Who's smoking meat this weekend?

[corkybstewart]

I smoked about a pound of sockeye salmon for a cream cheese mousse on Saturday. 3 hours on pecan smoke at 200F and the fish was delicious.

 

[PJoyce85]

Does anyone out there have the 14.5 inch WSM? Living in Germany, all Weber products are double the price (when factoring in conversion rate) and the 14.5" model is the only one I can get sent here through my USPS APO box.

I know that it is rather small, but when I smoke, it is normally for me and my wife so it's not usually a lot of meat.

Any thoughts would be greatly appreciated.


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[GHBWNY]

I used to smoke salmon, but it was hard to keep lit. So I quit.

 

[FermentNEthinG]

I made some chicken, beans and atomic buffalo turds last weekend for lunch. The butcher took my order Monday for some pork belly. Hopefully he gives me a call before the weekend to come get it. I want to make some bacon!


Made this turkey last night, wishing it was the weekend again!

 

[lowelldw]

Little before the weekend but just smoked a wild turkey.

 

[dobe12]

I have a question (probably pretty stupid... meaning me that is) and need some advice. I live in a condo where grilling/smoking with anything other than electric is not allowed. I grill anyway with a small table top grill. I mean, whats a man with out a grill and beer, huh? I have one that uses those small camping propane tanks. The little green ones. Anyway, I would like to start smoking, but am curious of two things. Do smokers put out a lot of smoke? I've been told yes and no by different people. And can anyone recommend a smaller sized smoker? Something that can be kept in a storage closet... next to my illegal grill and illegal brewing burner. Shhhh... don't tell anyone

 

[PJoyce85]

I have a question (probably pretty stupid... meaning me that is) and need some advice. I live in a condo where grilling/smoking with anything other than electric is not allowed. I grill anyway with a small table top grill. I mean, whats a man with out a grill and beer, huh? I have one that uses those small camping propane tanks. The little green ones. Anyway, I would like to start smoking, but am curious of two things. Do smokers put out a lot of smoke? I've been told yes and no by different people. And can anyone recommend a smaller sized smoker? Something that can be kept in a storage closet... next to my illegal grill and illegal brewing burner. Shhhh... don't tell anyone

In my experience, I get the most smoke when starting the coals and when the wood is smoldering, but even then, it's not much.

As far as a small smoker, I just ordered the 14.5" WSM. If you're interested, I'll let you know how it is after I use it for the first time.




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[bigjohnmilford]

I have a question (probably pretty stupid... meaning me that is) and need some advice. I live in a condo where grilling/smoking with anything other than electric is not allowed. I grill anyway with a small table top grill. I mean, whats a man with out a grill and beer, huh? I have one that uses those small camping propane tanks. The little green ones. Anyway, I would like to start smoking, but am curious of two things. Do smokers put out a lot of smoke? I've been told yes and no by different people. And can anyone recommend a smaller sized smoker? Something that can be kept in a storage closet... next to my illegal grill and illegal brewing burner. Shhhh... don't tell anyone

Just search electric smokers. They work well and don't make a ton of smoke.

 

[knyland]

Just started the heat in the smoker have to put 15lbs of brisket in for a dinner tomorrow night. MMMMMMMM!

 

[knyland]

I have a question (probably pretty stupid... meaning me that is) and need some advice. I live in a condo where grilling/smoking with anything other than electric is not allowed. I grill anyway with a small table top grill. I mean, whats a man with out a grill and beer, huh? I have one that uses those small camping propane tanks. The little green ones. Anyway, I would like to start smoking, but am curious of two things. Do smokers put out a lot of smoke? I've been told yes and no by different people. And can anyone recommend a smaller sized smoker? Something that can be kept in a storage closet... next to my illegal grill and illegal brewing burner. Shhhh... don't tell anyone

Mine is a master built it was $200 at lowes had it for 5 years and still works like new. I love that thing!

 

[FermentNEthinG]

Mine is a master built it was $200 at lowes had it for 5 years and still works like new. I love that thing!

I agree. Love my masterbuilt electric smoker. It has outside led lights so you can work in the dark. Also comes with a built in digital meat probe so you don't have to open it up to check temps all the time. Makes the job even easier.

 

[DrunkleJon]

I have a question (probably pretty stupid... meaning me that is) and need some advice. I live in a condo where grilling/smoking with anything other than electric is not allowed. I grill anyway with a small table top grill. I mean, whats a man with out a grill and beer, huh? I have one that uses those small camping propane tanks. The little green ones. Anyway, I would like to start smoking, but am curious of two things. Do smokers put out a lot of smoke? I've been told yes and no by different people. And can anyone recommend a smaller sized smoker? Something that can be kept in a storage closet... next to my illegal grill and illegal brewing burner. Shhhh... don't tell anyone

When they are going, if you are doing it right, you will smell it but not see much smoke. It is called thin blue smoke for a reason.

In my experience, I get the most smoke when starting the coals and when the wood is smoldering, but even then, it's not much.

As far as a small smoker, I just ordered the 14.5" WSM. If you're interested, I'll let you know how it is after I use it for the first time

If using coal, in my experience kingsford smokes plenty for me, the royal oak natural lump doesnt smoke as bad, but yeah, the smoke is worst when lighting it. I am sure the propane/electrics wont have that start up smoke and just the as it smokes type which is minimal.


Oh, and I have been voluntold to smoke up a turkey on sunday.

 

[brewbama]

I'll be doing a double smoked ham on the WSM for Easter.


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[NTXBrauer]

I have some BBs in the fridge waiting for some Hickory smoke later today...

 

[betarhoalphadelta]

Easter brisket going on tonight...

 

[FermentNEthinG]

Bacon wrapped scallops finished with a butter/garlic sauce for lunch today. Started with hickory and finished with cherry.

 

[brewbama]

Seasoned up a chuck roast with Penzy's BBQ of the Americas, some Chef Meritos, and a concoction I came up with. I went 225 - 250*F for a few hours on the top grate of the 14.5" WSM. After a few hours I had a brainstorm. Instead of placing it in a disposable foil pan and covering with alum foil, I removed the water pan and the top cooking grate, placed the roast in a 12" Cast Iron Dutch Oven along with a some Roeselare Red as a braising fluid and placed that back on the WSM. A couple hours later I declared victory, pulled it and made a nice sammich topped with some Sweet Baby Ray's served along side some pickled okra, olives, and cucumbers as well as some cilantro lime corn. Yummers. The 14.5" performed flawlessly... as expected. Cheers!
















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[betarhoalphadelta]

All rubbed up and ready for the smoker!

 

[PJoyce85]

Seasoned up a chuck roast with Penzy's BBQ of the Americas, some Chef Meritos, and a concoction I came up with. I went 225 - 250*F for a few hours on the top grate of the 14.5" WSM. After a few hours I had a brainstorm. Instead of placing it in a disposable foil pan and covering with alum foil, I removed the water pan and the top cooking grate, placed the roast in a 12" Cast Iron Dutch Oven along with a some Roeselare Red as a braising fluid and placed that back on the WSM. A couple hours later I declared victory, pulled it and made a nice sammich topped with some Sweet Baby Ray's served along side some pickled okra, olives, and cucumbers as well as some cilantro lime corn. Yummers. The 14.5" performed flawlessly... as expected. Cheers!
















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What size was that roast?


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[Shred]

Home-cured and smoked Easter ham. Glazed with left-over grade B maple syrup from my Maple Wee Heavy (not glazed yet in this pic). Mmmmm :rockin:

 

[Shred]

Mine is a master built it was $200 at lowes had it for 5 years and still works like new. I love that thing!

I recently upgraded my bullet-style electric smoker to the MES 30 as well. I LOVE it!

 

[Remmy]

Prime Rib time.

 

[unionrdr]

I dry rubbed a whole ham & let it sit in the fridge while I got the pit cleaned & going. First time pit BBQ this season! Got it in at 1:15PM for 4-5 hours for dinner. Will get a pic later. Had to use a small Midwest bag of leftover dextrose in the dry rub. No brown or demerara sugars left. We'll see if that works to get a glaze soaking into the ham over time. Now if I just wouldn't have burned my right thumb & fore-finger...

 

[moscoeb]

Happy Easter to me!


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[Remmy]

 

[OhioBri]

A nice little 9 pound butt out of the MES.

 

[Remmy]

Went light on the oak wood and this tastes perfect.

 

[moscoeb]

Turned out decent, think slightly too much hickory. But still pretty good.

Remmy, that looks amazing!


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[sudndeth]

Does anyone out there have the 14.5 inch WSM? Living in Germany, all Weber products are double the price (when factoring in conversion rate) and the 14.5" model is the only one I can get sent here through my USPS APO box.

I know that it is rather small, but when I smoke, it is normally for me and my wife so it's not usually a lot of meat.

Any thoughts would be greatly appreciated.


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I use a brick and put the wood/charcoal on one side. A pan with beer and seasoning on the other. The meat goes over the pan, and the air vents in the lid go over the meat. I also have a handy thermometer by kings ford that sits on the grate.

Today smoked some Tyson Country ribs. 5 hours. Added woo/charcoal as needed to keep 220. Mopped every hour when I checked. Smoked a small brisket for 9 hours. It was pretty easy to maintain temp. There are a lot if YouTube videos about it for larger webers. Also could try the snake method.

 

[passedpawn]

Left to right: Two pastrami, a briskett flat, and two pork butts going into the smoker for an overnight cook.