The Official Smoker Thread

[pintoBC_3sgte]

Originally Posted by Nodnarb

Hey Pinto, I'm in Vernon right now, heading to Kal lake for a few days. Gonna swing by and grab some of that candied salmon on my way back home, that cool with you?

Nice! Haha you missed the super hot heat by a few weeks should be a nice 27-29ish for you tho.
Haha if I had some candied salmon left I'd say sure

[punkwax]

Ya.. supposed to rain tomorrow and likely Tuesday as well, we leave Wednesday and of course its 30 and sunny lol - all good - next time I come up I expect some candied salmon damnit!

[pintoBC_3sgte]

after 15.5 hours its resting in the cooler...

[beatdownvictim]

Mine has been in since 2pm heh will be out at 530
Damn thing was done in 5 hour
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[pintoBC_3sgte]

Screw winter! Have a couple pork butts smokin away. Haha I couldn't wait til spring

[beatdownvictim]

Props man!
I got some butt and brisket in the freezer just need to steam it up but so not in the mood for smokes meat in the winter
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[pintoBC_3sgte]

Thanks . I usually do a pork butt smoke before the cold hits to last thru winter, but didn't have time this fall.
Mmmmm I missed the smell of that smoke.
Haha I'm in the mood for GOOD smoked food any time of the year!

[LightKeeper]

I must say the title of this thread was misleading to me.
(Hope I'm not the only one)

It was definitely an eye candy looking at all those delicious smoked food.

[pintoBC_3sgte]

pics from the latest smoke

rubbed and sitting over night


that icy snow was fun walking across at 2:45 AM! :P


6 hrs thru... about half way


off after 13.5 hrs and coolered for 3 hrs


pulling...tender!


super moist

[pintoBC_3sgte]

pics from the latest smoke

nice snowy day for smoking


sections of back ribs to be smoked


also beef tenderloin going on


ribs off after 2.5 hours of smoke, getting foiled w/ some liquid.


after 2 hours of foiled cooking


brushed with a honey bbq sauce and blasted in a 400 F oven for 15 mins to get nice and sticky


tenderloin after 2 hours of smoke


sliced after resting


super tender

[pintoBC_3sgte]

Candied Salmon is up...


starting with some atlantic


into the brine for 20 hours


half way thru the smoke (used a combo of pecan and cherry)


after smoking and a 8 hour rest in the fridge...

[Culverin]

Hi guys.

I'm looking to get into smoking.

I'm thinking hot smoke for brisket, pulled pork and ribs of various animals.
And cold smoke for bacon and cheeses.

What other sorts of criteria should I be figuring out besides capacity, easy of use, and ease of cleaning?
What things do I need to think about before making a potentially large purchase.

[murd0c]

I'm partial for it but I would honestly go for a Bradley Smoker for the beginner. It's compact so it's simple to store when you don't use it and with your cooking skills you would be able to straight up kill it.

You don't really have to clean the inside of the smoker since it's cure's it but you should get frogmats Frogmats BBQ smoking mats | Frogmats BBQ so you won't have to worry about your meat sticking to the racks For the cheese's you can get a cold smoker adapter that Costco sell's for the cheapest I found. Bradley has the 6 and 4 rack which both use the same element so I would go with the 4 rack since I find that's more then enough.

[punkwax]

So I picked this beast up for $499 at Home Depot for the new pad. Broil King Keg | Broil King$ Keg | Home Depot Canada
Guy said must be a pricing error in the system and to take advantage, so I did! If you're in the market, it's a steal at that price.

Already smoked a ham, baseball sirloins, london broil, chicken and had some friends by for a house warming and a 10 hour brisket. I love my new toy!

Turned out pretty good. Great where it was thick and a little dry for my liking where it was thinner. My first time doing a brisket on a kamado grill so I'm sure I'll do a better job next time. Mop called for diced onions, so that's why it's covered in them. I wanted to take pics of it sliced as it had a nice smoke ring and the flavour was great, but I just couldn't stop eating

[beatdownvictim]

Nice keg
What temp did you take it off the grill? U put it in a cooler to rest? Bark looks weird to me then again I just load up pepper and salt on my brisket as a rub nice and simple

U aren't scared to get some oil stains on Ur new deck lol

[punkwax]

I took it off at 185 but think I need to get a digital thermometer. Don't fully trust the ones I have now. Just tented and rested on a platter. Cooler the way to go I guess?

And that couldnt be oil.. that was a dry rub and its in the first pic. Must've been water and there was no sun around until later in the afternoon.

[beatdownvictim]

Nah I mean the grease from the meat
Yeah definitely u need a meat thermometer
Just knowing when to pull it off the grill will make it that much better
I usually pull my fast and hot briskets at 200-205 and cooler for 2-3 hours

[nabs]

I came into this thread thinking it was about smoking cigarettes. lol then saw all the pieces of meat. Awesome thread btw!

[haulin oats]

Broil King Keg 2000 on sale at Home Depot for $449 clearance.

[pintoBC_3sgte]

Had to make time this summer to smoke something. All I've done this summer is a batch of candied salmon.
So, Put a brisket on a couple hours ago.. Smokin away . Smells great!

[murd0c]

can't wait to see the pics

[Eternal_SiR]

From a month back, had some friends over. Rib, steak, sausage, chicken

[pintoBC_3sgte]

^what a feast! nice!

brisket 13 hours in... should be done soon. Sitting @ 192

[pintoBC_3sgte]

brisket pics. took 13.75 hrs.

10.4 lb. brisket


half way thru


temp. I pulled it off at


about to be foiled, and tossed in a cooler with towels for 5 hours


ready to be cut

[beatdownvictim]

Damn looks good!
Brisket is my fav to eat hmmmmmm