Smoker recipes???

[JD1155]

What’s up my over 40 homies….

My daughter and son got me an amazing Father’s Day gift (with some assistance from their step father) and bought me an electric smoker.

It isn’t the highest end smoker but I’m blown away how nice it was since I’ve always wanted to try smoking meat and hate spending money on myself (minus some goodies from @SB Labs or @DUTCHUSA )

I smoked a smaller pork shoulder and it was decent but not great. Anyone here into smoking and have any good recipes or tips to share. I’d like to use this often .

Mods- if this isn’t allowed here, my bad, and please move to appropriate forum if I messed up.

 

[UpTown]

Briskets are easy and effortless on there. You can put one on at 200* in the evening and it'll ride all night. Bump the temp in the morning wrap or no wrap and finish off. I usually use an offset for catering but if its just one, I'll use the electric smoker.
Chicken, turkey breast, and ribs will all cook perfectly on there between 275-300* temps may vary with your cooker. The good news is, its almost impossible to screw up on the electric smoker. Hell, you can even cook a good meat loaf on there if you wanted. Only thing to watch for is Hotspots on the bottom. You may need to add something to deflect excess heat rising. A pan with a little water will do if needed.

 

[heavydutygorilla]

Brother, welcome to the smoker's club!

Malcolm Reed - How to BBQ Right on youtube is the GOAT for recipes and teaching you how to do it! Just scroll through his channel and look for recipes you like. I've done it all, stuffed meatloaf, turkey's, beer can chicken, spatchcock chicken, brisket, pork shoulder, salmon, it's endless and amazing! It can absolutely get addicting haha!

 

[Halfi]

Subbed in for this. We just bought an electric one. I have no clue how to use them lol it should be here by friday

 

[HFO4]

There so much information out there... I use Traeger ... its like grilling for dummies, everything turns out perfect every time and smoking? theres no way to mess that up...Bro, I grilll and or smoke almost every single day...Traeger makes it that easy

The Best Meat to Smoke | Traeger Grills

 

[Sirchon]

I do a lot of tri-tip and chicken. But you literally can smoke anything.

 

[Notsurewhat2dowithmyhands]

Get a good alarm style thermometer if you don't already have one. I use ThermoWorks. Super nice to be able to monitor the temp of whatever you're cooking remotely. Also invest in a roll of butcher paper. I like to wrap in paper to break through the stall rather than foil. Foil steams the meat and makes the bark mushy. Paper allows some of the moisture escape.

 

[SamPedd18]

What’s up my over 40 homies….

My daughter and son got me an amazing Father’s Day gift (with some assistance from their step father) and bought me an electric smoker.

It isn’t the highest end smoker but I’m blown away how nice it was since I’ve always wanted to try smoking meat and hate spending money on myself (minus some goodies from @SB Labs or @DUTCHUSA )

I smoked a smaller pork shoulder and it was decent but not great. Anyone here into smoking and have any good recipes or tips to share. I’d like to use this often .

Mods- if this isn’t allowed here, my bad, and please move to appropriate forum if I messed up.

What brand do you have?

 

[HFO4]

I moved the thread here in hopes that any and all ages can offer and benefit from the shared wisdom in this thread, if not and it goes left, I'll move it back to over 40

 

[UpTown]

if not and it goes left, I'll move it back to over 40

You don't have a lot of faith in us

 

[HFO4]

You don't have a lot of faith in us

Nahhh man I have alot of faith in my bros

First, I moved it to the pit then I thought nahhh we can handle nutrition
Don’t let me down felllas

 

[JD1155]

Get a good alarm style thermometer if you don't already have one. I use ThermoWorks. Super nice to be able to monitor the temp of whatever you're cooking remotely. Also invest in a roll of butcher paper. I like to wrap in paper to break through the stall rather than foil. Foil steams the meat and makes the bark mushy. Paper allows some of the moisture escape.

Good call on the alarm thermometer

 

[WED]

I have a Yoder. Love it

Hammer down some chicken thighs and coat em with a good rub (binded with mustard). Usually and healthy.

Spatchcock'ing a whole chicken is best way to do that. Wings are solid if you can toss em in an air fryer after the smoke. Lil fatty tho

 

[J.S.]

I have a Masterbuilt electric smoker, the only complaint I have is the smoke setup, which is obviously pretty important, I got one of those smoke tubes and it’s g2g . Mostly ribs and pork butts , tenderloin. I really prefer chicken on a charcoal grill over the smoker IF I’m eating the skin at that time.