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 Who smokes? Meat that is.....

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GT-250
A66auto
rokka
crazy_dave
motokid
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motokid
Moderator
motokid



Who smokes?  Meat that is..... Empty
PostSubject: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptySun Feb 10, 2013 6:05 pm

Any smokers here? I just bought one.

A propane Masterbuilt upright smoker with two doors.

Got a small brisket on right now. Tried salmon and chicken last weekend.

Using apple wood.

Mesquite was too strong.

Any and all help appreciated.

_________________
2008 WR250X
Gearing: 13t - 48t
Power Commander 5 / PC-V
Airbox Door Removed - Flapper glued - AIS removed
FmF Q4
Bridgestone Battlax BT-003rs
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motokid
Moderator
motokid



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptySun Feb 10, 2013 7:16 pm

Seasoning smoker last weekend. It was about 25 degrees F that day.Who smokes?  Meat that is..... Dscn3410


First meal: Salmon smoked with a combination of hickory and mesquite.
Who smokes?  Meat that is..... Dscn3411


Salmon was outstanding, but my wife and I both decided mesquite is too strong.

Apple is the wood I'm using now with a small beef brisket.

Pics to follow. Here's the raw rubbed meat:

Who smokes?  Meat that is..... Dscn3412

_________________
2008 WR250X
Gearing: 13t - 48t
Power Commander 5 / PC-V
Airbox Door Removed - Flapper glued - AIS removed
FmF Q4
Bridgestone Battlax BT-003rs
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crazy_dave

crazy_dave



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyMon Feb 11, 2013 7:29 am

Try (brining) your chicken first, makes a world of differance. Google will give you a bunch of recipes. basically you soak the bird in a sea salt bath overnight.
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motokid
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motokid



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyMon Feb 11, 2013 11:40 am

Yup...I'm aware of brining and injecting. I've done the deep fried turkey thing.


_________________
2008 WR250X
Gearing: 13t - 48t
Power Commander 5 / PC-V
Airbox Door Removed - Flapper glued - AIS removed
FmF Q4
Bridgestone Battlax BT-003rs
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motokid
Moderator
motokid



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyMon Apr 15, 2013 4:05 pm

Turkey Breast - AWESOME!!!!!!!

Who smokes?  Meat that is..... Dscn3540

_________________
2008 WR250X
Gearing: 13t - 48t
Power Commander 5 / PC-V
Airbox Door Removed - Flapper glued - AIS removed
FmF Q4
Bridgestone Battlax BT-003rs
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rokka

rokka



Who smokes?  Meat that is..... Empty
PostSubject: Wow   Who smokes?  Meat that is..... EmptyTue Apr 23, 2013 11:23 am

I do ! Actually im smoking Arctic chars right now when i read this. Looks wonderful. My smokebox is not so luxyry as yours.
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rokka

rokka



Who smokes?  Meat that is..... Empty
PostSubject: Smoked Arctic char   Who smokes?  Meat that is..... EmptyTue Apr 23, 2013 11:47 am

Who smokes?  Meat that is..... 2wegyvk

Who smokes?  Meat that is..... 2vbugew
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A66auto





Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyTue Apr 23, 2013 11:08 pm

I have a Big Green Egg that I use to smoke with.
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GT-250

GT-250



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyThu May 02, 2013 7:10 am

Man that smoked Turkey breast looks the goods mate !! MMMMmmmm

Sorry nothing really substantial to add, other than cheers & enjoy, lol.

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Fiftygrit

Fiftygrit



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyFri Jun 20, 2014 2:33 am

I smoke a lot of salmon up North here, I dry brine, 1 cup of cosher salt course, 3 cups brown sugar, mix together well, I just layer the salmon filets and dry brine, let it brine for 4 hours, rinse in cold water and dry off with paper towel, then I smoke for about 8 hours, depending on how much fish is in the smoker, I change the top and bottom rack around so the bottom ones dont get to dry, I use apple wood and cherry and hickory for fish, mesquite is great for ribs, I dont brine them, chicken you can brine, but just make sure you rinse all the brine off before you smoke, or everything will be too salty, cheers.
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Hog86r





Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyFri Jun 20, 2014 11:37 pm

hickories are indeed bitter. try sassafras or chinaberry. not too popular but mild flavor. you'll like it.
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two.wheeled





Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptySun Aug 10, 2014 5:23 pm

i love to smoke, used to have a cabelas 7 in 1 smoker, now I have a WSM smoker. Did st louis ribs last week for a get together. Mustard rub, then a dry pork rub, let it rest of 30 mins. Onto the smoker for 6 hours @ 225 with hickory. Pulled them out, brushed with bbq sauce and onto the grill for 10 minutes. 3 people at the party told me it was the best ribs they've ever eaten.
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Jäger
Admin
Jäger



Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... EmptyTue Aug 12, 2014 9:46 pm

two.wheeled wrote:
i love to smoke, used to have a cabelas 7 in 1 smoker, now I have a WSM smoker. Did st louis ribs last week for a get together. Mustard rub, then a dry pork rub, let it rest of 30 mins. Onto the smoker for 6 hours @ 225 with hickory. Pulled them out, brushed with bbq sauce and onto the grill for 10 minutes. 3 people at the party told me it was the best ribs they've ever eaten.
Interesting...
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Who smokes?  Meat that is..... Empty
PostSubject: Re: Who smokes? Meat that is.....   Who smokes?  Meat that is..... Empty

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