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Thread: Anyone Here Smoke Their Own Meat?

  1. #1
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    Default Anyone Here Smoke Their Own Meat?

    I just got my first smoker, it should be at my house when I'm home from work. I'll try and prime it tonight and use it tmo, but I feel like it will be at my place too late to prime it tonight, so might be a Saturday Dinner thing.

    I'm prolly gonna go simple for the first thing I cook and go with Wings. I also got a cook book to help me navigate recipes and what not. I have a meat thermometer for when I cook turkeys and what not, but anyone have any tips on smoking?

    Surprisingly looks easy, just need to dedicate your day to not really leaving the house for more than an hr.
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  2. #2
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    Default Re: Anyone Here Smoke Their Own Meat?

    what kind of smoker did you get?
    I got a traeger electric/pellet smoker years ago and love it.
    The flavour is incredible but it does take more time then just flashing up the bbq.
    Whole chickens dry rubbed and smoked are awesome. Pork seems to hold the smoke flavour really well.
    steaks are tricky as it can be tough to get a sear on the smoker, but you can smoke it then throw it in a pan on the stove to sear it.
    I havent done ribs or wings yet, but i'm sure they will be great
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  3. #3
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    Default Re: Anyone Here Smoke Their Own Meat?

    if you want to start simple, do a beef..steaks or a roast, not chicken until you get the hang of it. you cant get sick on undercooked beef.

    i love my smoker...i do 3 or 4 a summer. ive done chicken wings, pork ribs, pork roast, briskets, beef roasts, steaks..
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  4. #4
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    Default Re: Anyone Here Smoke Their Own Meat?

    I bought my dad a smoker a bunch of years ago. We used it for a while (beef jerkey) and later he bought a dehydrator. He has had more success with the latter, also doing fruits and if I remember correctly he also used it to dry herbs for homemade tea.


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  5. #5
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    Default Re: Anyone Here Smoke Their Own Meat?

    I got a Masterbuilt 30" one. Good point on avoiding chicken till I'm used to it.

    It's delivered and waiting for me now. Just 2hrs until I can go see it.
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    C: Horvat, Trocheck
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  6. #6
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    Default Re: Anyone Here Smoke Their Own Meat?

    just get a meat thermometer to check and see when chicken is done. easy peezy.
    i got one off amazon with a probe and a long wire to a digital readout that I use every time i cook.
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  7. #7
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by PatyOFurniture View Post
    just get a meat thermometer to check and see when chicken is done. easy peezy.
    i got one off amazon with a probe and a long wire to a digital readout that I use every time i cook.
    ya, its not hard, but its easier to learn on beef

    i am buyng one of those probes for mine (*also a good first addition to any first smoker)..it just takes too long to recover teh heat when i open the door to check.
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  8. #8
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    Default Re: Anyone Here Smoke Their Own Meat?

    ive done jerky a few times but mostly I do salmon.
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  9. #9
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    Default Re: Anyone Here Smoke Their Own Meat?

    my buddy has one of the probes you put in the meat and its got an app on your phone so you can check it while watching hockey
    12 Team, One year, Points only - G,A,PPG,SHG, no positional restrictions
    2 points goalie W, 2 points goalie SHO, -.5 goalie loss, start 1 goalie per night
    Hughes, Panarin, Connor, Konecny, Terry, Necas, Gaudreau, Schmaltz, Nichushkin, Zacha
    Makar, Hedman, Andersson, DeAngelo
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  10. #10
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    Default Re: Anyone Here Smoke Their Own Meat?

    This is a great resource. https://www.smoking-meat.com/

  11. #11
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    Default Re: Anyone Here Smoke Their Own Meat?

    I have one of the probe/wired thermometers actually. They're great!

    So I got it yesterday, primed it all up. Smelled like crap cause of all the paint/chemicals inside, 2.25hrs of that, then 45min of pretty good smelling stuff when you toss the wood chips in.

    Is it smart to run a test of no meat inside, but fill up the water bowl/chip tray to see how long they last? Prolly would I'm guessing.

    Prolly a lot of this is personal preference, thanks guys.

    Nice website suggestion plug. Lots of recipes there!
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  12. #12
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    Default Re: Anyone Here Smoke Their Own Meat?

    Anyone cook overnight? Briskets and Pork Butts seem to need 12hrs depending on the size so just seems like something you can do overnight, but you would need a large chip tray and water bowl I guess?
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  13. #13
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by 2014olympicgold View Post
    Anyone cook overnight? Briskets and Pork Butts seem to need 12hrs depending on the size so just seems like something you can do overnight, but you would need a large chip tray and water bowl I guess?
    Not overnight..but certainly have started early in the AM. I suppose like you said enough chips and water...
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  14. #14
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    Default Re: Anyone Here Smoke Their Own Meat?

    Another suggestion that worked when using my parents' smoker:

    What worked best for us (not sure if due to the machine or personal preference) was to do some of the cooking in the smoker then transfer the meat to the oven for a while. I found the meat was a bit juicier and easier to chew. When going all the way with the smoker I felt the meat was a bit too dry. Might be a case of human error for all I know, but we found a formula that worked. I'm also the type of person that really prefers tender/juicy meat.

    The bigger picture lesson: don't be afraid to think outside the box (or outside the smoker?). Try stuff and make it work for you. Have fun with it!


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  15. #15
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by ericdaoust View Post
    Another suggestion that worked when using my parents' smoker:

    What worked best for us (not sure if due to the machine or personal preference) was to do some of the cooking in the smoker then transfer the meat to the oven for a while. I found the meat was a bit juicier and easier to chew. When going all the way with the smoker I felt the meat was a bit too dry. Might be a case of human error for all I know, but we found a formula that worked. I'm also the type of person that really prefers tender/juicy meat.

    The bigger picture lesson: don't be afraid to think outside the box (or outside the smoker?). Try stuff and make it work for you. Have fun with it!
    Do you wrap the meat at all? I've seen a lot of "texas crutch" on youtube. Like get your meat to temp/160F for pork, then take it off, wrap it up in tinfoil/butcher paper, then go back on till it hits 200F.

    I'm gonna try Pork butt, do it in a pan to capture the juices, then after the "Stall" period, through some tinfoil on the pan to steam it almost for an hr or so. Then take any fat off the juices, then use that as a sauce for the pulled pork when eating.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


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