Smoker

[Deerslayer99]

Wheres a good place to get good recipes for smokers......ie....pepperettes, suasage, ribs loins etc etc

[Deerslayer99]

I got the digital Bradley for Christmas last year and did ribs for my first time last Sunday.
Absolutely freaking amazing ribs. Cant wait to smoke something else. Maybe one day the salmon will cooperate and I will smoke them.
Have fun with the new toy.

Thanks.....my buddy smoked up some lakers and a king that we caught in early spring....amazing....all he used was a brown sugar base for a brine and rub.....absolutely amazing

[Roe+]

Try using the Jim Beam biscuits if you can find them. That with a brown sugar cure will make trout or salmon taste amazing. I prefer a rub in most cases except for corned beef and pastrami.

Good luck Rick.

Roe+

[Roe+]

Wheres a good place to get good recipes for smokers......ie....pepperettes, suasage, ribs loins etc etc

Try this site, if you need any recommendations PM me.

http://www.lpoli.50webs.com/Sausage%20recipes.htm

Here's a good place to get some of your supplies that aren't readily available.

http://www.dnrsausagesupplies.ca/index.php

Roe+

[dutchhunter]

thanks for that site Row+ ,that is a great site for all your smoker needs .I found the recipes very easy to follow and there are a ton of them that I will be looking in to ,everybody should at least check out this sight ,thanks Dutch

[Roe+]

thanks for that site Row+ ,that is a great site for all your smoker needs .I found the recipes very easy to follow and there are a ton of them that I will be looking in to ,everybody should at least check out this sight ,thanks Dutch

No problem, both sites are useful. DnR is a little low tech, you have to send them a cheque before they ship your stuff, but I haven't hd any issues. It saves you from the expense of having it shipped across the border.

I much prefer the natural casings to use where applicable.

Roe+

[wrench2009]

Here is a good site with a crapload of info. http://www.deejayssmokepit.net/SmokingMeatMenu.htm

[wrench2009]

Here is a good site with a crapload of info. http://www.deejayssmokepit.net/SmokingMeatMenu.htm

http://amazingribs.com/index.html
http://www.smoker-cooking.com/barbeque-brisket-rub.html
http://smokintalk.com/

[topher]

Wrong, I've never had a problem with my wood burning or problems with flavour.



+

You can't get a smoke ring without NO2. NO2 is not released by electric smokers.. so explain how I'm wrong? There are ways to get a smoke ring with them.. (fake smoke ring)Multiple threads on it..
This one actually gets into the science of a smoke ring...
http://www.smokingmeatforums.com/t/6...ectric-smokers

Another science one...

http://smokintex.com/forums/showthre...142-Smoke-ring

https://m.reddit.com/r/smoking/comme...61/smoke_ring/

So before you say I'm wrong do your research...

Although yes you probably won't taste the difference.. but most people who smoke food, the smoke ring is a badge of honour.. a symbol of real smoked meat.

[Roe+]

You don't need a smoke ring from what I've read and seen. If you smoke too hot the smoke flavour doesn't penetrate the meat and the only smoke flavour is on the outside. Smoking is like slow cooking you max your temp at 200-220 F so it breaks down the tough elements of the meat. I get a dark outer layer on my meat, I just don't get a thick ring, nor do I want want one, that shows that either the smoke hasn't penetrated or the meat is dried out. Nobody has ever complained after eating anything I smoked other than to say there wasn't enough. I've done trout, salmon, turkeys, chickens, chicken wings, pork ribs, beef ribs, bacon, pork chops, pulled pork, beef brisket, pastrami, kielbassa etc. and my Bradley's have both done it well!

And with the digital you have finite control.

Roe+