Smoking different meats, any input?

Dave,

as a former professional chef and avid smoker of more than tobacco, I whole heartedly suggest that if you plan to get into smoking meats to ditch the propane. There is a decent amount of moisture in the fuel release that will prevent a true bark from forming on your end product. Not to say that you can’t make a damned good smoked item within it but charcoal is the best for this application. As far as charcoal, stick with natural stuff, skip the briquettes they are held together with paraffin and other unnatural things which is why the are “match light”.

Now onto recipes, by in large I have found that a good cut of meat only ever needs salt and pepper and the to be nestled into the smoker until it reaches perfection. Chicken and Pork both work quite well with brining so always suggest that when you have the time.

Sticking with the salt and pepper, you will get to taste more of the flavors from the wood that you are smoking with, rather than the seasonings you applied.

Please feel free to reach out to me with other questions, I’m around a LOT!

ExChef

I would ditch the charcoal briquet usage as well as the propane. Either buy the whole lump charcoal or actual dried hickory, cherry or my favorite, pecan wood. Do not use charcoal lighter either. I use the wood chips and newspaper to start the fire. Don't worry about the ink used for the newspaper - it's a vegetable based ink.

To further muddy the water, I initially start with woods, pecan typically because it is available...and coal for extended smoking such as ribs and butts.

A charcoal chimney works great for starting coals with and maintaining the fire. I have a cast iron smoker with an offset firebox, but you can achieve really good results with a Weber kettle and using the indirect cooking method.
You need a really good set of thermometers like the Maverick digital to maintain consistent temps in the cooking chamber, and an instant read thermometer like the Thermapen to verify the secondary meat probe on the Maverick... consistency is everything.

Ive been smoking meats for roughly 15 years now. I agree with only salt and pepper and using wood. Someone bought me a propane "smoker" for christmas one year and the only thing I ever made with it was loads of beef jerky.

Pork Ribs and Boston butts are my go to. Chicken is also great. Pecan (readily available because I live in south Georgia), Hickory and Apple are my favorite woods to use. Mesquite tends to give it a peppery taste to me. I usually smoke them about 3-4 hours, wrap them in tin foil for a little while and let them get tender, unwrap and enjoy.

Ive used several different home made rubs with all kinds of different seasoning over the years. For the last 2-3 years its been back to simple salt and pepper.

Since I quit drinking, I quit firing up the smoker as much. All those hours of slow cooking gave me a good reason to throw back some (too much) beer.

Also, if you have a big cut of meat, i suggest getting some BIG potatoes. Poke some holes in them, wrap them in onions and bacon and then aluminum foil. Just let them cook as long as your meat is going. Youll thank me later. 😊

I've never tried to smoke meat; I just smoke my usual tobaccos.

Maybe in the future, if the tobacco industry goes caput along with our cellars, we'll be putting cubes of bacon in our pipes and smoking that.

Smoke tobacco and eat the meat.

Allright, I am going to take Chef's advise, smoking a turkey this weekend. Using salt and pepper suspended in olive oil as the rub. Can of beer in the cavity for extra moisture. Stay tuned.

Believe it or not, I finally smoked the turkey last night. It was so late in getting finished, I pulled the meat off the bone and went to bed. Sorry no pictures. I took Chef's advice, olive oil brushed on a dry surface, with salt and pepper rub (a little garlic salt thrown in). Stuffed the cavity with a quartered onion, sliced apple and three garlic gloves. Topped off the cavity with a can of open beer and proceeded to smoke it for...…………………….ever.  High winds caused havoc with my smoker, what should have taken 6ish hours (12 pound turkey), took over ten. Shortly before midnight, I was able to reach 160 degrees in the thighs and breasts. All in all, it was delicious. Again, sorry for not taking any photos, I have another in the freezer that I am going to do the same.  I will take pictures of the results.

Yeah, that's an important one.  I was shifting some coals around in my smoker to make room for some additional charcoal and didn't notice that i had kicked a couple out of the fire box.  Needless to say that when I stepped on the white hot ember it stuck to the bottom of my foot and had to use tongs to pull it off.  WILL. NEVER. DO. THAT. AGAIN. was about a month before I could walk properly, still have a numb spot.

ExChef

We had a BBQ last night and I tossed in some chunks of Plum Wood I had cut ... first time trying it and it was great.

Burgers, Ribs, Chicken and Corn still in the husk (the best way!)

Just one thing. "Low & Slow"

Decided to fire up the smoker while the family and I are cleaning in the house. Got 3lbs of chicken thigh and an equal amount of country style pork ribs. Seasoned with a bit of salt and pepper (quite a bit) and are nestled in the smoker with some maple in the fire box.

Good eats to follow, and pics!

ExChef

Yikes. That's an awful way to go.