What's your favorite thing to Smoke?

[Brent]

Looking to see what eveyone enjoys cooking in their smokers? I recently purchased a Bradley smoker and plan on trying about everything in the smoker, but just seeing what some people prefer, and which seasoning chips they perfer with which meat? I've seasoned it already but haven't got the chance to smoke anything yet.

[HOGWILD]

Ya gotta pick up that book called the bbq bible, this guy is almost spot on on his methodsand reciepes!! Hamburgers is the best smoked meat , then 3 bone prime rib but do not over cook either!! make sure ya keep plenty of water in the water pan!! HICKORY<HICKORY AND MORE HICKORY !! ON THEHOUR TILL DONE!!

[nbrettha]

is it okay if I put up an animated avatar on my profile?

[mtnwalker]

After hurricane Fran I had to smoke everything in our freezer....grill got busted by a tree, vertical smoker had the top smashed down into the middle (but I repaired it), and power was out for a little over a week....so the freezer load had to get cooked! ( I have a generator now but didn't back then!). I had tons of wood to cook over all of a sudden- all of it green/not dried of course..)
I agree, the hamburger is very good smoked, just remember to mix in some salt to keep it honest.
I actually like regular old whole chickens smoked the best, they are easy to smoke, don't dry out, and don't cost much. I like to use apple wood probably the best, pecan comes in second, hickory next and any oak after that. If you are new to this style cooking you will benefit from practice, it takes a few times to see how to maintain the right temp and the right smoke...
and beer goes very good with that practice!

[Frank Ross]

nbrettha,

Sorry, not animated avatars. It a virus potential!

FR

[Mark]

I have an offset with a side firebox, so I guess it would be more of a cooker than a smoker.

Pork butts, cooked to a 195 internal temperature, tender to the point of falling apart, then served alone or in a sandwich, is probably my favorite. BBQ sauce on the side, of course.
I also make a pretty good brisket, cooked nice and tender.
Country style spareribs, spareribs, and baby back ribs are also a requested favorite.

Turning up the heat, allows me to do chicken cooked moist and tender, yet with a crisped up skin. My secret to that is to rotate the chicken halves in and out of the hot spot next to the firebox.

I only use chunks, not chips for smoke. These are always burned dry. My two favorites are hickory and mesquite, but the next wood I'm going to try is oak. I use natural lump charcoal for fuel.

I'm doing a turkey for thanksgiving, not THE turkey, that's traditionally done in the oven with stuffing. I'm going to do it like chicken, a little hotter. I'm not going to brine it, just a rub, then slow cooked. If it turns out, I can send leftovers home with family, if it bombs, well, how bad can it be?

A very blessed thanksgiving to all.
Mark

[HOGWILD]

Brinkman water smokers looks like a BIG RIG on I-40!! Boston BUTTTTS on bottom and Beef Tip Roast on top, been going for 9 Hrs and why did hickory prices double in the last few months?? Next trip home to Arkansas i will be loading The Tundra with Hickory and it will be a full load!! Happy Turkey day and yall try not to eat turkey and PIGG out on the Somked BBQ!!

[winchesterwon]

Just smoked an elk hind quarter over apple. Hard to beat. I smoked this in my fireplace. Got a good bed of coals going Hung the elk meat from a steel rod with tie wire. Lowered the elk about a foot into the top of my chimney suspended from the steel rod. Cooked to 170 degrees. I wouldnt recomend this method if you live in a two story. Best elk I ever ate!