Favorite things on the smoker

[StuckInTheEast]

Man...you guys are making me feel guilty for not firing my smoker up for too long, and making me hungry.
When time allows I usually stick to the basics...pork butt, beer can chicken, brisket, ribs.
I did bacon wrapped whitetail back straps a few times, those were pretty good. Thick, smoked pork chops then thrown on the grill and seared are hit too.
Meaty chicken wings from our back yard birds smoked with some dry rub, then tossed in the fryer to really crisp up then a light coating of your prefered BBQ sauce is about the only way I really enjoy chicken wings.

 

[Eradicator]

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.

It's the only way we will eat turkey anymore.

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.

This is the only way we eat turkey anymore.

 

[Blackdog85]

My wife just did some salmon and it was insanely good. First time we've tried fish. I was impressed.

 

[crazygrizz]

I'm a bbq junkie and will smoke just about everything that fits in my pit barrel. Usual cuts are ribs, pork butts, brisket, tri-tip, chicken wings, lamb legs, cream cheese, and fatties (Johnsonville sausage with some rub on the outside). A few cuts of meat are more difficult than others like pork tenderloin can go dry as sawdust on you quick if your not paying attention.

I've probably got 30+ rubs in my cupboard and tried over a 100 on various cuts over the years.

 

[akcabin]

It's spring time in AK. I am smoking Kenai River sockeye salmon from last year. Just made a batch of candied salmon. Turned out great. 4 to 1 brown sugar to canning salt. Rub into the 1" wide pieces and brine for a day. Rinse n smoke. Put a little honey on them for a glaze at the end. Really good with cold beers

 

[AlexG3]

Cold smoked cheese. Gouda, mozzarella cheddar. Keep it under 90 degrees

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[mtnrunner260]

Four Cheese Smoked Mac 'n' Cheese

You'll be blown away by the smoky, cheesy flavors in this Four Cheese Smoked Mac 'n' Cheese. If you've never made macaroni and cheese in a smoker, you're in for a real treat! The smoker adds a hearty, summer flavor to this mac and cheese recipe to make it a whole new flavor experience. If you...

www.mrfood.com

I like this one.

 

[ReddingArcher]

You guys have inspired me to fire up my green mountain pellet smoker. I’ve been doing all my outdoor cooking on either my charcoal grill or my blackstone. I’m gonna try a bunch of the stuff in the thread. I used to just do tri tips and chicken on my smoker. I’ve got some pheasants I wanna try and do beer can pheasant.

 

[SodakJay]

Chuck roast. Smoke it like a brisket until 165, then put it in an aluminum pan with some broth and onions. Cover it with foil and cook it until 205 degrees. Shred it like pulled pork. You won’t make a roast any other way after that.

 

[tkhuntsman]

Broccoli w Parmesan and garlic, Ham, Chicken, Ribs, obviously brisket,pulled pork, and sausage are staples. Oh and Texas Twinkies those are awesome.

 

[Gbrecka]

Chicken thighs, pork butt, loaded beans

 

[Mr.Ktm]

Pork loin. Cheap and they come marinated. Throw it on and enjoy