I do alot of smoking. Get two digital thermometers to cross-check the meat temps. Go slow and do not cook it fast. I do mine over night (electric) or start very early in the AM (0200-0300). Make sure there is plenty of water in there. I can do 4 pork shoulders and it will take approx 10-13 hours depending on outside air temps and wind. Chicken takes a little less depending on the size of the chicken. Single items smoke faster than multiply items. The meat must be completely thawed and not frozen in the middle. A medium sized smoked turkey can take about 8-10 hours. Ribs can be done in about 7-8. A meat loaf will run longer. Smoking salmon chunks takes approx 6-7 hrs in my smoker. The digital thermometer will be your gauge of when the meat is done. BTW....I like the pork shoulders and butts that still have the skin on. You can inject underneath it and when done, the whole skin comes off and the meat will come apart in your hand. That's a meal in it's self!! When seasoning the meat and not injecting it, I prefer adobe seasoning over salt (it's a Puerto Rican learned thing), that's some good stuff right there!
I smoke large quantities and vacuum pack it for meals. Cleanups can be a pain. I soak my trays in a bucket of hot soapy water. You'll need a good brillo type pad to clean the hard to remove stuff. When everything is done, I spray the trays and water bowl with Pam and put it back in storage till next smoke out. I do not clean the inside of the smoker, only the trays and water bowl. You can get mesquite or hickory chunks at Walmart near the garden/outdoor section. You only need to toss in a small handful of wood chunks. You do not want to have a fire, only enough to produce smoke for a while. Some folks soak the wood in water, I do not. More smoke, the darker the outside of your meat, less smoke the lighter the outside of your meat. You can smoke in the dead of winter too. I put a big cardboard box around mine and only smoke during the day where I'm awake to watch it. You could make a wood one and line it with tin foil if you're really going all out.
One other thing....pay attention to the wind direction otherwise you'll smoke up the house and keep a fire bottle closeby in case your meat grease catches fire. Most of my meat grease is captured in the waterbowl below the trays. A water hose works too as long as you shutoff the electric first.
John, Thanks! I bought an electric smoker made by Bradley. It uses those little flavored briquettes. They last about 20 minutes and then I have to push a button to put the next briquette in there. I have additional thermometers. I have to watch what’s going on, so I’ll start next weekend!
Now you guys have got my mouth watering. I swear if I bring home one more toy. . . hmmmm the bride does like smoked turkey and pork chops. Perhaps I can get away with this one.
Keep in mind wild game is very lean. If you don't keep the water tray full (if you have one??) and have correct meat/fat/trimmings mixture correct, it will end up dry and nasty.
I would count this as your practice run. Keep the heat low. The briquttes are for smoke, not for heat. Same thing for wood chunks. I don't think any of my meats get over 180 degrees at the most during the entire process. Pork and poultry has to show a tad higher than beef on the digital thermometers to ensure the meat it thoroughly cooked. When you poke the thermometer in and pull it out, the juices that squirt out should be clear. If there is any red or pink, keep smoking. If you poke it and not much juice comes out, you might be over cooking the outside (too hot).
If you do a meatloaf (a smoked bbq meatloaf sandwich is one of the best things going IMO), when properly done, the outer edges will look red and the inside will be the normal cooked color. As long as the outer edges of the meatloaf hold together, it's good to go. Also the onions will be translucent. There's many ways to prep a meatloaf. I like garlic, brown sugar, salt, pepper and plenty of diced onions. On the outside I'll sprinkle adobo seasoning on it. Also....if you put bbq sauce on the outside of the meats (any of them), sometimes it will over cook or burn. Hold off till the last few hours if you're going to paint some sauce on there.
John, there is a fair large water tray. Also, since my first attempt is going to be sausages, I’ll make sure I mix a small amount of pork in there just to be safe.
There are two heating elements… one for the wood, one for the cooking area. The briquettes last about 20 minutes each. All I do is to push a button for the next one to go onto the element. I will use the heat low at first! That’s a great idea. I can always cook it longer but I can’t un-cook it!
Luckily, to make clean up easier, there is a large drip tray in the bottom of the smoker. Also, I will watch this pretty closely till I figure out the thing.
Do you also put a temperature probe into sausage to make sure it is up to temperature?
No, I never have put a thermometer in the sausage. If you make a big batch you can afford to crack one open to check it. Don't forget to Pam the trays before and after cooking. You'll appreciate it on the clean up end. I've had the same smoker (Brinkman) that I got for a Christmas present in the mid 1990s. I think the Pam does a great job protecting the water pan and trays from corrosion. Speaking of water trays...I've never done it but I've seen some of my hunting buds say they put apple juice in the water tray to add flavor to the meat. You could experiement and try cinnamon and apple juice.
Okay, it was a nice weekend so I figured it was time to try this thing out. So, I smoked a venison roast and six 2.5 pound summer sausage 'links'. The roast came out well. I took it out of the smoker when the internal temperature was 165. When I cut it open, it was still red inside even though the temp was right. So I cooked it a little longer. Tasted great!
The sausage is still cooling down, so I don't know how that turned out. I did make one mistake. I used too many of those little round briquettes. The book said that they last about 20 minutes. I think they last at least 30 and some seemed to burn for forty. But it is so smokey when you open the door, you can't really see what the heck is going on inside!
Nothing came out dry. So far, things taste great. I say that my first attempt is a success. Now if it wasn't for all the preparation and clean up time, this would be fun!
Excellent! I've had temps show good yet the meat was still red and bloody. Red and clear is OK IMO. Red and bloody is not. Kind of like prime rib.
Now that you're a veteran smoker....start experimenting with different mixes, marinades and meats. Don't forget to try a smoked meatloaf. There's really no limit on the things you can play with.
Ya, cleaning up can be messy. Pam makes it easier to get the "meat leavins" off the racks, trays and bowls.
One question....did any of the meat come out dark (not burnt, just dark)?
This website rocks. I lived on it when I first got my smoker. Lots of recipes (rubs, sauces, brines), times, temps and intructions.
Done a ton of ribs, brisket, chicken and fish.
You need to try the Atomic Buffalo Turd. Jalepeno half stuffed with cream cheese and a lil smokie wrapped in bacon! 2 hour cook time at about 250 degrees.
Originally posted by disagreed: Anyone have any good smoked vegetable ideas? I am going to try some potatoes and jalapeno and bell peppers.
Any other ideas?????
That's some fine looking meat there Shad!
TJ,
I've never played with smoking veggies. I've done shish-k-bobs on the grill but that was about it. They're called pinchos in Puerto Rico.
If I were to experiement with veggies I might try.......mushrooms, cherry t-maters, olives, peppers, artichokes and for a splash of the tropics I slide on some pineapple chunks.
John, due to circumstance, my youngest has to move back in with us for a while. She is a vegetarian, so I figured I smoke some veggies for her. Going to try potatoes, bell peppers and some hot peppers for me.
Originally posted by disagreed: John, due to circumstance, my youngest has to move back in with us for a while. She is a vegetarian, so I figured I smoke some veggies for her. Going to try potatoes, bell peppers and some hot peppers for me.
TJ.
I hope your youngest finds some smooth waters ahead. My wife and I are getting ready to kick both of ours out of the nest. One is going back to our house in Michigan (TVC) to work on her LPN/RN journey and the other accepted a Penn State offer and she will be heading to Penn this summer for pre-med.
Maybe I'll try some veggies just for grins. This does sound tasty.
OK i've smoked my share of fish, mostly salmon. My question or comment is I have never been able to duplicate the smoke salmon the natives in Alaska smoke. I'm talking about the long strips that are like soft rubber in consistency. Do they somehow cold smoke it? i.e smoke/fire set away then bellowed into a smoke house? Do you know what I meen? Thanks. To me that the best.
Originally posted by 2504204: OK i've smoked my share of fish, mostly salmon. My question or comment is I have never been able to duplicate the smoke salmon the natives in Alaska smoke. I'm talking about the long strips that are like soft rubber in consistency. Do they somehow cold smoke it? i.e smoke/fire set away then bellowed into a smoke house? Do you know what I meen? Thanks. To me that the best.
You might have to Google something to see how the natives smoke their fish. I've always done chunks after marinating overnight. I do know if you have too high of a heat it will dry out very quickly. Maybe there is something to the cold smoking thing.
Yeah i've always marinated mine also, sometimes for several days in brown sugar concoctions from recipes I wish I still had. Had alot of recipes on my old computer hardrives and regret I didn't bother to transfer alot of stuff when I got new computers. I think how we smoke and the natives smoke are allot different with much different results...Thanks
When seasoning the meat and not injecting it, I prefer adobe seasoning over salt (it's a Puerto Rican learned thing), that's some good stuff right there! 
