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clarionite

So much to research now...

Thanks for the links, the pictures, and the recipes.

I'm going to try a few.

I'm also a pork over beef person.
I prefer Memphis style ribs with more meat and a dry rub over sauce slathered baby backs.
But I really haven't eaten enough NC style BBQ to get used to the vinegar flavor they use.
I also prefer a little mayo with my slaw. But I can appreciate other types of slaw.

My salmon was a big hit at the office this morning.
And it was pointed out that the "crust" I was talking about was a bit of carmalization and was appreciated.
I've got a lot to learn about small smokers.

clarionite

I was afraid it was going to overpower it, but suprisingly it didn't. It's like a cross between salmon and ham. <G>
By far the best tasting I've ever had. I forgot to put any moisture in with it, so there's a little bit more of a crust than I'd have liked. But it seems to have sealed in the moisture very well.

clarionite

The Annoyed Man wrote:I did tri-tips and brats in my smoker last Friday. Marinated the tri-tip overnight in a generous mixture of Weber's Gourmet Hamburger Seasoning and olive oil. Then I put them in the Big Green Egg at 350º for about an hour over hickory smoke, with several liberal applications of Bone Suckin' Sauce Seasoning & Rub (http://www.buybonesuckin.com/categories ... g-and-Rub/) to the meat while it was cooking. It came out with a nice little smoke ring and medium rare at the center, with just a hint of caramelization at the corners, seared, but not quite with a bark on it. The brats were on the same grill, temperature, and smoke for about 30 minutes or so and were also treated to liberal applications of the same Bone Suckin' Sauce Seasoning & Rub during cooking. You can't really mess up brats, except by undercooking them. These ones were perfect.

The tri-tip nearly melted in the mouth. We served it with roasted potatoes, the brats, and a green salad, and one of our guests brought a home made batch of Boston baked beans. It was a 5 star meal.

I haven't tried alder wood with anything yet, but I've played with oak, pecan, cherry, apple, peach, and mesquite too, but I keep returning to hickory as my "go to" smoking wood. I like mesquite for steak, but it burns pretty hot and it has a fairly acrid bite to it if you use too much, and it is easy to use too much. You can't really use mesquite when you're cooking for a long time. Most times when I use mesquite, I'll smoke with hickory or something else first, and then use the mesquite as sort of a "finish" to the smoke.

I love brats, but have never smoked any. I tend to par boil my brats for about 5 minutes before I cook them on the grill. I prevents those annoying undercooked suprises.

I like pecan, cherry, apple and mesquite. But my favorite is hickory. I can't find any here though. I can go cut mequite, but hickory trees are hard to find around here.

I grew up in Arkansas. We lived with my grandparents. My grandfather would collect pecans, walnuts and hickory nuts throughout the fall. In the winter, he'd sit in his recliner and shell the nuts. We had ziplock bags full of nuts in the deep freeze. Grandma would make brittle, cookies and pies with the nuts. Hickory nut pie is my favorite. And if you've ever had one, you'll turn your nose up at a pecan pie.

I may have to go visit some cousins this summer and get a load of wood and nuts.

clarionite

RX8er wrote:What did you end up getting?

I like to experiment with my wood types and the liquids I use for humidity. I have gotten some pretty great flavors using apricot juice or agave nectar and cherry, mesquite, alder and ....For me, I think less rub always is better than more but if you want, you can pile on the rub and sit in fridge overnight and then remove the excess before smoking.

If you are going Salmon, try it with alder.

A couple tips that I am sure you are aware of.....
Wait for a good smoke before you add meat
Heat your liquid up to a simmer right before adding to the box
Always rest your meat for 20-30 minutes after removing from heat. I wrap in a very large towel
Limit opening of the smoke lid.

She bought me one that looks just like this one... But if she paid that much, I'll be a little upset.
http://www.academy.com/webapp/wcs/store ... N=77985508" onclick="window.open(this.href);return false;

I used mesquite for the smoke.

1/4 cup Kosher salt
3/8 cup sugar
3/8 cup dark brown sugar
1/8 cup red pepper flakes

I coated the sockeye fillet with the above rub, put it in a vacuum sealed bag and refrigerated it for 14 hours on one side, then flipped and refrigerated for another 14 hours. I rinsed the rub, then patted the fillet dry and let air dry for about a half hour while my smoker was coming up to temp.

I smoked it at 150-160 for almost 4 hours, till the meat was 150 degrees.

clarionite

My beautiful wife suprised me this past weekend with a new smoker.

So far I've smoked chicken, brisket, pork roast... And tonight I'm smoking Salmon.

Next up is Pastrami.

Any of you guys have favorite recipes you'd like to share with a newbe smoker?

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