brewmandan

Who all here enjoys an afternoon of smell smoke roll off a smoker?
My wife got me a meat smoker for Christmas a couple years ago. My favorites that I've put on my smoker so far have been pork spare ribs and whole chickens. One of these days, I'm gonna try to smoke a brisket.

NordeastBrewer77

About time someone started one of these threads around here.

I love BBQin' and smoking meat, basically anything that involves cooking with a wood fire and drinking beer is good to go in my book. My specialities are fish (salmon is a generation's old family recipe), chicken and ribs. I do a mean drunken bird and baby backs that make you wanna slap someone, but I also like smoking hog shoulders for pulled pork and Texas style beef brisket. I think the two hobbies of home brewing and BBQing were made to go hand in hand.

I'll get some pics up later this week when I fire up the smoker.

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Beer & Barbecue - my BrewTube channel

The Polk Street Brewery - Fine Ales From the Nord

Give a man a beer and his thirst is quenched, teach a man to brew and it will never be again.

Aquaman

Ever tried smoking pork with either apple wood or cherry wood? It just can't be beat!!

wpbumgarner

I usually use hickory or applewood. I installed an 18" chip tray in my pig cooker. Hickory gives a pig a great flavor when you wet the chips down real good.

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"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day."

NordeastBrewer77

Mmmmm, applewood smoked pork. I'll be doing a shoulder tomorrow or Friday with applewood.

__________________
Beer & Barbecue - my BrewTube channel

The Polk Street Brewery - Fine Ales From the Nord

Give a man a beer and his thirst is quenched, teach a man to brew and it will never be again.

cdubbaya

I was thinking about jumping in the thread over at HBT, but this is a more relaxed community...

I'm trying to get into smoking meat, but I don't have a smoker or a ton of knowledge on the process. Any recommendations on a decent smoker that won't break my budget?

cdubbaya

You smoking us some meat for darkness day? Haha

brewmandan

Hickory and/or maple is what I use for ribs. I like useing apple and/or cherry for the chicken.

wpbumgarner

I usually go with hickory on pork, and applewood with chicken. I've never done shoulders, I usually get a whole hog and what ever is left over I chop and freeze. As to smoker recommendations, I welded my own. You can find some decent smokers if you have a Lowes in your area. They carry one brand, and I can't remember the name but its green and about four feet tall. It has an analogue gauge on the front. My dad bought one and he uses frequently and he can do some work on it. It could be brinkman, but ill look into it.

__________________
"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day."

NordeastBrewer77

Sure am, with all that beer, we're gonna need something!
I'm gonna try to get a shoulder done so I can have a crock pot of pulled pork for us to munch on. If I don't do a full shoulder, I'll get a couple tenderloins done, those make good pulled pork and take half the time and effort on the pit. A salmon fillet will probably find it's way into the mix too, I have a hard time firing up the smoker without one of those.

Hickory is always good with pork, 'specially ribs of any type. I like applewood as an all 'round, lots of times I'll have chicken, fish, and/or pork going, apple works for all of them. I also like using both hickory and apple together for beef briskets. Yum.

__________________
Beer & Barbecue - my BrewTube channel

The Polk Street Brewery - Fine Ales From the Nord

Give a man a beer and his thirst is quenched, teach a man to brew and it will never be again.