Foo - BBQ smokers?

I just picked up a new Char-Broil H20 Smoker (http://www.charbroil.com/smokers/h2o_smokers.asp). Anyone have any tips on smoking food? Or good food to smoke?

Mesquite, Maple, Hickory wood is the best. As far as food well you are asking a hunter so Venicen, Cabrito, Turkey, Goose, Duck, most any game bird. Potatoes, corn on the cob, shish k bob veggies, Trout, Salmon, Red Fish, tips on smoking http://www.cookshack.com/bbq_fun/bbq_recipes.htm
http://www.outdoor-links.com/recipes/smoke.htm
http://www.fruitfromwashington.com/Recipes/smoke.htm
http://www.recipelink.com/rcpbbq.html
This should get you started.

Yeah!!!! Smokin'!!!

I just picked up a new Char-Broil H20 Smoker (http://www.charbroil.com/smokers/h2o_smokers.asp). Anyone have any tips on smoking food? Or good food to smoke?


Apple and cheery wood work great. You can smoke just about anything. Smoked lamb and porkchops are tasty.

Thanks Hunter! I smoked a few chicken legs today, to break in the smoker... they were still not quite done after 3 hrs, so i ended up grilling them over direct heat. I'll have purchase a meat thermometer ASAP.

I have a 11 lb turkey in the fridge, I think I'll start that early on easter and see what i can pull off. Is there a guide i should stick to when it comes to time in the smoker?

Smoked fish next week *drool*! ;)

Apple and cheery wood work great. You can smoke just about anything. Smoked lamb and porkchops are tasty.

My neighbor just cut down an old cheery tree last week. I'll have to find out what he is doing with the wood, I doubt i could use it for a few month, I would need to let it dry. Until then, I have a small 5lb bag of hickory wood chips I can soak in water.

Too bad you don't live closer to the coast. Smoked salmon is hard to beat!

I'll have purchase a meat thermometer ASAP.

Careful with the thermometer. If you are smoking at normal bbq temperatures (180º-220º) with some cuts of meat (brisket & ribs just to name a couple of popular ones), the thermometer will not help. The thermometer will give you a reading that tells you the meat is 'done', but the meat will not be as tender as it 'should' be.
Basically, if the cut of meat is tender before being cooked (poultry fits here), then a thermometer is VERY helpful.

Pecan wood has awesome flavor.

Your new grill will have a break in period. There is no build up on it so it will take a little extra time. As far as a guage on time......I dunno keep the lid down once it gets going, and make sure your fire box stays hot. If you know you want dinner at a certain time start it in the morning, that is a good plan. If it is a big brisket, venicen quarter, side of beef, etc. then start it the day before.

I sometimes just use wet hickory nuts or nut husks when I'm to lazy to chip up a bunch of wood.

Joe

I sometimes just use wet nuts or nut husks

:roflmao:
Sorry, but that's how I initially read it. I knew I couldn't have been reading it correctly.

It's been a long time since I've used a water smoker, but they are pretty foolproof. Just fill it up with charcoal, get the coals white, and leave it alone. Buy chunks of smoking wood like hickory or mesquite. Soak the chunks in a pail of water for an hour or more (overnight is best) and wrap them in foil before throwing them on the coals a few at a time. The foil lets them smoke without flaming.

The smoker should hold a reasonable temperature without fiddling. The last water smoker I used had no adjustment vents and would run about 250 deg or so. I think this type of smoker is best for poultry, ribs, or pork (get a cheap Boston butt roast). Briskets are difficult to get tender on these as they run a bit hot. 180-200 deg is best for a brisket.

With BBQ smoking, patience is everything. A thermometer is a good invetment. I like one with a remote probe so I don't have to open up the smoker. Look for one made by Polder. These used to be available at places like Bed, Bath, and Beyond.

What time is dinner?

Do you plan to use smoke, or just water?
Using both tends to give mixed results. The water will attract the smoke 'particles' and actually block the smoke from entering the meat; sorta like all the rich fellas (water) attracting all the cuties (smoke) and none of them making it my way (lonely block of meat) :(
Best to smoke without water in the mix. Then you should have yourself the smoke-ring that makes you feel like a pro!

A couple of things to keep in mind when you use a smaller smoker is that 1) you don't want to overload the smoker with too much meat because it will make it hard to control the temp and keep a consistent heat, and 2) be careful that you don't let the fire smolder too much while you're cooking. The ideal smoke is a thin blue-white smoke and not the billowing gray smoke -- the heavy, smoldering smoke is full of nasties that get deposited on your food and give it an off taste. Thermometers are a good investment, but remember that the temp read at the top of the lid isn't neccessarily the same as the temp at grille level. Also, get to know what 'done' looks like for the type of meat you're cooking -- time and temp guidelines are just that; guidelines that get you in the ballpark, but it ain't done until it's done. Chicken leg quarters should have a very loose leg joint when done ('shake hands' with the chicken leg to test), ribs should pull back from the ends of the bone a bit and be very tender between the bones, and a brisket should be tender enough that you can stick one of those double-tine forks in it and easily turn the fork. The earlier recommendation of Polder thermometers was a good one -- those are great to use, especially the remote units that allow you to monitor the temp without opening the lid. For more BBQ wisdom, check out this link:

http://www.bbq-porch.org/faq.asp

Good smokin'!

Anyone ever use the clay flower pot smoker technique? Check out Alton Browns web site for the how to.

smoked anaheim peppers, do up a big bunch and freeze some.
I cooked in a cafe that had these, we cooks would put them in all of our staff meals and never in the customers (private stock) Got so bad I was putting them in EVERYTHING I was eating except dessert.

jeff,

Could you outline the procedure for smoking the anaheims? Seeding, skinning, etc. Sounds like something that should go on a grilled italian sausage or into my corn bread recipe.



smoked anaheim peppers, do up a big bunch and freeze some.
I cooked in a cafe that had these, we cooks would put them in all of our staff meals and never in the customers (private stock) Got so bad I was putting them in EVERYTHING I was eating except dessert.

Hunter had some great suggestions for "what" to smoke. I'd add Buffalo! Buffalo is VERY lean. It is considered to be one of the most healthy red meats you can eat. And man, smoked! Oh dang, my mouth is watering just thinking about it!

jeff,

Could you outline the procedure for smoking the anaheims? Seeding, skinning, etc. Sounds like something that should go on a grilled italian sausage or into my corn bread recipe.

The best wood, peppers. (seeds are fine w\these.) experiment? C'mon.

anyone going to the austin area should go and try some of kreuz market. I think it's the best I have ever had.

Oh, man. there's so much good BBQ w/in an hour or two drive of Austin that it's not even funny!! :(

As far as Anaheim peppers, or their hotter cousins from Nuevo Mexico, they are typically roasted and not smoked....and you can do 'em on your home grill. Fork 'em first so they don't 'xplode, grill 'em on both sides 'til their blistered, let 'em cool, peel and/or seed 'em (hint: guys usually like the seeds in [hotter] :eek: ; girls don't ;) ). Personally, I like the hotter New Mexican version of Anaheim peppers... :D