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Post by thelefthand on Mar 26, 2011 18:26:36 GMT -5
Got a gas smoker/grill for Christmas and I'd love to hear any good smoker recipes that anyone has. My wild game is limited to deer, pheasant, and quail, but I'd listen to others as well. Hickory is easy for me to come by (just go out to the wood pile), but I'm also keeping my eyes open for a place to buy some other varieties.
Thanks,
Mark
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Post by cheesehead on Mar 27, 2011 12:21:01 GMT -5
I have some apple trees in my yard and use some of that wood. I remove the bark first.
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Post by mike3132 on Mar 28, 2011 8:24:09 GMT -5
Most any nut or fruit wood is good to smoke with. Apple, cherry, oak, pecan, hickory are just a few. Sometimes a mix of woods will give a better smoke flavor. I generally use hickory or apple or a mix of the two. Mike
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Post by deadon on Mar 28, 2011 8:53:52 GMT -5
Pork Ribs Leave the skin on the bottom of the ribs.Cover top with granulated garlic and Lawres Seasoned salt. Smoke at 190 degrees until you can pick up the rack from the middle and both ends are hanging limp.at least an hour and a half.. Remove them,let um cool ten minutes, pull the skin off the bottom,cut um up and pig out.  Rusty PS, I use hickory or Pecan, The latter has a milder smoke flavor. |
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Post by thelefthand on Mar 30, 2011 18:57:55 GMT -5
Ohhh, now I'm getting hungry....
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Post by deadon on Mar 30, 2011 19:29:32 GMT -5
Brine---soak fish in 1 cup of non iodized salt per gal of water. . Smoke one hr at 190 degrees If each fillet is one half pound. Pull out smallest fillet and break it apart. If it is not translucent and it flakes it is done, Freeze and enjoy all year.  Rusty----- PS--- any specific questions, Please PM me and I will give you my phone number. I talk ---Just---a little better than I puter |
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Post by deadon on Mar 30, 2011 19:50:59 GMT -5
190 degrees seems to be the ticket smoking everything, Its like the tight fit in a smokeless ML, it always workes. Boston butt pork roast Cover liberally, Sorry for the cussing, with granulated garlic and seasoned salt. Smoke at the magic degrees of 190 until an internal of 150 degrees, if you want it juicy or 170 if you like it dry. Let cool ten minutes, slice or chop up and ENJOY  Rusty---- any specific question, Please pm me and I will give you My phone # |
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Rusty
Rusty----- PS--- any specific questions, Please PM me and I will give you my phone number. I talk ---Just---a little better than I puter 
Rusty---- any specific question, Please pm me and I will give you My phone #