Today’s smoke 💨 Share your favorite meat/method !

I smoke a lot of stuff on the smoker, but hands down my favorite is when I put potatoes in there when the meat is smoking. Smoky garlic & onion mashed potatoes are a slice of heaven, let me tell you.
 
Dark Secret: I like smoked best-quality all-beef hot dogs (or the ones on an old-school string from the Amish Market), slashed length-wise almost through to the skin, opened up, with some sharp cheddar and chopped sweet onion in the crease for just minute at the end, then onto brushed-with-garlic-oil potato buns from Martin’s that have been grilled to the point of nice grill marks. Mustard or other condiment of your choice. Bacon jam is outstanding.

Doing advanced smoking and baking more complex breads from scratch are on my to do list. I fear I would be swallowed whole down those rabbit holes, with time and new toys, so I dabble just now.
 
I got one during covid and I've been picking away at things for the past few years. It's a seasonal thing here in MN because the winters are just not compatible with hours of sustained temperature; this is not an indoor hobby. Salmon is a quick and frequent guest at our house, as is smoking pork shoulder for ridiculous pulled pork sandwiches. So while I am still only a dabbler, my goal this summer is to try a brisket.
 
StPaulDad said:
I got one during covid and I've been picking away at things for the past few years. It's a seasonal thing here in MN because the winters are just not compatible with hours of sustained temperature; this is not an indoor hobby. Salmon is a quick and frequent guest at our house, as is smoking pork shoulder for ridiculous pulled pork sandwiches. So while I am still only a dabbler, my goal this summer is to try a brisket.
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My MN Kiddo just got a small trager, including a blanket (yes there is such a thing..,). Doing his first smoke today *tear* making his momma proud!

Here is my smoke today 💨 IMG_8238.jpeg
 
THParent said:
I smoke a lot of stuff on the smoker, but hands down my favorite is when I put potatoes in there when the meat is smoking. Smoky garlic & onion mashed potatoes are a slice of heaven, let me tell you.
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Whole potatoes? Sliced? Do tell…
 
I have an Orion Vertical stainless steel charcoal smoker.
Friday nights at our house are frozen pizza Fridays. I like to get a Digiorno Rising Crust Pepperoni pizza, add some cut up peppers, sun dried tomatoes or fresh tomatoes when available, along with some extra cheese and everybody's favorite BACON. add some hickory shavings in the btm of the smoke chamber, put the pizza in, light the charcoal.
Sit back and have your favorite bourbon while listening to your favorite music or album (did I hit all the topics) and in about 40 minutes you have a wonderful smoked pizza.
 

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justdoit19 said:
Whole potatoes? Sliced? Do tell…
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I "chunk em up" (each potato cut up into 6 to 8 pieces with the skins on) and throw them in an aluminum baking pan (the disposable kind that I never dispose of) with water, onions, and garlic.

When I get them out, I save the water to mix in with drippings from the meat to make gravy, since the water has starch in it and helps thicken the gravy. The onions and garlic go in the big bowl with the potatoes and I put in a dollop each of sour cream, cream cheese and real butter before I mash them.

I sprinkle smoked paprika on top just before serving, to make them look nice and bougie. :)
 
THParent said:
I "chunk em up" (each potato cut up into 6 to 8 pieces with the skins on) and throw them in an aluminum baking pan (the disposable kind that I never dispose of) with water, onions, and garlic.

When I get them out, I save the water to mix in with drippings from the meat to make gravy, since the water has starch in it and helps thicken the gravy. The onions and garlic go in the big bowl with the potatoes and I put in a dollop each of sour cream, cream cheese and real butter before I mash them.

I sprinkle smoked paprika on top just before serving, to make them look nice and bougie. :)
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BRILLIANT!

Pic 📸 next time please
 
There are tales of intrepid souls who put foil pans of mac and cheeze in the smoke for a while just to flavor it up a little. Summer beckons.
 
StPaulDad said:
There are tales of intrepid souls who put foil pans of mac and cheeze in the smoke for a while just to flavor it up a little. Summer beckons.
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Need more details 😬😬
 
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StPaulDad said:
I got one during covid and I've been picking away at things for the past few years. It's a seasonal thing here in MN because the winters are just not compatible with hours of sustained temperature; this is not an indoor hobby. Salmon is a quick and frequent guest at our house, as is smoking pork shoulder for ridiculous pulled pork sandwiches. So while I am still only a dabbler, my goal this summer is to try a brisket.
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We've done several team BBQ parties for our DS's and brisket is always the first go. I'm planning on doing a couple 14lb flats, Pork Butts, and 3-4 pans of smoked Mac & Cheese for his grad/going away party. Generously I slather the meat up with mustard as a binder...apply a heavy dose of Killer Hogs Brisket rub... smoke at around 240 until it hits 170... pull and wrap with paper and put back on until it hits 195.... pull it and throw in a cooler wrapped in towels until ready to slice normally at least a couple hours... Comes out perfect every time!IMG_9451.jpeg
 
Grinny said:
We've done several team BBQ parties for our DS's and brisket is always the first go. I'm planning on doing a couple 14lb flats, Pork Butts, and 3-4 pans of smoked Mac & Cheese for his grad/going away party. Generously I slather the meat up with mustard as a binder...apply a heavy dose of Killer Hogs Brisket rub... smoke at around 240 until it hits 170... pull and wrap with paper and put back on until it hits 195.... pull it and throw in a cooler wrapped in towels until ready to slice normally at least a couple hours... Comes out perfect every time!View attachment 20877
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You must have a rather large smoker?

What is the Mac and cheese method? I have tried it a couple times and it’s a big pan of Smokey goo. A waste of cheese lol. Actually ended up tossing it.
 
StPaulDad said:
So while I am still only a dabbler, my goal this summer is to try a brisket.
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Don't get discouraged if it takes a couple of tries to get it right. I recommend watching some utube videos to get a few tips. This helped me a lot. Meat Church is a good one but there are others. I have found it takes longer than I was originally shooting for. For final temp, use your temp as a guide but learn to trust the feel of the temp probe as the final say. You will be somewhere between 195 and 205 or so, but the probe should feel like you are inserting into warm butter with almost no resistance. The rest time is important too, so don't rush to cutting it up right away.
justdoit19 said:
What is the Mac and cheese method? I have tried it a couple times and it’s a big pan of Smokey goo. A waste of cheese lol. Actually ended up tossing it.
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We make a typical mac and cheese as you would in the oven. I like to add a few hot peppers and/or bacon depending on the crowd I am feeding. We usually make it ahead and keep it in the fridge. I put it in the smoker with a foil cover to reheat (usually I have something else in the smoker finishing off so I go with whatever temp is running). After it is close to heated through I pull the foil cover and smoke it for the final 15 or so minutes. I find too much smoke is not necessarily a good thing.
 
justdoit19 said:
You must have a rather large smoker?

What is the Mac and cheese method? I have tried it a couple times and it’s a big pan of Smokey goo. A waste of cheese lol. Actually ended up tossing it.
Click to expand...
I have a Camp Chef with two racks so I normally will smoke the briskets overnight and than drop the butts on early in the AM and than put the mac on for about an hour and and it comes out great. The key that I found is DW melts and mixes all the ingredients in the house on the stove before hand and than dumps into the tin pans topped with Panko than I take it out to the smoker while its still warm and it sets up nice. I normally will run it at 250 with high smoke. I can DM you over the recipe if you like.
 
justdoit19 said:
My MN Kiddo just got a small trager, including a blanket (yes there is such a thing..,). Doing his first smoke today *tear* making his momma proud!

Here is my smoke today 💨 View attachment 20872
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I see he's using a smoking tube. Those things are a game changer. I only use my smoker box for temp control and let the tube handle the actual smoke. It's foolproof.

They are especially handy for smoked cheese, since they really do not give off much heat. Smoked cheese is a great excuse to use the smoker during winter months.
 
brewmeist said:
I see he's using a smoking tube. Those things are a game changer. I only use my smoker box for temp control and let the tube handle the actual smoke. It's foolproof.

They are especially handy for smoked cheese, since they really do not give off much heat. Smoked cheese is a great excuse to use the smoker during winter months.
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More info, plz. Would like to attempt some smoked cheese!
 
justdoit19 said:
More info, plz. Would like to attempt some smoked cheese!
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Couldn't be easier.

I usually buy supermarket-grade cheese. I prefer cheddar, monterey, and fresh mozzarella, but that's just me

Take out of the fridge for about an hour or two before smoking.

I put it on a non-stick mesh liner in the smoker.

Smoke for only an hour or two w no added heat. Try to do it on a cooler day.

Here's the hard part... When you take it out of the smoker, wrap it in plastic wrap and let sit in the fridge for at least two weeks. It's well worth the wait!
 
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