperfecteatingtemperature
Slowcooker
ThesecondmethodrequiresaslowcookerFirstsliceorpullthemeatimmediatelyafterithasfinishedsmokingandhasrestedfortheprescribedtimesavethemeatrsquosdrippingsasjusforthereheatingprocessPlacethemeatintheremovablepartoftheslowcookerandcoveritwithfoilorplasticwrapbeforeputtingthelidonThiscontainercanbeplacedintherefrigeratorforuptothreedays
ToreheatremovethefoilorplasticwrapfromthemeatandpoursomeofthesavedjusorsomebrothoverthetopSettheremovablepotbackintotheslowcookerbaseandheatonhighforthreetofourhoursoruntilthemeatiswarmenoughtoserve
Oven
UsingtheovenisthebestmethodforreheatingquicklywhenyoudonothaveavacuumsealerAfterthemeathasfinishedsmokingplaceitinadeeppancoveredwithfoilandrefrigerateuntilyouarereadytoreheatit(nottoexceedthreedays)Savethemeatrsquosdrippingsasjusforthereheatingprocess
Toreheatpreheattheovento350degFRemovethefoilfromthemeatandpoursomeofthesavedjusorsomebrothoverthetopRecoverwithfoilandsetintheovenfor30to45minutesoruntilthemeatreachesthedesiredservingtemperature
COLDSMOKINGBASICS
AnentirebookcouldbedevotedtocoldsmokingsowhileIdonrsquotintendto
delvetoodeeplyintothistopichereIcangiveafewpointersonhowtosetupyoursmokerforcreatingsmokewithlittleornoresidualheat
ColdsmokingisgreatforcheesebaconseafoodandleanmeatssuchassteakorwildgameForthelastthreeitemswhicharetypicallygrilledIrecommendcoldsmokingfor30to45minutesrightbeforegrillingAlthoughtheywouldbeexposedtosmokefromgrillingonlythesmokeflavorwouldbeminimalbecauseoftheshortdurationspentonthegrillByaddingacoldsmokingsessionjustbeforegrillingthesmokeflavorcanbegreatlyenhanced
Forcheeseespeciallyitisimperativethattheheatbenohigherthan90degFtopreventthecheesefrommeltingalloveryoursmokerThereareseveraloptionsforcreatingthemuch-neededsmokewhilekeepingtheheattothebareminimum
DualSmokerMethod
ThismethodofcoldsmokingisthemostdifficultImentionitbecauseithasbeenusedsomuchovertheyearsbutIdonrsquotrecommenditsincetherearemucheasierwaystoaccomplishthetask
BasicallysmokerAisfilledwithlitcharcoalandsomewoodchipsorchunkstocreatesmokeAdryerhoseorotherpipeisattachedtothetopofsmokerAandrunslightlyuphillabout6to10feettosmokerBThehoseisattachedtothebottomofsmokerBwhichcontainsthecheeseorotherfoodyouwanttosmokeAsthesmoketravelsfromsmokerAtosmokerBitcoolsdownanddoesnotincreasethetemperatureinsmokerBbeyond90degF
SolderingIronMethod
FillalargemetalcoffeecanwithamixofwoodchipsandwoodchunksPlugasolderingironintoawalloutletandinserttheendintothecoffeecanPlacethecheeseormeatonthetopgrateofyoursmokerorgrillandthesmokingapparatusonthebottomgrateorinthefireboxandletthemagichappenThecanwillneedtobeshakenoccasionallytoknockdownashbutitwillcreatesmokewithminimalheatproduction
ThreeHotCoalsandaWoodChunk
Iknowitsoundslikeanurseryrhymebutthisisactuallyasimplewaytocold
smokePlacethecheeseormeatonthegrateofyoursmokerSetthreelitcharcoalbriquettesflatinthecharcoalpanorfireboxofyoursmokerPlaceaflatwoodchunkontopofthecharcoaltocreatesmokeProvidealittleairflowandreplacethecharcoalandorwoodchunkasneededtokeepthesmokegoingforthedesiredperiodoftime
SmokeGenerators
DevicesdesignedtocreatesmokeandturnanysmokerorgrillintoacoldsmokercanalsobepurchasedTheyareinexpensiveandarerecommendedforrealhassle-freecoldsmokingThetwodevicesIhaveusedextensivelyaretheSmokeDaddyandtheA-Maze-N-Smokerbothofwhichdoawonderfuljob
SmokeDaddy
TheSmokeDaddyisacylinderthatattacheseasilytoyourcurrentgrillorsmokerviaafrac34-inchholeusingawasherandanutThecylinderisfilledwithwoodchipsorpelletsandislitwithabutanetorchtoprovidesmokeAfish-tankairpumpattachedtothecylinderprovidespositivepressuretopushthesmokeintothegrillorsmokerItworksforseveralhoursatatimeandcanbeeasilyrefilledontheflyforextendedcoldsmokingsessionsVisitwwwsmokedaddyinccomformoreinformationonthisproduct
A-Maze-N-Smoker
Thissmall6-inch-squaredevicelookslikeamazeandusesveryfinewooddustlitatoneorbothendstocreatesmokeOncelitthewooddustsmoldersfromoneendofthemazetotheothercreatingsmokeforuptosixhoursiflitatoneendanduptothreehoursiflitatbothends(thoughmoresmokeisproducedinthelatterscenario)ItrsquosverysimpletousecanbewashedinthedishwasherandcanbeusedforcoldsmokinginanysmokerorgrillTheyalsohaveanewmodelthatusespellets(insteadofwooddust)whichproducemoresmokeandburnforupto11hoursunattendedMoreinformationonthisproductcanbefoundatwwwamazenproductscom
SMOKINGLINGOANDTERMS
ABT(ATOMICBUFFALOTURD)Ajalapentildeopepperstuffedwithcreamcheeseandanynumberofotheringredientssuchasmeatcheddarcheeseandonionsthenwrappedinbaconandsmokedforthreehoursoruntilthebaconiscrispy
CHIMNEY(orSTACK)Theround(orsquareinsomecases)tube-likedevicecomingoutofthesmokechamberthatallowssmoketoescapefromthesmoker
DAMPERTheventinasmokerthatallowsairtoenterandescapetherebyaffectingtheairflowwithinthesmoker
FATTYAchubofbreakfastsausagerolledflatstuffedwithcheesevegetablesandotheringredientsrolledbackupandwrappedwithaweaveofbaconThisrollissmokedforaboutthreehoursoruntilthesausageiscookedandthebaconiscrispy
FIREBOXTheareaofthesmokerwherethefireisbuiltThisismostgenerally
foundonhorizontaloffsetsmokers
INTAKEThedamperonornearthefireboxthatcanbeadjustedbytheusertoallowmoreorlessairintothefireboxMoreairequalsahotterfirelessairequalsacoolerfire
LOWANDSLOWAtermusedtodescribethelowheatandslowcookingmethodusedtoproducetenderjuicyandflavorfulfoodinasmokerorotherindirectcookingdevice
NAKEDAtermusedtodescriberibsthatareservedwithnosauceonthemMostnakedribsarecoatedwithadryrubpriortosmokingandareservedwithsauceontheside(ThenexttimeyoursquoreinyourfavoriteldquoQrdquojointorderribsandasktohavethemservedldquonakedrdquoHopefullyyoursquollgetribswithnosauceinsteadofwetribsservedbyanakedwaiterorwaitress)
PITMASTERApersonwhoishighlyskilledintheartofusingapitorasmokertoproduceperfectlypreparedandbarbecuedmeatorotherfoods
RAINCAPAcaponthetopofthechimneythatcanbeopenedorclosedinvaryingdegreestoallowmoreorlesssmoketoescapeItrsquosaptlynamedbecauseitalsokeepsrainoutofthesmoker
RIBRUBAconcoctionofspicesmadeespeciallyforribstoflavorthemandorcomplementthesauceMostribrubsalsoworkgreatonothermeatssuchasPorkshoulderandbrisket
SMOKECHAMBER(orcookingchamber)ThelargebottomchamberinahorizontaloffsetsmokerThisistheareawherethesmokeandheatdotheirjobofsmokecookingthemeat
TBS(THINBLUESMOKE)AtermusedtodescribewhatpropersmokelookslikeItshouldbeverythinandsopalethatitalmosthasabluishtinttoitThisisthetypeofsmokethatproducesthebestandcleanestflavor
WATERPANApanforholdingwaterinsomesmokersparticularlythebulletmodelsThesteamreleasedbythewaterasitheatshelpstoregulatethetemperatureofthesmoker
WETAtermthatnormallyappliestoribswhentheyarebastedwithsauceor
marinadeduringsmoking
TIPSFORSMOKINGPOULTRY
BRINING
IhighlyrecommendthatchickenandturkeybebrinedbeforesmokingFollowtheinstructionsforbriningintheSmokeologychapterforthebestresults
CRISPINGTHESKIN
SoyoulikecrispypoultryskinbuthavenoticedthatsmokingchickenorturkeytendstoproducerubberythickskinthatisprettymuchinediblePoultryskinneedshighheattogetcrispybutlowandslowiswheretheflavorhappenssoyouhavetofindabalancebetweenthesetwoworlds
Tocrispentheskinonachickenorturkeysimplysmokeituntiltheinternaltemperatureofthebirdreaches145degFTransferthebirdtoahotgrillpreheatedto350degFto375degFandfinishitoffto165degF
Youcanalsosmokecookthebirdat275degFto300degFtoobtaincrispyskinbutthecookingtimewillbemuchshorterthanwhatislistedintherecipesthatfollowThismethodreallycutsthetimeabirdspendsinthesmokerandformethattranslatestocuttingflavorIrecommendyoutryseveraldifferentwaystocrispenpoultryskintoseewhatworksbestforyou
REMOVINGTHESKIN
ItisfairlyuncommontoremovepoultryskinbutifyoudesiretodosowaituntilyourbirdisfinishedsmokingTheskinprotectsthemeatasitcookswhilestillallowingplentyofsmoketogetthroughFurthermore
evenifyouburntheskinthemeatwillinmostcasesstillbeverygoodOnceabirdiscookedtheskincaneasilyberemovedanddiscardedifthatisyourwish
DEALINGWITHTHENECKANDGIBLETS
YouwillwanttoremoveextrapartsfromthecavityofthepoultrybeforemakinganyoftheserecipesTheneckandgibletsarenotnecessaryinmostcasesandcanbediscardedIfyouareplanningtousethesepartsinadifferentrecipesuchasgravyordressingplacethemintherefrigeratororfreezerforsafekeeping
SMOKEDWHOLECHICKEN
ChickenisoneoftheeasiestmeatstosmokeimmenselydeliciousandagoodmeattohoneyoursmokingskillsonIfitdoesnrsquotturnoutthewayyouwantyourlossisfairlynegligibleintermsofcostandtime(comparedtomoreexpensive
andtime-consumingitemslikebrisketorPorkbutt)
RECOMMENDEDWOODPecanandmesquiteata5050ratio
ESTIMATEDCOOKTIME3to4hours
SERVES8
2wholechickens(about4lbeach)
13cupAll-PurposeRub
frac14cupyellowmustard
PREPARATION
Brinethechickensifdesired(seetheSmokeologychapter)
RinsethechickensincoldwatermakingsurealsotorinsethecavitiesthoroughlyPulltheskinupasmuchaspossiblewithouttearingitanduseyourfingerstopushabout1Tbspoftherubundertheskinofeachchickensotherubisindirectcontactwiththemeat
Applyathinlayerofthemustardtotheoutsideofeachchickenthenpourhalf(2Tbsp)oftheremainingruboneachbirdandmassageitinTherubwillmixwiththemustardandwillleaveareallynicecrustontheoutsideofthechickenLeavethechickenonthecountertobringituptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokeryouwillneedenoughwoodchipsorchunkstoproducesmokeforatleasttwohours(threehoursforareallysmokyflavor)
PlacethechickensonthesmokergratebreastsidedownforthefirsthourthenflipthembreastsideupfortheremainingtwotothreehoursIfpartsofthechickensuchasthewingsstarttobrowntooquicklycoverthemwithsmallpiecesoffoiltopreventfurtherbrowning
InsertadigitalprobemeatthermometerintothethickestpartofabreastorthighoncethechickenhascookedforabouttwohoursInsertingathermometerintothemeattoolateinthegamewillresultinunnecessarylossofvaluablejuicesThechickenissafetoeatwhenthethermometerreadsatleast165degF
Whenthechickenisfinishedcookingremoveitfromthesmokerandallowittorestfor20minutesbeforecarvingIfyouwanttocrispentheskinseemytipintheintroductiontothePoultrychapter
SMOKEDBEERCANCHICKEN
TraditionallybeercanchickenisagrillingortailgatingfoodandiscookedfastandfuriousButsmokerscangetexcellentresultstooTheliquidinthecansteamstheinsideofthechickenandhelpstocreateatendererandtastierbirdBeadventurousinyourchoiceofbeveragemdashseeifyoucantastethedifference
betweensaybeerorangepoporDrPepper
RECOMMENDEDWOODPecanandappleata5050ratioESTIMATEDCOOKTIME3to4hoursSERVES4
1Tbspcoarselygroundblackpepper1Tbspkoshersalt
1tspgarlicflakes
1tspcayennepepper
frac12tspdriedrosemaryleavesfrac12tspdriedthymeleaves
1wholechicken(about4lb)Extravirginoliveoil
12ozcanbeer(orsoftdrinkorfruitjuice)
PREPARATION
Brinethechickenifdesired(seethesectiononBriningintheSmokeologychapter)
MixthedryingredientsinasmallbowlandsetasideRubthechickenalloverwiththeoliveoilthensprinklethedryrubmixtureevenlyovertheoutsideofthechickenForaddedflavortrytogetsomeoftherubundertheskinofthechickenwhereverpossible
Leavethechickenonthecountertoallowtherubtostartworkingitsmagiconthemeatwhileyousetupyoursmoker
SMOKING
Preparethesmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtokeepthesmokegoingforatleasttwotothreehours
OncethesmokerisreadyopenthecanofbeerorotherliquidandemptyoutabouthalfofthecontentsPlacetheopencanonthesmokergrateandfitthechickenontopofthecansothatthecanispartiallyinsidethecavityofthebirdThecanwillholdthechickenuprightandtheliquidwillsteamflavorintothechickenmakingitevenmoremoistanddelicious
InsertadigitalprobemeatthermometerintothethickestpartofabreastorthighoncethechickenhascookedforabouttwohoursSmokecookthechickenanotheronetotwohoursoruntiltheinternaltemperaturereaches165degF
Removethechickenfromthegratediscardthecananditscontentsandletthebirdrestfor20to30minutesbeforeservingIfyouwanttocrispentheskinseemytipintheintroductiontothePoultrychapterThecandoesnotneedtoberemoveduntilthechickenisreadytoserve
SMOKEDCHICKENQUARTERS
Chickenquartersareundoubtedlymyfavoriteinmyopinionthelegandthigharethemostflavorfulpartsofthebirdandtherersquosnoneedtofightforthebreastorwingmdashcomingfromaratherlargefamilyhastaughtmeeverythingabout
that
RECOMMENDEDWOODPecanandappleata5050ratioESTIMATEDCOOKTIME4hoursSERVES6
6chickenquarters
2Tbspyellowmustard
13cupAll-PurposeRub(or3Tbsplemonpepper)
PREPARATION
Brinethechickenquartersifdesired(seethesectiononBriningintheSmokeologychapter)
RinsethechickenwithcoldwaterandpatdrywithpapertowelsApplyalightlayer(1tsp)ofthemustardtoeachofthequartersthensprinkleeachpiecewithabout1TbspoftheAll-PurposeRuborfrac12TbspoflemonpepperTrytogetsomeoftherubundertheskinwhereverpossibleasthiswillhelpflavorthemeatinsteadofjusttheskinYouwillfindcertainareaswheretheskinislooseenoughtopullupRubcanbeplacedintotheseopeningsandspreadwithasinglefingerLeavethechickenonthecounterforabout30to45minutestobringituptoroomtemperatureandallowtherubtomarinatethemeatalittlewhileyougetyoursmokerready
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoal
anelectricoragassmokermakesuretohaveenoughsmokingwoodtolastabouttwohours
Onceyoursmokerisreadyplacethechickenquartersdirectlyonthegratewithabout1inchbetweeneachpiecetoallowmaximumexposuretothesmokeInsertadigitalprobemeatthermometerintooneofthequarterswhentheyarefirstplacedinthesmoker
Smokethechickenquartersforfourhoursoruntiltheyreach165degFinthethickestpartofthelegorthighTocrispentheskinseemytipintheintroductiontothePoultrychapterServewhilehotandenjoy
SMOKEDCHICKENBREASTS
LotsoffolkswilltellyouthatbonelessskinlesschickenbreastsarebestgrilledbuttheywonrsquothavethatwonderfulsmokyflavormdashandsincethisiswhatwersquoreafterIencourageyoutousethesmokerinsteadWhensmokecookedproperlychickenbreastswillbetenderjuicyanddeliciousAfteryoutrythisrecipeIdonrsquotthinkyoursquolleverdothemanyotherwayInsteadofmixingyourowndriedspicesyoucanalsouseastore-boughtseasoningmadeespeciallyforchicken
RECOMMENDEDWOODAppleESTIMATEDCOOKTIME2frac12hoursSERVES6
6bonelessskinlesschickenbreasts(about3lb)1tspcayennepepper
1Tbsptablesalt
1tspdriedrosemaryleaves
1Tbspgarlicpowder
1lbthick-slicedfattybaconchoppedinhalf
VARIATIONS
TopthesmokedchickenbreastswithmangochutneyorPineappleSalsawhichismyfavoriteCutthesmokedchickenintofrac12-inchcubesandserveovera
gardensaladMakeachickensandwichwithlettucetomatoonion
mayonnaiseandbarbecuesauceonwholewheatbread
PREPARATION
Brinethechickenbreastsifdesired(seetheSmokeologychapter)
RinsethechickenbreastsundercoldwaterandpatthemdrywithapapertowelMixtogetherthecayennesaltrosemaryandgarlicpowderandsprinkleaboutfrac12TbspontoeachbreastSetthechickenbreastsasidefor30to45minutestoabsorbtheflavoroftherubwhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokermakesureyouhaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutonehour
Oncethesmokerisreadyplacethebreastsonthegratewithabout1inchofspacebetweeneachoneTokeepthemeatmoistwhileitsmokescoverthetopofeachbreastwithaboutthreehalf-piecesofthebaconThebaconwillrenderandbastethechickenasitcooks
InsertadigitalprobemeatthermometerintooneofthebreastsaboutonehourintothecookingsessionRemovethechickenfromthesmokerassoonasitreaches165degFabouttwoandahalfhoursintotalServeimmediatelyorkeepthechickenbreastswarminapanwithfoiltentedoverthetop
SMOKEDCHICKENTHIGHSLEGS
InmyopinionthemostdeliciouspartofachickenisthedarkmeatthighsandlegsrulewhenitcomestoflavorIliketosmoketheseinlargequantitiestheyareexcellentsnacksreheatwellinthemicrowaveandmakemehappy
RECOMMENDEDWOODPecanandappleata5050ratioESTIMATEDCOOKTIME3hoursSERVES5to6
24ozbottleItaliandressing(zestyisbestifyoucanfindit)frac14cuporangejuice2Tbspgarlicpowder
2Tbspcoarselygroundblackpepper1Tbspkoshersalt
1tspcayennepepper
1tspredpepperflakes
10to12chickenbone-inthighsandorlegsskinon
PREPARATION
TomakethemarinadecombinetheItaliandressingorangejuicegarlicpowderpeppersaltcayenneandredpepperflakesinalargeZiplocbagPlacethechickenpiecesinthebagandsealthetopRollthebagendoverendtocoatthechickenpieceswiththeliquidthensetitintherefrigeratorovernight(orforatleastfourhours)tomarinateIfyouneedtosplitthechickenintotwoormorebagssimplymixthemarinadeinabowlandpourequalamountsintoeachbagwiththechicken
Removethechickenfromtherefrigeratorabout30to45minutesbeforeplacingitinthesmokertobringituptoroomtemperature
SMOKING
Preparethesmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforatleasttwohours
Oncethesmokerisreadyplacethechickenpiecesdirectlyonthegrateleavingabout1inchbetweenthepiecestoallowmaximumexposuretothesmoke
Ataboutthetwo-hourmarkinsertadigitalprobemeatthermometerintothethickestpartofoneofthethighsSmokecookthechickenforthreetofourhoursintotaloruntiltheinternaltemperatureregisters165degFLetthemeatrestabout10minutesbeforeservingIfyouwanttocrispentheskinseemytipintheintroductiontothePoultrychapter
SMOKEDWHOLETURKEY
MostofuseatturkeyonlyonceortwiceayearmdashatThanksgivingandpossiblyatChristmasHoweveronceyoutastesmokedturkeypreparedinyourownsmoker
youmayfindyourselfwantingitalittlemoreoften
RECOMMENDEDWOODPlumappleormesquiteESTIMATEDCOOKTIME6frac12hoursSERVES10to12
1wholeturkey(about12lb)
frac12cupAll-PurposeRub
PREPARATION
RinsetheturkeyinsideandoutincoldwaterandpatdrywithapapertowelIfyouaregoingtobrinetheturkeydothatnowbyfollowingtheinstructionsintheBriningsectionofSmokeologychapterYoumaydecidetoinjectthebirdinsteadbyfollowingtheinstructionsfoundthere
AfterbriningorinjectingandorbeforesmokingapplytheAll-PurposeRubontheoutsideoftheturkeyandundertheskinifpossibleLeavetheturkeysittingonthecountertobringituptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokermakesuretohaveenoughsmokingwoodtolastaboutthreetofourhours
PlacetheturkeybreastsidedowndirectlyonthesmokergrateAfteronehourfliptheturkeybreastsideuptoprotectthistendermeatfromthedirectheatAtthistimeitisalsoagoodideatoinsertadigitalprobemeatthermometerinto
thethickestpartofthebreastorthightopreventalaterlossofjuicesIfthewingsbreastorotherpartsoftheturkeystarttogettoobrowncoverthemwithsmallpiecesoffoil
Smoketheturkeyforanotherfiveandahalfhoursoruntilthethermometerreads165degFRemovetheturkeyfromthesmokerandallowittorestfor30minutesbeforecarvingIfyouwanttocrispentheskinseemytipintheintroductiontothePoultrychapter
SMOKEDFRIEDTURKEY
InthesouthernUnitedStatesmdashandIrsquomsureinotherareasmdashturkeysaredeep-friedanddeliciousIreallylikeasmokedturkeyaswellsothisrecipeattemptstoachieveaturkeynirvanaofsortsThemethodmaynotbeforeveryonesinceitrequiresaturkeyfryerbutifyouhaveoneorknowofsomeonewhowilllend
youoneitiswellworthyourtimetotrythisout
RECOMMENDEDWOODMesquiteorhickory
ESTIMATEDCOOKTIME2hours
SERVES10to12
1wholeturkey(about12lb)
3to5gallonspeanutoil(orotherdeep-fryingoil)
PREPARATION
Beforeyouremovethebirdfromitspackagedropitintoyouremptyturkeyfryersoyoucandeterminehowmuchoilyouwillneedforthedeep-fryingstepSimplypourcoldwaterintothefryeruntilthebirdiscoveredthenremovetheturkeyandmeasuretheamountofwateryouhaveused
RinsetheturkeyinsideandoutwithcoldwaterandpatdrywithapapertowelBrinethebirdifdesired(seethesectiononBriningintheSmokeologychapter)
Settheturkeyasidetobringituptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunksonhandtoproduceaboutoneandahalfhoursofsmoke
Oncethesmokerisreadyplacetheturkeydirectlyonthegratebreastsideupandsmokecookitforoneandahalfhours
WhilethebirdissmokingsetuptheturkeyfryerbyfollowingthemanufacturerrsquosdirectionsimportantFollowtheinstructionscarefullymdashturkeyfryersareextremelydangerousandmanyfiresandinjuriesarecausedeveryyear
Oncetheoilhasbeenaddedandtheturkeyfryerisreadyandtheturkeyhassmokecookedforoneandahalfhourslowertheturkeyveryslowlyandcarefullyintothehotoil(normallyheatedto375degF)anddeep-fryitforabouttwototwoandahalfminutesperpoundA12-poundbirdshouldtakeabout30minutestoreach165degF(besuretouseathermometertoverifythattheturkeyhasreachedthistemperature)
Removetheturkeyfromthefryerandletitrestforabout20minutesbeforecarving
SMOKEDTURKEYBREAST
SmokedturkeybreastismypersonalfavoriteandthisisverystrangeconsideringIneverusedtoliketurkeymuchletalonethewhitemeatSeveralyearsagothoughIstartedexperimentingwithbriningandithaschangedmyentireattitudeaboutthisbirdInowenjoyturkeyandwhatrsquosmoreIpreferthe
breastoveranyotherpart
RECOMMENDEDWOODPecanandcherryata5050ratioESTIMATEDCOOKTIME4to6hoursSERVES6
1bone-inturkeybreastskinon(about5to7lb)2Tbspkoshersalt
2Tbspcoarselygroundblackpepper1mediumonionquartered
1cupapplejuiceorAppleButterMop
PREPARATION
RinsetheturkeybreastundercoldwaterandpatdrywithapapertowelIfyouwanttobrinetheturkeyovernight(whichIhighlyrecommend)followtheinstructionsonbriningintheSmokeologychapterThebriningprocessproducesamuchjuicierandmoreflavorfulturkeybreast
AfterbriningandorbeforesmokingsprinkletheturkeybreastwiththesaltandpepperPlacethequarteredonionintothecavityoftheturkeybreastSetthemeatasideonthecounterforabout30to45minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
NoteIfyouchoosetouseskinlessturkeyyouwillneedtoreplacetheprotectionthattheskinprovidessothemeatdoesnotdryoutinthesmokerTodothiswraptheentirebreastincheesecloththenrub1cup(2sticks)ofcoldbutterontotheclothtohelpkeeptheturkeymoistduringthefirstpartofthecookingsessionSprinkleonsomeadditionalsaltandpepperforgoodmeasure
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforatleastthreehours
PlacetheturkeybreastdirectlyonthesmokergrateandinsertadigitalprobemeatthermometerintothethickestpartofthemeatBastetheturkeyevery45minuteswiththeapplejuiceorAppleButterMoptokeepthemeatmoistandtasty
Smoketheturkeybreastforfourtosixhoursoruntilitreaches165degFRemoveitfromthesmokerandsetitonthecountertentedwithfoiltorestfor20minutespriortocarvingIfyouwanttocrispentheskinseemytipintheintroductiontothePoultrychapter
SMOKEDTURKEYLEGS
IhavefondmemoriesofgoingtothefairasayoungsterandeatingdeliciouslysmokedturkeylegswrappedinfoilTheyweresteaminghotwhenyouopenedthefoilThetasteasIrememberitwasprettyunbelievableMyversionofthis
specialtreatisaboutasgoodasitgets
RECOMMENDEDWOODPecanandmesquiteata5050ratioESTIMATEDCOOKTIME4hoursSERVES6
6largeturkeylegs1gallonJeffrsquosTurkeyLegBrineorenoughtocoverthemeatfrac12cup(1stick)buttermelted
frac12cupmaplesyrup
PREPARATION
RinsetheturkeylegsincoldwaterandplacetheminJeffrsquosTurkeyLegBrineforthreetofourhoursOncetheyarefinishedbriningrinsethemagainincoldwaterandpatdrywithapapertowelLettheturkeylegssitonthecounterfor30to45minutestobringthemuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokermakesureyouhaveenoughwoodchipsorchunkstoproduceabouttwohoursofsmoke
Oncethesmokerisreadyplacetheturkeylegsonthegrateleavingabout1inchbetweenthepiecesformaximumexposuretothesmokeInsertadigitalprobemeatthermometerintothethickestpartofoneoftheturkeylegssoyoucanmonitorthetemperatureofthemeatasitcooks
Combinethebutterandmaplesyrupandusethistobastethelegsevery45minutesmakingsuretogetthemixtureonallsidesAsiliconebrushwillhelpwiththisprocess
Oncethelegsreach140degFincreasetheheatofthesmokertoaround275degFtocrispentheskinandcaramelizethemaplesyrup
Continuesmokingthelegsuntiltheyreachaninternaltemperatureof165degFaboutfourhoursintotalRemovethemfromthesmokerandallowthemtorestforabout20minutesbeforeeatingForatruefair-likeexperiencewraptheminfoilassoonastheycomeoffthesmoker
SMOKEDDUCKWITHWINEBUTTERSAUCE
DuckmaynotbeeveryonersquoscupofteabutIimploreyoutotryitsmokedandyoumightjustchangeyourmindaboutthisfeatheredfriendAfewhourswithsomenicesweetsmokedoessomethingmagicaltoduckandIfindmyself
pickingthecarcasscleaneverysingletimeThisparticularversionwithwinesaucecomestousfromCycleTrashatwwwsmokingmeatforumscom
RECOMMENDEDWOODAppleandcherryata5050ratioESTIMATEDCOOKTIME4hoursSERVES6
3wholeducks
1frac12gallonsbuttermilk
frac12cupAll-PurposeRub
3apples
3onionsquartered
1recipeWineButterSauce(below)PREPARATION
Soaktheducksinthebuttermilkovernight(12to24hours)toremoveanygameytasteinthemeat
RinsetheducksincoldwaterandpatdrywithapapertowelSeasoninsideandoutwiththeAll-PurposeRubPlaceawholeunpeeledappleandaquarteredonioninsidethecavityofeachduckLettheduckssittobringthemuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksto
producesmokeforatleasttwohours
OncethesmokerisreadyplacetheducksbreastsideuponthesmokergrateInsertadigitalprobemeatthermometerinthethickestpartofonebreasttomonitortheinternaltemperatureofthemeatBastetheduckseveryhourwiththeWineButterSauce
Smokecooktheducksforaboutfourhoursoruntiltheinternaltemperaturereaches165degFTocrispentheskinseemytipintheintroductiontothePoultrychapter
WINEBUTTERSAUCE
Thisrecipeworksbestwithsmokedduck(above)butitalsocomplementsotherpoultry
1cup(2sticks)butter
1frac12cupsredwine(notcookingwine)2Tbspmincedgarlic
PlaceallingredientsinamediumsaucepansetovermediumheatMixwellandsimmeruntilthesaucereducesbyhalf
SMOKEDHOTWINGS
IsthereanythingbetterthanhotwingsMywifeAbialwayscooksmyfavoritemealonmybirthdayandIalwaysaskforhotwingsShedoesafantasticjobbutwhatmakesthesedeliciousmorselsofgoodnessevenbetteristoaddalittlesmokedflavortothemixThisrecipewillshowyouhowthatrsquosdone(IncaseyouwerewonderingIdothesmokingandshestilldoesthecoatingandfryingparts
oftherecipe)
RECOMMENDEDWOODMesquiteandhickoryata5050ratioESTIMATEDCOOKTIME2hoursSERVES6to8
4lbchickenwingsordrumettes3cupsvegetableoil(approx)
1cup(2sticks)buttermelted
2cupsall-purposeflour
2cupswingsauce(IlikeFrankrsquosRedHotOriginalCayennePepperSaucebutotherbrandswillworkoryoucanmakeyourownusingtherecipesonthenextpage)
PREPARATION
RinsethechickenwingsordrumettesincoldwaterandpatdrywithapapertowelSetthechickenasideforabout20to30minutestoallowittocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohours
Placethechickenpiecesonthegrateandsmokecookforabouttwohoursoruntilthechickenisclosetobeingdone(about150degFthesmallsizeofthesepiecesofchickenmakesitdifficulttomeasurethetemperaturesoinsertathermometeraswellasyoucanintothethickestpartofadrumette)IdonrsquotworryaboutcookingthesewingscompletelyinthesmokersincethefryingstepcooksthemfurtherHoweverifyoudecidenottofrythemmakesurethatthechickenpiecesare165degFbeforeremovingthemfromthesmoker
FRYING
Inalargeironskilletheatafrac12inchoftheoilto375degFBrusheachpieceofsmokedchickenwiththemeltedbutterrollitintheflourandplaceitintothehotoilFrythechickenpiecesfor45secondsthenturnthemoverandfryforanother45secondsLaythefriedpiecesonapapertoweltodrainastheycomeoutofthepanRepeatthisprocessuntilallthewingsanddrumettesarefinishedfrying
FINALPREPARATION
Brusheachpieceoffriedchickenwiththewingsaucemdashorifyouwanttodoitrightanddonrsquotmindalittlemessputalittleofthesauceandsomeofthechickenpieces(Iliketodoadozenatatime)togetherintoaliddedplasticbowloralargeZiplocbagandtosstocoatRepeatuntilyouhavecoatedallofthechickenwithsauce
Placethechickenpiecesinapaninawarmovenuntilallofthechickenisreadytoserve
BASICWINGSAUCE
ESTIMATEDCOOKTIME20minutesMAKESabout1frac34cups
1cupFrankrsquosRedHotOriginalCayennePepperSaucefrac12cup(1stick)butter
frac14cuplightbrownsugar(optional)
PlacetheFrankrsquosRedHotsauceandbutterandifyouwantthewingsaucetobeatadsweetthebrownsugarintoasmallpotonlowheatAfterthebutteriscompletelymeltedletthemixturesimmergentlyfor15minutes
HOTBARBECUEWINGSAUCE
ESTIMATEDCOOKTIME20minutesMAKESabout2cups
1cupthicktomato-basedbarbecuesaucefrac12cupLouisianaWildlyWickedWingSauce(oranotherbrandofreallyhotwingsauce)frac12cup(1stick)butter
PlaceallingredientsintoasmallpotonlowheatAfterthebutteriscompletelymeltedletthemixturesimmergentlyfor15minutes
MONSTERWINGS
ThisissomethingIcameupwithafewyearsbackduetomyintenseloveforhotwingsIuseregularsizedchickenlegsinsteadofthesmallerportionsofwingsordrumettesthatyouwouldnormallyuseTouptheanteonthemeat-to-sauceratioIinjectthewingsauceintothemeatandpouritovertheoutsidejust
beforeservingThisistrulyman-foodbuttheladieswillprobablylikethemjustaswell
RECOMMENDEDWOODMesquiteandhickoryata5050ratio
ESTIMATEDCOOKTIME2hours
SERVES6to8
4lbchickenlegs
3cupsvegetableoil(amountdependsonthesizeofyourpan)
1cup(2sticks)buttermelted
2cupsall-purposeflour
2cupswingsauce(IlikeFrankrsquosRedHotOriginalCayennePepperSaucebutotherbrandswillworkoryoucanmakeyourownusingtherecipesonthepreviouspage)
PREPARATION
RinsethechickenlegsincoolwaterandpatdrywithapapertowelUseameatinjectortoinjectabouthalfanounceofthewingsauceintothethickestpartofeachlegInjecthalfofthesauceintoonesidethenrotatetheleg180degreesandinjecttheotherhalfofthesauceintotheoppositesideOnceyouarefinishedinjectingthesauceintothechickenlegssetthemasidewhileyousetup
yoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohours
Placethechickenlegsonthegrateandsmokecookforabouttwohoursoruntilthechickenis165degFusingameatthermometerinthethickestpartoftheleg
FRYING(optional)
IenjoythecrispytexturethatfryingaddstotheoutsideandIthinkyouwilltooPouraboutthree-quartersofaninchofoilintoalargeironskilletandheatto375degFBrusheachsmokedchickenlegwithbutterrollitinflourandplaceitintothehotoilFrythelegsforaboutoneminuteturnoverandfryforanotherminutetobrownandcrisptheoutsideRepeatuntilallofthelegsarefriedAsyoutakeeachlegoutofthepanlayitonapapertoweltodrain
FINALPREPARATION
BrusheachpieceoffriedchickenwithwingsauceOrputafewatatimeintoalargeZiplocbagwithsomesaucezipupthebagandtosstocoatPlacethecoatedchickenlegsinapaninawarmovenuntilreadytoserve
SMOKEDCORNISHGAMEHENS
OneofmyearliestrecollectionsofeatingtheselittlehensiswhenIwasvisitingtheDixieStampedeinBransonMissouriwheretheyareservedwithpilesofsidedishesnottomentionbreadandicedsweetteamdashandnoutensilsare
allowed
Ilovetosmoketheseanditisnotuncommonatmyhouseforthesetoshowuponthemenuforspecialoccasionswithclosefriendsandfamily
RECOMMENDEDWOODMesquiteandhickoryata5050ratio
ESTIMATEDCOOKTIME4hours
SERVES4
4Cornishgamehens
2TbspAll-PurposeRub
frac12cup(1stick)buttermelted
PREPARATION
RinsethehenswithcoldwaterandpatdrywithapapertowelIfyouwishtobrinethem(whichIrecommend)followtheinstructionsintheSmokeologychapterleavingthehensinthebrineforabouttwohours
Afterbriningandorbeforesmokingsprinkleeachhenwithapproximatelyfrac12TbspoftheAll-PurposeRubmakingsuretogetsomeoftheseasoningundertheskinwhereverpossible
Leavethehensonthecounterfor30to45minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforatleasttwohours
OncethesmokerisreadyplacethehensdirectlyonthegratebreastsideupBastethehenswiththemeltedbutterevery45minutesthroughoutthecookingprocess
Smokethehensforaboutfourhoursoruntiladigitalprobemeatthermometerinsertedinthethickestpartofthebreastorthighreads165degF(Thethermometercanbeinsertedatthebeginningofthecooktimeoryoucanwaituntilthehenshavebeeninthesmokerforabouttwohours)
Placethehensinapantentedwithfoilandletthemrestfor15minutesbeforeservingIfyouwantTocrispentheskinseemytipintheintroductiontothePoultrychapter
SMOKEDCHICKENGUMBOWITHANDOUILLE
AmpuptraditionalCajungumbobyusingsmokedchickenTherouxisthemostimportantcomponentofthisdishsomakesureyouhavetimetospendinthekitchenstirringleisurelywithoutinterruptionItrsquosfascinatingtowatchtheflourandoilslowlybrowntoadarkchocolatecolorlayerbylayerAswhensmoking
meatpatienceisthekey
ESTIMATEDCOOKTIME2hoursSERVES10
1frac12cupsall-purposeflour1cup+2Tbspvegetableoil
2smallonionsdiced
2greenbellpeppersdiced
4stalkscelerychopped
1wholechicken(about4lb)smokedcooleddebonedandpulledintopieces1lbandouilleorsmokedsausagethinlysliced8cupschickenbroth
1TbspCajunseasoning(suchasTonyChacherersquosOriginalCreoleSeasoning)ortotaste1tspTabascosauceortotaste1bunchgreenonionsgreenpartsonlythinlysliced
ROUX
Inaheavypan(Iuseacastironpan)whisktogethertheflourand1cupoftheoilHeatcarefullyoverlowheatwhiskingforasmoothconsistencyandusingaspatulatokeeptherouxfromstickingtothebottomofthepanSlowlycooktherouxuntilitturnsthecolorofdarkchocolateandsmellstoastedthistakesaboutonehourforatypicalbatchDonotburnorscorchtherouxoryoullhavetostartoverRemovetherouxfromtheheatandsetasidetocoolimportantDonottastetherouxduringordirectlyaftercookingItisveryhotandwillburn
yourmouthorskin
AftertherouxhascooledpouroffanyoilthathasseparatedanduseonlythethickerrouxthatisleftbehindThisreducestheamountoffatinthisdish
GUMBO
Inafryingpanheattheremaining2TbspofoilovermediumheatSauteacutetheonionsbellpeppersandceleryuntiljusttenderabout10to12minutesRemovethevegetablesfromtheheatandplacetheminastockpotAddthedebonedchickenslicedsausageandchickenbrothBringtoarollingboilovermedium-highheat
Toaddthecooledrouxtothepotspoonacoupleoftablespoonsintoaheavybowlandwhiskin1cupofthehotchickenbrothOncethemixtureissmoothaddmorerouxandabitmorechickenbrothandwhiskagainContinueuntilyoursquoveusedalltherouxthenwhiskthemixturebackintothepotwiththerestofthebrothvegetablesandmeatAddtheCajunseasoningandTabascoadjustingtheamountstotaste
Reducetheheattolowcoverandsimmerfor20to30minutesstirringoccasionallyServeoverriceorwithAbirsquosClassicPotatoSaladTopwiththegreenonions
TIPSFORSMOKINGPORK
GETTINGITTENDER
MostofthePorkthatwecommonlysmokeissafetoeatat160degFhoweverthisisusuallynotthetemperatureatwhichthemeatisbesttoeatCutssuchasribsandPorkshouldershouldbeleftinthesmokeruntiltheyaretenderregardlessofwhattheirinternaltemperaturemightbeWhencookingribsIdonrsquotevencheckthetemperatureofthemeatribsarestillchewyat160degFandshouldbelefttoidleinthesmokeruntiltheypassatendernesstest(seeSmokeologychapter)Porkbuttisnotatitsbestuntilitreaches185degFto190degFandifyouwanttopullitIrecommendlettingitgoto205degFwhenitwillbejuicyandwillfallapartwithverylittlework
OntheotherhandPorkcutsthatarenotcommonlysmokedsuchastenderloinorchopsdonotgetmoretenderthelongertheystayinthesmokerTheyshouldbecookedjustuntilsafetoeatwhichis160degFasrecommendedbytheUnitedStatesDepartmentofAgricultureandtheCanadianFoodInspectionAgency
WHATrsquoSINANAME
IhaveusedwhatIconsiderthemostcommonterminologytodescribePorkcutsinthisbookbutitmaybehelpfulforyoutoknowthefollowingBabybackribsarealsocalledloinbackribsPorkbuttisalsocalledBostonbuttPorksteaksarealsocalledPorkbladesteaks
SHOULDERSBUTTSANDPICNICS
PorkshoulderisusuallycutintotwopiecesthebuttandthepicnicThebutthasabonewhereasthepicnicisbonelessIpreferthebuttformakingpulledPorkbecausethemeatisofahigherqualityanditdoesnothaveathickskinononesidelikethepicnicdoesPorkbuttissometimescutinto
Porksteaksorintolongrib-likepiecescalledcountry-styleribs
REMOVINGTHEMEMBRANEANDFLAPOFMEATON
RIBSTHEMEMBRANEISATHICKPIECEOFPLASTIC-
LIKESKINFOUNDONPORKBABYBACKANDSPARE
RIBSASWELLASONBEEFBACKRIBSIFNOT
REMOVEDITWILLPREVENTSMOKEAND
FLAVORINGSFROMPENETRATINGTHEMEATWHICH
WILLGREATLYDIMINISHTHEEATINGEXPERIENCE
YOUCANEASILYREMOVETHEMEMBRANEBY
INSERTINGAKNIFEOROTHERSHARPOBJECTUNDER
ONECORNERANDPRYINGITUPTHENUSEAPAPER
TOWELTOGRIPTHEMEMBRANEANDPULLIT
COMPLETELYOFFIFITTEARSJUSTPRYITUPAGAIN
ANDREPEATTHESAMEPROCESSUNTILALLOFTHE
MEMBRANEISREMOVED
SpareribshaveaflapofmeatrunningalongthelengthoftheribsthisshouldberemovedbeforesmokingTodosopullupontheflapandcutitwithasharpknifehelddownwardata45-degreeangleDonotdiscardthispieceofmeatasitmakesagreatsnackJustaddalittlerubtoitandplaceitonthegratealongwithyourribsItwillbereadytoeatinabouttwohoursChefrsquostreat
SMOKEDPORKSPARERIBS
SpareribscomefromthebellyofthepigandbeingfattierthanthebabybackstheytakelongertocookandrequiremorepatiencetogetthemtenderButifyougivethemtimeandlotsoftenderlovingcareyoumightjustdecidetheyarewellworthitThepaybackinflavorisamazingandwhensmokeduprighttheseare
fitforaking
RECOMMENDEDWOODApplecherryorhickoryESTIMATEDCOOKTIME6hoursSERVES6
2racksPorkspareribs(about4lbormoreperrack)frac14cupyellowmustard
13cupBigBaldBBQRub
1cupapplejuice(orotherfruitjuice)
PREPARATION
RinsethespareribswithcoldwaterandpatdrywithapapertowelPlacethemonacuttingboardbonesideupandremovetheflapofmeatrunningalongthelengthoftheribsaswellasthemembrane(seepreviouspage)
OncetheribsaretrimmedapplyalightcoatingofthemustardonbothsidesthensprinkletherubonbothsidesLeavetheribsonthecounterfor20to30minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalagasoranelectricsmokermakesuretohaveenoughwoodchipsorchunkstoproduceaboutthreetofourhoursofsmoke
PlacethespareribsflatonthegratebonesidedownAftertheribshavebeen
inthesmokerfortwohoursbeginspritzingthemwiththeapplejuiceonceeveryhourAplasticspraybottleworksgreatforthispurpose
Spareribsaredonewhentheyaretender(seeSmokeologychapter)whichshouldtakearoundsixhoursTransferthecookedrackstoacuttingboardandsliceintoindividualribsServeimmediatelyThesegoreallywellwithDutchrsquosWickedBakedBeans
SMOKEDBABYBACKS
WhilesomemightsaythatspareribsarekingbabybacksarereallyhardtobeatwhenitcomestothemeatfatratioBabybacksaretakenfromtheloinofthe
pigwherethereislessfatandthemeatisnaturallymoretenderThismeansthatbabybacksusuallycookfasterandbecometenderatalowerinternal
temperature
RECOMMENDEDWOODApplecherryorhickory
ESTIMATEDCOOKTIME5hours
SERVES4
2racksbabybackPorkribs(about2lbperrack)
frac14cupyellowmustard
frac14cupBigBaldBBQRub
1cupapplejuice(orotherfruitjuice)
PREPARATION
RinsetheribswithcoldwaterandpatdrywithapapertowelPlacethemonacuttingboardbonesideupandremovethemembrane(seetheintroductiontothePorkchapter)
OncetheribsaretrimmedapplyalightcoatoftheyellowmustardtobothsidesthensprinkletherubonbothsidesmakingsuretocoattheedgesaswellLeavetheribsonthecounterfor20to30minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalagasoranelectricsmokermakesuretohaveenoughwoodchipsorchunkstoproducethreetofourhoursofsmoke
LaytheribsflatonthegrateforbestresultsthemeltedfatwillpoolontopoftheribsandkeepthemmoistIfspaceisaproblemtheribscanalsobecutinhalfplacedverticallyonaribrackorrolledintoabarrelandheldtogetherwithalongskewer
AftertheribshavebeeninthesmokerfortwohoursbeginspritzingthemwiththeapplejuiceonceeveryhourAplasticspraybottleworksgreatforthispurpose
Theribsaredonewhentheyaretender(seeSmokeologychapter)whichshouldrequireaboutfivehoursofsmoking
Oncetheribsareremovedfromthesmokerallowthemtorestfor15to20minutesbeforeslicingRibsareeasiesttoslicewhenyouplacethembonesideuponacuttingboardsoyoucanseethebones
SMOKEDPORKBUTT
AlthoughPorkbuttisoneofthemosttime-consumingpiecesofmeatyouwillevercookonthesmokeritisalsooneoftheeasiestandmostforgivingMyfavoritewaytoeatsmokedPorkbuttistopullitandpileithighonabunwithlotsofbarbecuesauceandcoleslawItisalsodeliciouswhenusedintacosinburritosonapizzainshepherdrsquospieoratopasaladmdashtheoptionsarelimited
onlybyyourimagination
RECOMMENDEDWOODPecanandappleata5050ratio
ESTIMATEDCOOKTIME10frac12to12hours(1frac12hoursperpound)
SERVES6to8
7to8lbPorkbutt
frac14cupyellowmustard
1cupBigBaldBBQRub
PREPARATION
RinsethePorkbuttundercoldwaterandpatdrywithapapertowelApplyalightcoatofthemustardtotheentireexteriorofthemeatmakingsuretogetthemustarddownintoanyfoldsandcrevices
PourtherubontothetopofthePorkbuttanduseyourhandstomassageitintothemeatAstherubmixeswiththemustarditcreatesagreat-tastingpastethatwillstayonthemeatduringthecookingprocess
LeavethePorkbuttonthecounterfor30to45minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutfivetosixhours
OncethesmokerisreadyplacethePorkbuttdirectlyonthegratePlaceapanunderthegratetocatchthedrippingsasthemeatcooks(YoucouldalsocookthePorkbuttinadisposablealuminumpan)
Ataboutthefour-hourmarkinsertadigitalprobemeatthermometerintothethickestpartofthemeatSmokecookuntilthethermometerreads205degF(thisshouldtakeaboutoneandahalfhoursperpound)Removethemeatfromthesmokerandallowittorestfor30minutesbeforepullingit
Transferthedrippingsyouhavecollectedintoaliddedcontainerandplaceitintherefrigeratortocool
PULLING
RemovethebonefromthePorkbuttbyslidingitout(thisshouldbeveryeasyifthePorkiscookedto205degF)Usetwoforkstopullthemeatapartintosmallchunks
RemovethecoldPorkdrippingsfromtherefrigeratorandskimoffanddiscardthefatthathassolidifiedatthetopWhatremainsisthetastyjuswhichcanbemixedinwiththepulledPorktoaddlotsofflavortothemeat
3-2-1RIBS
AtbarbecuecompetitionsribsaresupposedtobejusttenderenoughnottootenderHoweverIoftenhearpeoplespeaklonginglyabouttheribstheyonceatethatweresotenderthemeatjustldquofellrightoffthebonerdquoThemethodbelowisa
verygoodwaytoachievethesefolksrsquoribnirvana
RECOMMENDEDWOODHickoryandpecanata5050ratio
ESTIMATEDCOOKTIME6hours
SERVES6
2racksPorkspareribs(about4lbormoreperrack)
frac14cupyellowmustard
13cupBigBaldBBQRub
frac12cupapplejuice
PREPARATION
RinsethespareribswithcoldwaterandpatdrywithapapertowelPlacethemonacuttingboardbonesideupandremovetheflapofmeatrunningalongthelengthoftheribsaswellasthemembrane(seetheintroductiontothePorkchapter)
OncetheribsaretrimmedapplyathincoatofthemustardonbothsidesthensprinkletherubevenlyonbothsidesofthemeatLettheribssitfor20to30minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutthreehours
PlacetheribsflatonthegratebonesidedownYoucanalsouseaholderorracktoholdmultipleracksofribsinaverticalpositionifyoursmokerislimitedonspace
Allowthespareribstosmokecookforthreehoursat225degFto240degFthenremovethemfromthesmokergrateandlayeachonapieceofhigh-qualityheavy-dutyfoilcutbigenoughtoencloseeachrackcompletelyPouraboutfrac14cupoftheapplejuiceontoeachrackandquicklyclosethefoilaroundtheribsPlacethefoil-wrappedribsbackonthesmokergrateandcookfortwomorehours
RemovetheribsfromthesmokergratetakethemoutofthefoilandplacethembackonthesmokergrateforonemorehourThisfinalhourfirmsuptheribsabitandhelpsthemregainsomecrispinessontheoutsidewhilestillleavingthemverytenderinsideTransferthecookedrackstoacuttingboardandsliceintoindividualribsServeimmediately
ALrsquoS3-2-1ASIANRIBS
AlknownasFMCowboyatwwwsmokingmeatforumscomsentmethisrecipeandonceItrieditIknewithadtobesharedTheAsianaccentinthisrecipereallycomesoutandtakestheribstoabrandnewlevelTheseribsaresmokedusingthe3-2-1methodforthatsuper-tendereffectthatmanypeoplelove
RECOMMENDEDWOODPecanandmesquiteata5050ratioESTIMATEDCOOKTIME6hoursSERVES6
2racksPorkspareribs(about4lbormoreperrack)3Tbsplow-sodiumsoysauce
13cupAsianRub
1cupapplejuice
1cupAsianSauce
PREPARATION
RinsethespareribswithcoldwaterandpatdrywithapapertowelPlacethemonacuttingboardbonesideupandremovetheflapofmeatrunningalongthelengthoftheribsaswellasthemembrane(seetheintroductiontothePorkchapter)
OncetheribsaretrimmedapplyalightcoatingofthesoysaucetobothsidesthensprinkletheAsianRubevenlyonbothsidesLettheribssitonthecounterwhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkson
handtoproducesmokeforatleastthreehours
PlacetheribsflatonthegratebonesidedownSmokecookthemforthreehoursspritzingwiththeapplejuiceafterthesecondhourAplasticspraybottleworkswellforthispurpose
Afterthreehoursremovetheribsquicklyandplaceeachrackonapieceofhigh-qualityheavy-dutyfoilSpritztheribswithapplejuicewrapthemcompletelyinfoilandplacethembackonthegratefortwohours
OncetwohourshaveelapsedtaketheribsoffthesmokergrateandremovethefoilPlacetheribsbackonthegratebonesidedownforanadditionalhourtofirmthembackupandfinishcookingthemDuringthislasthourofcookingbrushbothsidesoftheribswiththeAsianSauceevery30minutesuntiltheyreachthetendernessthatyoudesire
Whentheribsaredoneremovethemfromthesmokergrateandletthemrestabout10to15minutesbeforeslicingServehotoverriceandchoppedgreenonionswithwarmAsianSauceontheside
BRUNSWICKSTEWWITHSMOKEDPORK
IfyoulikeBrunswickstewasmuchasIdoyoursquollfindyourselfmakingthisdishtimeandtimeagainIttastesevenbettertheseconddaymdashiftherersquosanyleftoverthatisThisrecipeisamodifiedversionoftheonesenttomebymyfriendGeneSmithwhosaysitmakesawonderfulcampfoodwhendeerhuntingYoucan
alsousesmokedchickeninsteadofthepulledSmokedPorkButt
ESTIMATEDCOOKTIME45minutesSERVES6to8
13cupvegetableoil(baconfatisevenbetterifyouhaveit)1mediumonionchopped
3stalkscelerytrimmedandchopped1greenbellpepperdiced6cupspulledSmokedPorkButt
28ozcandicedtomatoes28ozcantomatosauce
28ozcancreamedcorn
3largerussetpotatoespeeledandcubed1cupbeer(orwater)
frac14cupbarbecuesauce(trySlimrsquosSweetampStickyBarbecueSauce)1Tbsp+1tsptablesalt1tspchilipowder
frac12tspcoarselygroundblackpepperfrac14tspcayennepepper(or1tspTabascosauce)HeattheoilorbaconfatinalargefryingpanovermediumheatSauteacutetheonionceleryandbellpepperuntiltenderabout10minutes
TransferthevegetablestoalargestockpotandaddtheremainingingredientsBringtoaboilovermediumheatstirringoftentopreventstickingReducetheheatandsimmerfor30minutesoruntilthepotatoesareeasilypiercedwithafork
Servewithcornbread
SMOKINGGUNrsquoSPULLEDPORKSHEPHERDrsquoSPIE
SmokingGunamemberatwwwsmokingmeatforumscomwantedawaytouseupleftoverpulledPorksohecookedupsomemashedpotatoesandcameupwiththiswonderfulsouthernversionofshepherdrsquospieHisfamilyloveditand
therestishistoryIloveittooandsowillyou
ESTIMATEDCOOKTIME20minutesSERVES6to8
8cupsGarlicMashedPotatoes
4cupspulledSmokedPorkButt
2cupsshreddedpepperJackcheese
4cupsshreddedcheddarcheese
NOTE
Ifyouwanttomakeindividualportionsinsmallcasseroledishesorramekinsdivideeachlayerevenlybythenumberofindividualdishesyouareusing
Addthefollowinglayerstoadeepcasseroledishorlasagnapaninthisorder4cupsmashedpotatoes4cupspulledPork2cupspepperJackcheese2cupscheddarcheese4cupsmashedpotatoes2cupscheddarcheese
Oncelayeredbaketheshepherdspieintheovenuncoveredat350degFfor15minutes
PULLEDPORKBREAKFASTBURRITOS
HerersquosanothergreatwaytouseupleftoversmokedpulledPorkbrisketorchickenWhowouldhavethoughtyoucouldhavebarbecueforbreakfastWellnowyoucanmdashandamightytastybitatthatServethesewithyourfavoritesalsa
andyoumightjustdecidethatmorningisnotsobadafterall
ESTIMATEDCOOKTIME20minutesSERVES6
2Tbspvegetableorcanolaoil1redonionjulienned
1greenbellpepperjulienned2largejalapentildeopeppersseededandthinlysliced2cupspulledSmokedPorkButt
Six12-inchflourtortillas
1cupshreddedpepperJackcheesefrac12cupsourcream(approx)
frac12cupsalsa(approx)(orPerfectPicodeGallo)Heattheoilinalargefryingpansetovermedium-highheatAddtheonionbellpepperandjalapentildeosandsauteacuteuntilsoftenedandlightlybrownedAddthepulledPorkandsauteacuteforonetotwominuteslongeroruntilthePorkisheatedthrough
InanonstickpanscrambletheeggsuntilsetbutsoftRemovepromptlyandsetaside
Onatortillalayerone-sixthofeachofthepulledPorkandvegetablesscrambledeggsandshreddedcheeseTopwiththesourcreamandsalsaorpicodegalloandwrapthetortillaburrito-styleRepeatwiththeremainingtortillasServeimmediately
BACON-WRAPPEDSTUFFEDSAUSAGEFATTY
WhatdoyougetwhenyourolloutabreakfastsausagestuffitfullofcheeseandothergoodiesrollitbackupwrapitwithaweaveofbaconthensmokeitsoitisniceandcrispyontheoutsideandoozingwithmoistgoodnessontheinsideWelloneofthebestdarnthingsyoursquollevereatinyourwholelifethatrsquoswhatIhighlyrecommendmakingtwooftheseasthefirstonewillgosoquickyou
wonrsquotevenknowwhathappenedtoit
RECOMMENDEDWOODHickorycherryorpecanESTIMATEDCOOKTIME3hoursSERVES6
13stripsthinlyslicedbacon1lbplainorhotgroundbreakfastsausage
frac12cupshreddedpepperJackcheese
1jalapentildeopepperfinelychopped
frac12cupshreddedcheddarcheese
8to10babyspinachleaves
Seebelowforphotosofstepsinbaconweaveandpreparation
BACONWEAVE
Thisisnrsquotdifficultbutitmaytakealittlepracticetofigureoutexactlyhowtomakeitwork
Laysevenstripsofthebaconinahorizontalfashiononan18-times18-inchpieceofwaxedpaperRemovestripstwofourandsixLayasinglestripofbaconalongtheedgeacrossrowsonethreefiveandsevenThisiscolumnone
Replacerowstwofourandsixontopofcolumnone
Nextfoldbackrowsonethreefiveandsevenandlayasecondcolumnofbacon(columntwo)rightbesidecolumnoneandacrossrowstwofourandsix
Replacerowsonethreefiveandsevenacrosscolumntwo
Continuethispatternofweavinguntilyouhavecompletedaseven-bysix-piecebaconweave
PREPARATION
Placethesausageintoa1-gallonZiplocbagZipthetopofthebagthensnipabitoffofthetwobottomcornerstoletairescapeUsingarollingpinflattenthesausageevenlysoyouhaveaperfectlyformedsquareUseasharpknifeor
scissorstocutthebagopenalongtheseamsRemovethetoplayerofthebagleavingthesausagesquareonthebottom
Flipthesausagesquareontoan18-times18-inchpieceofwaxedpaperRemovetheplasticLayerthetopofthesausagewiththepepperJackjalapentildeocheddarandspinachleaves
RollthesausageupwiththefillinginsideusingthewaxedpapertohelpyouOncethesausageiscompletelyrolledupplacetherollalongthebottomrowofthebaconweavecenteringitUsethewaxedpaperthatthebaconweaveislyingontohelpyourollthebaconaroundthestuffedsausageroll
Leavethefattyonthecounterwhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohoursOncethesmokerisreadycarefullyplacethefattydirectlyonthesmokergratewiththeseamofthebaconweavefacingdown
SmokethefattyforthreehoursOnceitisdonecookingremoveitfromthesmokergrateandletitrestfor15minutesbeforeslicingitintofrac12-inchmedallions
EatthefattyslicesforbreakfastwitheggsoronaburgerorsandwichFattieseventastegreatonaplainpieceofbreadwithalittlebarbecuesaucedrizzledoverthetop
SMOKEDBRATWURSTORBOUDINSAUSAGES
IlivedinLouisianaforfiveyearsandwhileIwasthereIdevelopedarealloveforCajunfoodBoudinwasoneoftheitemsIthoroughlyenjoyedalongwithcrawfishtassoandawholeslewofotherfoodsIdarenotgetintoBoudiniswonderfulsmokedandthemethodforsmokingitissosimilartosmokingbratsthatIhaveplacedthemtogetherherepointingoutonlyacoupleofdifferencesBoudinisbasicallyricewithPorkandspicesmadeinaverytastyCajunwayifyouhavenottriedityouaretrulymissingoutBratsareusuallymadefrom
PorkandvealandareofGermanheritage
RECOMMENDEDWOODPecanoakorcherryESTIMATEDCOOKTIME2hours(bratwurst)3hours(boudin)SERVES5to6
10to12bratwurstorboudinsausagesfrac14cupbarbecuesauce(optional)
PREPARATION
Removethesausagesfromtheirpackagingandleavethemonthecounterwhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohours
Oncethesmokerisreadyplacethesausagesdirectlyonthegrateleavingabout1inchbetweenthemtoallowfullexposuretothesmokeSmokebratsfortwohours(donotovercook)andboudinsausagesforthreehoursForaddedflavoronthebratsbrushyourfavoritebarbecuesauceontothesausagesabout15minutesbeforetheyarefinishedsmokingRemovethecookedsausagesfromthegrateandimmediatelyplacetheminapancoveredwithfoiltokeepthemwarmuntilserving
TIPSFORSMOKINGBEEF
GRADESOFBEEF
ThegradingofbeefhastodowiththeamountofintramuscularfatmarblinginthemeatAsyoumayknowthisfatisveryimportantwhensmokingmeatatalowtemperatureforalongtimeFatmarblingisdirectlyrelatedtoflavorandtendernessandwhilethismaynotbeasimportantwhensmokingbrisketitisextremelyimportantwithcutslikeprimerib
IntheUnitedStatesthetopgradeisprimewhichissimplythebestmdashandofcoursethemostexpensiveThenextgradedownischoicefollowedbyselectSelectgradeislikelywhatyouarebuyingatyourlocalgrocerystoreanditisokayformostpurposesIrecommendbuyingthebestyoucanafford
CHOOSINGAGOODBRISKET
BrisketisnaturallytoughrequiringmanyhoursofcookingatlowheattobecometenderItmakessensetomethatthetendererthebrisketwhenyoustartthebetteritwillbewhenitisfinishedForthisreasonIrecommendtakingafewprecautionswhenchoosingthebrisketyouwilltakehomewithyou
FirstandforemostifyouarefortunateenoughtofindbrisketswrappedinplasticaloneyoucanlaythemoneatatimeacrossthesideofyourhandtoseewhichhasthemostbendThemostflexiblebrisketisgoingtobethetenderestSomebrisketsaresoldonStyrofoamtrayswhichpreventthebendtestfrombeingperformed
ItisalsoimportanttochooseabrisketthathasnotbeentrimmedandstillhasaconsiderablefatcaponthetopThefatcapwillrenderduringthecookingsessionnaturallybastingthetopofthebrisketLookforabrisketmarkedasaldquopackerrdquowhichmeansthatitisthecompleteuntrimmedcut
GROUNDBEEFVSGROUNDCHUCK
InthesmokedmeatloafrecipesinthissectionyouwillseethatsomecallforgroundbeefwhileotherscallforgroundchuckYoumaybewonderingwhatthedifferenceisandifitreallymatterswhichoneyoubuyBasicallyitrsquosallaboutwherethemeatcomesfromonthecowandtheamountoffatcontentthereis
Groundbeefcomesfromlessdesirablepartsoftheanimalandcanevenbefromtrimmings(itmustnotcontainmorethan30fat)GroundchuckcomesfromthechuckroastandisamorepopularcutofbeefTypicallyitisleanerthangroundbeefThatsaiddonotgobythecuttodeterminehowleanthemeatisRathergobythewrittenfatcontentonthepackagewhichisusuallylabeledas901085158020or7327The
firstnumberintheratioisthemeatcontentandthesecondnumberisthefat
FormefatequalsflavorItalsohelpsholdthebeeftogetherwhileitcooksIrecommend8020groundbeeforgroundchuckformeatloaf
GARLICampONIONBRISKET
IfyouareagarlicandonionfreaklikemeyouwillcertainlyappreciatethistastyrenditionofsmokedbrisketIusedthismethodtomakebrisketforyearsbeforeIdecidedtotrynewrecipesbuttheoldwayisstillmyfavoritefor
smokingabrisketthatismelt-in-your-mouthgood
RECOMMENDEDWOODMesquiteESTIMATEDCOOKTIME10frac12to13frac12hours(1frac12hoursperpound)SERVES8
7to9lbpacker(untrimmed)brisket1recipeGarlicampOnionPaste1cupJeffrsquosMopWater
frac14cupbarbecuesauce(optional)
PREPARATION
RinsethebrisketandpatdrywithapapertowelPlacethebrisketfatsideupinalargepanorbowlandcoveritcompletelywiththeGarlicandOnionPasteCoverandplaceintherefrigeratorfor10to12hoursorovernight
Aboutonehourbeforesmokingtakethebrisketoutoftherefrigeratorandallowittocomeuptoroomtemperature
SMOKING
Prepareyoursmokerforalongcookingsessionat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutsixhours
OncethesmokerisreadyremovethebrisketfromthepanorbowlandplaceitdirectlyonthesmokergratefatsideupAfterfourhoursofsmokecookingbeginmoppingthebrisketeveryoneandahalfhourswiththemopwaterAteverymoppingflipthebriskettotheoppositeside(fatcapupfatcapdown
etc)Alsoatthefour-hourmarkinsertadigitalprobemeatthermometerintothesideofthebrisketsothatthethermometerremainsintactregardlessofwhetherthemeatisfatsideupordownAnytimeafterabout10hoursfeelfreetobrushonyourfavoritebarbecuesaucetoaddsomeamazingflavortothecrust
Smokecookthebrisketforaboutoneandahalfhoursperpoundoruntilthemeatreachesaninternaltemperatureof195degFOncethebrisketisfinishedcookingremoveitfromthesmokergrateandallowittorestfor30minutestoallowthejuicestoredistributethroughoutthemeatSlicethebrisketacrossthegrainintofrac14-tofrac12-inch-thickpiecesandservewithwarmbarbecuesauceontheside
GARLICampONIONPASTE
ThispasteismadeespeciallyformyfamousGarlicampOnionBrisket(previouspage)Iliketobrushorspoonthepastealloverthetopandsidesofthebrisketabout10to12hoursbeforesmokingit(orthenightbefore)ThisallowstimetoimpartalotofgarlicandonionflavorstothemeatIthenplacethebrisketdirectlyonthesmokerwithoutrinsingoffthepasteforaflavorthatisout-of-
this-worldgood
MAKESabout1cup
1largeonionroughlychopped8clovesgarlic
frac14cupcoarselygroundblackpepper2Tbspfreshlemonjuice(about1lemon)frac14tspcayennepepper
Combinetheingredientsinafoodprocessororblenderandpureacuteetoafinepaste
SMOKEDBRISKETFAJITAS
EvergettiredofeatingplainsmokedbrisketOkayIdonrsquoteitherbuthereisagoodwaytouseleftoverbrisketinanentirelydifferentwayWereallyenjoythisrecipeasafamilyandIfindmyselfsmokingawholebrisketspecificallyforthe
fajitasSmokedchickenorpulledPorkarealsowonderfulfajitafillings
ESTIMATEDCOOKTIME20minutesSERVES5
5Tbspvegetableoil2redbellpeppersjulienned1smallredonionjulienned1largejalapentildeopepperseededandthinlyslicedlengthwise4cupschoppedorpulledsmokedbrisket(SeeGarlicampOnionorPan-Smoked)Ten8-inchflourtortillas
2cupsshreddedlettuce
2cupsPerfectPicodeGallo
1cupsourcream
2cupsshreddedcheddarcheeseHeat3Tbspoftheoilinapansetovermedium-highheatSauteacutethebellpeppersonionandjalapentildeountilsoftandtheonionsaretranslucentAddthechoppedorpulledbrisketandcontinuetosauteacutefortwomoreminutes
Meanwhileheattheremaining2Tbspofoilinafryingpansetovermedium-highheatFrythetortillasoneatatimeuntilgoldenbrownonbothsidesturningonce(about15secondsperside)Drainonpapertowels
Placethebrisketmixturetortillasshreddedlettucepicodegallosourcreamandshreddedcheddarcheeseinseparatebowlsandalloweveryonetobuildtheirownfajitas
PAN-SMOKEDBRISKET
WhilebrisketisnormallysmokeddirectlyonthegratepansmokingisamethodIhavebeenusingforalongtimetoproduceatendererandjuicierbrisketsincethemeatsitsinitsownjuiceswhileitsmokesIliketoflipthebrisketafewtimesduringthefirsthalfofthesmokingsessiontomakesurethesmokeflavorsbothsidesofthemeatImusttellyouthatwiththismethodduetothesteaming
effecttheoutsideofthebrisketstaysquitetenderduringtheentireprocessandverylittleofthebrowncrustwecallbarkformsontheoutsideofthemeatThis
isnotaproblemformebutitmaybeadeal-breakerforsome
RECOMMENDEDWOODMesquite
ESTIMATEDCOOKTIME10frac12to13frac12hours(1frac12hoursperpound)
SERVES8
7to9lbpacker(untrimmed)brisket
2Tbspkoshersalt
2Tbspcoarselygroundblackpepper
2Tbspgarlicpowder
2tspcayennepepper(optional)
PREPARATION
RinsethebrisketundercoldwaterandpatdrywithapapertowelTrimthefatcapsoonlyone-eighthtoone-quarterofthefatremainsontopofthebrisketUseasharpknifetomakeacrosshatchpatternintheremainingfatcapby
cuttingthroughthefatdowntothemeatThiswillallowthesmokeandheatbetteraccesstothemeatandwillcreateaseriesofpocketstohelppooltherenderedfatandholdtheseasoningsinplace
SprinklethesaltpepperandgarlicpowderovertheentirebrisketIrecommendalightsprinklingofcayennepepperforalittleaddedheatbutthiscanbeomittedifdesired
Setthebrisketasidefor30to45minutestoallowittocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforalongcookingsessionat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutsixhours
Oncethesmokerisreadyplacethepreparedbrisketinadisposablealuminumpanfatsideupandsetthepanonthesmokergrate
SmokecookthebrisketforaboutfourhoursthenflipitfatcapdownFlipthebrisketeverytwohoursfromthatpointontoensurethatsmokegetstotheentirepieceofmeatAlsoatthefour-hourmarkinsertadigitalprobemeatthermometerintothesideofthebrisketsothatthethermometerremainsintactregardlessofwhetherthemeatisfatsideupordown
Oncethebrisketreaches160degFyoucantentfoiloverthetopofthepantohelptenderizethemeatfurtherandacceleratethecookingprocessIusuallyforegothisstepunlessIaminahurry
Oncethebrisketreaches195degFremoveitfromthesmokerAllowittorestinthepanforabout30minutestogivethejuicestimetoredistributethroughoutthemeat
FINALPREPARATION
RemovethebrisketfromthepanandsetitasidePourthedrippingsintoaliddedcontainerandplaceintherefrigeratortocoolOncecoolthefatwillsolidifyatthetopandcanbeskimmedoffanddiscardedWhatremainsisthetastyjuswhichcanbepouredovertheslicedorpulledbriskettokickuptheflavorofthe
meat
Slicethebrisketinto18-tofrac14-inchslicesorpullitintochunksifyoupreferServethisjuicyrenditionofbriskethotwithwarmbarbecuesauceontheside
BEEFBACKRIBSWITHJEFFrsquoSMOJO
ThesearesupertastyhoweveryouwillfindthatmostbeefbackribsdonothavealotofmeatBealittlechoosyandhuntforonesthatareextrameatymdashyoursquollbealothappierwiththeendresultMymojorecipeaddsatonofflavor
RECOMMENDEDWOODOakhickoryorcherryESTIMATEDCOOKTIME5hoursSERVES4to6
2racksextra-meatybeefbackribs(about3to4lbperrack)1Tbspkoshersalt
1Tbspcoarselygroundblackpepper
2cupsJeffrsquosMojo
frac12cupbarbecuesauce(optional)
PREPARATION
RinsetheribsincoldwaterandpatdrywithapapertowelPlacetheribsonacuttingboardbonesideupandremovethemembrane(seetheintroductiontothePorkchapter)
CuttheribsintoindividualpiecesandlaytheminadeepdisposablealuminumpanSprinklethesaltandpepperovertheribsthenpourtheJeffrsquosMojoovertopLeavetheribsonthecounterfor30to45minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalagasoranelectricsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutthreehours
OncethesmokerisreadyplacethepanofribsonthesmokergrateandsmokecookforfourhoursWhenthistimeisupremovetheribsfromthepanandlaythemdirectlyonthegrateforanadditional45to60minutesThisisagoodtimetobrushonyourfavoritebarbecuesauceifyouwanttoservetheribswet
Whentheyaretender(seeSmokeologychapter)removetheribsfromthesmokergratePlacethembackinthepanandtentfoiloverthemtorestfor15minutesbeforeserving
RAYrsquoSMEATLOAF
IstartedsmokingmeatloafmanyyearsagobackwhenitwasunheardofandIgotalotofstrangelooksmdashevenfrommywifemdashwhenIfirstmentionedtryingthisoutOncefolkstasteitthestrangelookschangetoaweandtheyarehookedThisisanexcellentversionofsmokedmeatloaffromRay(Silverwolf636)atwwwsmokingmeatforumscomYoucouldalsosubstituteyourownfamily
meatloafrecipeandsmokeitassuggestedhere
RECOMMENDEDWOODCherryappleorhickoryESTIMATEDCOOKTIME3hoursSERVES6
1frac12cupsfreshwhitebreadcrumbs
1lbgroundchuck(8020seetheintroductiontotheBeefchapter)frac12lbplaingroundbreakfastsausage6to7mediummushroomschopped
1mediumonionminced
1largegreenbellpepperchopped3eggs
1TbspSrirachasauce(Thaihotchilisauce)1Tbspcoarselygroundblackpepper1TbspRayrsquosDeerRub
PREPARATION
PreparethemeatloafatleastfourhoursbeforeyouwanttosmokeitThiswillgivetheflavorstimetosaturatethemeatandbreadcrumbs
Preheattheovento275degFArrangethebreadcrumbsinasinglelayeronalargecookiesheetandplaceonthemiddlerackoftheovenfor20minutes
Inalargeplasticorglassmixingbowlthoroughlymixthebakedbreadcrumbswiththegroundchuckgroundbreakfastsausagemushroomsonionbell
peppereggsSrirachasauceandpepperShapethemixtureintoalargeballcoverwithplasticwrapandplaceintherefrigeratorforthreehours
Usingaknifeorothersharpobjectcarefullypuncturethebottomofalarge9-times13-inchdisposablealuminumpanwithaboutoneholepersquareinchtoallowthegreaseandjuicestodrainfromthepan
AboutonehourbeforesmokingthemeatloafremovetheballofmeatfromtherefrigeratorRemovetheplasticwrapandformthemeatintoaloafabout4inchesthickinsidethepuncturedpanSprinklethetopofthemeatloafliberallywithRayrsquosDeerRub
Leavethemeatloafonthecounterfor20to30minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto250degFIfyouareusingacharcoalagasoranelectricsmokermakesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohours
OncethesmokerisreadyplacethemeatloafpanonthesmokergratePlaceasecondarypanbelowthegratetocatchthegreaseandjuicesthatdrainfromthemeatloafthiswillhelpkeepyoursmokerclean
Insertadigitalprobemeatthermometeratabouttheone-hourmarktomonitorthetemperatureofthemeatloafWhenitreaches160degFremovethemeatloaffromthesmokercoveritwithfoilandletitrestfor15minutesbeforeslicingandserving
ABIrsquoSMEATLOAF
ThisisthemeatloafrecipeweusearoundourhouseWeusedtoloveitbakedintheovenbutnowweloveitevenmoresmokedIfyouhavenottriedasmokedmeatloafsandwichyoujusthavetodothatsoonAcoupleofslicesofyourfavoritebreadyourfavoritecondimentsonionslettuceandathicksliceof
smokedmeatloafnowyoursquoretalking
RECOMMENDEDWOODMesquitepecanoroakESTIMATEDCOOKTIME3hoursSERVES6
2lbgroundbeef(8020seetheintroductiontotheBeefchapter)1smallonionfinelychoppedfrac12greenbellpepperfinelychopped2clovesgarlicminced(optional)1cupfreshwhitebreadcrumbs2eggslightlybeatenfrac34cupketchup
frac14cupwholemilk
DashTabascosauce
1cupketchup
frac14cuplightbrownsugarfrac12cupbarbecuesauce(optional)
PREPARATION
Placethegroundbeefonionbellpeppergarlic(ifusing)breadcrumbseggsketchupwholemilkandTabascointoalargemixingbowlandmixbyhandforfiveminutesoruntileverythingiswellblendedInadisposablealuminumpanformthemixtureintoaloafabout3to4inchesthickLeavethemeatloafonthecounterfor20to30minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto250degFIfyouareusingacharcoalagasoranelectricsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohours
OncethesmokerisreadyplacethepanofmeatloafonthegrateAtabouttheone-hourmarkinsertadigitalprobemeatthermometersoyoucanmonitorthetemperatureofthemeatloaf
Smokecookthemeatloafforthreehoursoruntilthecenterreaches160degFForaddedflavorbrushthemeatloafwithmoreketchupmixedwiththebrownsugarorwithyourfavoritebarbecuesauceabout30minutesbeforeitisdoneSliceandserveimmediately
SMOKEDFILETMIGNON
ThisrecipecomesfromRobWyman(RobInNY)fromwwwsmokingmeatforumscomwhosaysitisafavoriteathousepartiesIhighlyrecommendbuyingatenderlointhatisalreadypreparedandreadytoslice(ieitsconnectivetissueandsilverskinhavebeenremoved)howeverifyouhavetheknowledgeandwanttosaveafewbucksyoucanbuythewholeuntrimmed
tenderloinanddotheworkyourself
RECOMMENDEDWOODApplecherryorhickoryESTIMATEDCOOKTIME3frac34to5frac14hours(45minutesperpound)SERVES6
1cup(2sticks)butter
frac12cupOriginalCharliersquosStickySauce(oryourfavoritebarbecuesauce)2shallotspeeledandcoarselychopped
2sprigsfreshthyme
25to30freshchivesfinelychopped
5to7lbbeeftenderloin(connectivetissueandsilverskinremoved)6to8unpeeledapples(optionalifusingacharcoalsmoker)
PREPARATION
MeltthebutterslowlyinasmallsaucepandonotburnMixtheCharliersquosStickySauceshallotsandherbsintothebutterandkeepwarmsoitdoesnotsolidify
Cutthetenderloininto2-inch-thicksteakswithoutcuttingallthewaythroughthemeat(ieleavethemslightlyattached)Placearoundglassbakingdishupsidedowninsidealargealuminumpanandlaythepartiallyslicedtenderloinatopthedishsothatthepiecesfanopenwhichwillallowthesmokebetteraccesstothemeat
Bastethetenderloinwithaboutsup1fraslsup3cupofthemeltedbuttersaucethenleaveitfor20to30minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat250degFto275degFIfyouareusingagasanelectricoracharcoalsmokermakesuretohaveenoughwoodchipsorchunkstoproducesmokeforatleasttwotothreehoursIfyouareusingacharcoalsmokeralsoplacethewholeapplesontopofthecoalsforextraflavor
PlacethepanwiththetenderloinonthesmokergrateInsertadigitalprobemeatthermometeratabouttheone-hourmarksoyoucanmonitortheinternaltemperatureofthemeat
Smokecookforabout45minutesperpoundoruntilthemeathasreachedatemperatureof130degF(medium-rare)orahighertemperatureifyoudesiremorewell-cookedmeatBastethemeatonceeachhourwiththeremainingmeltedbuttersaucewhileitisinthesmoker
Oncethegoaltemperaturehasbeenreachedremovethetenderloinfromthesmokerandletitrest15to20minuteswithfoiltentedoverthetopWhilethemeatisrestingyoucanmakeasauceorgravyfromthedrippingsinthebottomofthepanandserveitonthesideoforundertheslicedmeat
KeepinmindthattheendsofthetenderloinwillbecookedmorethanthecenterserveaccordinglyGarnishwithanedibleflowerblossomorwithslicesoffreshmelonadollopofsourcreamandafewblueberries
DUTCHrsquoSSMOKEDSHREDDEDBEEFENCHILADAS
MybuddyEarlDowdle(Dutch)fromwwwsmokingmeatforumscomsentinthisrecipefavoriteitistrulydeliciousandagreatwaytodothingsalittle
differentlywithsmokedmeatThearmchuckroastisanexcellentalternativetobrisketwithlessfatandashortercookingtimeIsuggestyougivethisoneatry
RECOMMENDEDWOODOakmesquiteorpecanESTIMATEDCOOKTIME6to9hours(1frac12hoursperpound)SERVES6to8
4to6lbarmchuckroast
1Tbspkoshersalt
1Tbspcoarselygroundblackpepper
1Tbspvegetableoilplusenoughtooilthebakingpan1largeoniondiced
Two4ozcansdicedgreenchilies
2envelopes(1frac12ozeach)enchiladasaucemix(ortwo15ozcansenchiladasauce)Twenty-four8-inchflourtortillas
4cupsshreddedColbycheese(orColby-Jackcheese)
PREPARATION
RinsetheroastundercoldwaterandpatdrywithapapertowelSprinklethesaltandpepperovertheentireroastthensetitasidefor30to45minutestoallowittocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutfourhours
PlacetheroastdirectlyonthesmokergrateAtaboutthefour-hourmarkinsertadigitalprobemeatthermometerintothethickestpartoftheroastsoyoucanmonitorthetemperatureofthemeatContinuesmokecookingforaboutoneandahalfhoursperpound(aboutsixtoninehoursforthissizeroast)oruntiltheinternaltemperaturereaches180degF
OncetheroastisdonecookingtransferittothecounterandusetwoforkstoshredthecookedbeefPuttheshreddedbeefintoalargesaucepanandsetaside
ASSEMBLING(optional)Heattheoilinafryingpansetovermedium-highheatSauteacutetheonionuntiltenderthenstirhalfoftheonionandallofthegreenchiliesintotheshreddedbeef
Preparetheenchiladasaucemixaccordingtothedirectionsontheenvelopes(orusecansofpreparedenchiladasauce)Stirhalfofthesauceintotheshreddedbeefmixturetomoistenit
StirthereservedonionintotheremainingsauceLightlyoiltwo12-times9-inchbakingpansandevenlycoatthebottomofthepanswithhalfoftheonionenchiladasaucemix
Filleachtortillawithapproximately3TbspofthebeefmixtureRollandplaceseamsidedowninthebakingpans12enchiladasperpanWhenallarerolledpourtheremainingonionenchiladasaucemixevenlyoverthetopsoftheenchiladasandgenerouslycoverwiththecheese
Coverwithaluminumfoilandbakeintheovenat350degFfor30to45minutesIfusingglassbakingdishesreducethebakingtimeto20to35minutesorbakeat325degFfor30to45minutes
CHERRY-SMOKEDPRIMERIB
SmokedprimeribisastapleatourhousearoundtheholidaysandonreallyspecialoccasionsYoucoulduseacoarsesteakseasoningsuchasEmerilrsquos
SteakSeasoninginplaceoftherubOccasionallyspraysomesweetcherryjuiceontheoutsideofthemeatwhileitcooksforanicesubtlecherry-flavoured
crust
RECOMMENDEDWOODCherryorpecanESTIMATEDCOOKTIME5hoursSERVES6
5lbprimerib2Tbspkoshersalt
2Tbspcoarselygroundblackpepper2Tbspgarlicflakes
2Tbspmincedonion
1Tbspredpepperflakes
Sprayoliveoil
2cupscherryjuice
PREPARATION
Useaverysharpknifetomakeacutrightnexttotheboneoftheprimeriballthewaydowntowherethefeatherbonesendbutnotcleanthroughthemeat(ieleavethemeatattached)
Usebutcherrsquostwinetotieuptheprimeribatfrac34-inchintervalsallthewayalongthelengthofthemeatThiskeepsthemeatfromseparatingduringthecookingprocessandmakesforaprettierentreacuteetoserve
InasmallbowlmixthesaltpeppergarlicflakesonionandredpepperflakestogethertoformarubSpraysomeoliveoilonthemeattoactasa
stickingagentthensprinkleontherubLeavetheprimeribonthecounterfor30to45minutestocomeuptoroomtemperaturewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingatabout225degFto240degFIfyouareusingacharcoalanelectricoragassmokermakesureyouhaveenoughwoodchipsorchunkstoproduceaboutfourhoursofsmoke
PlacetheprimeribdirectlyonthesmokergrateSpraythemeatwiththecherryjuiceaboutonceeveryhourInsertadigitalprobemeatthermometerintothethickestpartofthemeatataboutthetwo-hourmarkPrimeribshouldbecookedonlytomedium-raresobesuretoremovethemeatfromthesmokerassoonasithits130degF
RemovetheprimeribfromthesmokerandplaceitinapanwithfoiltentedoverthetopuntilitistimetoeatThetemperatureofthemeatwillriseasmuchas5degFto10degFwithin30minutes
ToserveremovethebutcherrsquostwinethenfinishthecutrightnexttothefeatherbonesallthewaythroughthemeatYouwillbeleftwithsolidmeatandnobonesSlicethemeatintofrac34-inch-thicksteaksandserveimmediately
Smokingfishdeservesabookallofitsownbutafewbasicswillallow
youtodosomeexperimentingAndwhoknowsMaybethatbookonsmokingfishwillbewrittensoon
TYPESOFFISHTOSMOKE
OilyfishlikesalmontroutandcatfisharethebestcandidatesforsmokingLeanerfishtendtogetdryandtoughwhensmokedYoucanstilltrysmokingthembutbeforewarned
Whateverfishyouchoosemakesureitisasfreshaspossibleandcomesfromareputablesource
TYPESOFWOODTOUSE
Alderoakapplepecanorothermildwoodsproducethebestresultswhensmokingfish
BRININGANDDRYING
IrecommendbriningbothwholefishandfishfilletsbeforesmokingthereactionofthesaltandsugarwiththefleshofthefishseemstoyieldamuchmoisterandmoreflavorfulresultTherecipesthatfollowprovidedetailedbrininginstructions
ForfishfilletsdryingisalsocrucialtogettingthatauthenticsmokedfishtastecherishedbysomanyDryingkeepsthefattyoilsontheinsideofthefishandstopsthemoisturefromseepingoutWhiledryingthefishformsashinyglazedsurfacethatisstickytothetouchThisisknownasthepellicleanditcantakefromonetotwohourstoformPlacethefishinaflatpanandrefrigerateitwhileitisdrying
NOTTOOHOTNOTTOOCOLD
Hotsmokingisdoneattemperaturesfrom200degFto250degFwhilecoldsmokingisgenerallydoneattemperatureslessthan90degFThebestresultswhensmokingfishseemtocomefromsomewhereinthemiddlefrom150degFto180degFformostfilletstoashotas225degFforwholefish
Foroilyfilletssuchassalmonyoursmokershouldbepreparedforcookingat150degFto160degFItisnecessarytostayinthisrangetheentiretimetopreventthewhitefatfromseepingtothesurfaceAniceincrementalsmokingmethodIusewithsalmonfilletsistosmokethefishfortwohoursat150degFthenat160degFtofinishWhenthethickestpartofthefishbeginstoflakeitisdoneNon-oilyfilletslikemahi-mahiorwholefishsuchastroutcanbesmokecookedat210degFto225degF
Besuretoplacethefishskinsidedownonthesmokergrateoruseapieceofparchmentpaperbetweenthefishandthegratetokeepthefishfromsticking
LEMON-ampONION-STUFFEDWHOLETROUT
WhenIthinkofsmokingfishwhatalwayscomestomindistroutTheapplesmokethatIusuallyapplyjustputstheicingonthecakeforawonderfulmeal
RECOMMENDEDWOODAppleoralderESTIMATEDCOOKTIME2hoursSERVES4
BRINE
1galloncoldwater
1cupkoshersalt
frac34cuplightlypackedlightbrownsugar2clovesgarliccrushed(optional)2Tbspfreshlemonjuice(about1lemon)
FISH
4wholetrout(1lbfisharethebestsizeforindividualportions)1Tbspkoshersalt
1Tbspcoarselygroundblackpepperfrac14cup(frac12stick)butterslicedin4pieceslengthwise2clovesgarlichalved
frac12smallonioncutintowedges
1lemoncutintowedges
3to4sprigsfreshlemonbalmendstrimmed(optional)
PREPARATION
TomakethebrineplacethewaterintoalargeplasticcontainerAddthesaltand
stiruntilitisdissolvedcompletelyandthewaterbecomesclearagainAddthebrownsugarandstiruntildissolvedAddthecrushedgarlic(ifusing)andlemonjuicetocomplete
PlacethetroutintoanonreactiveplasticorglasscontainerandpourenoughbrineoverthefishtocoveritcompletelyCoverandrefrigerateforabouttwohours
AfterbriningrinsethetroutincoldwaterandpatdrywithapapertowelLightlysprinkletheinsideofthefishwithmoresaltandthepepper
Tostuffeachtroutlayerasliceofthebutterandone-quarterofeachofthegarliconionlemonandlemonbalm(ifusing)intothecavityTielooselywithbutcherrsquostwinetokeepthestuffingfromfallingoutduringthesmokingprocess
Makeafoilboatforeachfishbyfoldinga12-times12-inchpieceoffoilinhalftheninhalfagainsothatyouendupwitha3-times12-inchpieceoflayeredfoilFoldoverabout1inchofeachendofthelongstripthenpullopenthecentertoformasortofldquoboatrdquoPlaceeachfishinafoilboatandsetasidewhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat210degFto225degFIfyouareusingacharcoalanelectricoragassmokermakesuretohaveenoughsmokingwoodchipsorchunkstoproducesmokeforaboutoneandahalfhours
OncethesmokerisreadyplacethefoilboatsoffishonthegrateInsertadigitalprobemeatthermometeratabouttheone-hourmarkRemovethefishassoonasitreaches145degForthefishbeginstoflake(afterabouttwohours)ThefleshwillalsoturnslightlyopaquewhenthefishisdoneRemovethebutcherrsquostwinecarefullyServethetroutintheirfoilboats
SMOKEDSALMON
WhileIdonotconsidermyselfanexpertonthesmokingoffishIfeelIhavemasteredsalmonWemakeitquiteofteninourhomethefamilyusuallyjuststandsaroundthekitchencountergrabbingpiecesofthecookedfishKeepthesmokelightandtheheatlowandtherewardwillbeabigsmileonyourface
onceyoursquovetastedtheresult
RECOMMENDEDWOODAppleoralderESTIMATEDCOOKTIME4to5hoursSERVES4to6
BRINE
1galloncoldwater
1cupkoshersalt
frac34cuplightlypackedlightbrownsugar4clovesgarliccrushed
FISH
3to4lbsalmonfillet
PREPARATION
PlacethewaterintoalargeplasticcontainerAddthesaltandstiruntilitisdissolvedcompletelyandthewaterbecomesclearagainAddthebrownsugarandstiruntildissolved
PlacethesalmonfilletintoanonreactiveplasticorglasscontainerandpourenoughbrineoverthefishtocoveritcompletelyAddthegarlicthencoverthecontainerwithalidorplasticwrapandrefrigerateitforabouttwohours
Afterbriningrinsethefishthoroughlywithcoldwaterandpatdrywitha
papertowelAllowthesurfaceofthefishtodryuntilitformsapellicleatackysurfacethathelpsholdinthenaturaljuicesofthefishThiscouldtakeasmuchastwohoursIrecommendplacingthefishintherefrigeratorforthisprocess
OncethepelliclehasformedplacethesalmononapieceofparchmentpaperthatisslightlywiderthanthefishLeavethefishonthecounterwhileyousetupyoursmoker
SMOKING
Prepareyoursmokerforcookingat150degFto160degFIfyouareusingacharcoalanelectricoragassmokermakesuretohaveenoughwoodchipsorchunkstoproducesmokeforabouttwohours
OncethesmokerisreadyplacethesalmonwiththeparchmentpaperonthegrateInsertadigitalprobemeatthermometerata45-degreeangleintothethickestpartofthefishsoyoucanmonitorthetemperaturewhileitcooksSmokecookforaboutfourtofivehoursoruntilthefilletreachesaninternaltemperatureof145degF
ServethefishassoonasitisdoneorletitcoolanduseittomakeAbirsquosSalmonampChiveSpread
ABIrsquoSSALMONampCHIVESPREAD
WhenIsmokesalmonthisisusuallyhowweuseuptheleftoversIfyoudonrsquotbrinethesalmonbeforesmokingityoumayneedtosaltthespreadlightlytotasteForanextra-specialtreattrythespreadonsmallpiecesofmelbatoastmdash
mypersonalfavorite
MAKESabout2cups
8ozpkgcreamcheesesoftenedfrac14cupchoppedfreshchives
3Tbspfreshlemonjuice(about1lemon)1tspgroundcumin
1cupSmokedSalmonflakedInasmallbowlcombinethecreamcheesechiveslemonjuiceandcuminFoldinthesmokedsalmonandservewithcrackers
SMOKEDMAHI-MAHI
WhenIthinkofmahi-mahiIthinkofHawaiiandtropicalflavorssoitonlymakessensetosmokethisfishwithcitruswoodifavailableandfinishitwithrefreshingPineappleSalsaBesuretobrinethefishbeforesmokingforbest
results
RECOMMENDEDWOODOrangealderorappleESTIMATEDCOOKTIME2hoursSERVES4
BRINE
1galloncoldwater
1cupkoshersalt
frac34cuplightlypackedlightbrownsugarfrac14cuppineapplecrushed(freshorcanned)3clovesgarliccrushed
FISH
2lbmahi-mahifillet
1Tbspcoarselygroundblackpepperfrac14cupPineappleSalsa
PREPARATION
PlacethewaterintoalargeplasticcontainerAddthesaltandstiruntilitisdissolvedcompletelyandthewaterbecomesclearagainAddthebrownsugarandstiruntildissolved
Placethemahi-mahiintoanonreactiveplasticorglasscontainerandpourenoughbrineoverthefishtocoveritcompletelyAddthepineappleandgarliccoverthecontainerwithalidorplasticwrapandrefrigerateitforabouttwo
hours
AfterbriningrinsethefishthoroughlywithcoldwaterandpatdrywithapapertowelAllowthesurfaceofthefishtodryuntilitformsapellicleatackysurfacethathelpsholdinthenaturaljuicesofthefishThiscouldtakeuptotwohoursIrecommendplacingthefishintherefrigeratorforthisprocess
OncethepelliclehasformedsprinklethepepperontothefishandplaceitinashallowpanLeavethefishonthecounterwhileyousetupyoursmoker
SMOKING
Preparethesmokerforcookingat210degFto225degFIfyouareusingacharcoalanelectricoragassmokermakesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutonehour
Oncethesmokerisreadyplacethepanofmahi-mahionthegrateInsertadigitalprobemeatthermometerata45-degreeangleintothethickestpartofthefishSmokecookforabouttwohoursoruntilthefishreachesaninternaltemperatureof145degF
Cutthemahi-mahiintoindividualportionsofabout4to6ouncesandspoonthePineappleSalsaoverthefishimmediatelybeforeserving
CAJUN-SMOKEDFROGLEGS
IknowthisrecipemaybesomewhatunconventionalbutIhavesmokedfroglegsonseveraloccasionsandtheyarequitetastyBesuretosoaktheminmilk
overnighttogetridofanygameytastebeforeyousmokethemThisrecipecallsforCajunseasoningbutyoucouldsimplifythingsbyapplyingonlyalightdustingofsaltandpepperandbastingwithbuttertokeepthemmoist
RECOMMENDEDWOODApplealderorpecanESTIMATEDCOOKTIME2hoursSERVES4
3lbfroglegs
4cupswholemilk
frac14cupextravirginoliveoil2TbspCajunseasoning(suchasTonyChacherersquosOriginalCreoleSeasoning)frac14cup(frac12stick)buttermelted
PREPARATION
Soakthefroglegsinthemilkforatleast24hourstoremoveanygameyflavorWhenthefroglegsarefinishedsoakingrinseoffthemilkandpatthelegsdrywithapapertowel
LaythefroglegsinadisposablealuminumpanorcookiesheetwithaboutahalfinchofspacebetweeneachlegCoatthelegsgenerouslywiththeoliveoilthensprinkleeachwiththeCajunseasoningLeavethefroglegsonthecounterwhileyousetupyoursmoker
SMOKING
Preparethesmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokermakesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutoneandahalfhours
OncethesmokerisreadyplacethepanoffroglegsonthegrateSmokecookthemforabouttwohoursoruntiltheyaretenderandthemeateasilyseparatesfromtheboneAbouthalfwaythroughthecooktimebrushthemeltedbutteronthefroglegstokeepthemfromdryingoutwhiletheycook
Servethelegsimmediatelyaftercookingforbestflavor
TIPSFORFANTASTICFLAVOR
WHYUSESAUCESMARINADESBRINESampRUBS
WhatwouldsmokedmeatbewithouttheaccompanyingsaucesandrubsweareallsofondofIknowmanyfolkswhosaythatifyouneedsaucethenthemeatisnotsmokedorcookedcorrectlyWellwhilethemeatshouldbeabletostandonitsownIlovehowcomplementarybarbecuesaucesandrubsbringoutthespecialsavoryflavorsofribsbrisketsteaksandevenfishandpoultry
IthinkwecanallagreethatdumpingbarbecuesauceallovermeatdoesnotmagicallyturnitintobarbecueIhaveseenthismaneuveratrestaurantsandIjustwanttoscreamldquoItrsquosfakeGetoutwhileyoucanrdquoSureIrsquodbelabeledasamadmanbutIrsquomnothalfascrazyasthosewhobelievethatanythingotherthanrealsmokeandfirecanproducerealbarbecueBarbecueissocalledbecauseofthewayitiscookedandthesmokeflavorthatisimpartedinalow-heatslow-cookingatmosphereNoamountofsauceorrubwilleverbeabletoputthatkindofmagicintoplayonapieceofmeat
Nowthatwehaveestablishedthat
ThereisaplaceforallkindsofsaucesmarinadesbrinesandrubsinasmokingkitchenandIwillshowyouinthischapterhowtousethesewonderfulconcoctionsproperlytoturnwhatcouldbeordinaryintosomethingquitefantastic
MAKINGYOUROWNSAUCESampRUBS
YesIsaidityoucanmakeyourownsaucesandrubsandsaygoodbyeforevertothestore-boughtstuffthatjustdoesnrsquothavethatspecialhomemadeflavorThischapterprovidesseveraltried-and-truerecipesbut
IencourageyoutostepoutsidetheboxandexperimentwithdifferentingredientstocomeupwithyourownhomemadeblendsNothingwillmakeyouprouderthanwhensomeoneeatssomethingyoucreatedandsaysldquoManyououghttobottlethisstuffupandsellitrdquo
ForsaucebeginwithalittleketchuporacanofstewedtomatoesandjuststartaddingthingsyoulikeorthatyouthinksoundgoodWritedowneverythingyoudoinaspecialnotebookandkeepithandyOnceyoutryyourcreationonapieceofmeatyoumightdecidetocutbackonthemolassesoraddalittlemoreTabascoandyoushouldnotethosechangesinyourbookOvertimeasyoumakechangestotherecipeyouareboundtodevelopsomethingreallydelicious
ThesamegoesforrubsStartwithingredientslikebrownsugarvariousgroundpepperspaprikacumincinnamonsaltetcinvaryingproportionsbasedonwhatyouthinksoundsgoodTasteandadjustoverandoveruntilyoucomeupwithsomethingyoureallylikeKeepthesalttoaminimumandaddonlyenoughtobringoutthenaturalflavorsoftheotherspicesGivetherubagoodnameandyoursquovegotawinneronyourhandsOnceagaindonrsquottrustyourmemorybesuretowritedowneverythingyoudo
Ifyouenjoyusingstore-boughtsaucesandrubsIwonrsquotholditagainstyouTherearetonsofchoicesandIrecommendyoubeadventurousandtrydifferentproductsuntilyoufindtheonesyoureallylikeandknowtheonesyoucanlivewithout
DRYLUMPYBROWNSUGAR
BrownsugarisakeyingredientinmanyrubsbutifyourbrownsugarlooksreallydryorlumpydonotthrowitawayPutitinthemicrowaveforabout10to15secondsandthencheckitsconsistencyRepeatthisprocessthreeorfourtimesuntilitisassoftandsilkyaswhenitcamefreshfromthestore
HOWTOSTOREDRYRUBS
DryrubscanbeplacedinaZiplocbagandsetinthefreezerforupto12monthsThiswillkeepalloftheingredientsfreshandintip-topshapeuntilyouarereadytousetherubForlargerquantitiesyoucouldalsouseaplasticcontainerwithatight-fittinglid
APPLYINGRUBTOMEAT
InrecentyearsmymethodforapplyingrubistoallowittoslipthroughmyfingersatasteadypaceontothemeatIampreparingbutthereisamucheasierwayPourtherubintoaplasticbottlewithverylargeholes(liketheoneyouwoulduseforredpepperflakes)andshakethebottleoverthemeatevenlySincethereisnosilicondioxideorotheranti-clumpingagentinhomemaderubyoumayhavetowhackthebottleagainsttheedgeofacounteronceinawhiletoloosentherub
AgreatwaytocoatsmallerpiecesofmeatwithaspicerubistoplacetherubwithanequalamountofcanolaoroliveoilinaZiplocbagAddthemeatclosethebagandshakeorrollittocoatthemeatIfyourmeathasaskin(aswithpoultry)thiswillgettherubundertheskinItalsoeliminatestheneedforastickingagentlikethemustardcalledforinmanyoftherecipesinthisbook
SLIMrsquoSSWEETampSTICKYBARBECUESAUCE
ThisrecipewassenttomebyslimatwwwsmokingmeatforumscomanditisjusttheticketforwetribsorbrisketorasadippingsauceforchickennuggetsifthatrsquosyourthingThisrecipeisbestwiththeFamousDaversquossaucebutifyoucanrsquotfindthatyoucanuseasyourbaseanotherstore-boughtsaucethatclaims
tobesweetandorzestythenaddtheotheringredientstokickitup
ESTIMATEDCOOKTIME15minutesMAKESabout4cups
1cupFamousDaversquosSweetampZestyBBQSauce1cuphoney
frac12cup(1stick)butterfrac12cupketchup
frac14cuporangejuice
frac14cuplightbrownsugar3TbspDijonmustard2Tbspplainwhitevinegar2Tbspsoysauce
2Tbspcoarselygroundblackpepper1Tbspchilipowder1TbspgarlicpowderCombinealltheingredientsinamediumsaucepansetovermediumheatAllowthesaucetosimmerlightlyforabout15minutesstirringoften
UseimmediatelyorstoreinajaroranairtightcontainerintherefrigeratorUsewithinthreetofourweeksforbestflavor
MEMPHISBARBECUESAUCENO1
Alittlesweetandalittlesavorywithatouchofspicyforthatjust-rightapproachtobarbecuethissaucecanbepaintedonribsabout30minutesbeforetheyarefinishedtoproducestickyribsoritcanbeservedwarmonthesideItisalsodeliciousonpulledPorksandwichesorasadippingsauceforchickenFeelfreetoomittheliquidsmokeortakethespicinessupanotchbyadjustingtheamountofblackandcayennepepperusedintherecipeSpecialthankstoBlakeMcCloud(smokeysmypet)atwwwsmokingmeatforumscomfor
submittingthisrecipe
ESTIMATEDCOOKTIME20minutesMAKESabout2frac12cups
1Tbspbutterfrac14cupfinelychoppedonion1frac12cupsketchup
frac14cupchilisauce(IrecommendHeinzChiliSauce)3to4Tbsplightbrownsugar3to4Tbspmolasses
2Tbspyellowmustard
1Tbspfreshlemonjuice(aboutfrac12lemon)1TbspWorcestershiresauce1Tbspliquidhickorysmoke(optional)1tspchilipowder
frac12tspgarlicpowder(orgranulatedgarlic)frac12tsptablesalt
frac12tspcoarselygroundblackpepperortotastePinchcayennepepperortotasteMeltthebutterinamediumsaucepansetovermediumheatAddtheonionandslowlysauteacuteuntilsoftandjustbeginningtoturnyellowAddtheremainingingredientsSimmerforabout15minutesadjustingtheheatasnecessarysothemixturedoesnotcometoaboil
UsethesauceimmediatelyorcoolandstoreinanairtightcontainerintherefrigeratorUsewithinthreetofourweeksforbestflavor
MEMPHISBARBECUESAUCENO2
HerersquosanothergreatMemphis-stylesaucetolivenupthesmokerThesecrettothisrecipeistheuseofdifferenttypesofsugarstobringouttheflavorsof
outdoorsmokecookingThisrecipealsocallsforalittleliquidsmokebutdonrsquotfeelobligatedtoadditifyoudonrsquotlikebottledsmokeflavoringsSpecialthankstoKurtHuhner(khuhner)onwwwsmokingmeatforumscomforsubmittingthis
recipe
ESTIMATEDCOOKTIME1hourMAKESabout4frac12cups
2cupsketchup
1cupwater
frac12cupapplecidervinegar5Tbspsugar
3Tbsplightbrownsugar2Tbspdarkbrownsugar1Tbspfreshlemonjuice(aboutfrac12lemon)1TbspWorcestershiresauce1Tbspliquidhickorysmoke(optional)frac12Tbspcoarselygroundwhitepepperfrac12Tbsponionpowder
frac12Tbspmustardpowder
Combinealltheingredientsinasaucepansetovermedium-highheatCoverandbringtoaboilthenreducetheheatandsimmeruntilthickenedaboutonehour
JEFFrsquoSMOJO
IhadheardaboutthefamousCubanmojousedonmeatstobringoutthosespecialflavorsbutIhadneverexperienceditformyselfuntilIdecidedtotrymyhandatmakingitIknewthatmostmojorecipesareuniqueinmanywaysbutarealsobuiltaroundacommonbaseofingredientssoafteralotoftastingandadjustingthisiswhatIcameupwithThefirstthingIuseditonwasquailanditwassuperbIlateruseditonsomebeefribswithequallyfantasticresultsmdashIhadfinallyfoundmymojoIamhappytosharethisrecipeandsincerelyhope
youenjoyitasmuchasmyfamilyandIdo
ESTIMATEDCOOKTIME5minutesMAKESabout1frac12cups
13cupextravirginoliveoil6clovesgarlicminced
frac12onionminced
frac14cupfreshorangejuice(about1mediumorange)2Tbspfreshlemonjuice(about1lemon)2Tbspfreshlimejuice(about1lime)1Tbsphoney
1TbspWorcestershiresauce1Tbspjalapentildeopepperjelly1jalapentildeopepperfinelychopped1tspredpepperflakes
1tspgroundcumin
1tspkoshersalt
1tspcoarselygroundblackpepperHeattheoilina1-to2-quartsaucepansetovermediumheatAddthemincedgarlicandcookforabout30secondsAddtheremainingingredientsandbringtoaboilRemovethemojofromtheheatandsetasidetocoolOncecoolitcanbeusedrightawayorstoredinanairtightcontainerintherefrigeratorforseveraldays
ASIANSAUCE
ThisAsian-inspiredsaucewasspecificallycreatedforAlrsquos3-2-1AsianRibsarecipesenttomebyAl(FMCowboy)atwwwsmokingmeatforumscomHoweveritcouldalsobeusedonchickenorevensomethinglikePorksteakstobringalittleAsianflairtothetableThisrecipeusesSrirachasaucewhichisusuallyseeninaredbottlewithagreentopatmostAsianrestaurantsbutcanalsobe
purchasedatalmostanygrocerystore
MAKESabout1cup
frac34cuphoisinsaucefrac14cuphoney1tspSrirachasauceAddalltheingredientsintoasmallbowlandmixbyhandusingaforkorasmallwhiskuntilwellblendedStoreunusedsauceinaclosedjarorcontainerintherefrigeratorforthreetofourmonths
ALL-PURPOSERUB
DonrsquotletthisshortlistofingredientsfoolyouintothinkingthereisanythingshortabouttheflavorofthisrubSometimesthesimplestthingsinlifearethebestandthisholdstrueforthecombinationofthethreeingredientsusedhereTrythiswithchickenprimeribPorkchopssteaksburgersmdashalmostanythingthatneedsalittleboostofflavorMixthisupinmultiplebatchessoyouhave
someonhandwhenyouneedit
MAKESabout13cup
2Tbspkoshersalt2Tbspcoarselygroundblackpepper2TbspgarlicpowderCombinealltheingredientsintoasmallZiplocbagshaketomixandkeeptherubhandyforwhatevercomesyourwayForrubapplicationandstorageadviceseetheSmokeologychapter
RAYrsquoSDEERRUB
MyfriendRay(Silverwolf636)atwwwsmokingmeatforumscomlovestohuntdeerandwhilethisrubisespeciallygoodonhissmokedvenisonitisprettytastyonribschickenbreastsandevenfriedpotatoesorpopcornThis
combinationofspicesandotheringredientsmagicallytransformsordinaryfoodintosomethingquiteextraordinaryThrowcautiontothewindandsprinkleiton
generouslyforsomereallygreat-tastinggrubSpecialthankstoRayforsubmittingthisrecipe
MAKESaboutfrac12cup
2Tbsppaprika1Tbspkoshersalt1Tbspsugar
1Tbspchilipowder1Tbspgroundcumin1Tbspgranulatedgarlicfrac12Tbspmustardpowderfrac12Tbspcoarselygroundblackpepperfrac12Tbspcayennepepperfrac14tspgroundcinnamonAddalltheingredientsintoamedium-sizedbowlanduseyourhandsoraforktomixtogetherForrubapplicationandstorageadviceseetheSmokeologychapter
CHEECHrsquoSJAMAICANJERKCHICKENRUB
CheechfromwwwsmokingmeatforumscomsentinthisrecipeandIcantellyoufromfirsthandexperiencethatitreallydoessomethingforchickenIrecommendyoutryitonchickenlegsthighsorquartersPutthechickenpiecesinalarge
Ziplocbagpourintherubandgiveitagoodshakeforbestresults
MAKESabout13cup
2Tbspkoshersalt1Tbspsugar
2tspcayennepepper2tspgranulatedonion1tspgranulatedgarlic1tspgroundallspice1tspgroundginger
1tspcoarselygroundblackpepperfrac12tspgroundcinnamonfrac14tspgroundcloves
frac14tspgroundnutmeg
Addalltheingredientsintoamedium-sizedbowlUseyourhandsoraforktomixthoroughlybeforeusingForrubapplicationandstorageadviceseetheSmokeologychapter
BIGBALDBBQRUB
WhatcanIsaymdashthisrubrecipewassenttomebymyfriendTodd(BigBaldBBQ)atwwwsmokingmeatforumscomwhoissixfoottwoandhasashavedhead
ToddspentalongtimecreatingandadjustingthisrubtogetitjustrightHetoldmethatforthelongesttimetherecipeseemedtobemissingsomethinguntilone
dayhetriedaddinglemonpepperForthefirsttimeitwasperfect
MAKESabout213cups
1cupsugarfrac12cuppaprika
2Tbspcoarselygroundblackpepper2Tbsplemonpepper2Tbspkoshersalt2Tbspchilipowder2Tbspgarlicpowder2Tbsponionpowder2TbspcayennepepperAddalltheingredientsintoamedium-sizedbowlanduseyourhandsoraforktomixtogetherForrubapplicationandstorageadviceseetheSmokeologychapter
ASIANRUB
ThisrubwascreatedspecificallyforAlrsquos3-2-1AsianRibsbutitcouldbeusedveryeffectivelyonchickenorbeefribsforachangeofpaceApplygenerouslyforthegreatesteffectTherecipecaneasilybedoubledifyouneedalarger
portion
MAKESabout13cup
2Tbsplightbrownsugar1TbspChinesefive-spicepowder2tspgroundginger1tspgarlicpowder1tsponionpowder1tspkoshersaltfrac12tspcoarselygroundblackpepperfrac14tspcayennepepperAddalltheingredientsintoasmallbowlandmixtogetherbyhandusingasmallwhiskoraforkuntiltherubiswellblendedandtherearenolumpsinthebrownsugarForrubapplicationandstorageadviceseetheSmokeologychapter
SPECIALTURKEYBRINE
TheCajuningredientsinthisrecipegivethisbrinesomekickCrabboilmdashasmallbottleorboxedmixofhighlyconcentratedseasoningforseafoodlikecrabshrimpandcrawfishmdashisoptionalbutitaddssomeofthatspicyandwonderfulLouisianaflavorIhavecometoloveItisreadilyavailableinthesouthern
UnitedStatesbutcanalsobefoundatonlinestoressuchasAmazoncomoratspecialtyCajunfoodstores
ESTIMATEDCOOKTIME20minutesMAKESabout1gallon
1gallonwater
1cupkoshersalt1cupsugar
3Tbspmaplesyrup2TbspTonyChacherersquosOriginalCreoleSeasoning
(oranyCajunseasoning)1TbspZatarainrsquosConcentratedShrimpandCrabBoil(optional)Combinethewaterandsaltinalargestockpotsetonmedium-lowheatuntilthesaltiscompletelydissolvedandthewaterisclear
AddtheremainingingredientsandallowthebrinetocometoaslowboilReducetheheattolowandletthebrinesimmerforabout15minutesRemovethebrinefromtheheatandsetasidetocooltoroomtemperaturePlaceintherefrigeratorandletitcoolfurtherto39degFbeforeusingFormoreonhowtobrineseetheSmokeologychapter
JEFFrsquoSCAJUNPOULTRYBRINE
Iloveusingthisall-purposepoultrybrineanditsmellsreallynicewhileitsimmersonthestoveThisrecipeistheresultofmetryingtocomeupwith
somethingalittledifferentIusetheZatarainrsquosConcentratedShrimpandCrabBoilifIrsquominthemoodforCajun-styleturkeyotherwiseIleaveitout
ESTIMATEDCOOKTIME20minutesMAKESabout2frac12gallons
2gallonswater
2cupskoshersalt
3cupssugar
frac14cupZatarainrsquosConcentratedShrimpandCrabBoil(optional)frac14cupcoarselygroundblackpepper1Tbspdriedrosemaryleaves1Tbspdriedthymeleavesfrac14cupmolasses
frac14cupwhitewine(notcookingwine)frac14cupWorcestershiresauceCombinethewaterandsaltinastockpotlargeenoughtoholdatleast3gallonsofwaterSetonmedium-lowheatuntilthesaltiscompletelydissolvedandthewaterisclear
AddtheremainingingredientsAllowthebrinetosimmeroverlowheatforabout15minuteswithoutboilingRemovethebrinefromtheheatandsetasidetocooltoroomtemperaturePlacethebrineintherefrigeratortocoolfurtherto39degFbeforeusingFormoreonhowtobrineseetheSmokeologychapter
JEFFrsquoSTURKEYLEGBRINE
IcreatedthisbrinerecipeespeciallyforturkeylegsTheredpepperflakesCajunseasoningandTabascosaucereallygiveitaspecialzingandtakethe
turkeylegsyoursquoreusedtoeatingtothenextlevelofflavorSimmeringallowstheoilsfromtheredpepperflakestoleachintothebrineFeelfreetosimmerlonger
ifyouwantastrongerflavor
ESTIMATEDCOOKTIME20minutesMAKESabout1gallon
1gallonwater1cupkoshersalt
frac34cuplightlypackedlightbrownsugar2Tbspgarlicpowder
2Tbsponionpowder
2Tbspredpepperflakes2TbspCajunseasoning(suchasTonyChacherersquosOriginalCreoleSeasoning)2TbspTabascosauce
1TbsppoultryseasoningPlacethewaterinalargestockpotsetovermedium-highheatAddthesaltandstiruntilitisdissolvedcompletelyandthewaterisclear
AddtheremainingingredientsandallowthebrinetocometoaslowboilbeforeturningtheheatdowntolowLetthebrinesimmerforabout15minutesRemovethebrinefromtheheatandsetasidetocooltoroomtemperatureOncecooledplacethebrineintherefrigeratortocoolfurthertoatleast39degFFormoreonhowtobrineseetheSmokeologychapter
MOPFORBEEFORPORK
ManyfolksfeelthatyoudonotgainanythingfromspritzingorbrushingamopontomeatwhileitisinthesmokerbutIhavetodisagreeSomeofthissugarymixturewilladheretothemeatandbegintocaramelizeintheheatforaddedlayersofflavorBesuretoapplythemopquicklysoasnottoholdthedoorofthesmokeropenanylongerthannecessaryaboutonceperhourisplenty
MAKESabout2cups
1cupDrPepper23cuplow-sodiumsoysauce13cupextra-virginoliveoilAddtheingredientstoaplasticspraybottleforspritzingmeatasitsmokesAfewquicksprayseverytimeyouopenthesmokeroraboutonceeveryhourwilldowondersforbrisketribsPorkshoulderandothermeatsBesuretoshakethebottlewellbeforeeachusetoemulsifytheoilintothemixtureStoreleftoversintherefrigeratorinanairtightcontainerUsewithinsevendaysforbestflavor
JEFFrsquoSMOPWATER
OkayitrsquosafunnynameIadmitthatbutthatrsquoswhatIstartedcallingthisconcoctionandthenamestuckAlthoughitrsquosjustwaterbutterandseasoningitrsquosfantasticonalmostanycutofbeefmdashespeciallybrisketApplyingthismoptobrisketeveryhourorsoaddstremendousflavortotheoutsideofthemeatandkeepsitniceandmoistwhileitcooksThebutterisquicktosolidifyinthewatersokeepthemopwarmormicrowaveitfor20to30secondsandremixitbefore
eachuse
MAKESabout1frac12cups
1cupwaterfrac12cup(1stick)butter2TbspCajunseasoning(IrecommendTonyChacherersquosOriginalCreoleSeasoning)PlacetheingredientsinamicrowaveabledishandmicrowaveuntilthebutterismeltedKeepthe
mopwarmandmixwellbeforeeachuseApplywithabrushtothetopbottomandsidesofmeatasitsmokes
APPLEBUTTERMOP
Apple-flavoredbuttersprayedontomeatwhileitcooksnotonlysoundsgoodbuttastesgreatYoucanputthismopinasmallspraybottleforeasier
applicationorbrushitontothemeataboutonceeachhourorwheneveryouopenthedoorofthesmokertoaddwoodorturnthemeatThismopis
particularlygoodonribsandsmokedchickenbreasts
MAKESabout1frac12cups
frac12cup(1stick)butter1cupapplejuice(orapplecider)MeltthebutterinthemicrowaveAddtheapplejuiceandwhisktogetheruntilwellblendedForeasiestapplicationpourthemopintoasmallplasticspraybottlesoitcanbespritzedontothemeatasitcooksMicrowaveforafewsecondsandshaketomixtheingredientsbeforeeachuse
SmokedmeatsarealwaysthemainattractionatourtableHoweverthey
wouldnrsquotbethesamewithoutdelicioussidesthatperfectlycomplementthesmokedflavorsInthischapterIrsquovesharedacollectionoffavoritefamilyrecipesandafewspecialcontributionsfromfriends
ABIrsquoSSUMMERSUCCOTASH
MywifesauteacutesfreshsquashandzucchinieveryyearassoonastheyareinseasonHergrandmothermadesimplesuccotashwithfreshcornandlimabeansandthisisaheartiertakeonthatsimpledishTheyellowsquashandzucchinigointothedishunpeeledsobesuretowashthemthoroughlybefore
slicing
ESTIMATEDCOOKTIME20to25minutesSERVES8
4stripsbacon1smallredonionchopped
2clovesgarlicminced
16ozbagfrozenlimabeansrinsedincoldwateranddrained16ozbagfrozencornrinsedincoldwateranddrained(or2cupsfreshcorncutfromthecob)2smallyellowsummersquash(unpeeled)slicedintomedallions1smallzucchini(unpeeled)slicedintomedallionsSaltandcoarselygroundblackpeppertotasteInalargecastironpanfrythebaconovermediumheatuntilcrispWhencookeddrainthebacononpapertowelsRemoveallbut2Tbspofthebaconfatfromthepanandsetasideincaseitrsquosneededlater
Addtheonionandgarlictotheremaining2TbspofhotgreaseandsauteacuteuntiltheonionsoftensaboutthreetofourminutesAddthelimabeanscornsquashandzucchiniandstirwellSauteacuteuntilthevegetablesaretenderabout15to20minutesAddmorebaconfatduringcookingifnecessarySeasonwithsaltandpeppertotasteandcrumblethefriedbaconontopjustbeforeserving
SMOKE-ROASTEDASPARAGUS
IrsquomabigfanofasparagussoIhadtoaddatleastonerecipethatfeaturesthisvegetableonthesmokerBalsamicvinegargivesitanicetangthatIthinkyouwillenjoyMakesuretowatchtheasparaguscarefullysoyoudonrsquotovercookititshouldbeabitcrispwhenyoubiteintoitThisrecipewassenttomebymy
friendRobWyman(RobInNY)atwwwsmokingmeatforumscom
RECOMMENDEDWOODPecanorappleESTIMATEDCOOKTIME1hourSERVES6
2to3lbfreshasparagus1Tbspkoshersalt(approx)
Balsamicvinegar(enoughtopartiallycovertheasparagus)frac12cup(1stick)buttermelted
PREPARATION
SnapoffthetoughendsoftheasparagusspearsanduseonlythetenderstalksPlacetheasparagusstalksparalleltoeachotherinashallowpanseasonwiththekoshersaltandaddenoughbalsamicvinegartopartiallycoverthestalks
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokermakesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutonehour
PlacethepanwiththeasparagusinthesmokerforonehourDonotovercooktheasparagusshouldbealdente(tender-crisp)Drainofftheliquidinthepanafterremovingfromthesmokerandtosstheasparaguswiththemeltedbutter
BACON-WRAPPEDCHEESE-STUFFEDJALAPENtildeOS
AffectionatelydubbedldquoABTsrdquo(atomicbuffaloturds)atwwwsmokingmeatforumscomthesestuffedjalapentildeopepperswilldisappearasquicklyasyouservethemEachjalapentildeoisonlyabiteortwoanditrsquoshardtostoptakingbitesTomakethejalapentildeoslessspicysimplyseedanddeveinthemasusualthensoakthemfor24hoursinSpriteYoursquollstillgetalltheflavorbutwithverylowheatSavethejalapentildeo-flavoredSpriteforuseasamoponpulled
Porkorbrisket
Ifyouhaveanycreamcheesefillingleftoverspreaditontoaflourtortillatopwithshreddedchickenrollupandcutintopinwheels
RECOMMENDEDWOODMesquitepecanoroakESTIMATEDCOOKTIME3hoursSERVES6to8
8ozpkgcreamcheesesoftened1cupshreddedcheddarcheese(orColby-Jackcheese)frac12cupthinlyslicedgreenonions
8jalapentildeopeppersseededandsplitlengthwise8stripsthinlyslicedbaconchoppedinhalf
PREPARATION
InamediumbowlcombinethecreamcheesecheddarandgreenonionswithalargeforkuntilevenlymixedStuffajalapentildeohalfwithabout2Tbspofthecheesemixture(orenoughtofillthepeppercompletely)Wrapthestuffedpepperwithahalf-sliceofthebaconoverlappingthebaconononeendandsecuretightlywithatoothpickPlaceonabakingsheetorrackRepeatwiththeremainingjalapentildeohalves
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutthreehours
Oncethesmokerisreadyplacethestuffedpeppersdirectlyonthegratewithaboutafrac12inchbetweeneachpepperSmokeforthreehoursoruntilthebaconiscrispandthejalapentildeosaretender
BACON-WRAPPEDBOUDIN-STUFFEDJALAPENtildeOS
MyoldestdaughtersaystheseareirresistibleIcouldnrsquotagreemoreSmokedboudinisalreadyslightlyspicysostuffingitintojalapentildeopeppersdoublestheimpactMakesurethatthepepperandboudinarewrappedtightlywiththe
bacontopreventthemfromdryingoutduringcooking
RECOMMENDEDWOODMesquitepecanoroakESTIMATEDCOOKTIME3hoursSERVES6to8
1lbsmokedboudinsausages
frac14cupbeefbroth
frac12cupthinlyslicedgreenonions
8jalapentildeopepperssplitlengthwiseandseeded8stripsthinlyslicedbaconchoppedinhalf1cupbarbecuesauce(optional)
PREPARATION
RemovethecasingsfromtheboudinsausagesandplacethefillinginamediumbowlMashtheboudinwithaforkthengraduallyaddthebeefbrothjustuntilmoistenedFoldinthegreenonionsStuffajalapentildeohalfwithabout2TbspoftheboudinmixtureWrapthepepperwithahalf-sliceofthebaconoverlappingthebaconononeendSecuretightlywithatoothpickandplaceonabakingsheetorrackRepeatwiththeremainingjalapentildeos
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunkson
handtoproducesmokeforaboutthreehours
Oncethesmokerisreadyplacethestuffedpeppersdirectlyonthegratewithaboutafrac12inchbetweeneachpepperSmokeforthreehoursoruntilthebaconiscrispandthejalapentildeosaretenderBrushwithyourfavoritebarbecuesauceforthelast10minutesofcooktimeifdesired
BACON-WRAPPEDTEX-MEX-STUFFEDJALAPENtildeOS
SouthwestflavorsemergewiththeadditionoffreshcornandcilantroThesegogreatwithSmokedBrisketFajitas
RECOMMENDEDWOODMesquitepecanoroakESTIMATEDCOOKTIME3hoursSERVES6to8
8ozpkgcreamcheesesoftened1cupshreddedcheddarcheese(orColby-Jackcheese)frac12cupchoppedfreshcilantro
frac12cupfreshcorncutfromthecob(orfrac12cupfrozencorn)8jalapentildeopeppersseededandsplitlengthwise8stripsthinlyslicedbaconchoppedinhalf
PREPARATION
InamediumbowlcombinethecheesescilantroandcornStuffajalapentildeohalfwithabout2Tbspofthecheesemixture(orenoughtofillthepeppercompletely)Wrapthestuffedpepperwithahalf-sliceofthebaconoverlappingthebaconononeendandsecuretightlywithatoothpickPlaceonabakingsheetorrackRepeatwiththeremainingjalapentildeos
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutthreehours
Oncethesmokerisreadyplacethestuffedpeppersdirectlyonthegratewithaboutafrac12inchbetweeneachpepperSmokeforthreehoursoruntilthebaconiscrispandthejalapentildeosaretender
FIRECORN
ThiscreamyspicycornisagreatcomplementtoarackofbabybacksorslicedbrisketThanksforthisrecipegotoBill(BillinMN)of
wwwsmokingmeatforumscomwhosaysthisisafamilyfavorite
ESTIMATEDCOOKTIME40to45minutesSERVES6
frac14cup(frac12stick)buttermeltedfrac14cupcornmeal
10frac12ozcancreamedcorn10frac12ozcancornniblets2eggsbeaten
2cupsshreddedcheddarcheese4ozcandicedgreenchiliesdrained(orforextraheatfrac14cupmincedjalapentildeopeppers)18tspgarlicpowder18tspcayennepepperfrac14tsptablesalt
frac12tspcoarselygroundblackpepperPlacethemeltedbutterinalargebowlAddthecornmealandstiruntilwellcombinedMixintheremainingingredientsandpourintoalightlygreasedglassbakingdishBakeuncoveredat350degFfor40to45minutesCheckdonenessafter40minutesitshouldbefirmtothetouch
SMOKEDCORNONTHECOB
Smokedcorninthehusksbringsarusticappealtothedinnertableandthesmokingprocessmakessweetcornevensweeter
RECOMMENDEDWOODHickorymesquiteorpecanESTIMATEDCOOKTIME1frac12hoursSERVES6to8
6to8earsofcorn(huskson)frac14cupextravirginoliveoil
1tspkoshersalt
1tspcoarselygroundblackpepperfrac12cup(1stick)buttersoftened1tspfinelychoppedfreshchives
PREPARATION
PullthehusksdownwithoutremovingthemfromthecorncobsRemoveasmuchofthesilkaspossiblefromthecornthensubmergethecobsinadeeppotofcoldwatersoonlythegreenhusksarestickingoutofthewaterLetthecorncobssoakfortwohoursthenremovethemfromthewaterandpatthemdrywithapapertowel
MixtogethertheoliveoilsaltandpepperRubthismixtureallovereachcorncobthenpullthehusksbackuptotheiroriginalpositionDonrsquotworryifthehusksdonrsquotcompletelycoverthecornsinceyouwantsomesmoketogettothekernels
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutoneandahalfhours
OncethesmokerisreadyplacethecorncobsdirectlyonthegrateleavingalittlespacebetweentheearstoallowthesmoketoaccessallsidesofthecornWhenthecornhasbeensmokingfor30minutesmixtogetherthebutterandchivesandrubsomeofthemixtureonthecorngettingitunderthehusksaswellasyoucanRepeatthisbutteringprocessevery30minutesuntilthecornisfinishedcookingaboutoneandahalfhoursintotalRemovetheearsfromthesmokergrateandserveimmediately
GARLICMASHEDPOTATOES
MywifeAbihascertainlymasteredtheartofmakingmashedpotatoesthatareperfectlycreamywithoutbeingoverlygooeyShesaysitrsquosallaboutmashingthemwhiletheyarestillveryhotThisrecipegivesherwonderfulmashed
potatoesagarlicflavorwithoven-roastedgarlicclovesYoursquoregoingtolikethisoneIguaranteeit
ESTIMATEDCOOKTIME1hourSERVES4to6
1bulbgarlicCookingspray(or1Tbspvegetableoil)2frac12lbredpotatoesornewpotatoespeeledandquartered1tspsalt
frac14cup(-stick)butterfrac12tspsalt
frac12tspcoarselygroundblackpepper
frac14to13cupheavycream(35milkfat)PreheattheoventobroilSliceoffthetopportionofthegarlicbulbsotheclovesarevisibleandthetopisflatSpraythebulblightlywiththecookingsprayorbrushwithvegetableoilthenwrapthebulbinfoilandplaceonabakingsheetBroilforfiveminutesRemovethefoilandbroilforonetotwominuteslongerRemovethegarlicfromtheovenandcooltoroomtemperature
Placethepotatoesinastockpotwithenoughwatertocoverthemandsetovermedium-highheatAddthesaltandbringtoarollingboilthenreduceheattomedium-lowandsimmeruntilthepotatoesareeasilyprickedwithafork(about20to30minutes)
RemovepotatoesfromheatanddraininacolanderthenreturnthemtothepotWorkingquicklywhilethepotatoesarestillveryhotgrasptheroastedgarlicbulbatthebottomandsqueezetheclovesintothepotwiththepotatoesDiscardthebulbAddthebuttermoresaltandthepepperandroughlymashwithaforkorpotatomasheruntilthoroughlycombinedandthebutterismelted(Donotbeatwithahandmixerorbeaterespeciallyoncethepotatoeshave
cooledasthiswillresultingooeystickypotatoes)AddtheheavycreamalittleatatimeandmixwelluntilthepotatoesarethedesiredconsistencyServeimmediately
TRIPLEBQMASHEDPOTATOES
TraditionalmashedpotatoesgetanewtwistwithbarbecueseasoningcrispbitsofbaconandgarlicTrythesewithslicedGarlicampOnionBrisketandAbirsquosSummerSuccotashYoucansubstituteanybrandofbarbecueseasoning(likeMcCormick)ifyoucanrsquotfindtheKCMasterpiecelabelSpecialthankstotripleBQfromwwwsmokingmeatforumscomforsharingthisrecipewithus
ESTIMATEDCOOKTIME25to30minutesSERVES8
3Tbsp+2tspbarbecueseasoning(suchasKCMasterpieceBBQSeasoning)3lbneworredpotatoespeeledandquartered1lbsmokedbaconchoppedintosmallpieces2tspmincedgarlic
frac12cup(1stick)butter
1frac12cupswholemilk
KoshersaltandcoarselygroundblackpeppertotasteBringalargepotofwaterand3TbspofthebarbecueseasoningtoaboiloverhighheatAddthepotatoesandreducetheheattomediumBoilfor20to25minutesoruntilthepotatoesaretenderRemovefromtheheatanddraininacolanderTransferpotatoestoabowlandmashthemimmediatelywhilestillveryhot
WhilethepotatoesareboilingfrythebaconinafryingpanovermediumheatuntilcrispDrainonpapertowelsSauteacutethemincedgarlicinthebaconfatforonetotwominutesremovefromthepanwithaslottedspatulaandsetaside
Addthebuttermilkandtheremaining2tspofbarbecueseasoningtothemashedpotatoesStirinthefriedbaconandthesauteacuteedgarlicandseasonwithsaltandpepper
CHRISTIrsquoSCHEESYTATERS
ThissimpleandsatisfyingpotatodishcanbewhippedupinahurryusingabagoffrozenpotatoesThesegoespeciallywellwithsmokedmeatloaf(AbisandRays)ThankstoTodd(BigBaldBBQ)atwwwsmokingmeatforumscomfor
sharingthisrecipewithus
ESTIMATEDCOOKTIME1to1frac12hoursSERVES8
24ozbagfrozenshreddedpotatoes10frac12ozcancreamofchickensoup2cupsshreddedcheddarcheese1cupsourcream
frac12cup(1stick)buttersoftenedfrac12cuponionflakes
1tsptablesalt
frac12tspcoarselygroundblackpepperCombineallingredientsinalargebowlandmixwellSpreadintoalightlygreased9-times9-inchcasseroledishBakeuncoveredintheovenat350degFforonetooneandahalfhoursoruntilbubblyandbrowned
SMOKEDPOMMESDETERRE
SomefolkshavenodoubtbeensmokingpotatoesforyearsbutIfoundoutthisisatastythingtodoquitebyaccidentIalwaysinsertadigitalprobemeatthermometerintoasmallpotatosetonthegrateofmysmokersoIhavean
accuratereadingofthesmokertemperatureWhendonecookingIusedtojusttossthepotatooverthefenceforthecowsButonedayItookabiteofthepotatoonawhimanditwassurprisinglygoodIrsquovebeeneatingthemeversinceandInowputevenmorepotatoesinthesmokertoservewiththerestofthemealThis
particularmethodcomestousfrommyfriendRobWyman(RobInNY)atwwwsmokingmeatforumscom
RECOMMENDEDWOODMesquiteorhickoryESTIMATEDCOOKTIME3hoursSERVES6to8
6to8russetpotatoesfrac14cupvegetableoil
PREPARATION
WashthepotatoesandrubtheskinofeachonewiththeoilPierceeachpotatowithaforktwiceonthesameside
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingagasanelectricoracharcoalsmokermakesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforaboutthreehours
Oncethesmokerisreadyplacethepotatoespiercedsideuponthegrateandbakeuntilsoftandmushyinside(aboutthreehoursthepotatoshouldfeeltenderwhenyousqueezeitlightly)ThepotatoeswillbeveryhotsohandlethemwithcareServehoteitherunopenedorldquofloweredrdquobyslicingtheskinandsqueezingthepotatofleshfromtheendsandupwardfromthebottom
TRADITIONALBAKEDBEANS
Therersquosnothinglikegoodold-fashionedbakedbeansandbecausethesearemadeinaslowcookertherersquosnoneedtosoakthemaheadoftime
ESTIMATEDCOOKTIME13to14hoursSERVES6to8
4frac12cupswater1lbdriedsmallwhitebeansrinsedfrac12lbbaconchoppedintosmallpiecesfrac12cupmild-flavoredmolasses(blackstrapisalsofinebutwillresultinastrongertaste)frac12cuplightlypackedlightbrownsugar1onionchopped
13cupketchup
2TbspDijonmustard
frac12tsptablesalt
frac12tspliquidhickorysmokeCombinealltheingredientsinaslowcookerCoverandcookonthelowsettingfor13to14hoursoruntilbeansaresoftForbestresultsstirthebeanstwotothreetimeswhiletheycookbutdothisquicklytoreduceunnecessaryheatloss
DUTCHrsquoSWICKEDBAKEDBEANS
ThesebeanswillmakeevenldquochiliheadsrdquohappyYoucanincreasetheheatinthisrecipebychoppingthejalapentildeoswiththeseedsinbutbecarefulaboutservingitthiswaytothosewithsensitivepalatesespeciallychildrenorthe
elderlyTomakethesebeansfamilyfriendlyomitthejalapentildeosandthemustardpowderIfyouaremakingthisasasidedishforSmokedPorkSpareRibsstartcookingthebeanswhentheribshavethreehourslefttocookYoucansmoketheremovedflapofmeatfromtheribsforonetooneandahalfhoursthendicethe
meatandstiritintothebeansbeforeplacingtheminthesmoker
RECOMMENDEDWOODMesquitepecanoroakESTIMATEDCOOKTIME2frac12to3hoursSERVES8
6to8stripsbaconchoppedinto--inchpiecesfrac12mediumoniondiced
frac12greenbellpepperdiced
1to2jalapentildeopeppersseededanddiced55ozcan(ortwo28ozcans)BushrsquosOriginalBakedBeans(oranybrandyouprefer)8ozcancrushedpineappledrained1cuplightbrownsugarpacked
1cupketchup
1Tbspmustardpowder
PREPARATION
SauteacutethebaconpiecesinafryingpanovermediumheatuntilcrispyremovefrompanwithaslottedspoonAddtheonionbellpepperandjalapentildeostothesamepanandsauteacuteuntiltenderaboutfiveminutes
CombinetheremainingingredientsinalargemixingbowlStirinthesauteacutedbaconpiecesandvegetablesIfthemixturelooksdryaddadditionalketchup
frac14tofrac12cupatatimePourthewholecontentsintoa12-times9-inchoradeep9-times9-inchaluminumbakingpan
SMOKING
Prepareyoursmokerforcookingat220degFto250degFIfyouareusingacharcoalagasoranelectricsmokerbesuretohaveenoughwoodchipsorchunkstoproducesmokeforaboutthreehours
Oncethesmokerisreadyplacethepanofbeansonthegrateandsmokecookfortwoandahalftothreehours(Alternativelyyoucancoverthebeanswithfoilandbakeina350degFovenforonehour)Ifyouaresmokingribsorothermeatabovethebeanssothatthetastyjuicescandripdownplaceaninstant-readthermometerintothebeanswithouttouchingthepantomakesurethetemperatureofthebeansreachesatleast160degF
GARYrsquoSFAMOUSOYSTERSTUFFINrsquoMUFFINS
ThisisacleverwaytoserveindividualportionsofoysterstuffingatThanksgiving(oranyothertimeyoursquoreinthemoodforturkeystuffingand
cranberrysauce)SpecialthankstomyfriendGary(iGolf2)atwwwsmokingmeatforumscomforcreatingthisexcellentrecipeandsharingit
withus
ESTIMATEDCOOKTIME45minutesSERVES10to12
1Tbspbutter1stalkceleryfinelychoppedfrac12largeonionfinelychopped6sliceswhitebreadlightlytoastedandcubed6sliceswholewheatbreadlightlytoastedandcubedfrac34cupchickenbroth
1egg
frac12tspgarlicpowder
1tspkoshersalt
1tspcoarselygroundblackpepper12freshlyshuckedoysters
MeltthebutterinasmallsaucepanAddtheceleryandonionandsauteacuteuntilsoft
InalargemixingbowlcombinethewhiteandwholewheattoastcubessauteacuteedceleryandonionchickenbrothegggarlicpowdersaltandpepperAddmorechickenbrothortoastcubestoachievethedesiredconsistencywhichismoistbutnotsoggyorrunny
Lightlygreaseeachcupofaregularmuffintinandpreheattheovento350degF
Spoonthemixtureintoeachmuffincuptoabouttwo-thirdsfullUseyourthumbtomakeasmallbowlshapeinthetopofthemixturethenplaceashuckedoysterineachldquobowlrdquoTopthemuffinswithmorebatteruntilfull
Bakethestuffinrsquomuffinsinthepreheatedovenforabout45minutesoruntilthemuffintopsaregoldenbrown
MOINKBALLS
Themostamazingthingscansometimesbethesimplestmdashlikethesetastyandeasy-to-makemorselsPartbeef(moo)partbacon(oink)thenameldquomoinkballsrdquohasstuckLarryGaianfromTheBbqGrailcominventedthesefora
weddingandtheyhavesincebecomequitethenoveltyIfyoursquoreinapinchyoucouldusefrozenbeeforItalianmeatballsinsteadofmakingyourown
RECOMMENDEDWOODMesquitepecanoroakESTIMATEDCOOKTIME2hoursSERVES8
2lbgroundchuckorgroundbeef(8020seetheintroductiontotheBeefchapter)frac12cupfreshwhitebreadcrumbs2eggs
1Tbspkoshersalt
1Tbspcoarselygroundblackpepperfrac12Tbspgarlicpowder
3TbspWorcestershiresauce
1TbspFrankrsquosRedHotOriginalCayennePepperSauce1lbthinlyslicedbaconchoppedinhalfJalapentildeoorhabantildeeropepperjellyorbarbecuesauce(optional)
PREPARATION
CombinethegroundchuckorbeefbreadcrumbseggssaltpeppergarlicpowderWorcestershiresauceandFrankrsquosRedHotinalargemixingbowlandmixuntilwellblendedUsingyourhandsformtwenty-four1-inchmeatballs
Wrapahalf-sliceofthebaconaroundeachmeatballandsecurewithatoothpickinsertedallthewaythroughtheball
SMOKING
Prepareyoursmokerforcookingat225degFto240degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforabouttwohours
OncethesmokerisreadyplacethemeatballsdirectlyonthegrateSmokecookfortwohoursoruntilthebaconiscrispyAbout30minutesbeforethemeatballsarefinishedcookingapplyanoptionalglazeofhotpepperjellyoryourfavoritebarbecuesauceServeimmediatelyafterremovingfromthesmoker
ABIrsquoSCLASSICPOTATOSALAD
ThisismywifersquosrecipewhichisahappymarriageoftraditionalpotatosaladandhergrandmarsquosGermanpotatosaladItgoesgreatwithSmokedPorkSpareRibsorSmokedChickenQuartersWealsoserveitwithSmokedChickenGumbowithAndouilleintrueCajunstyleplaceadollopofthepotatosaladinabowl
andladleaservingofgumbooverthetop
ESTIMATEDCOOKTIME30minutesSERVES12
frac12lbbacon2frac12lbpotatoespeeledandcutinto--inchcubes3hard-boiledeggscooledandchoppedfrac12cupfinelychoppeddillpicklesfrac12cupfinelychoppedgreenolives(optional)1largeredonionfinelychoppedfrac12cupmayonnaise
2Tbspyellowmustard
TablesaltandcoarselygroundblackpeppertotasteSauteacutethebaconinafryingpanovermediumheatuntilcrispyremovefromthepanwithaslottedspoonandsetonpapertoweltodrainandcoolCrumbleintosmallpiecesandsetaside
BringalargepotoflightlysaltedwatertoaboilAddthepotatoesandreduceheattomediumSimmerjustuntiltenderbutnotmushyabout20minutesDrainandcoolwithoutstirringPlacethecooledpotatoesinalargebowlandfoldintheeggspicklesolives(ifusing)andonionbeingcarefulnottomashthepotatoes
InaseparatesmallbowlwhisktogetherthemayonnaiseandmustardandfoldthisintothepotatomixtureAddsaltandpeppertotasteandtopwiththecrumbledbaconjustbeforeserving
MEXICANCORNSALAD
Thisismysister-in-lawPJrsquosrecipeanditrsquosagreatcomplementtosmokedfishorchickenThesouthwesternflavorsareattheirbestifyoucanuseallfreshingredientsIfusingfreshcorninsteadofcannedorfrozencutitoffthecobsandblanchforaboutfiveminutesbeforemixingitintothesaladEnjoy
SERVES6
Two10frac12ozcanscorndrained(orone16ozbagfrozencornrinsedinacolanderwithwarmwater)1mediumripetomatochoppedfrac12redonionfinelychoppedfrac12cupchoppedfreshcilantroTablesaltandcoarselygroundblackpeppertotasteTossallingredientstogetherinalargebowlcoverandrefrigerateforatleasttwohoursbeforeserving
SPICYCLASSICCREAMYCOLESLAW
ClassicCreamyColeslaw(above)getsakickfromspicesandpeppers
1smalloniongrated2jalapentildeopeppersseededandminced2Tbspgroundcuminfrac12tspTabascosaucefrac14tspcayennepepperTotheClassicCreamyColeslawdressing(above)addthegratedonionjalapentildeoscuminTabascoandcayenneandtosswiththeslawingredients
CLASSICCREAMYCOLESLAW
AnotherofmywifersquosrecipesthiscreamyslawisgreatonpulledPorksandwiches
SERVES8
DRESSING
frac12cupmayonnaise
2Tbspheavycream(35milkfat)1tspfreshlemonjuicefrac14tspceleryseed(optional)1tspsugar
frac14tspseasalt
frac14tspcoarselygroundblackpepper
SLAW
4cupsshreddedgreencabbage1cupshreddedcarrotsfrac12cupshreddedredcabbage(optional)1smalloniongrated2jalapentildeopeppersseededandminced2Tbspgroundcuminfrac12tspTabascosaucefrac14tspcayennepepperInasmallbowlwhisktogetherthemayonnaiseheavycreamlemonjuiceceleryseed(ifusing)sugarsaltandpepperTasteandaddmoresaltifnecessary
CombineandtossthegreencabbageandcarrotstogetherinalargebowlPourthedressingoverthecabbagemixtureandtosstocoatCoverandrefrigerateforatleasttwohoursIfusingtheshreddedredcabbageaddjustbeforeservingotherwisealltheingredientswillbetintedpurple
RANGECOPSREDCABBAGESLAWWITHMARINATEDREDONIONS
ThistangyslawcontributedbyRangecopamemberofwwwsmokingmeatforumscompairsperfectlywithSmokedDuckwithWineButterSauceYoursquollhaveextraonionswhichyoucansavetomakemoreslawtopaburgerorifyoursquoreadie-hardonionfanlikememdashjusteatbythemselves
SERVES8
MARINATEDONIONS
frac14cupapplecidervinegar1Tbspchoppedfreshtarragon(or1tspdriedtarragonleaves)frac14tspseasalt
Coarselygroundblackpeppertotastefrac12cupcanolaoil
2largeredonionsthinlysliced
SLAW
4cupsshreddedredcabbage2cupsshreddedcarrots
3Tbspchoppedsweetpickles
DRESSING
13cupapplecidervinegarfrac12cupcanolaoil
2Tbspsugar
1tspCreolemustard(orgrainymustard)frac12tspseasalt
CoarselygroundblackpeppertotasteTomakethemarinatedonionscombinethevinegartarragonsaltandpepperinasmallbowlWhiskintheoilPourovertheslicedonionsandrefrigerateovernightinaliddedglasscontainerThismakesabout2cups
Tomaketheslawcombinethecabbagecarrotspicklesandfrac12cupofthemarinatedonions(yoursquollhavesomeleftover)inalargebowlandtoss
ForthedressingcombinethevinegaroilsugarandmustardinasmallsaucepanBringtoaboilovermedium-highheatRemovefromheatandpourovertheslawmixturewhilestillhotCombinetheslawandthedressingwellandrefrigerateforseveralhoursSeasonwiththesaltandpepperbeforeservingchilled
TANGYCOLESLAW
SomefolkslikecoleslawtobesweetwhileothersprefertheirsonthetangysideIfthelatteriswhatyoursquorelookingforyouwillbesuretolikethisrecipeCapersaddaflavorprofilethatwillexciteyoursensesmdashandthatrsquossayingalotfora
dishthatrsquosalmostneverinthespotlight
SERVES8
DRESSING
frac34cupmayonnaise1tspwhitewinevinegarfrac14tspseasaltfrac12tspcoarselygroundblackpepper
COLESLAW
4cupsshreddedgreencabbage1cupshreddedcarrots1smallVidaliaoniongrated3Tbspcapers
WhisktogetherthemayonnaisewhitewinevinegarsaltandpepperCombinethecabbagecarrotsonionandcapersinalargebowlAddthedressingandtosstocoatChillintherefrigeratoruntilreadytoserve
PERFECTPICODEGALLO
ThisrecipeisbestifyoumakeitatthepeakofsummerwhentomatoesareripeandflavorfulIftheycomefromyourownbackyardgardenthepicowilltaste
allthebetter
MAKESabout3frac12cups
2cupsdicedfreshtomatoes1smallonionfinelychopped
1clovegarlicminced
1to2smalljalapentildeopeppersseededandmincedfrac14tofrac12cupchoppedfreshcilantro1Tbspfreshlemonorlimejuice(aboutfrac12lemonorlime)frac14tsptablesaltortotaste
TosstogetherthetomatoesoniongarlicjalapentildeosandcilantroSprinklewiththelemonorlimejuiceandsaltandtossagainServewithtortillachips
PERFECTGUACAMOLE
ThissimpleguacamoledisappearsfromourtableveryquicklyYoucanmakeitinanyquantityusingonepartPerfectPicodeGallototwopartsmashed
avocadoForbestresultspreparethisrightbeforeserving
MAKES3cups
2cupspeeledpittedandmashedavocado1cupPerfectPicodeGallo
TablesalttotasteMixtheavocadoandpicodegallotogetherinabowlAddthesalt(alwaystastetheguacamoleusingatortillachipsoyoudonrsquotoverdothesalt)andserveimmediately
PINEAPPLESALSA
ForafreshMediterraneantwisttrythissweetspicysalsaItrsquosnotjustforchipsthissalsagoesgreatwithSmokedMahi-MahiAvoidusingcannedpineappleifpossible
MAKESabout4cups
2cupsdicedfreshpineapple2Romatomatoesseededanddiced1smallredonionfinelychopped1smalljalapentildeopepperseededandminced1clovegarlicminced1bunchfreshcilantrorinsedpatteddryandchopped(aboutfrac12cupchopped)1lime
SeasalttotasteInabowlcombinethepineappletomatoesonionjalapentildeogarlicandcilantroCutthelimeinhalfandsqueezejuiceoverthesalsaTosstocombineandseasonwithsalt
Someofyoumaybewonderingwhatdessertshavetodowithsmoke
cookingoutdoorsandIhavetosaythatyouaremostlyrighttowonderFewdessertsworkinthesmokerbutIhavefoundsomethatdoandIjustwantedtosharethemThischapteralsohasacoupleofrecipesthathavenothingtodowithsmokingbuttheyaresogoodIcouldnrsquothelpthrowingthemin
SMOKEDAPPLEPIE
ThisisoneofthoserecipesthatyouwilleitherlovealotornotlikeatallAsmokedpielooksalotlikeapiethatrsquosbeenbakedintheovenhoweverwhenyoutasteityouwilldiscoverahintofsmokinessasifithadbeencookedoveranopenfireorinabrickwood-firedovenThepieisespeciallygoodifyoutopit
whilestillwarmwithsomevanillaicecream
RECOMMENDEDWOODAppleoralderESTIMATEDCOOKTIME1frac12to3hoursSERVES4
4frozen9-inchpiecruststhawedtoroomtemperature4unpeeledapplescoredanddiced4tspfreshlemonjuice(aboutfrac12lemon)1cup(2sticks)buttermelted
113cupslightlypackedlightbrownsugar1tspgroundcinnamon
frac14cup2milk
PREPARATION
Remove1thawedpiecrustfromitspanandkneaditintoaballdividetheballofdoughinhalfFormeachhalfintoaballthenrollbothoutfrac14inchthickonaflouredsurfaceLinethebottomandsidesofa4-inchramekinorovenproofdishwithoneofthehalvesUsingapastryorpizzacuttercuttheremaininghalfintofrac12-inchstripsandsetasideRepeatforallpiecrusts
InasmallbowltosstheappleswiththelemonjuiceInanotherbowlcombinethemeltedbutterbrownsugarandcinnamonaddtotheapplesandtosstocoatPourone-quarteroftheapplemixtureintoeachpiecrustintheramekinsLaythereserveddoughstripsacrossthetopofeachpieinalatticepattern
WhenyoursquorefinishedpresstheedgesofthestripsandthepiecrusttogetheraroundtheedgeofeachramekinUseaknifetotrimofftheexcesscrustaround
theouteredgesandbrushthetopofeachcrustlightlywithsomeofthemilktohelpwiththebrowningprocess
SMOKING
Prepareyoursmokerforcookingat275degFIfyouareusingagasanelectricoracharcoalsmokermakesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforabout30minutes
OncethesmokerisreadyplacetheramekinsdirectlyonthegrateandsmokecookuntiltheapplesaresoftTheapplescanbecheckedwithatoothpickafteraboutoneandahalfhoursbutitmaytakeaslongasthreehourstogetthetextureyoudesireServethepieswarmwithscoopsofvanillaicecream
SMOKEDAPPLEPIEWITHCABOTCHEDDARCHEESE
ApplepiefinishedwithCabotcheddarcheeseontopisalittledifferentbutIthinkyouwillfinditsotastyyouwillwanttotryitagainItcanalsobebakedin
theoveninthesamemannerforaquickandeasyeverydaydessert
RECOMMENDEDWOODApple
ESTIMATEDCOOKTIME1-to3hoursSERVES4
4applepies
Fourfrac14-inch-thickslicessharpCabotcheddarcheese(orothersharpcheddar)
PREPARATION
AssembletheapplepiesintheramekinsaccordingtotheinstructionsontheSmokedApplePierecipe
SMOKING
Prepareyoursmokerforcookingat275degFIfyouareusingagasanelectricoracharcoalsmokermakesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforabout30minutes
OncethesmokerisreadyplacetheramekinsdirectlyonthegrateandsmokecookuntiltheapplesaresoftTheapplescanbecheckedwithatoothpickafteraboutoneandahalfhoursbutitmaytakeaslongasthreehourstogetthetextureyoudesire
About15minutesbeforethepiesarefinishedcookingevenlydistributecheeseslicesontopofeachpieKeepthepieswarmuntilreadytoserve
SMOKEDBANANAS
IexperimentedwiththeseforawhileuntilIgotthemhowIlikethemWithahintofsmokeandthecaramelizedflavorsofbrownsugarandhoneythisisadessert
youwonrsquotsoonforgetUsetheseinabananasplitifyouaresoinclined
RECOMMENDEDWOODAppleESTIMATEDCOOKTIME1hourSERVES4
2ripebananasfrac14cuphoney
frac12cuplightlypackedlightbrownsugarfrac14cup(frac12stick)butter
PREPARATION
Slicethebananasinhalflengthwisemakingsuretoleavethepeelattachedtoeachpiecesoyouareleftwithfourlongbananaboats
SMOKING
Prepareyoursmokerforcookingat200degFIfyouareusingagasanelectricoracharcoalsmokermakesuretoaddenoughwoodchipsorchunkstoproducesmokeforabout15to20minutes
PlacethebananasdirectlyonthegrateskinsidedownandsmokeforonehourImmediatelyremovefromthesmokergratediscardthepeelsandplacethebananasonagreasedcookiesheetPreheatthebroilertohighheat
FINISHINGBrushenoughofthehoneytocoattheentiretopofeachbananahalfthentopeachhalfwithabout2TbspofthebrownsugarDotwiththebutterthenbroilthebananasforaboutfourminutestoallowthehoneybrownsugarandbuttertocaramelize
Serveimmediatelytoppedwithvanillaicecream(youcanmakeyourownifyoursquorefeelingindustrious)Foraddedflavorandtexturesprinkleonsome
choppedalmondsorpecans
DONSAPPLE-SMOKEDPEACHESWITHVANILLAICECREAM
MygoodbuddyDonMeadowssentmethisrecipeandtruetohisworditisdelicioustothelastbitePeacheshoneyandicecreamwhatmorecouldyouaskforThewoodplankusedinthisrecipedoesnothavetobesoakedsinceitis
placedinthesmokerandnotoverahotgrillfire
RECOMMENDEDWOODAppleorcedar(plank)appleorpeach(smokingwood)ESTIMATEDCOOKTIME30minutesSERVES6
1cuphoney
13cuplightlypackedlightbrownsugar6freshpeachespittedandcutinhalf
PREPARATION
MixtogetherthehoneyandbrownsugarandsetasidePlacethepeachhalvesonasmokingplankanddrizzlethehoneybrownsugarmixtureliberallyoverthepeaches
SMOKING
Prepareyoursmokerforcookingat250degFIfyouareusingacharcoalanelectricoragassmokerbesuretohaveenoughwoodchipsorchunksonhandtoproducesmokeforabout30minutes
Oncethesmokerisreadysetthewoodplankonthegrateandsmokecookthepeachesfor30minutesServewarmwithvanillaicecream
JEFFrsquoSGANACHE-INJECTEDCHOCOLATECAKE
UsingameatinjectorinadessertrecipeisprobablynotaprofoundlynewideabutitproducesacakethatisprofoundlymoistanddeliciousmdashalmostsinfullysoGanacheissogoodandsoeasytopreparethatonceyoulearnhowtomakeitIamcertainyouwillneverusecakeicingagainIusuallydonotmakemyowncakefromscratchIhavefoundthatthequalityofboxedcakemixesthesedaysisverygoodandtheymakemylifeeasierwhenthemoodforsomethingsweetstrikesWithalittlecreativitythiscanalsobedonewithcupcakesifyouprefer
ESTIMATEDCOOKTIME30minutesSERVES12
1chocolatecakemix12ozpkgwhitechocolatemorsels
3cupsheavycream(35milkfat)
12ozpkgsemisweetchocolatemorselsBakethecakeintheovenaccordingtothepackagedirectionsMakesureyoudonrsquotovercookthecakeIusuallyremoveminefromtheovenaboutfiveminutesbeforeitrsquosfinishedbakingsinceitcontinuestocookalittleafterithasbeenremovedfromtheheat
WhilethecakeisbakingplacethewhitechocolatemorselsintoasmallmixingbowlHeat1frac12cupsoftheheavycreamina2-quartsaucepanoverhighheatandletitcometoaboilwhiskingoccasionallyOncethecreamisboilingandthefoamrisestothetopofthepanremoveitfromtheheatandpouritoverthewhitechocolatemorselsWaitabout30secondsthenblendthecreamandwhitechocolateusinganelectricmixeronmediumspeedjustuntilthemixtureissmoothandsilkyThisisthewhitechocolateganache
RepeatthisprocesswiththeremainingcreamandthesemisweetchocolatemorselsandsetasideThisisthedarkchocolateganache
Afterremovingthecakefromtheovenuseasterilized1oz(orlarger)meat
injectortoinjectthewhitechocolateganacheintothecakeat1-inchintervalsTodothisholdtheinjectorata45-degreeangleinsertitdeepintothecakeandgentlysqueezetheinjectoruntiltheganachestartstooozeoutoftheholeyouhavemadeIusuallystartatonecornerandmoveacrossinrows1inchapartUsealloftheganacheifpossibleDonrsquotworryifitgetsmessytheholeswillbecoveredbythedarkchocolateganacheinthenextstep
Onceyoursquoveinjectedallofthewhitechocolateganachepourthedarkchocolateganacheoverthetopofthecake(orcupcakes)andletitcoolonthecounterOncecooledcoverthecakeandletitsitforanotherfourtosixhoursbeforeeatingThisallowstimefortheganachetothickenalittleandforthewhitechocolatetomoistentheinsideofthecakecompletelyStoreleftoverportionsofthecakeinacoveredcakedishonthecounter
CHOCOLATENO-BAKECOOKIES
ThesecookieshavebecomesuchastapleinourhousethatIfeltcompelledtoaddthemtothisbookTheyareadeliciouslysweetandsatisfyingtreatafteranymealforasnackorwhilewaitingonthesmokerItisnotuncommonformetohaveastackofthesewithalargemugofmilkduringoneofmyall-nightbrisketsmokesFollowtherecipecarefullyandbesuretolickthepotwhenyoursquoredone
ESTIMATEDCOOKTIME10minutesMAKESabout24cookies
3cupsquick-cookingoats(regularoatswonrsquotwork)frac12cupcreamypeanutbutterfrac12cup(1stick)butter2frac12cupssugar
3Tbspcocoapowder
frac12cupwholemilk(or2milk)1tspvanillaextractMeasureouttheoatsandpeanutbutterandsetasideLayacoupleoflongstripsofwaxedpaperonthecounteroronatable
Placethebutterinaheavy-bottomedsaucepanAddthesugarcocoaandmilkMeltovermedium-lowheatstirringoccasionallywithawoodenspoonorrubberspatulaOncemeltedbringthemixturetoafullboilandallowtoboilfortwominutesstirringoftenUseyourkitchentimerandbesuretoboilforthefulltwominutes
RemovefromtheheatandquicklystirinthepeanutbutterandvanillawhiskinguntilblendedFoldintheoatmealuntilevenlycoatedwithchocolateanddropbylargespoonfulsontothewaxedpaper(Ifyouwanttomeasuretryusingafrac14-cupscoopformedium-largecookies)Allowtocoolcompletelybeforeserving
Tosmokecheeseyouneedtocreatesmokewhilekeepingthetemperature
ofthesmokerlowenoughsothecheesedoesnotmeltThiscanbeabitofachallengeifyoudonrsquothavetherightequipmentbutIhaveoutlinedseveralmethodsofcoldsmokingintheSmokeologychapterthatshouldhelp
Therecipesthatfollowprovidesmokinginstructionsforthreedifferentcheeseproductsbutthemethodscanworkwithmanyothervarietiesofcheeses
SMOKEDCHEDDARCHEESE
Ofallthesmokedcheesescheddarisdefinitelymyall-timefavoriteOnceyoutastethehome-smokedversionyoujustwonrsquotbecontenttobuythepre-smokedstuffanylongerGoudaMuensterEdammozzarellaSwissandpepperJack
arealsogreatchoicesforthisrecipe
RECOMMENDEDWOODApplealderorcherryESTIMATEDCOOKTIME4hoursSMOKESTwo8ozblocksofcheese
Two8ozblockscheddarcheeseUsingoneofthecold-smokingmethodsdescribedintheCold-SmokingBasicssectionoftheSmokeologychaptersetupyoursmokertomaintainatemperatureoflessthan90degF
PlacetheblocksofcheesedirectlyonthegrateandapplylightsmokeforaboutfourhoursRemovethecheesefromthegrateandplaceitintoaZiplocbagStorethesmokedcheeseintherefrigeratorfortwoweeksbeforeeatingittoallowthesmokeflavortodispersethroughoutthecheese
SMOKEDCREAMCHEESE
WhowouldhavethoughtofsmokingsomethinglikecreamcheeseForanewtwistondessertorevenforaspreadordipthehintofsmokeinthischeesewill
besomethingyouaresuretoenjoy
RECOMMENDEDWOODApplealderorcherryESTIMATEDCOOKTIME2hoursSMOKESTwo8ozblocksofcreamcheese
Two8ozpkgscreamcheeseSetupthesmokerforcoldsmokingusingoneofthemethodsdescribedintheCold-SmokingBasicssectionoftheSmokeologychapterPlacethecreamcheeseinapieplateoronanotherflatsurfaceandsetitonthesmokergrateApplylightsmokeforabouttwohoursmakingsuretokeeptheheatatnomorethan75degFto80degFsincecreamcheesemeltsveryeasily
AfterremovingthecheesefromthegratemixitwithaspoonorspatulatohelpdistributethesmokeflavorthenreformitintotwoblocksForthebest-tastingresultplacethecreamcheeseintoaZiplocbagandstoreitintherefrigeratorforfourtotendaysbeforeeatingitorusingitinarecipe
SMOKEDCHEESESTICKS
CheesestickscomeincheddarpepperJackmozzarellaorvariouscheeseblendsSmokethemjustlikeanyothercheesethenwrapthemindividuallyinplasticwraporplacetheminZiplocbagsashandysnacksforkidsandadults
alike
RECOMMENDEDWOODApplealdercherryoroakESTIMATEDCOOKTIME1hourSMOKES24cheesesticks
24cheesesticks(notstringcheese)PreparethesmokerforcoldsmokingusingoneofthemethodsdescribedintheCold-SmokingBasicssectionoftheSmokeologychapterLaythecheesesticksonthegratewithaboutafrac12inchbetweenthemtoallowthesmoketogettoallpartsofthecheeseApplylightsmokeforonehourmakingsuretomaintainasmokertemperatureoflessthan90degF
RemovethecheesesticksfromthegrateandplacetheminaZiplocbagintherefrigeratorforfourtotendaystoletthesmokeflavordispersethroughoutthecheese
WHERETOPURCHASESMOKINGEQUIPMENTampSUPPLIES
MANUFACTURERWEBSITES
A-Maze-N-Smoker wwwamazenproductscom
Backwoods wwwbackwoods-smokercom
BBQGuru wwwbbqgurucom
BellFabrications wwwbellfabcom
BigGreenEgg wwwbiggreeneggcom
BigJohnGrillsampRotisseries wwwbigjohngrillscom
Bradley wwwbradleysmokercom
Brinkmann wwwbrinkmannnet
CajunInjector wwwcajuninjectorcom
CharBroilNewBraunfels wwwcharbroilcom
CookersandGrills wwwcookersandgrillscom
Cookshack wwwcookshackcom
GatorPit wwwgatorpitnet
Horizon wwwhightidecomhorizon2
Klose wwwbbqpitscom
Landmann wwwlandmann-usacom
Lang wwwpigroastcom
Masterbuilt wwwmasterbuiltcom
OleHickoryPits wwwolehickorypitscom
PittrsquosampSpittrsquos wwwpittsandspittsnet
RockrsquosBar-b-que wwwrocksbarbquecom
SmokeDaddy wwwsmokedaddyinccom
SmokeHollow wwwolp-inccom
SouthernPride wwwsouthernpridecom
StumprsquosSmokers wwwstumpssmokerscom
TejasSmokers wwwtejassmokerscom
Traeger wwwtraegergrillscom
Weber wwwwebercom
ONLINERETAILERS
IamabigfanofAmazoncomIprobablyspendwaytoomuchtimeandmoneytherebutjustaboutanythingIneedwhetheritbeabookoracrazyitemlikeajalapentildeopepperroastercanbefoundwithrelativeeaseandinmostcaseswithfreeshippingAfewbrickandmortarretailersalsosellsmokingequipmentandaccessoriesonlineMyfavoriteonlinesourcesarebullAmazoncom
bullBassProcom
bullHomeDepotcom
bullLowescom
bullTargetcom
bullWalmartcom
METRICCONVERSIONCHARTS
TEMPERATURE
Imperial Metric
33degF 06degC
35degF 17degC
39degF 39degC
40degF 44degC
50degF 10degC
90degF 32degC
125degF 52degC
140degF 60degC
145degF 63degC
150degF 66degC
160degF 71degC
165degF 74degC
180degF 82degC
185degF 85degC
190degF 88degC
195degF 91degC
200degF 93degC
205degF 96degC
210degF 99degC
212degF 100degC
225degF 107degC
240degF 116degC
250degF 121degC
275degF 135degC(140degCforovens)
300degF 149degC
325degF 163degC
350degF 177degC(180degCforovens)
375degF 191degC
400degF 204degC
900degF 482degC
VOLUME
Imperial Metric
18tsp 05mL
frac14tsp 1mL
frac12tsp 2mL
1tsp 5mL
frac12Tbsp 75mL
2tsp 10mL
1Tbsp 15mL
4tsp 20mL
2Tbsp 30mL
3Tbsp 45mL
frac14cup 60mL
5Tbsp 75mL
13cup 80mL
frac12cup 125mL
23cup 160mL
frac34cup 185mL
1cup 250mL
1frac14cups 310mL
1frac12cups 375mL
1frac34cups 435mL
2cups 500mL
4cups 1L
6cups 1L
8cups 2L
1quart 11L
2quarts(frac12gallon) 23L
1gallon 45L
1frac12gallons 68L
2gallons 9L
2frac12gallons 114L
3gallons 136L
5gallons 227L
WEIGHT
Imperial Metric
1oz 28g
1frac12oz 43g
2oz 57g
4oz(frac14lb) 114g
8oz(frac12lb) 227g
12oz 340g
11b(16oz) 454g
20oz 567g
2lb 900g
2frac12lb 11kg
3lb 14kg
4lb 18kg
5lb 22kg
6lb 27kg
7lb 32kg
9lb 4kg
12lb 54kg
LENGTH
Imperial Metric
frac14inch 6mm
frac12inch 1cm
frac34inch 2cm
1inch 25cm
1frac12inches 4cm
2inches 5cm
3inches 8cm
4inches 10cm
5inches 12cm
6inches 15cm
7inches 18cm
8inches 20cm
9inches 23cm
10inches 25cm
11inches 28cm
1foot(12inches) 30cm
13inches 33cm
14inches 35cm
15inches 38cm
16inches 40cm
18inches 46cm
20inches 50cm
22inches 55cm
22frac12inches 57cm
6feet 18m
10feet 3m
CANSIZES
Imperial Metric
4ozcan 114mLcan
8ozcan 237mLcan
10frac12ozcan 298mLcan
12ozcan 355mLcan
15ozcan 426mLcan
24ozbottle 682mLbottle
28ozcan 796mLcan
55ozcan 156Lcan
TousethisindexclickonthehighlightedlinkstoreachtherecipeIftheindexlistingreferstoachapterclickingthelinkwilltakeyoutothebeginningofthatchapterYouwillhavetoscrollthroughfortheexactreferenceIfyoure-reader
hasasearchfunctionyoucanalsohighlightthetextandusethesearchbartofindexactmatchestoanywordlisted
A
AbirsquosClassicPotatoSalad
AbirsquosMeatloaf
AbirsquosSalmonampChiveSpread
AbirsquosSummerSuccotash
All-PurposeRub
Alrsquos3-2-1AsianRibs
A-Maze-N-Smoker
AndouilleSmokedChickenGumbowith
AppleButterMop
applejuice
Alrsquos3-2-1AsianRibs
AppleButterMop
SmokedBabyBacks
SmokedPorkSpareRibs
SmokedTurkeyBreast
3-2-1Ribs
apples
SmokedApplePie
SmokedApplePiewithCabotCheddarCheese
SmokedFiletMignon
aprons
AsianRibsAlrsquos3-2-1
AsianRub
AsianSauce
AsparagusSmoke-Roasted
avocadosPerfectGuacamole
B
bacon
AbirsquosClassicPotatoSalad
AbirsquosSummerSuccotash
Bacon-WrappedBoudin-StuffedJalapentildeos
Bacon-WrappedCheese-StuffedJalapentildeos
Bacon-WrappedStuffedSausageFatty
Bacon-WrappedTex-Mex-StuffedJalapentildeos
DutchrsquosWickedBakedBeans
MoinkBalls
SmokedChickenBreasts
TraditionalBakedBeans
TripleBQMashedPotatoes
bakedbeans
DutchrsquosWickedBakedBeans
TraditionalBakedBeans
BananasSmoked
barbecue
BigBaldBBQRub
MemphisBarbecueSauceNo1
MemphisBarbecueSauceNo2
SlimrsquosSweetampStickyBarbecueSauce
TripleBQMashedPotatoes
BasicHotWingSauce
bastingbrushes
beans
AbirsquosSummerSuccotash
DutchrsquosWickedBakedBeans
TraditionalBakedBeans
beef
AbirsquosMeatloaf
aboutbrisketandgroundbeef
BeefBackRibswithJeffrsquosMojo
Cherry-SmokedPrimeRib
DutchrsquosSmokedShreddedBeefEnchiladas
MoinkBalls
MopforBeeforPork
Pan-SmokedBrisket
RayrsquosMeatloaf
SmokedBrisketFajitas
SmokedFiletMignon
smokingtimesandtemperatures(seetheendofthechapter)smokingtips
beer
BrunswickStewwithSmokedPork
SmokedBeerCanChicken
BigBaldBBQRub
Bradleydigitalfour-racksmoker(throughoutchapter)
BratwurstorBoudinSausagesSmoked
brines
aboutampbasics(throughoutchapter)
JeffrsquosCajunPoultryBrine
JeffrsquosTurkeyLegBrine
SpecialTurkeyBrine
Brinkmannsmokers(itemsbelowthroughoutSmokeologychapter)Brinkmann
bulletcharcoalsmoker
Brinkmannbulletelectricsmoker
BrinkmannCookrsquonCarsquojunIIcharcoalsmokerandgrillBrinkmannGourmetcharcoalsmoker
BrinkmannGourmetelectricsmoker
BrinkmannSmokersquonPitcharcoalsmokerandgrill
brisket
GarlicampOnionBrisket
Pan-SmokedBrisket
SmokedBrisketFajitas
brownsugartip
BrunswickStewwithSmokedPork
brushgrill
bulletsmokers(illustration)
BurritosPulledPorkBreakfast
C
cabbage
ClassicCreamyColeslaw
RangecoprsquosRedCabbageSlawwithMarinatedRedOnions
SpicyClassicCreamyColeslaw
TangyColeslaw
cabinet-styleelectricsmokers
Cajun
Cajun-SmokedFrogLegs
JeffrsquosCajunPoultryBrine
CajunInjectorelectricsmoker
cakeJeffrsquosGanache-InjectedChocolate
capersTangyColeslaw
carrots
ClassicCreamyColeslaw
RangecoprsquosRedCabbageSlawwithMarinatedRedOnions
SpicyClassicCreamyColeslaw
TangyColeslaw
celery
BrunswickStewwithSmokedPork
GaryrsquosFamousOysterStuffinrsquoMuffins
SmokedChickenGumbowithAndouille
Char-BroilSilversmokerbarbecueandgrill
charcoal(itemsbelowthroughoutSmokeologychapter)chimneys
coldsmoking
drum
firestarting
asfuel
charcoalsmokers(itemsbelowthroughoutSmokeologychapter)bullet
homemade
horizontaloffset
types
CheechrsquosJamaicanJerkChickenRub
cheeseSeealsocheesesmokedcreamcheeseBacon-WrappedCheese-StuffedJalapentildeos
Bacon-WrappedStuffedSausageFatty
Bacon-WrappedTex-Mex-StuffedJalapentildeos
ChristirsquosCheesyTaters
DutchrsquosSmokedShreddedBeefEnchiladas
FireCorn
PulledPorkBreakfastBurritos
SmokedApplePiewithCabotCheddarCheese
SmokedBrisketFajitas
SmokingGunrsquosPulledPorkShepherdrsquosPie
cheesesmoked
SmokedCheddarCheese
SmokedCheeseSticks
SmokedCreamCheese
smokingtimesandtemperatures(seetheendofthechapter)
Cherry-SmokedPrimeRib
chicken
CheechrsquosJamaicanJerkChickenRub
MonsterWings
SmokedBeerCanChicken
SmokedChickenBreasts
SmokedChickenGumbowithAndouille
SmokedChickenQuarters
SmokedChickenThighsLegs
SmokedHotWings
SmokedWholeChicken
smokingtimesandtemperatures(seetheendofthechapter)
chilipeppersFireCorn
ChiveSpreadAbirsquosSalmonamp
chocolate
ChocolateNo-BakeCookies
JeffrsquosGanache-InjectedChocolateCake
ChristirsquosCheesyTaters
cilantro
Bacon-WrappedTex-Mex-StuffedJalapentildeos
MexicanCornSalad
PerfectPicodeGallo
PineappleSalsa
ClassicCreamyColeslaw
cleaningsmoker(seeSmokeologychapter)coldsmoking(seeSmokeologychapter)coleslaw
ClassicCreamyColeslaw
RangecoprsquosRedCabbageSlawwithMarinatedRedOnions
SpicyClassicCreamyColeslaw
TangyColeslaw
CookiesChocolateNo-Bake
cookingutensils(seeSmokeologychapter)corn
AbirsquosSummerSuccotash
Bacon-WrappedTex-Mex-StuffedJalapentildeos
BrunswickStewwithSmokedPork
FireCorn
MexicanCornSalad
SmokedCornOnTheCob
CornishGameHensSmoked
creamcheese
AbirsquosSalmonampChiveSpread