Smoking and Grilling!

Discussion in 'The Club House' started by Axxe55, Jul 9, 2013.

  1. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    after discussing some things with Winds of Change and her wanting to learn how to use her smoker she got, i decided to start a dedicatedthread to just smoking and grilling.

    now i am no expert and personally am still learning new techiques and ingredients that will work for smoking meats and grilling them. but i will say this, outdoor cooking is one of my hobbies and passions. i smoke and grille pretty much year round, regardless of the weather.

    smoking is low and slow. with this method, you can take one of the worst or toughest cuts of meat and make it into a tasteful and tender eating master piece. when done, the meat will have an excellent flavor and will almost be able to cut with a fork. this is the method i use for large cuts of meat. i use what's called indirect cooking. the meat is never over the heat or flames with this method.

    grilling is a fast and hot method of cooking. used for fast food presentation. steaks, hamburgers, chicken, suasage, and other such meats. even vegatables and breads. key thing is when grilling steaks, i have found that using the fast and hot method, you need a higher quality of steak to grille. the quality of the meat when choosing your steak is critical. i like to marinate my steaks for about an hour before grilling. anything with vinegar will aid in meat tenderizing. when my steaks go on the grille, i use very lttle seasoning and usually just salt and pepper. i also like to use wood rather than charcoal for my heat as it imparts a little smoky flavor to the meat.

    now a discussion on heat sources. personally i use different types, with my preference for wood. but i still use some charcoal and on occasion propane. propane i pretty much reserve for breads and vegatables, or hamburgers or hotdogs if in a hurry. charcoal i use to start my wood fires and occasionally for cooking when i have no wood ready to go. but my prefence is wood. mainly i use wood from oak because that's the main type of trees i have on my place. i have on occasion used pecan and mesquite and if more available in larger quantities, would use them much more. fruitwoods i have used and like them as they have a very mild smoky flavor, but again for me not readily available. i like my wood to be aged at least six months of longer.

    now lets open this thread for discussion and questions. myself, i am looking to learn new methods and want to help others as well. like i said, outdoor cooking is one of my hobbies and one of my favorite cooking methods. there is nothing that can be cooked inside in the kitchen, that can't be cooked outside is my motto!
     
  2. ctshooter

    ctshooter New Member

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    Three word for ya......


    Big Green Egg!
     

  3. winds-of-change

    winds-of-change The Balota's Staff Member

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    I have one of these and I would like to learn how to use it. I don't want to ruin a cut of meat.

    http://www.walmart.com/ip/12441314?...86607510&wl4=&wl5=pla&wl6=19880599990&veh=sem

    I was told not to trust the built in thermometer and bought a digital one like this.

    http://www.walmart.com/ip/Maverick-Barbeque-Digital-Thermometer/19898362

    I have Kingsford Charcoal briquettes and Royal Oak lump wood coal.

    http://www.kingsford.com/products/details/kingsford-original-charcoal/

    http://www.walmart.com/ip/Royal-Oak-All-Natural-Hardwood-Lump-Charcoal/19546016

    Educate me!
     
  4. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    here's my answer!:p i build my own smokers and grilles now! here's my current smoker and grille.

    the smoker is made from a 60 gallon hydraulic tank, an air tank off a Mack truck for the firebox, an exhaust pipe from an old Chrysler and some old metal kitchen chairs for a stand.

    the grille is made from and old water heater.

    neither one is fancy, but they do work quite well!
     
  5. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    Winds, here is a quick and abbreviated instructional on using your Meco water smoker. pretty much spot on. another nice thing about smoking meat low and slow, you can start with cheaper and tougher cuts of meat. you are not limited to using top shelf cuts. low and slow will impart smoky flavor and make the meat very tender.

    not a method i use very often, but have on occasion is brining the meat. this serves two purposes, as it helps flavor the meat and also helps in terderizing it. google brines as there probably hundreds of brine recipes.

    dry rubs are usually my favorite and prefered method of seasoning most any meat for smoking. here again. there are probably hundreds of different rubs, and my rubs are based on what i am cooking. my brisket rub is different than the one i use for turkey and chicken. another thing, this is an area where you will just have to experiment and try different spices and seasoning out and see what appeals to you. but i try and accent the flavor of the meat, but not overpower it. i like a balanced flavor of the natural flavor of the meat, the spices and the smokiness.

    http://www.ehow.com/how_5002538_use-meco-smoker.html
     
  6. willshoum

    willshoum New Member

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    Oh h$ll No...............

    You had to say PROPAIN.................Not in my yard................lol..............Go out and fill your boat wit dem silver carp. Put that in your smoker to feed the masses. Makes some good eating...........;)
     
  7. MisterMcCool

    MisterMcCool New Member

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    Do not underestimate the marinade injector. Oh, and also flavored smoking pellets (like Jack Daniels.) Most important, get the smoke going before you put the meat on. Second most important, never let the water bowl run dry.
     
    Last edited: Jul 9, 2013
  8. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    good to se you back Wills! been missing your candid humor!:D

    propane is not my prefered method, but used mainly for last minute in a hurry for some things like hamburgers and hotdogs and such. i do use mine occasionally in the evenings like when i get home form work and just don't have the energy or desire to build a fire!
     
  9. TexasGunner

    TexasGunner New Member

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    View attachment 109584

    This is how I do it...... A Green Mountain wood pellet grill. I have a charcoal and gas grill as well, but I absolutely love the wood pellet grill. With it I can grill, smoke and even bake if you want to.

    My mother in law just bought a Traeger pellet grill for her lake house this past weekend. I broke it in with a brisket. 12 hours with meat directly on rack with only a dry brisket rub, then 2 hours wrapped tightly in foil with a little apple juice on it. After 14 hours we had a juicy smoked perfection.

    View attachment 109585 View attachment 109586

    I love me some brisket! Been eating left overs for the last few days.

    We usually grill 2-3 times a week. BBQ chicken, pork chops, pork tenderloin, burgers, brats..... Mmmmm! I even do potatoes on it.

    View attachment 109587

    This was a pork tenderloin that I finished off with a raspberry chipotle glaze and cheesy potatoes.
     
  10. Sniper03

    Sniper03 Supporting Member

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    axxe,

    Just finished grilling out for the two grandchildren who are here from Indiana visiting Grandpa this week. Spent part of the last two days shooting the AR's, 22 Rifles, 40X Rem Sniper Rifle and others! What a great time. So to get to the point I fixed them one of my favorite items on the Grill tonight! Got a good pork loin yesterday. Last night I mixed up my favorite butter,beer and other ingredient potion and injected the pork loin full of it. Let it set and baste all night. This afternoon I basted the outside with the potion in the bowl and then rubbed it down with seasoned pork rub mixed with cajun spices. All of the excess mixed together in the original bowl. I put it on the grill at 325 degrees, based it every 15 minutes with the contents of the bowl. About 20 minutes before it was done I stopped basting from the bowl and took it off at 155-160 degrees inside temp depending on the contour of the loin. Let it set for 10 minutes and began to cut it into 5/8" slices! The kids had two helpings of it and it is almost gone as we speak! I to love to grill out when I get a chance. Have not smoked anything for a long time even though I have a small smoker a buddy gave me!

    03
     
  11. racer_x

    racer_x New Member

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    The wonderful part of charcoal is it can used as a buffer for taste.
    Im all about hickory ive tried pecan its good but can get real strong for my taste, oak for me a little goes a long ways.
    I wana try some applewood mixed with hickory with a whole chicken
    Havent tried a brisket either Ive never ate any that was Im gana say "right" soft, tender,
    ribs I love I use a rub and no wood spareribs , babybacks pork about an hour cook time
    I love it a good drink a nice day mess with the grill for hours also a part of history ,most everybody had a smokehouse, you had too or starve lol if a meat eater
     
  12. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    another thing i do with my larger cuts of meats is that i smoke them directly on each side for about an hour to an hour and a half for a total of 2-3 hours and then i remove them and wrap them in foil and place them back on the smoker for about 10-12 hours. this give a nice smoky flavor and a nice smoke ring to he meat when it's cut, but doesn't allow the smoke flavor to overpower the meat flavor and seasonings.

    when i smoke a turkey on my smoker, i use the large disposable tin roasting pans. i smoke the turkey breast side down first for about an hour, then turn it over and smoke for another hour. then i remove the bird, turn it over again an then cover the pan with foil and put it back on the smoker for about 6-10 hours depending on it's size. when removed, the meat will practically fall off the bone and the cooking it upside down will allow the meat juices to move into the white meat, leaving it very moist.
     
  13. TruggieTex

    TruggieTex New Member

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    Since we are sharing...

    I built this one out of 1/4" steel shrouds that were used to protect ATMs. I can load 5 briskets or 10 pork rib racks in it. Front table is laminated strips of oak from ATM pallets.

    I can load 30" wood in the firebox.....hmmm....can't believe I just wrote that!
     
  14. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    nice looking smoker there Truggie! :D

    i can fit about three decent sized briskets on mine or two very large turkeys.
     
  15. racer_x

    racer_x New Member

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    Winds you need to just load the thing up and come down to Texas for the sept 7-8 thing smoke an shoot lol how better can it get???
     
  16. JWagner

    JWagner New Member

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    I have had good success with a "Cook'nCajun" (now owned by Brinkman) electric smoker. Some make fun of the electric ones, but the results are excellent once you get the technique down. Pork ribs cut up before smoking, with a 50/50 mix of hickory and mesquite works well. Smoke for 6 or 7 hours, topping up the water every 90 minutes produces ribs that fall off the bone. Just got to wait for the ribs to go on sale.
     
  17. Axxe55

    Axxe55 The Apocalypse Is Coming.....

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    not a thing wrong with an electric smoker. just a little different method of achieving the same results. i just have been using an indirect smoker for about twenty years now and it's become my prefered method and what i have been trying to become good at.

    i do want to build a brick smoker and have been looking at designs and trying to perfect one that will work for me. as it will be pretty much permanent, i am also looking at the perfect place to build it.
     
  18. partdeux

    partdeux New Member

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  19. racer_x

    racer_x New Member

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    I know ive had good results on the little indoor electric grills
     
  20. TruggieTex

    TruggieTex New Member

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    NEVER, EVER any fun made about smoking meat!....Ever. Electric, propane, charcoal, wood....it's all good! No shame around the smoker if you are working it!
    Do you remove the membrane from the back of your ribs?