Smoking Meats

[henche]

Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...

Turkey drumsticks are awful. Have those rods.

[ushdadude]

Meat meat meat. I didn't know u needed to secretly ask for a place to buy weed these days.

There are only so many cuts. Try changing recipes

[Mordyk]

Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey

i know you do chicken  but try chicken wings, put a rub on it and smoke for 2 hours. becomes a beautiful golden brown. include cherry chips to make it that nice reddish color.
 also try smoking corn, you smoke it with the whole outer whatever-its-called on. put some basic spices on it, you can then serve it with a spicy mayo dipping sauce

[as2]

you smoke it with the whole outer whatever-its-called on.

Husk

[aygart]

Before smoking the corn with the husk on AYLOR since there are many more bugs in the husks than in the corn itself and bug guidelines are based upon removing the husks before cooking. You also lose the safek of semo nimuach when smoking according to some poskim.

[Mordyk]

Before smoking the corn with the husk on AYLOR since there are many more bugs in the husks than in the corn itself and bug guidelines are based upon removing the husks before cooking. You also lose the safek of semo nimuach when smoking according to some poskim.

i hear ya. but it can be smoked without the husk as well.  just officially smokes better with.

[aygart]

i hear ya. but it can be smoked without the husk as well.  just officially steaks better with.

Enjoy!

[Mikeoracle]

I'm excited to finally join this discussion. My wife just bought me a PBC for my birthday and I am itching to try something in the next week.

A couple of questions for @henche and @Entrepreneur and any other PBC users.
Since I will often only be smoking for me and my wife, do you have any tips on doing small batches, i.e. a smaller coal ratio, or does the full coal pan need to be used no matter the size of the cook?
Am I better off doing a larger/full size smoke and just separating and putting away the leftover portions in the freezer?
What would be good options for my first few smaller attempts, a small brisket?
I only have a wooden deck to use, should I just put a few flagstones or pavers underneath the stand to protect the deck?
I havent purchased Coal in years, where is the best place to buy, and what would be considered standard price/size for Kingsford Charcoal (I assume i buy the standard original?)

Thanks for any and all tips!

[Mikeoracle]

Well, as it happens, I think my smoked salmon is among the best things I make.

1. Start with high quality salmon. Garbage in, garbage out.

2. Make a brine with this recipe. One quart per pound of fish:
1 quart cold water
3/8 cup table or pickling salt
3/8 cup brown sugar

3. Brine for about a day.

4. Pull out salmon, place on a cedar plank (try for a big one that it hopefully won't drip much off the plank, because any fish smell in your smoker is lasting forever.

5. Cover salmon with layer of brown sugar.  Pat down.  The sugar carmelizes and forms a glaze.

6. Smoke until how you like it.  In my PBC, that's about an hour.

Would the salmon be good served cold/room temp the next day? I am thinking of trying it for a shabbos kiddush.

[henche]

Would the salmon be good served cold/room temp the next day? I am thinking of trying it for a shabbos kiddush.

yes

[Mikeoracle]

temp of meat

Henche, how do you know the temp of the meat if you dont use a thermometer? Do you blindly work with the time, or do you use an instant read?

[Mikeoracle]

yes

Do you do individual Salmon pieces or a larger "side of salmon" ?

[henche]

Henche, how do you know the temp of the meat if you dont use a thermometer? Do you blindly work with the time, or do you use an instant read?

You guess, and then stick it with an instant read thermometer.

That said, I usually just guess.  I put my chickens in for like 2.5 hours.

[henche]

Do you do individual Salmon pieces or a larger "side of salmon" ?

Doesn't matter.

[noturbizniss]

Have not yet got my full size smoker. For now i am working with my weber kettle and slow n sear. That, and going for meat tonight leave me with neither the space nor time (nor people to ear) a full packer for shabbos, so i will be getting a flat or point.
I'm seeing pros of both. Some folks say flat is for slicing, point for pulling or BE. Others say point cooks like a ribeye and is amazing sliced as well.

Any opinions/pros?
Also - do i assume about 1-1.5 hours per trimmed lb?

[rs242]

Have not yet got my full size smoker. For now i am working with my weber kettle and slow n sear. That, and going for meat tonight leave me with neither the space nor time (nor people to ear) a full packer for shabbos, so i will be getting a flat or point.
I'm seeing pros of both. Some folks say flat is for slicing, point for pulling or BE. Others say point cooks like a ribeye and is amazing sliced as well.

Any opinions/pros?
Also - do i assume about 1-1.5 hours per trimmed lb?

No questions 2nd cut is fattier (read juicier). If a even cutting experience is your thing go for a first cut.

[noturbizniss]

No questions 2nd cut is fattier (read juicier). If a even cutting experience is your thing go for a first cut.

Want juiciest, best tasting meat. Second cut it is.

[rs242]

Want juiciest, best tasting meat. Second cut it is.

Smart man. Just a heads up this 1-1.5 hr per lb thing is not accurate. Depends on thickness. Pls do not pull it apart u must cut it against the grain.

[noturbizniss]

Smart man. Just a heads up this 1-1.5 hr per lb thing is not accurate. Depends on thickness. Pls do not pull it apart u must cut it against the grain.

I know. Gonna use my thermometer to know when to pull it. 203 right?

[rs242]

I know. Gonna use my thermometer to know when to pull it. 203 right?

Correct. Plan on wrapping?