We got a smoker.

[trof]

Electric.
Digital time and temp.
OK, I know...smoke is BAD for you.
I'm 80 years old so...meh.
I'm on the downhill slope anyway.


A turkey breast to die for.
Dry brined with spices for 24 hours.
Smoked for 6 hours.
Heavenly.

Pork loin?
WHOA!

[Chainfire]

1. You are going to have to try smoking some Mullet.

It's good stuff.

[trof]

2. You bet. Love smoked mullet.

Makes a great dip.

[FoxNewsSucks]

9. smoked mullet?

[trof]

10. 😅

[Laura PourMeADrink]

3. Word of advice. Cover it from the rain. We ruined ours :(

But we loved it! Obviously not enough to cover it Think ribs came out the best. People actually said they were the best ever which shocked me. Didn't really even try, which helped tremendously

No recipe - you probably need to look up appropriate time and temp... I Just removed silver skin, patted dry. Rubbed with olive oil and pork seasoning S &P. Last 30 min... Sprinkled on brown sugar with a tad of cayenne. Sprayed thoroughly with liquid spray butter. Wrapped. When done ( bone loose but not falling apart) wrapped in butcher paper and rested for 1 hr.

*The brown sugar and butter step was a trick we learned in one of our BBQ competitions while covertly spying on someone who won all the time.

[trof]

4. Thanks. I have a cover.

Gulf coast.
Brackish air.

[msdogi]

5. love my smoker

It's charcoal, so needs to be watched some, but I do two half briskets every year every year for our neighborhood party. Ribs, whole chickens and sausages are all great on the smoker.

[peacefreak2.0]

6. My friend has one and uses it

To smoked cheese among other things. She also did some chicken breast and combined them for mac and cheese. It was the bomb!

[trof]

7. Yes, I want to try cheese.

[Nac Mac Feegle]

15. Remember: Cheese has to be cold smoked

A friend of mine really messed up a Weber kettle because of some unclear instructions.

This is Phoenix, so I can only do it in the "winter", when it's below 80 degrees F.

[trof]

16. Yep

[Fix The Stupid]

8. Absolutely love my smoker. We use it whenever possible...

The wife took some broccoli, set it on a tinfoil sheet, sprinkled cheese on it and we smoked that for about 2 hours @ 200 deg...wow...one of our faves now.

And yes, smoked pork loin is amazing. Try wrapping it in bacon once... heavenly.

Beef roasts come out amazing too...nice and pink in the middle...melts in your mouth.

Smoked peameal...amazing as well.

I paid $50 for mine off kijiji...that was 5 years ago...best $50 I ever spent. It's just a vertical propane type, but we got so used to it and cooked so many things on it, we are hesitant to "step-up" to a more advanced model...

[trof]

11. peameal?

[Fix The Stupid]

12. lol...Canadian term for back bacon...yum. n/t

[trof]

13. Is that what yanks call Canadian bacon?

[Demsrule86]

14. Try smoking salmon with sugar and salt...my brother in law is from Seattle and makes it ...so

good. Adult siblings actually fight over who gets it.