Favorite things on the smoker

[Pharmseller]

I smoke a lot of salmon.





The wife doesn’t like the Smokey taste of beef or pork so I tend to use the oven for those.

 

[LostArra]

Local grocery has been selling chicken halves for a good price. I smoke a couple every week. Good for sandwiches, salads, on rice or just a snack wrapped on a tortilla.

 

[adamm88]

Wings

 

[blackdog]

Pork belly burnt ends and dino ribs. In my opinion, those two are easily the biggest bang for your buck meats. Super easy to do and not screw up (unlike brisket which can be awesome but also moderately easy to screw up) and unbelievably tasty!

 

[wowzers]

The only one I'll add that i haven't seen mentioned yet is :

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DINO RIBS

They are a pretty good bang for your buck. I’m also a big fan of poppers and beans done on the smoker.

 

[Oregon]

Spatchcock plucked mallards. Unbelievable

 

[Little Church Mouse]

My favorite is Steelhead trout caught from the backyard here, using seasoning from the maker of my smoker. Have tried many other recipes, always come back to using this:

Seafood & Fish Brine Seasoning

Seafood & Fish Brine Seasoning, 1lb, 8 oz. Combination of spices blended together to create a great brine seasoning for smoking trout, salmon.

sausagemaker.com

(I also use this in the brine/cure using their Instacure product)

Natural Hickory Liquid Smoke, 4 oz.

Add rich, smoky hickory flavor with this 4 oz Natural Liquid Smoke from The Sausage Maker. Shop now!

sausagemaker.com

 

[Trimbandit]

I did cheese for the first time yesterday.

It won't be easy to wait a couple weeks to eat it. I hope it turns out.

 

[wowzers]

I do several pounds of smoked cheese every year and it keeps pretty good. It is pretty weird how it’s borderline inedible till it sits for a few weeks.

 

[Big_wals]

Other than the standard ribs, pulled pork, chicken, etc, our favorites are smoked cream cheese, and meatloaf. You’ll never look at meatloaf the same way again. Take whatever your normal meatloaf recipe is and add a little Worcestershire sauce and sour cream to offset the smoke. I like to mix in some grated mozzarella as well. Brush on some bbq sauce or ketchup when its almost done and crank it up to 400 to glaze it. You can thank me later.

 

[thinhorn_AK]

moose ribs/ briskets, especially if they have good fat on them.

 

[wowzers]

moose ribs/ briskets, especially if they have good fat on them.

Is moose fat different from elk deer fat? Like now so tallow like?

 

[PARA1977]

Ground Hog has become my favorite hands down,
Don’t knock it till you try it!

 

[thinhorn_AK]

Is moose fat different from elk deer fat? Like now so tallow like?

Yeah it’s not like tallow, some of that deer fat just sort of costs your mouth. Moose fat is more like beef fat, different taste but same idea like the fat rind on a NY strip.

 

[mattmann]

Did bacon wrapped boudin stuffed and jalapeño and cream cheese pork loin today. They were great!


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[tony]

Just rub, apple juice spritz 8 hours about 230 temp.
I think 100 degree temps we’ve been having might have helped as well.

 

[Fullfan]

Smoked Mac and cheese...

 

[chizelhead]

Too many to list and nothing exotic. -> Brisket, Pork Butt, Spatchcocked Turkey, Chicken, Duck, Salmon. I'm interest in trying cheese.

 

[B Harrison]

Fire pit is what I’m
Cooking on lately.

Bacon
Flat bread pizza
Hog Jowls


In the smoker, I want to try eggs smoked in shell.

Cheese, but it’s far too hot here, needs to be very cold to cold snake anything.


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