Was just given a smoker - anyone have any recipe suggestions?

[shoreline99]

Brinkmann Smoke N Grill, only used once. Charcoal version. Got it from a friend who is moving.

I've never used one before and would love to see what others have made or if anyone has some smoking tips.

Thanks!

 

[Flametamr]

I generally mix Moores Marinade with a little brown sugar and a tiny amount of liquid smoke and inject it generously in the meat. You can also buy several premixed flavor to inject. As well as outer rub seasons. Make sure if the smoker has a water tray that it doesn't run out. The worst thing in smoking is to have dry meat. Like Jerky. But thats another recipie.

 

[shoreline99]

I generally mix Moores Marinade with a little brown sugar and a tiny amount of liquid smoke and inject it generously in the meat. You can also buy several premixed flavor to inject. As well as outer rub seasons. Make sure if the smoker has a water tray that it doesn't run out. The worst thing in smoking is to have dry meat. Like Jerky. But thats another recipie.

Yes, this one has a water tray. I have an injector but have never tried it, do you find it makes that much of a difference to use it?

 

[AuburnJen92]

I have an electric smoker with a water tray...I smoke shrimp and fish fillets using this recipe and it makes a great pound of shrimp and awesome fillets for fish dip...

use hickory chips and fill the water bath with the following recipe...

i small bottle of white cheap wine (I buy them in the four packs from the grocery store)
one cut up lemon in fours
a generous amount of garlic powder
a generous amount of everglades seasoning
a couple pinches of parsley
a couple pinches of cayenne pepper
fill rest of water bowl with actual water


smoke for 2 hours on 165 degrees and enjoy!

 

[ftwildernessrick]

If your friend did not have the basic recipe book for it, you can go to their website. http://www.brinkmann.net/recipes.aspx

Most critical things on any smoker is temperature, time, & moisture. Like they already said, make sure the water pan does not get empty. Baby back ribs are easiest to start with, usually takes 3 1/2 to 4 hours at about 210 degrees. Keep them on the middle to upper racks to where most of the smoke & moisture will be. For this short time duration, the water pan normally will not go empty.

Most smokers, even the same brand & model, will be a little different, mostly in controlling the temperature by use of the air coming in & going out without putting out your fire or over cooking your meat or cooking too fast. If you cook a lot of ribs, you may want to rotate the top & bottom racks about 2/3 the way through and you will have to extend your cooking time.

Patience - practice makes perfect but soon you have a finished product better than you can buy at most restaurants and cooked & seasoned the way you like it.

Note: don't open the cooker anymore than you have to, because it will take a while for the temperture to come back up. I will do a quick peek towards the end to see how longer it will take and may even cut into it on larger pieces of meat.

 

[des1954]

I too have an electric smoker & if it can be eaten, it can be smoked. I like some of the rubs featured on food network's website. Guy Fieri has a couple from his show - Triple D, and of course Bobby Flay has some good ones. When I smoke chicken, I especially like to inject some Mojo Criollo in it. It's mighty tasty and keeps the meat from drying out.

Also check out Alton Brown's recipes on food network. I've used a couple of his rub concoctions. Yummmmmm!

Hmmmmm, I might just have to thaw out that turkey I've been keeping in the freezer and smoke it this weekend!

You will want to get some sort of thermometer in order to keep an eye on the temps. You want to smoke - not BBQ!!

 

[LORNADUCK]

I have an electric smoker with a water tray...I smoke shrimp and fish fillets using this recipe and it makes a great pound of shrimp and awesome fillets for fish dip...

use hickory chips and fill the water bath with the following recipe...

i small bottle of white cheap wine (I buy them in the four packs from the grocery store)
one cut up lemon in fours
a generous amount of garlic powder
a generous amount of everglades seasoning
a couple pinches of parsley
a couple pinches of cayenne pepper
fill rest of water bowl with actual water


smoke for 2 hours on 165 degrees and enjoy!

I was just going to tell them to ask you, her smoked shirmp and fish are great

 

[BradyBz12]

Also check out Alton Brown's recipes on food network. I've used a couple of his rub concoctions. Yummmmmm!

I'll second that. We've done pork using his brine/rub recipes... delicious!!

I like injecting poultry - really gets the flavor spread around under the skin.

 

[dogcarbon]

you need to get your self a copy of Smoke & Spice.

http://www.amazon.com/Smoke-Spice-C...=sr_1_1?s=books&ie=UTF8&qid=1280835059&sr=1-1

 

[dogcarbon]

you may want to consider getting yourself a copy of Smoke & Spice.

http://www.amazon.com/Smoke-Spice-C...=sr_1_1?s=books&ie=UTF8&qid=1280835059&sr=1-1


My DH never smokes without finding a recipe in there.

 

[Flametamr]

Yes use the injector for special flavors. It will enhance the taste throughout the meat and help keep it moist. I always inject anything thick enough. If its thinner meat then the smoke will penetrate good enough on its own.