Yes I Am A Smoker And Addicted To It
Last comment by LCarol 7 months, 3 weeks ago.

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Nothing pleases me more than to go shopping for meats, veggies, and fruits and put them in a smoker. It can become very additive and be a very enjoyable hobby and you get a lot of wonderful food out of it ready to eat.

Today I decided to go out to the market and see what I could find to put in the smoker. It turns out I'll have to make another trip however I did come home with beef rump roast, some cut up beef which is often used to make beef stews. This particular package will be smoked in the smoker and used to make a chili with it. If you have never had smoked beef in a chili or stew you are missing out.

I also picked up some chicken drumsticks, nice pork loin, as well as Italian sausage. If you have never had smoked Italian sausage you are missing out.

I use wood chips of various types depending on what I'm smoking. I like to use dry rubs on the meats although I've been known to soak it sometimes first in some liquid flavorings and at times adding the dry rubs on it and sometimes I don't.

If you have never put cooked veggies in a smoker you don't know what your missing and believe it or not even some deserts have a unique and good taste if smoked some.

Who here is a smoker or use a BBQ grill? If a smoker what are your favorite wood chips or blocks to use, dry rubs and such.

Hopefully others enjoy this way of preparing foods.

Latest Activity: Oct 25, 2017 at 6:40 PM

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Sheran commented on Wednesday, Oct 25, 2017 at 21:24 PM

Well, for me I use Oak mostly seeing how I have plenty of it. When I smoke pork, I use salt, pepper, and garlic salt. I'm lucky if I have leftovers. Please share some of your recipes I would love to try them.
Good blog.

LCarol commented on Thursday, Oct 26, 2017 at 08:45 AM

I will eventually. Can't say I really use recipes. I just experiment a lot and guess folks like it because they eat it all up and often ask where the left overs are which obviously they know there are none since the consumed it all. :-)

timeontarget commented on Thursday, Oct 26, 2017 at 14:23 PM

I love to smoke Boston butts over charcoal in a Brinkman smoker.

I purposely buy one with a fair amount of fat on one side.

Then I simply cover it all over with an excessive amount of ground black pepper.

Put it on the top rack over a pan full of water on the rack beneath it

Before this I fill the charcoal tray with just as much charcoal as can be piled beneath the pan of water.

Light the charcoal with newspaper (no fluid) allow to burn until all brickets are ignited. Or until fluid is thoroughly burned off if you must use it.

Finally put in the pan of water on lower rack and lay the butt on top rack with fatty side up cover and let cook for two and a half to three hours.

Never fails to simply fall apart almost and is delicious every time.

Also most important of all stand by with a gun or club in case a guest can't resist the temptation to lift lid to look at what is causing the wonderful aroma.

LCarol commented on Thursday, Oct 26, 2017 at 20:30 PM

LOL Had to chuckle at your last remark about having a gun or club handy. Fortunately I don't have that problem since most times when I'm smoking meats folks who want to eat it haven't arrived yet. :-)

It is also wise as you mention not to use lighter fluid. Can't stand the smell of fluid.

Have you ever considered using other liquids in place of water? I have used various juices and it does give it a slightly different flavor to the meats.

Sheran commented on Saturday, Oct 28, 2017 at 19:06 PM

It's about time to smoke up a Boston butt for Brunswick stew.

LCarol commented on Sunday, Oct 29, 2017 at 08:37 AM

I was looking doing some research on smokers the other day and found what I believe I'm going to get after the new year or early spring. It's the Bradley Electric 6-rack stainless steel with smoke generator on side.

I currently have the Masterbuilt 4 rack electric which has served me very well in last couple years as well as a CharBroil grill and smoker but have used that only for grilling this year.

I did a small beef roast and larger pork butt yesterday in the Master built and its so good. I'll post photo's in a bit.

On the beef rump roast I used Webers dry rub called steak N chop only because I had nothing else to use for it at the moment and Stadium Mustard.

I came upon Stadium Mustard back in 2016 at Big Lots and bought a case of it. It gives and meats or meal such a good flavor and kick to it.

I did the pork rump roast using the spice labs Ham Glaze & Bacon Rub as well as the stadium mustard. Had never use that rub before but saw it at Lowes the other day and figured I'd try it out. Its actually very good.

I had also a large package of beef stew meat but decided to put that in the slow cooker and sprinkled a beef dry rub which escapes me now but has a smoked flavor to it. I used that to make a stew with the beef, potatoes, veggies, with water, tomato soup and this is the best beef stew I've ever had.

I decided to let the beef roast and pork roast sit overnight after it cooled down in the refrigerator. Today or tomorrow I will decide how I want to portion it out into meals for hubby and I. I call them my freezer MRE's. LOL

wood17 commented on Sunday, Oct 29, 2017 at 10:36 AM

Everybody keep it up. I'm taking notes. I never have smoked meat too much. Seems as though it takes a lot of time and practice to get it down right.

LCarol commented on Sunday, Oct 29, 2017 at 16:43 PM

You can't go wrong with an electric smoker that uses wood chips, with timer and temperature control.

BEEN MEANING TO ASK have any of you made jerky in your smokers? I've been use to using an Excalibur dehydrator to do so but earlier this year after reading something, can't remember where, I gave it a try in my Masterbuilt smoker.

What I did was marinade the beef strips then put them in the smoker, let it smoke for a few hours then opened the vent to allow air to circulate in and out which is needed to dry it.

I actually like it better in the smoker then a dehydrator although a dehydrator does an excellent job as well. I think having smoked the meat gave it an extra kick of yumminess.

LCarol commented on Sunday, Oct 29, 2017 at 16:48 PM

Been meaning to also ask if any of you have ever smoked fruits like banana's or other fruits?

For some reason I'm drawn to trying banana's so may do so.

I know in a dehydrator taking sliced banana's, dipping it in coconut milk, and then rolling in coconut flakes and frying it makes a great treat.

So I'm thinking of trying it in a smoker and maybe using something like apple wood or pecan chips to give it a light flavor would give it an extra kick.

Sheran commented on Sunday, Oct 29, 2017 at 21:41 PM

@LCarol please let us know how it turns out. I'm sticking to meat on the grill.☺

LCarol commented on Monday, Oct 30, 2017 at 12:18 PM

I have decided to start a FB group regarding smoking and dehydrating foods so if it interest you can request to join at the link below.

LCarol commented on Monday, Oct 30, 2017 at 12:32 PM

For Wood17, any food worth preparing is worth it no matter how long or short it takes. It is not as hard as one might think to smoke a meal no matter what equipment you use.

For me the easiest is using an electric smoker such as the Masterbuilt 40" I have with four racks.

With an electric one you don't have to babysit it as much as say a charcoal smoker, or propane one.

You simply prep your foods for some time in the refrigerator and than when you are ready to smoke it move it to your preheated smoker already set up and let it rip as they say.

You just have to learn to use the tools you use for anything you do.

For Sheran your grill is for more than grilling meats on it unless that is all you want to use it for. You actually can grill veggies and other foods or cook it on there.

A charcoal or propane gas grill is a must IMHO living where we live and all the hurricanes, power lost, and more we experience. It's a great tool to have on hand if the grid goes down for any amount of time.

The fun part of using smokers, grills, dehydrators is experimenting and being able to put up foods of all sorts in hard times and for disasters. If you have these foods on hand its much better for you than store bought food in cans.

I have made complete meals in the smoker from meats to veggies, mac n cheese, and such.

Once you start it gets very addicting for sure and you get lots of good foods from it with wonderful flavors you won't find in store bought prepped foods.

You do not need expensive equipment to get started just the wanting to do it. As you learn you can upgrade what you are using if you want to.

LCarol commented on Wednesday, Nov 01, 2017 at 09:50 AM

Have any of you cold smoked foods in your smokers?

LCarol commented on Thursday, Nov 16, 2017 at 11:20 AM

Which of you smokers are going to put a turkey and/or ham in your smoker next week?

LCarol commented on Sunday, Dec 03, 2017 at 09:23 AM

I put a turkey and mild Italian Sausage in the smoker on Friday for the Stars & Stripes Quilt Guild Christmas party on Saturday, December 2nd.

From the responses and accolades it was well received.

See attached photos above.

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