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Thread: who here bbqs ? smoker talk only page 2

  1. #11
    Blackbird's Avatar
    Blackbird is offline Senior Member
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    May 2011
    Portland, OR
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    Todd--thanks for the UDS info! Looks like my kind of project!
    "Wait! I'll fix it!"
    "Problems always disappear in the presence of a technician."
    "If you can't improvise, what are you doing out in the field?"

  2. #12
    OneDeltaTenTango's Avatar
    OneDeltaTenTango is offline Senior Member
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    Jul 2010
    Anchorage, Alaska
    I have used a big chief for years, mostly to smoke salmon and a bit of jerky. I had hopes of buildng a proper smoker this summer but won't get around to it in all likelihood. Maybe next year. Years back, I spent summers at a fish camp and put up lots of smoked and dried salmon. Them were the days....

  3. #13
    onalark's Avatar
    onalark is offline Senior Member
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    Apr 2011
    San Clemente, CA
    I'm a cheater. My husband put a firebox on the side of our gas grill. I pile charcoal in it, add a box full of chips, and usually smoke whatever for a couple hours, then finish in the oven.

    I've considered buying a for really-reals smoker. I probably smoke ribs/tri-tip/brisket once a month or so. As crappy as California BBQ is, I don't see us stopping this anytime soon.

  4. #14
    Gimp56's Avatar
    Gimp56 is offline Junior Member
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    Oct 2011
    I use a Traeger smoker after years of using bullet smokers and would never want to be without one on my patio now. I definitely do my share of pork butts, ribs, brisket, chicken thighs as well as whole chickens, wild shot geese and pheasant, homemade venison sausage, wild game jerky, salmon, etc. however lately I have been experimenting with making my own bacon as well as smoking pork belly by itself. In my opinion, pork belly is one of the most underutilized cuts of the pig. I know we all use it for bacon but no one ever thinks of it on its own.

  5. #15
    JBailey's Avatar
    JBailey is offline Senior Member
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    May 2012
    Everson, WA
    We just have a big chief now. Have done pork roast, spare ribs, salmon, bacon, blutwurst, cheese...can't recall everything, but we get a lot of mileage out of that little metal box.
    Here's a blog post I did with fantasy smokers. Some cool links too - Smokin! « Seven Trees Farm
    Seven Trees Farm - diversified subsistence farming on 1.25 acres.

  6. #16
    Rachtal's Avatar
    Rachtal is offline Junior Member
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    May 2012
    Smyrna, Tennessee
    I have 3 Big Green eggs. I think they are the best grill and smoker ever. I use mine most everyday. Tomorrow I am going to smoke a tri-tip. Yeaterday I seared a skirt steak and made fijita's. I have make smoked turkey, brisket, pulled pork, ribs and most everything else that can be put on a smoker.

  7. #17
    patski's Avatar
    patski is offline Senior Member
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    Jan 2012
    Suburbs of Toronto
    Fiancé and I reallllllly want a Big Green Egg. They're pricey here in Canada tho.
    A Post-Primal PrimalPat

    Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

  8. #18
    breadsauce's Avatar
    breadsauce is offline Senior Member
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    May 2010
    I've been looking at these

    Smokenator 1000 - Introduction

    and wondering if I got one, could I just use my Weber kettle and sell the WSM?

  9. #19
    yodiewan's Avatar
    yodiewan is offline Senior Member
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    Jan 2010
    North Carolina
    I have a Brinkmann electric... which I guess isn't a "real" smoker, but it works really well and I like it.

    I've got a skin-on picnic roast on there right now. I'm going to take it off in about 8 hours, let it rest for a good 30 minutes, then blast it in a 500 degree oven as shown in this recipe:

    Ultra-Crispy Slow-Roasted Pork Shoulder | Serious Eats : Recipes

    Smoked pork rinds anyone!?

  10. #20
    Primal Husker's Avatar
    Primal Husker is offline Senior Member
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    Apr 2014
    Omaha, NE
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    I got a Traeger and am going to fire it up tonight for the first time. Pretty excited for this event. Need to learn the best way to cook on this grill as I'm coming from a gas grill.

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