***Official Smoking (Meat and Stuff) Thread***
- Thread starter AgronAlum
- Start date
I'm not sure what's best for Salmon but we have a pretty old Traeger which doesn't have an easy way to clear out the hopper so I just used the Hickory that was in there.
I use mild woods on fish since it picks up so much smoke. Fruit woods, pecan, oak. If you want to be authentic for smoking salmon use alderwood.
Beef I mostly use oak. The only wood that you can overdo from my experience is mesquite.
I normally do bone in with skin, set it on smoke cycle for 1.5 hours, then turn it up to 275 for 30 minutes, flip, then about another 20 minutes.
Boneless/skinless same procedure just -10 minutes on each side.
I've always been told Sams is the place to go for larger quantities and good quality. I plan on heading there tonight.
For sure, forgot about that one. Beef not so much but chicken, definitely.
Sams is the best for full packer briskets and butts. You can get briskets at grocery stores, but they're usually much smaller and more expensive.
I only have a 18.5" Weber Smokey Mountain, but I agree with whoever said to fill it up when you're smoking. And freeze the leftovers. Those foodsaver vacuum contraptions are fantastic for this.
I started with smoking pork belly into bacon. It was super fun, super easy, and incredibly delicious. I also recommend buying all of your meat in bulk at Costco.
Mesquite is great, it can just get bitter if you get too much smoke. There's only so much smoke you can get into anything but mesquite seems to defy that on long smokes.
Cured a pork loin and turned it into Canadian bacon!!
Or St Paddy's Day is here soon. Get your CORN on and corn a brisket.
https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363
I got a cheaper Masterbuilt electric smoker to start to dabble in smoking. So far have made bone-in chicken thighs and St Louis style ribs with the 3-2-1 method. Both turned out excellent. With some more experience, I can see myself buying a better smoker down the line.
