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+1 for the BGE. I've had mine for about 8 years now with no problems. It has absolutely made me a better cook, probably because everything I owned previously was crappy at best.

I haven't dipped my toes into the propane or electric smokers yet. As it currently stands, I probably never will.

I've got one of the big, yet cheap, offset coal-box charcoal/wood smoker-slash-grills from Walmart. I don't use a thermometer, and probably never will; the one included burned out when I was using it as a fast-grill, but it was cheaply made. Yet this thing makes some of the best-tasting smoked meat I've made, or even eaten. My only "secret ingredient" is going out to the "back four" and cutting some fresh mesquite wood to throw onto some slow-burning charcoal.

The wife, a reformed Yankee, loves mesquite-smoked meat. We even cook our hamburgers with it..

I credit my ability with meat-fork and grill/smoker to my late grandfather, who taught me the Number One rule of outdoor cooking: Get 'Em Good and Hungry First!

anygunanywhere wrote:

RoyGBiv wrote:

Keith B wrote:I have smoked meats for years. I switched exclusively to gas-fired; much easier to control the heat and it's all about the wood/smoke anyway. I bought my in-laws that exact model you have a couple of years ago and it works great.

Smoking is all about preparation and timing. Rubs, glazes and type of wood are the critical things. Then, don't rush it or let the meat dry out.

Your stuff looks fantastic!!

Here is a pork butt I smoked and then pulled 4th of July.

[ Image ]

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The Truly Wise know that Real BBQ is PORK. Beef is only for diversity and entertainment. And for grilling, of course.

Excellent bark, Mr B.

+1 for amazingribs.com. Much wisdom to be found there.

Fightin' words. You obviously are not from Texas and have not quite developed the correct mindset to call yourself a Texican.

Anygunanywhere

There are MANY good things Texian I've adopted since moving here from NC 10+ years ago. But "BBQ" remains pork for me. I appreciate a great brisket, my neighbor does a fantastic job at it. I'm just ok at brisket, never killed anyone with mine, usually better than what I can get in the local BBQ joints. Now, the smoked beef ribs at Coopers in the Stockyards..... Perfection.

I'm not sure I'll ever think of beef as BBQ.... but.... Texas has changed me for the better in other ways.

george wrote:I have been ordering tasso for my beans from Houston (Burt's or Hebert's) since I left. Does anyone know how to do tasso on a smoker?

No, but I am going to find out!

Had to look up what tasso was... Might have to try it if I can find some locally.

When I cook beans I typically put them under the meat I'm smoking to catch some of the drippings, normally at the end of the cook so most of the fat is already gone. It works for most any kind of bean I've tried. Not the healthiest choice but it adds lots of flavor.

WildBill wrote:

george wrote:I have been ordering tasso for my beans from Houston (Burt's or Hebert's) since I left. Does anyone know how to do tasso on a smoker?

No, but I am going to find out!

Some assistance... FWIW

http://en.wikipedia.org/wiki/Tasso_ham" onclick="window.open(this.href);return false;

http://www.nolacuisine.com/2005/11/03/h ... so-recipe/" onclick="window.open(this.href);return false;

The fun part is playing with the wood types and quantities to see what combination of flavors you like best.
And of course that might differ based on how you plan to use the tasso. One dish might go better with pecan-smoked tasso, another might be better with apple smoke... ad infinitum.

Enjoy!

RoyGBiv wrote:http://www.nolacuisine.com/2005/11/03/h ... so-recipe/

The fun part is playing with the wood types and quantities to see what combination of flavors you like best.
And of course that might differ based on how you plan to use the tasso. One dish might go better with pecan-smoked tasso, another might be better with apple smoke... ad infinitum.
Enjoy!

Thank you Roy!

WildBill wrote:

RoyGBiv wrote:http://www.nolacuisine.com/2005/11/03/h ... so-recipe/

The fun part is playing with the wood types and quantities to see what combination of flavors you like best.
And of course that might differ based on how you plan to use the tasso. One dish might go better with pecan-smoked tasso, another might be better with apple smoke... ad infinitum.
Enjoy!

Thank you Roy!

Totally agree. And mixing woods is a trick too. I use combinations of hickory with pecan, apple or cherry to get different flavors on pork. The amounts of each will vary your flavor significantly. I use mesquite on beef, Jack Daniels Whiskey barrel oak or mesquite for chicken and hickory for turkey. You will need to find your own types and mixtures for your tastes.

I found this one. It's quite different from the one that RoyGBiv posted.

http://articles.chicagotribune.com/1985 ... der-pickle" onclick="window.open(this.href);return false;

WildBill wrote:I found this one. It's quite different from the one that RoyGBiv posted.

http://articles.chicagotribune.com/1985 ... der-pickle" onclick="window.open(this.href);return false;

Go for it. Please make enough so you can invite us all over

I like to mix liquid smoke with Sriracha.
(If you like Sriracha, try it, like ketchup for me, you won't be disappointed... I also like to take leftover chicken, dice it up, add a bit of mayo [Dukes], Sriracha and liquid smoke. Great way to turn leftover Costco chicken into spicy smoked Chicken Salad..... And if you've never had Costco's rotisserie chicken, you're missin' out. Best $5 you can spend in Costco. /OT)
Not a fan of using liquid smoke in lieu of real smoke unless I'm in a real pinch for time. But it can be a real time saver.

StewNTexas wrote:I seriously considered this same model, but went for the MES (Masterbuilt Electric Smoker) instead. Easy to add more smoking wood as needed, Glass door to see what is going on, electronic controls to set cooking temp and time. Comes with a wireless remote so you don't have to keep a very close eye on it.

Like you, I am trying out all types of BBQ, and am going to split and smoke some sweet potatoes later today.

If you haven't done so already, check out Smokingmeatsforums.com. Great resource. Like they say about all pork butts, smoke em if you got em.

Where did you find this? I was thinking of one for my hubby. And where do you keep it?

WildBill wrote:Next I smoked some chicken.

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That looks like a professional meal done up right there! YUM!!

Do you plan to smoke a whole turkey for Thanksgiving?

And not to hijack your thread, but I have an electric turkey fryer. I've just not been able to get it as tasty and thoroughly flavored as Popeyes turkey. Do you have any suggestions?

CHLLady wrote:

WildBill wrote:Next I smoked some chicken.

[ Image ]

That looks like a professional meal done up right there! YUM!!

Do you plan to smoke a whole turkey for Thanksgiving?

And not to hijack your thread, but I have an electric turkey fryer. I've just not been able to get it as tasty and thoroughly flavored as Popeyes turkey. Do you have any suggestions?

Thanks for the compliment.

I don't have any experience with frying turkeys.

I usually cook my turkey on the Weber kettle. I coat it with a mixture of melted butter, Worcestershire sauce and bourbon and then season with Tony Chachere's inside and out. Every 45-60 minutes I baste with the dripping.

I had never had Popeye's turkey. In fact I never heard of it until I just looked it up.

If I were going to attempt it I would use one of the Cajun injectors and then roast it before putting it in the turkey fryer.

Maybe someone else has attempted this.