Smoking recipes - Great Lakes 4x4. The largest offroad forum in the Midwest

Go Back   Great Lakes 4x4. The largest offroad forum in the Midwest > General 4x4 Stuff > The Pub
GL4x4 Live! GL4x4 Casino

The Pub A friendly forum where everybody is nice, and will answer any questions you have about life.

greatlakes4x4.com is the premier Great Lakes 4x4 Forum on the internet. Registered Users do not see the above ads.
Search
Reply
 
Thread Tools Search this Thread
Old October 13th, 2013, 11:18 PM   #1
tweak177
Say what?!?
 
tweak177's Avatar
 
Join Date: 04-19-06
Location: Clawson
Posts: 2,491
iTrader: (0)
Mentioned: 0 Post(s)
Default Smoking recipes

Post them up.

I'm interested in smoking. I currently have a Char Griller grill, I'm looking into getting a smoke box for it. What are you techniques? From what I have read and watched, I should keep the temp between 225 and 250 for a big chunk of meat, but what about some fish?

What are your guys recipes?

One of my coworkers brought in some Salmon he smoked with cherry wood and it was delicious. And I'm not a fish guy.

Last edited by tweak177; October 14th, 2013 at 12:00 AM.
tweak177 is offline   Reply With Quote
Sponsored Links
Advertisement
 
Old October 14th, 2013, 08:15 AM   #2
ajmorell
Senior Member
 
ajmorell's Avatar
 
Join Date: 01-22-07
Location: Oshkosh, WI
Posts: 3,554
iTrader: (16)
Mentioned: 0 Post(s)
Send a message via AIM to ajmorell
Default

Smoke time, temperature and wood type depends on what's being smoked. I actually prefer to cold smoke some things like ribs.
ajmorell is offline   Reply With Quote
Old October 14th, 2013, 08:23 AM   #3
High Center Hancho
rack tap re-rack click
 
High Center Hancho's Avatar
 
Join Date: 07-10-07
Location: Genesee County
Posts: 13,525
iTrader: (40)
Mentioned: 0 Post(s)
Default

FYI, if you smoke in your BBQ you will ruin it in no time. I did the same thing, use my BBQ for smoking. It worked great as a smoker, but because of the drippings, when I went to use it as a BBQ again, look out grease fires! I tried everything and nothing worked to get the grease out. I tried powerwashing, letting it burn, ect. I finally had to buy a new BBQ. If you care about your bbq, don't use it as a smoker. As far as temps go..I run anything from 200-250 depending on what I'm smoking
High Center Hancho is offline   Reply With Quote
Old October 14th, 2013, 08:35 AM   #4
Why YJ?
Don't be a wuss... HIT IT
 
Why YJ?'s Avatar
 
Join Date: 12-12-08
Location: West Branch,MI
Posts: 1,441
iTrader: (13)
Mentioned: 0 Post(s)
Default

x2

I ruined my grill 2 years ago doing this. Buy a dedicated smoker.
__________________
2012 JKU Rubicon.. stock for now

Run of the mill YJ with Dana 60's and Irok's..SOLD
96 XJ on 38's...SOLD
Paul
www.teamhodges.com
Why YJ? is offline   Reply With Quote
Old October 14th, 2013, 08:50 AM   #5
kickstand
sHaMoNe!
 
kickstand's Avatar
 
Join Date: 09-20-06
Location: fenton
Posts: 31,794
iTrader: (46)
Mentioned: 37 Post(s)
Default

Quote:
Originally Posted by High Center Hancho View Post
FYI, if you smoke in your BBQ you will ruin it in no time. I did the same thing, use my BBQ for smoking. It worked great as a smoker, but because of the drippings, when I went to use it as a BBQ again, look out grease fires! I tried everything and nothing worked to get the grease out. I tried powerwashing, letting it burn, ect. I finally had to buy a new BBQ. If you care about your bbq, don't use it as a smoker. As far as temps go..I run anything from 200-250 depending on what I'm smoking
I have been using my bbq as a smoker for the last couple of years and don't have any of the aforementioned problems.

My bbq is a peice of shit to begin with, but I don't have any grease fire problems.

That said I like to smoke chicken, pork, ribs, etc. My favorite is a big ass pork loin wrapped in bacon smoked over applewood. 6-8 hours at 225*
kickstand is online now   Reply With Quote
Old October 14th, 2013, 09:05 AM   #6
hase
Senior Member
 
hase's Avatar
 
Join Date: 11-13-07
Location: Berkley MI
Posts: 391
iTrader: (16)
Mentioned: 0 Post(s)
Default

So having recently bought a dedicated smoker, I have a bit of info for you.

1. a great resource is http://www.bbq-brethren.com/forum/forumdisplay.php?f=5

2. If you need a starting point idea of time / temperature http://meatsmokingcalculator.com/

3. I have tried alot of these and they are very good... https://www.google.com/search?q=alto...t=firefox-beta

4. the smoker that I got: http://www.motogrrl.net/meatking/index.htm
He is down in Dearborn and makes them to order.
hase is offline   Reply With Quote
Old October 14th, 2013, 12:07 PM   #7
BOGDOG
Senior Member
 
BOGDOG's Avatar
 
Join Date: 11-11-06
Location: White Lake/Wixom
Posts: 2,279
iTrader: (7)
Mentioned: 1 Post(s)
Default

I just smoked a duck stuffed with quail over a mix of hickory & crabapple. Eating some of it for lunch right now, the duck is great and the quail are even better.
BOGDOG is offline   Reply With Quote
Old October 14th, 2013, 03:11 PM   #8
ChoCha
Senior Member
 
ChoCha's Avatar
 
Join Date: 01-16-07
Location: Harrison Township
Posts: 322
iTrader: (9)
Mentioned: 0 Post(s)
Default

Quote:
Originally Posted by tweak177 View Post
Post them up.

I'm interested in smoking. I currently have a Char Griller grill, I'm looking into getting a smoke box for it. What are you techniques? From what I have read and watched, I should keep the temp between 225 and 250 for a big chunk of meat, but what about some fish?

What are your guys recipes?

One of my coworkers brought in some Salmon he smoked with cherry wood and it was delicious. And I'm not a fish guy.
I use the same Char Griller gas grill with side fire box set up... Ive used it for 3 years this way and have no issues with using my gas grill when I need it.

Key is to use a large foil pan or something to catch the drippings so they dont make a mess of the grill.

Ive made several briskets, turkeys, pork etc and they turn out great. Low and slow is the key. Different woods are fun to play with too, my preference is Cherry or Apple wood. Ive got a few different recipe books at home I got from Bass Pro or somewhere like that. I think one is called Smoke n Spice if I remmeber and it has some good recipes in it.. Even good sides.
ChoCha is offline   Reply With Quote
Old October 14th, 2013, 04:33 PM   #9
brewmenn
Grumpy old man.
 
brewmenn's Avatar
 
Join Date: 11-05-05
Location: Inkster, MI
Posts: 10,559
iTrader: (9)
Mentioned: 1 Post(s)
Default

I have the same one and use it as both a smoker and a grill with no problem. i mostly do brisket and ribs. Never tried fish.
brewmenn is offline   Reply With Quote
Old October 14th, 2013, 05:15 PM   #10
chadcooper55
expert jeep disassembler
 
chadcooper55's Avatar
 
Join Date: 08-28-08
Location: kent city mi
Posts: 8,055
iTrader: (20)
Mentioned: 12 Post(s)
Default

I smoke with the same grill I use for BBQ. Never had an issue with grease fires or anything. I use a drip pan below the meat generally so that catches most of the grease anyways. If it is getting sooty and shitty inside chances are you aren't opening your top damper enough. That also makes the food taste sooty and bitter.
chadcooper55 is offline   Reply With Quote
Old October 14th, 2013, 11:14 PM   #11
tweak177
Say what?!?
 
tweak177's Avatar
 
Join Date: 04-19-06
Location: Clawson
Posts: 2,491
iTrader: (0)
Mentioned: 0 Post(s)
Default

I have a Char Griller charcoal grill and really didn't see an issue using it as a smoker as long as I had a drip pan big enough to catch the drippings. Still not sure if I'll use it or just buy a smoker though.
tweak177 is offline   Reply With Quote
Old October 14th, 2013, 11:16 PM   #12
High Center Hancho
rack tap re-rack click
 
High Center Hancho's Avatar
 
Join Date: 07-10-07
Location: Genesee County
Posts: 13,525
iTrader: (40)
Mentioned: 0 Post(s)
Default

Quote:
Originally Posted by kickstand View Post
I have been using my bbq as a smoker for the last couple of years and don't have any of the aforementioned problems.

My bbq is a peice of shit to begin with, but I don't have any grease fire problems.

That said I like to smoke chicken, pork, ribs, etc. My favorite is a big ass pork loin wrapped in bacon smoked over applewood. 6-8 hours at 225*
huge grease fires that would burn for hours!!!! I cannot clean it good enough, I kept getting fires everytime I tried to BBQ...junked said bbq and bought a new, problem solved
High Center Hancho is offline   Reply With Quote
Reply
Great Lakes 4x4. The largest offroad forum in the Midwest > General 4x4 Stuff > The Pub

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 03:52 PM.


Powered by: vBulletin, Copyright 2000 - 2012, Jelsoft Enterprises Ltd.
User Alert System provided by Advanced User Tagging (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd. Runs best on HiVelocity Hosting.
Page generated in 0.23357 seconds with 57 queries