Summertime...Barbeques, Grills & Smokers!

Anybody use stovetop smokers? I use my Donabe clay pot as a stovetop smoker with great results.

 

I have a Masterbuilt as well - I love it. I've done just about anything and everything in it. Watch the salmon though. It will take on the smoke much faster than the meat. I also bought the cold smoker attachment for the Masterbuilt. You can take $15 dollars worth of cheese and make it into $70 dollars worth of smoked cheese.

 

Something more to buy. Thanks

 

Wow! I like this smoker. Everything turned out great.

 

Looks good. What kind of smoke?

 

All i had was hickory. It turned out nice. Maybe a little strong for the fish.

 

I think the traditional route with salmon is to use alder wood.

 

Living here in the Great Northwest on the Olympic Peninsula we have all the fresh salmon we could ever hope for. I smoke it often. I've tried all the different woods. Apple is my preferred choice. It adds a bit of sweetness and doesn't overwhelm the salmon. But one needs to experiment to suit their taste.

 

Thanks. I'll try that.

 

I only use chips not the shredded wood. I also have decided - for me anyway - when I smoke pork butt for pulled pork, I like a 50/50 combination of hickory and apple. I'm not into the real heavy smoke flavor that mesquite and pure hickory bring. You probably have already watched many of them but youtube is filled with how to videos on smoking just about everything. Lots of different ways and ingredients for doing it - kinda like wet shaving.

 

David Johnson of the Arizona Cardinals bought his offensive line big green eggs.

https://twitter.com/DavidJohnson31/status/815260065363959809

 

Summertime? Too far away to wait. Firing up the grill here in a couple hours and keepin' it simple - burgers, dogs and chicken thighs. Gotta love a winter BBQ!

Now if we only had some snow. Currently overcast and 46 here across the river from Philly.

 

Chicken, pork ribs, and Italian sausage are all loaded in the smoker

 

Tomorrow I'll be smoking a tri tip roast. This will be the third time I've done this cut of meat. Came out great before so I expect the same again.

 

I grilled my own Inaugural Dinner today: Grilled Axis Deer Filet, Mashed Potatoes, Good Merlot. Soon to be followed by a great cigar!

Sweet and simple.........and it helps that it is currently 84 F.

 

Excellent Bob! Love that knife.

 

Smoked ribs, sausage, and chicken.

Smoked golden beets, potatoes, and onions with basil.

Very tasty

 

Love it!!

 

While the Packers and Steelers were losing - I was smoking. First Picture is the tri tip roast soaking up the special rub. Second is showing it smoking away with a 50/50 mix of hickory and apple wood. The third is fresh out of the smoker - looking good. The fourth is (after resting a bit) all sliced nice and medium rare and ready to eat. A most excellent dinner tonight.

 

Looks great! How long and at what temperature did you smile it. Thanks.