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Anybody here "smoke"??

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/08/2008 at 17:57
cheaptrick View Drop Down
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I'm looking to smoke some meat this year and I thought I'd ask The Hive for suggestions.

Any particular brand or type of meat smoker y'all prefer?
Recipes, dry rubs, proceedures, types of wood, etc.?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/08/2008 at 18:20
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OH sorry, wrong thread.
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/08/2008 at 18:22
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 I don't have any particular smoker I prefer, only that it be all charcoal. As for a good rub, I use large amounts of " Bad Byron's Butt Rub " . It adds a little spicey to the flavor. I also like to inject either brine water , or , if you dare, a little port or strawberry flavored wine.

 Smoke for 3 1/2 - 4 hrs ( 180 - 230 degrees ) , then wrap in aluminum foil and put back over the heat for another 6 - 8 hrs.
 YUM YUM !!!!!!!!!!!!!!!!!!!!!!
Derek
p.s. I quit using wood. The charcoal does fine by itself, the wood kind of over- powered it all for me. ( this recipe is for boston butts )
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/08/2008 at 19:23
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Santa Klaus... he use the magic dust...
 
 
Disclaimer: Dave's not here man
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/09/2008 at 03:27
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I have a Big Chief smoker it has an electric element and a pan that holds wood chips. I prefer Mesquite. I use the Hi Mountain Jerky Cure and Seasoning Mesquite or Teriachi flavor. I dont follow direction so I take enough deer meat cut about 1/4 in thick and put it in a large deep pan about twice the size of a dish pan (actually a darkroom wash tray  ) Once I have enough meat to fill two gallon size ziploc bags I take the two seasoning ingredients and mix all of both together in one of the ziplock bags then sprinkle it eavenly over the meat in the dish pan. Using rubber gloves I mix it all up then put it in the two gallon zip lock bags and put it in the refrigerator for 24 to 36 hrs longer makes it too salty it seems. Smoking this stuff is an outdoor deal so since outside temp varies this works better when it is a little warmer out  or if you find a way to insulate the smoker. The really good smokers have some insulation built in to them. I smoke it almost a day but if you go too long it dries it out too much so you have to check it periodically due to outside temp variation affecting cooking time.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/09/2008 at 04:54
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Apple Wood works on light meats like chicken or even pork.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/09/2008 at 06:57
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There's a certain type of leaf (some call it an HERB) that when used as a flavor smoke, or even better a rub, it produces a certain wellness of being.

Edited by cyborg - October/09/2008 at 06:58
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