Who smokes? Meat that is.....

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.

Seasoning smoker last weekend. It was about 25 degrees F that day.


First meal: Salmon smoked with a combination of hickory and mesquite.



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:

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.

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

Turkey Breast - AWESOME!!!!!!!

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

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

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

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

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.

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

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.

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...