What are you Smoking/Grilling/BBQ'ing this weekend?

[BigRedChief]

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

[BryanBusby]

Originally Posted by Fire Me Boy!

Yes, please. How'd you do it, how did it turn out?LOL Obsession + supportive wife.

I still need a pizza oven ...

If you buy a basic turkey at the store, skip the brine process IMO. A lot of turkeys now have already had it done.

If you pick up an organic turkey, do your favorite brine. When I brine I do 12 hour soak, pat down and leave it in the fridge for awhile to rest.

I super reccomend spatchcocking it first. From there I just apply some squeezable butter and you can apply whatever poultry rub you like the most.

For pellet flavor, I typically use pecan. I use pecan on a lot of things, but apple is good too. I don't reccomend hickory while some recipes will call for it.

I smoke at 275 with a pan underneath to catch the drippings until about 170, rest 30 mins than carve.

[TrebMaxx]

I have interest in a Weber Summit from what I can see of it on the web and reading reviews. My problem is that I can't find any retailers that have a floor model and I will not spend 2 grand on something I can't check out physically before purchasing. I just replaced my old Weber Performance with a new Weber Performance Deluxe.

Anyone out there have a Weber Summit? Are they worth it? Do they do well no matter the weather temps?

[cooper barrett]

I'd look at the Oklahoma Joe's that already has the upgrades done

There is both a cheap version and a quality version, one is about $450 and the other $750.This is for sale near me.

nice but not close, https://www.facebook.com/marketplace...9769254023101/

https://scontent-ort2-2.xx.fbcdn.net...d1&oe=5D4C6D4D

There was a nice longhorn with plate. seals and other farkles for $450 but it's gone

this is a new one.

https://www.tractorsupply.com/tsc/pr...moker-17202053



Using a charcoal/ log basket and maintain it should last 10 years to God knows how long

[OnTheWarpath15]

Originally Posted by REDHOTGTO

did a tri-tip this week, rubbed it with head country seasoning overnight and set Traeger
at 185 and left it alone till it hit 145 was the tenderest I ever had, wonderful bark and flavor was fantastic

I used to reverse sear my tri-tip. Started smoking it at 200-225 until it hits 135 and it's been more tender than a damn filet. Especially amazing when sliced thin and put in a faijita.

[cooper barrett]

Cherry wood is my fav, pellets too, with chicken, turkey.

Originally Posted by BryanBusby

If you buy a basic turkey at the store, skip the brine process IMO. A lot of turkeys now have already had it done.

If you pick up an organic turkey, do your favorite brine. When I brine I do 12 hour soak, pat down and leave it in the fridge for awhile to rest.

I super reccomend spatchcocking it first. From there I just apply some squeezable butter and you can apply whatever poultry rub you like the most.

For pellet flavor, I typically use pecan. I use pecan on a lot of things, but apple is good too. I don't reccomend hickory while some recipes will call for it.

I smoke at 275 with a pan underneath to catch the drippings until about 170, rest 30 mins than carve.

[BryanBusby]

Originally Posted by cooper barrett

Cherry wood is my fav, pellets too, with chicken, turkey.

I almost never use cherry for anything.

[cooper barrett]

Originally Posted by kcxiv

im seriously thinking about getting me a smoker this year, any recommendations on one? nothing to serious, but something solid for a first timer!

If you can find one like this with all the farkles already done you should be able to get your cash back when you decide to upgrade. these are only 1mm thick steel which IMHO is too thin. An older OJ is best (1/4 steel, all welded) but an updated budget model like this works well too.

https://www.facebook.com/marketplace...9769254023101/

This is only one of the 1/4 longhorn I could find located just west of St Louis.

https://www.facebook.com/marketplace...3256374076063/


All of their lower end smokers are only 1mm thick. (I thought the longhorn was thicker) so finding a used Longhorn, 1/4, would be the route I'd take for a keeper or one to use for a year and sell.

[Nickhead]

cherry, and apple wood...

i get the hook up too. our neighbor, they do professional tree trimming. we barter, and i get all the smoking wood i want

[BigRedChief]

Originally Posted by cooper barrett

Cherry wood is my fav, pellets too, with chicken, turkey.

Originally Posted by BryanBusby

I almost never use cherry for anything.

Cherry
I always use a combination of fruit/soft wood but cherry is never in the rotation.


Normal would probably be.... Oak/Apple/Hickory/Apple But, depends on the meat, obviously.

[srvy]

I dont see the reason for ripping on cherry wood for smoking. Its one of the most popular out there with its mild sweet flavor. Its really perfect for poultry and fish and ok with pork and beef. Dont confuse it with choke cherry which can give off a bitter flavor if allowed to over smoke with it. Short smokes its fine.

[srvy]

I copied this list of smoking wood a while back as a general idea of what they will do for meats. My work brings me into the woods a lot so I can collect limbs from a lot of timber that I can identify. I age and debark it. Debarking is very important never smoke with bark on the wood it can be full of toxins and also will make meat bitter. There is no moisture content in bark and is designed to rid the tree of wastes by retaining it in this area.
Also avoid orchards selling fruitwood trimmings as they use and spray insecticides among many other chemicals.

Cottonwood is in this list but I would be very cautious it just isnt worth it as it is toxic unless thoroughly dried. Some people strip down pallets to use as smoke wood but can you safely say what has been stored on it. Just don't.


Acacia – similar to mesquite, but a little lighter in flavor. Good for most foods, especially beef and poultry.

Alder – musky and sweet, alder works with most foods, especially game meats, upland birds, fish and seafood. Alder is the traditional wood that Northwest Native Americans use to smoke salmon.

Almond – one of my favorites. Sweet, smokey, and a little nutty. Almond wood works with anything you can imagine. It would probably even make roadkill (Tennessee Pizza) taste good….

Apple – a little sweet and very fruity, apple wood is the strongest tasting of all the fruitwoods. It works with just about everything, especially game birds, pork and ham. It’s not commonly done, but I use a blend of hickory and apple wood when I smoke carp….outstanding.

Apricot – similar to hickory, but a little milder and sweeter. Like hickory, it works with everything, period. It is especially good for smoking cheese.

Ash – general woody taste and smell. I never use it, but I know people who do. If you decide to try it, be advised that ash burns fast and hot, so use it sparingly and refresh it often. Probably best when mixed with other woods. To me, it makes the food taste like it was prepared in a sawmill. Others make disagree…Vive la difference….

Avocado – I ahem never used it, but I know some people in California who do, and they say it imparts a floral, olive-oily character with a mild smoky finish. Ill have to take their word for it, because it is not available in Georgia or Tennessee.

Bay – mild floral with overtones of cinnamon, nutmeg, and other spices. Wonderful with fish or poultry.

Beech – like oak, just a mild, generic woodsy smell and taste. Works with everything.

Birch – very similar to maple, only a bit milder. Outstanding with fish, pork, and poultry.

Blackberry – sweet, mild, and fruity. One of the best woods for small game birds like quail, doves, grouse, or even Cornish Hens and Heritage turkeys.

Butternut – like walnut, very strong and can be bitter. Best used with other smoke woods to enhance there properties.

Carrotwood – generic outdoorsy taste and smell. Mild. Works with everything.

Cherry – sweet and wonderfully fruity. One of the best for whole chickens or turkeys, but it will turn the skins dark brown. It will give light meats a rosy tint. Incredible with rabbit and squirrels. It also works good with opossum.

Chestnut – sweet and nutty. Great with ham, pork loins and poultry.

Corncobs – generic sweet aroma and taste. Use by themselves, they can overpower your food. Best used with other woods such as beech, ash, etc…, to sweeten them up a bit.

Cottonwood – not suitable for smoking, but can be used as fuel. Has no flavor, and green cottonwoods can be toxic.

Crabapple – very similar to apple, but puts out tons of smoke. Very rich and fruity. My 1st choice for turkeys.

Fig – fruity and mild. Great for ribs, pork loins, Boston Buts, etc…

Fruitwood – sweet and rich. Perfect for BBQ.

Grapefruit – mild and smokey. Great for when you want less of an in-your-face smoky flavor than hickory, but still want some smoke.

Grapevines – sweet, fruity, and milder than hickory. Wonderful for all white meats.

Guava – floral and fruity. Very similar to apple and can be used the same way.

Hickory – the absolute, undisputed King of Smoke Woods. Strong, smokey and sweet. The only smoke wood to use for making bacon or hams. Hickory is so strong that it can get bitter, so you should soak your hickory chips in water for a few hours before using them, to tame them down a little. You can also mix it with other smoke woods, like apple, or maple, for unlimited taste combinations. One of my favorites is 50/50 hickory and maple, or hickory and cranberry.

Oak Whiskey Barrel Staves – the only time you will read about me recommending used wood for smoking, This is the exception to the rule. Distilleries like Jack Daniels, and others, will sell you the oak staves from barrels used to age whiskey in. They make an unequaled, strong, very sweet and aromatic smoke that cannot be achieved by any other means. You food will be sweet, very smokey with a pronounced floral, whisky-is finish. The very best for BBQ, beef, pork and poultry. I get mine from a local distillery.

Kiawe – pretty much just Hawaiian mesquite, and can be used the same as mesquite. Not widely available outside Hawaii.

Lemon – sweet, fruity and citrusy. Outstanding with poultry.

Lilac – mild, sweet and very floral. One of my favorites for fish, seafood, sheep, and goat.

Lime – similar to lemon, only a bit strong and more limey. Use like lemon. Great on pork, and both lemon and lime can be mixed with other woods.

Maple – sweet, smokey, and as you might guess, a little ‘maple-y’. Great with poultry, especially turkey, game birds, and pork. Also makes great bacon when mixed with hickory.

Mesquite – sweet, smokey and earthy. Second in popularity only to hickory, this is the wood to use for Texas BBQ, beef and chicken.

Mulberry – sweet, with a mild tangy berry finish.

Nectarine – very similar to hickory, only more mild, and sweeter.

Oak – Generic woodsy smell and taste. Nothing to brag about.

Olive – very similar to mesquite, only somewhat lighter. Great for poultry.

Orange – distinct tangy, citrusy smoke. Turns food a beautiful gold color. Good for pork, poultry and beef.

Peach – similar to hickory, only much milder. Works with everything.

Pear – similar to apple, only a little milder and sweeter. Especially good with poultry, game birds and pork.

Pecan – similar to hickory, only milder, sweeter, with a unique character. One of the best woods for turkey. You can also toss the pecan shells in.

Persimmon – mild generic smoke flavor and aroma. Works with everything.

Pimento – A great unique smoke with a nice peppery finish, and overtones of cinnamon, nutmeg, and allspice. The wood to use for Jerked chicken or beef, and is unbelievable when used to smoke fish and seafood. Also great for cold-smoking cheeses.

Plum – similar to hickory, only milder and sweeter. Works with everything.

Sassafras – if you love real root beer, then this is your wood. Has a nice, sweet, musky taste and aroma with a mild root beer-like finish. Wonderful with beef, pork and poultry.

Seaweed – spicy, with the flavor of the ocean. Traditional for smoking seafood, fish and shellfish. Make sure it is thoroughly washed, and well-soaked in clean water before use.

Walnut – similar to hickory, only stronger and more intense. Used alone, it will make your food bitter. Best used with other, milder woods.

[srvy]

Oh and as a general rule stay away from soft woods as they are very sappy and usually produce a bitter acrid smoke.

[Fire Me Boy!]

I'm using a hickory and oak blend.

[Bwana]

My go to for most smoking adventures is an Apple wood, Hickory 50/50 mix.

[srvy]

Originally Posted by Fire Me Boy!

I'm using a hickory and oak blend.

Cant go wrong there at all.