The Smoker Thread - recipes, techniques, ideas

[zachary l a n g]

Ok, now that I've done it the old fashioned way, I am ready for easy! Does any one have a Bradley smoker (or similar thing)? What are your thoughts on these? are the results similar to the old fashioned way of using actual chips???

Thanks

[zachary l a n g]

In doing some research, I just saw that a lot of people like the Traegers too. Is the Traeger just as easy to use?

[Bob Wood]

Other than to tell you that the "old fashioned way" is with logs, I hope to have some hands-on experience with a Traeger soon if you're not in a hurry.

[zachary l a n g]

haha...i guess i did it the conventional way!

[Terence T-Bone Livingston]

Man that's an awesome name. Bradley Smokers. I wanna be that guy. Drive a Trans-Am.

[stevealbrecht]

Zach, this is the Bradley that I have

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I love it. I have had charcoal, electric and gas smokers. I just don't want to stand around poking and prodding and adding wood anymore........this thing automatically adds the wood puck at a preset rate and I just "set it and forget it" as they say

I am very very happy with it, I can't say it enough

[zachary l a n g]

Steve, I am leaning towards the Bradley as the other seems a lot more expensive.

How is the clean-up with it? i would imagine that the drippings get all over the place inside???

[John Gardner]

Looks like a pretty good "mother's day" special on the Bradley website.

http://shop.bradleysmoker.com/Mothers_D ... -93-2.html" onclick="window.open(this.href);return false;

[stevealbrecht]

Clean up is actually really easy, it is stainless on the inside as well......can't say enough about it.........you will be very pleased

[John Gardner]

Bit the bullet and ordered this one last night. Should be delivered via fedex on Friday.

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Looking forward to some brisket and ribs this weekend.

[zachary l a n g]

Haha..I ordered the same thing on Wednesday!

[gene keenan]

I have a bradley smoker.

FWIW, Michael Ruhlman says the bradley is the best non commercial smoker a consumer can buy.

[John Gardner]

Fed Ex just delivered mine. The only thing i needed to set it up was a knife to open the box!!! I was expecting some setup. If it is as easy to use as it is to set up, I will be smoking EVERYTHING!!! Pleased so far.

[zachary l a n g]

I just "seasoned"mine....That sure produces a more uniform smoke than my home made tin foil smoke packets on the webber!

Slappin some Bluefish on this baby tomorrow!

[Bob Wood]

I just "seasoned"mine....That sure produces a more uniform smoke than my home made tin foil smoke packets on the webber!

Slappin some Bluefish on this baby tomorrow!

Brine first. The key to smoked fish is the brine.

[zachary l a n g]

Will do...I'll let you know how it goes.

I might have to get the cold smoke attachment and do some cold smoked salmon too!

[Bob Wood]

Will do...I'll let you know how it goes.

I might have to get the cold smoke attachment and do some cold smoked salmon too!

Get bagels first.

[John Gardner]

Will do...I'll let you know how it goes.

I might have to get the cold smoke attachment and do some cold smoked salmon too!

In order to cold smoke, what temp are you looking for?

Just seasoned mine too. Got me some baby backs and a partial brisket to go on Saturday night for Sunday.

Jim Beam smoke pucks for these.

[John Gardner]

This looks like a cheap way to try the cold smole method.
http://www.johnwatkins.co.uk/personalpa ... moking.htm" onclick="window.open(this.href);return false;

Before spending another $100

[zachary l a n g]

Will do...I'll let you know how it goes.

I might have to get the cold smoke attachment and do some cold smoked salmon too!

Get bagels first.

Jewish here....I ALWAYS have bagels

[zachary l a n g]

This looks like a cheap way to try the cold smole method.
http://www.johnwatkins.co.uk/personalpa ... moking.htm" onclick="window.open(this.href);return false;

Before spending another $100

Sure does....I'll give that a whirl next time and report back!

[John Webber]

have a Bradley and love it. Pulled pork, ribs, and brisket have all come out excellent.

[zachary l a n g]

Ok, bluefish is smoked and consumed (note to self - make more next time).

I got too lazy to do the whole brine and wait thing and went with the dry curing instead. I don't know that this would work as well with salmon, but it was good on the blue fish.

I soaked the fish - skin on - in dark rum for 15 minutes, washed it off and dried the fish. Then covered it with brown sugar, salt and a touch of pepper for 4 hrs in the fridge. Washed that off and smoked away. 220 degrees for 2 hrs. IT was so easy and came out perfectly. I made mine a little too sweet, so might back off on the sugar next time, or use a different sweetner. But over all, easy and great.

And you were right...cleanup with the Bradley is no problem at all, racks and drip pan washed easily with some soap and water

[dennis.coronado]

I just received a Cookshack Smokette a few months ago. It is electric set and forget. The up front costs are a little higher but you don't have to buy "pellets" or "pucks". You just use wood (and not much). Ribs and pork shoulder have been great. There is a good forum at Cookshack.
My friend used to sell Traeger grills and now distributes Green Mountain Grills in midwest. He has told me there are a few features that are better than Traeger. I didn't research since I couldn't source the pellets locally.

[Ken Rudman]

Missed this thread before. I have a Traeger Executive. Got a screaming deal on closeout (floor model) at Great Indoors a few years back. Obviously, the biggest difference to the Bradley is that the Traeger can be used as a grill (albeit indirect only) and oven as well as a traditional smoker since the temp control goes up to 450 degrees. We can pre-heat a pizza stone and make wood-fired pizzas in it, which is pretty great. It's not as hot as a real pizza oven, but tastes a lot better than in the gas oven.

I love it, but don't use it as much as I used to now that 50% of our household has stopped eating meat. My son and I have planned out a few parties for the summer to make sure we get our 'que on...

[zachary l a n g]

I changed the title of this thread.
Let's use this as the "all things smoker related thread"
Post recipes, questions, techniques, pics, etc.

I'm off to the store to grab a turkey to smoke today! First time - let's see how it goes.

I'm thinking of using cherry or alder for this - thoughts on that???

[Bill Ackerman]

I changed the title of this thread.
I'm off to the store to grab a turkey to smoke today! First time - let's see how it goes.
I'm thinking of using cherry or alder for this - thoughts on that???

Over the years I've come around to the conclusion that, except from some very strong woods like mesquite, the character of the smoke flavor that you can actually taste in the finished food has less to do with the type of wood than it does with the amount of time the meat is exposed to the smoke before the proteins begin to denature and the meat can't absorb much more smoke. I've done some pretty comprehensive taste tests on some sensitive palates that were unable to distinguish any difference.

Furthermore, the composition of the smoke that comes in contact with the surface of the meat has a lot to do with the combustion temperature. Smoldering, wet chips or chunks produce a totally different smoke than flaming pieces of wood. I much prefer a small, clean hot fire than a larger smoldering one.

For my taste, turkey does better with a light smoke, so I smoke it at a higher temp (~300F-325F).

[zachary l a n g]

Bill, do you smoke it the whole time, or some smoke at that temp and them finish it off smoke free?

[Bill Ackerman]

Bill, do you smoke it the whole time, or some smoke at that temp and them finish it off smoke free?

I usually keep it in the smoker the whole time to take advantage of the residual heat from the coals. Contrary to most others, I NEVER use foil in case the bird needs to contact the Mothership.

[Stuart BeauneHead Niemtzow]

[quote="zachary l a n g" I might have to get the cold smoke attachment and do some cold smoked salmon too![/quote]

I'm cold-smoking some salmon at this moment.

FWIW, I've had the Smokin' Tex for 6+ years..http://www.smokintex.com/index.html" onclick="window.open(this.href);return false;. I decided to avoid the pellet machines as it makes you beholden to them....and, arguably limits the sources and kinds of wood. Plus they aren't solid woods and burn faster, I think.

I got the cold-smoking plate...and have been doing this for years...sure beats buying "nova" in the delis at 3x the price...and allows me to host people and serve it to them.

And, I do disagree with Bill on the woods....the nuances among hickory, pecan, oak, apple, cherry and maple make some better for some jobs than others and worth seeking out to see for yourself.

[Bill Ackerman]

And, I do disagree with Bill on the woods....the nuances among hickory, pecan, oak, apple, cherry and maple make some better for some jobs than others and worth seeking out to see for yourself.

I get that a lot! Perhaps because I am smoking with a clean, hot fire (thin blue smoke), many of the varietal aromatics are burned-off before they can escape. What kind of heat source are you using?

[Stuart BeauneHead Niemtzow]

The Smokin Tex, in the post above yours, has a heating element and a box . The wood goes in the box and is smoldering for a long time. The temperature is on a thermostat, up to 250 and is roasting at the same time it's smoking...

The smell of the different woods is quite pleasantly different.

[Kent Zimmerman]

Here's my rig. I can appreciate the stainless steel box smokers, but my Char-Griller is a work horse. Once you get the vents set properly in the side fire box, it will hold the main chamber at 200-225 for hours.

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[Mike Quetel]

Just took deliver of a Bradley 4 rack digital smoker this week. Really looking forward to giving it a go!

Never done any smoking before, any thoughts on what type of critter I should christen it with?

[Kent Zimmerman]

Just took deliver of a Bradley 4 rack digital smoker this week. Really looking forward to giving it a go!

Never done any smoking before, any thoughts on what type of critter I should christen it with?

Pork butts are pretty forgiving if you don't have much experience smoking. You have to work pretty hard to screw it up.

[zachary l a n g]

the first thing I did with mine was bluefish - cure it, smoke it, done! Couldn't have been easier

[J a y H a c k]

I just finished two boneless pork butts followed by a 13 pound brisket in my Big Green Egg. I will freeze them and then reheat slowly for 8 hours in a conventional oven to 200 degrees double wrapped in foil to render out the rest of the fat. If you want to taste the results, see BF 2.5 Grillin in the Burbs. The BGE easily holds the temp over night at whatever I want. up to about 225.

[D Zurcher]

I just finished two boneless pork butts followed by a 13 pound brisket in my Big Green Egg. I will freeze them and then reheat slowly for 8 hours in a conventional oven to 200 degrees double wrapped in foil to render out the rest of the fat. If you want to taste the results, see BF 2.5 Grillin in the Burbs. The BGE easily holds the temp over night at whatever I want. up to about 225.

I love my BGE too!

One of my neighbors is trying to decide between a Traeger or a BGE. I had never heard of the Traeger, but I'm going to looking into this pellet/electric thing to see what I think. For some reason electric/pellet just doesn't sound right to me .

[Mary Baker]

Well, pshaw. I am having trouble posting the image. I've never posted just an image before.

Anyway, here is my recipe for Viognier-Saffron Smoked Duck.

It is truly epic with syrah or tempranillo.

[zachary l a n g]

Mary, that skin looks GREAT!!!!

[ChrisBeacham]

I'm in a household of 2 and don't usually do the big dinner party thing. In my case is the regular BGE big enough? I've checked them out but using one is a different animal.

Also what accessories are useful and is the BGE charcoal the way to go? This inquiring mind wants to know.

Thanks!

[Kirby Hamilton]

BGE charcoal is good. Also - COWBOY hardwood charcoal or Royal Oak Natural wood charcoal. I find all three at my local Ace hardware and the royal oak can be found at Walmart.
Looks like I'm going to pull the trigger on the Bradley - free shipping on Amazon.
forgot to add - I've had my BGE for 15 years - sits outside next to a salt water marsh and I have never had a problem with it. I've replaced the grates every 5 years. Accessories - medium ash tool to get ashes out of the fire box...dual function metal top to regulate heat.....spring assisted band t- the top is heavy......

[Kent Zimmerman]

BGE charcoal is good. Also - COWBOY hardwood charcoal or Royal Oak Natural wood charcoal. I find all three at my local Ace hardware and the royal oak can be found at Walmart.
Looks like I'm going to pull the trigger on the Bradley - free shipping on Amazon.
forgot to add - I've had my BGE for 15 years - sits outside next to a salt water marsh and I have never had a problem with it. I've replaced the grates every 5 years. Accessories - medium ash tool to get ashes out of the fire box...dual function metal top to regulate heat.....spring assisted band t- the top is heavy......

Beware Cowboy brand for anything low and slow. It's pretty cheap wood, and typically burns fast and hot! It's also sold under different brands, like Trader Joes. I really like Royal Oak, myself.

[michael dietrich]

I have a Weber Smokey Mountain and a Traeger. I love them both but for different reasons. I love the convection of the Traeger for keeping things like boneless skinless chicken breast so moist and tender. I prefer my Weber bullet for pork shoulder and ribs. It also costs less to run. To me the only downside to the Traeger is that you do need an electrical outlet. The Weber takes about a half hour to fire up the charcoal. I was not familiar with the Bradley but it certainly looks interesting.

[John Davis]

Love my Smokin' Tex....

JD

[zachary l a n g]

Making a Wagyu brisket on the Bradley this weekend. Last month, I did a (non wagyu) one on the webber kettle that came out great, albeit a pain in the a$$, so I'm curious to see what the Bradley can do. I'll post pics once done

[Steven Heydemann]

Took delivery of an 18.5" Weber Smokey Mountain cooker last week and am now about 4 hours into smoking 4 racks of ribs -- spare ribs not baby backs. about 14 pounds in all. I fired up the cooker using what the Virtual Weber Bullet people call the "Minion" method, which involves using a small number of lit briquettes on top of a supply of unlit ones, together with chunks of wood for smoking. The idea is that as the briquettes gradually ignite, you can keep the smoker going for 8-10 hours or more without having refill.

So far, the temps have been moving very little, between 240-270. I have only one of three bottom vents open, and that one open only 1/4. It is so hot out today, that I bet I'm getting 50 degrees just from the sun effect.

In any event, I expect the ribs will be done in a couple more hours. Have to check them soon and mop just a bit.

Couple of hours later. Just wrapped the ribs in foil and put them in a 160 degree oven to stay warm until guests come over. Will sauce them before serving. Pull apart tender. Great bark and just the right amount of smoke--not too much.

[Gerry Morrisey]

Here's my rig. I can appreciate the stainless steel box smokers, but my Char-Griller is a work horse. Once you get the vents set properly in the side fire box, it will hold the main chamber at 200-225 for hours.

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This thread needs more food Pr0n!

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Kent,

I've got the same the same rig that you do and I love it!

After you get about 3-4 hours into a smoke the smell just permiates the neighborhood. That's when everyone comes over wondering when the meat will be ready.

Have you done any modifications to yours? If your interested, I can give you a website that all they take about is using a Chargriller.

[Kent Zimmerman]

Kent,

I've got the same the same rig that you do and I love it!

After you get about 3-4 hours into a smoke the smell just permiates the neighborhood. That's when everyone comes over wondering when the meat will be ready.

Have you done any modifications to yours? If your interested, I can give you a website that all they take about is using a Chargriller.

Shoot me the URL of the site that you're talking about, but it's most likely the same site that I frequent. The only mod that I've made is on the side-fire box. There is a stainless-steel "vegetable shaker" in the grilling section at Lowes, which fits perfectly in the side-fire box. I've got two of them with the handles removed, and I use it as my wood basket. I've considered extending the chimney down to the grill surface with metal piping, but just haven't felt motivated enough yet.

It's not shiny, and it's not set-it-and-forget-it, but I can smoke the Hell out of some meat on it!!

[zachary l a n g]

Before you all smoke your ribs, how far in advance do you apply the rub?