Smoking

[Alpha]

My garage is attached, and my living room is on top of it. There is no real smell that I can smell, but the garage is pretty well sealed. I use a commercial-type fan - something similar to http://www.canadiantire.ca/AST/browse/3/HouseHome/1/HeatingAirConditioning/ElectricFans/PRD~0435695P/Mastercraft+High+Velocity+Fan%2C+24-in.jsp?locale=en - it seriously moves the air. The smoker is right at the front of garage next to the open door (maybe I did not mention, I only do it with the garage door fully open), and the fan is about 8 feet behind it, blowing directly at the vent on top for the smoke, and blowing it outside.

I don't think this is really recommended, but since there is so little combustion going on there is almost no carbon monoxide being produced, and since it is summer we have the house windows open anyways so there is no worry about that. It is really only the smell (which I don't even notice). I do keep a CO monitor active at all times in the house anyways since a close friend almost died and almost killed his whole family from a partially blocked flue a few winters ago.

Try a seasoning burn-in (or just a short smoke session) in the garage for a short time and see... The garage defintiely smells yummy for a few days after a smoke session, but even that goes away pretty fast.

One of the HUGE problems with my smoker, and I assume all electric smokers is they are not weather proof... so an 8 hour or 12 hour smoke (not to mention the smoker itself) can be really easily ruined by a freak shower.

Thanks P...I appreciate the advice.

I tend to agree with you regarding the smoke being minimal and with a good fan it should not be a problem.

I prefer to smoke outside, but the summer weather here the last few years seem to produce thunder showers in late afternoon almost everyday or so it seems, which makes it really difficult to pick a perfect day to smoke something larger outside.

Take a look at what this guy built...it's pretty cool.

Smoking pork ribs on Masterbuilt Electric Smoker



BTW, this is exactly the smoker that I have.

[Alpha]

Very nice!

I personally do ribs at a lower temp, never above 200, and do them until I can break one off easily. Then I finish in oven with (homemade of course) BBQ sauce over them (with lots of maple in it so it glazes), aluminum foil over it till it is really hot, then broil till really golden and bubbly.

I take almost all my smoking and vacuum seal it then freeze it. I strip all the breast meat off and freeze that and make a soup or gravy out of the dark meat.

That sounds really fantastic P

I'm going to do that next time. This time I just made a Louisiana style sauce to dip into and a home made slaw to go with the meat...and some potato salad of course.

I like to vacuum seal too, and use left overs for sandwiches, especially when doing pulled pork, brisket or chicken. You can portion for one sandwich or just as a meat portion and then just heat it up in boiling water on the stove for an amazing sandwich.

Have you ever tried this? I saw a couple of videos where people are occasionally spraying the meat, either with cider, apple juice/other during the cooking process and then carefully basting the meat with BBQ sauce in the smoker near the end of the process.

I think I'm going to do turkey breast and thighs for my next smoke...then after that a pulled pork butt or shoulder

[Project]

Yes I sometimes "mop" with apple juice or other basting medium (ie maple syrup). I use something like this http://www.isi-store.com/product_det...T1=ISI+B20101&. which is very convenient as you don't have to go keep refilling it. Basically if I want a glaze on the meat I use this, or if it may get very dry - chicken especially can benefit from this.

However, brining is more important. Brine for 24 hours and keep temps right and you won't need to mop. In reality most of the mop will evaporate and not penetrate the meat anyways, so it is up to you whether this is worth it or not.

[Project]

One of the best things I have made from smoked turkey is turkey pot pie. Use the dark meat to make a gravy, then mix the white meat with peas, carrots, potato and put it in the pastry shell with the gravy. I make little lunch sized ones in aluminum roating pans (you can get them at grocery store and they come with lids, it is the sort of thing takeout restaurants use - if you are careful you can even wash and reuse these). I usually make 10+ pies at a time as well as a large one, and freeze all the small ones. Bake 'em for 40mins and you have an awesome yummy nutritious lunch.

[Alpha]

Yes I sometimes "mop" with apple juice or other basting medium (ie maple syrup). I use something like this http://www.isi-store.com/product_det...T1=ISI+B20101&. which is very convenient as you don't have to go keep refilling it. Basically if I want a glaze on the meat I use this, or if it may get very dry - chicken especially can benefit from this.

However, brining is more important. Brine for 24 hours and keep temps right and you won't need to mop. In reality most of the mop will evaporate and not penetrate the meat anyways, so it is up to you whether this is worth it or not.

I like that baster

You are right. The chicken I brined and smoked a few days ago turned out amazing...it really made a huge difference.

[Project]

Thought I would post some mouth-watering pics of my last smoking session. The rub I used was great, demerara sugar and kosher salt plus rosemary, thyme, lots of paprika, garlic and olive oil. Smoked very low for almost 7 hours.

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[Alpha]

Thought I would post some mouth-watering pics of my last smoking session. The rub I used was great, demerara sugar and kosher salt plus rosemary, thyme, lots of paprika, garlic and olive oil. Smoked very low for almost 7 hours.

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That looks more than amazing P

I have a large pork butt in my freezer that I'm going to smoke next week. Going to do the vaccum seal bit too.

Great job!!

[Judee]

You guys are getting me jazzed about getting an electric smoker one of these days! Can you smoke veggies too?

[Dera]

What the heck is "demerara sugar"? Never heard of it. Must be Canadian.

[Judee]

What the heck is "demerara sugar"? Never heard of it. Must be Canadian.

Here you go Dera:

Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color. It is suitable for a number of cooking and baking projects, and tends to be very popular as a sweetener for tea and coffee. Many grocers stock demerara sugar along with other specialty sugars, often in small packages for consumers who simply want to experiment with it. It is also ubiquitous in coffee houses, often in single serving packets along with other sweeteners.

The sugar is named a once-colonized area in the now-independent country of Guyana, which first began producing and selling the sugar in large volume. The bulk of demerara production now takes place on the island of Mauritius, but the name appears to have endured. It is extracted primarily from sugar cane, rather than sugar beets, and tends to be more expensive than refined sugars as a result. The minimal processing gives demerara sugar a unique flavor and texture.

To make demerara sugar, sugar producers press sugar cane and steam the juice of the first pressing to form thick cane syrup. The cane syrup is allowed to dehydrate, leaving behind large golden brown crystals of sugar. Demerara sugar is not refined, so it has a rich, creamy, molasses-like flavor which enhances baked goods. The large grains also remain crunchy through cooking, which makes demerara sugar a great choice of sprinkled topping on scones and similar dishes which might otherwise have a uniform texture.

[Alpha]

You guys are getting me jazzed about getting an electric smoker one of these days! Can you smoke veggies too?

Of course....you can smoke veggies, cheese, fish, macaroni & cheese...just about anything.

I love my electric smoker Judee. If I knew years ago how well it worked and how easy it is, I would have bought one years ago.

Go for it...you won't regret the purchase. They are much less expensive in the US too.....as just about almost everything is

[Project]

What the heck is "demerara sugar"? Never heard of it. Must be Canadian.

It is my favourite sugar to cook with, highly recommended! Not processed, quite natural tasting. Think of it like a very mild brown sugar.

I don't actually have any white sugar in the house at all, it has been replaced by things like stevia, cane sugar, demerara, agave syrup, other sugar varieties (go to your local health food store and revel in the processed sugar alternatives)

[Alpha]

Time to share some more smoking experiences.

Yesterday we smoked baby back ribs and chicken wings done 2 ways.

The ribs were coated with a rub consisting of 2 types of sugar, paprika, ginger, rosemary powder, onion & garlic powder, salt, pepper.

One batch of chicken wings was done with a rub consisting of brown sugar, chili powder, cumin, cayenne, onion & garlic powder and salt, the other was soaked in a buttermilk & hot sauce & cayenne marinade first and then dusted with a texas style chicken wing rub. We made 3 different types of BBQ sauce: Carolina Style, KC Style and another and also a blue cheese dip and a chipotle ranch dip for the wings.

Dual smoker actions going on yesterday:

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Finished products:

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We also made an Outback style "blooming onion" with the dip

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Dessert was carrot caramel cheesecake and a chocolate mousse torte...full tummies and happy faces from all!!

If anyone is looking for something new and fun to do this spring and summer, I highly recommend trying your hand with smoking....lots of fun and lots of good food too!!