Favorite things on the smoker

[dusky]

I smoke a lot of jerky also. Thick jerky slabs of marinated elk and venison. I pull them out still soft so that they stay chewier. They still last a few days even without cure or all the water pulled out. The kids will only eat it if it's soft.

 

[Rusty Shackelford]

I just did a big batch of about 60 meatballs. We freeze em and throw them in spaghetti during the week.

I’m interested in some jerky recipes though

 

[ddd-shooter]

Today we did an entire bear shoulder on the bone in the style of a Boston butt.

Oh my goodness it’s awesome!
I like the bone in shoulders on the smoker-bear, hog, sometimes deer.
Quail wrapped in bacon. A good steak.

Don’t overlook a cast iron fruit cobbler! I prefer peach.

 

[Fowl Play]

Not a traditional smoker cook, but reverse searing a steak on a smoker is phenomenal. Gives the steak a hint of smoke and dries it out for an incredible sear.

Need a thicker steak, 1.5"+ on thickness, ribeye preferred. Keep smoker at 200-250F (the lower the temp, the longer it takes, the more smoke flavor it picks up). Pull steak at 110-115F internal temp, at 250F it will take about 30-45min. Depending on how long you want to sear you can pull it slightly earlier. 110F works for me and I like a rare (130F internal) finish after searing.

Then sear all sides on a ripping hot charcoal grill or cast iron. Delicious.

 

[Cervid]

Bear - smoke it like pork butt

 

[Schmo]

Cream cheese, the Thanksgiving turkey, and will be using it for more stuff

 

[HuntHarder]

I use my smoker quite a bit. Pork belly, burnt ends are pretty high on my list of favorite things.

Tri tip @ 250ish for an hour or so, then sear, has been my family's favorite main dish lately.

Stuffed burgers with bacon on the top rack, so the juice drips on the burgers, is pretty good too.

 

[TxLite]

Brisket is my staple. Pork butts are cool, antelope jerky turned out great, but brisket is the go to.

 

[Gonewest]

Queso is pretty legit.

 

[jmez]

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Sent from my moto g power - 2025 using Tapatalk

 

[GSPHUNTER]

Bacon and salmon.

You took the words right out of my mouth. Both are my favorite. I use Alder for the salmon and Maple or apple for the bacon.

 

[IW17]

Tri tip. Cook on smoker to 120 then drop on a smoking hot grill till you get a nice sear.

 

[GSPHUNTER]

I always do turkey on the smoker, it's the only way to do it right. I brine it for a full day then rinse it off then in the smoker with hickory wood.

 

[wytx]

Sea salt
whole peppercorns
butter
Guajillo chiles for smoked chile powder