 |
|
12-22-2015, 07:28 PM
|
 |
|
|
Join Date: Dec 2010
Location: My House
Posts: 13,509
|
|
Anyone firing up the smoker over Christmas?
For me Christmas is a time to fire up the smoker. Just pulled out a batch of honey garlic elk pepperoni from the smoker. Should be good. Need some inspiration from my fellow smokers.
What are in your smoking plans this Christmas?
|
12-22-2015, 07:32 PM
|
 |
|
|
Join Date: Dec 2010
Location: Southern Alberta
Posts: 635
|
|
Just had some flank steak come into the compound, so I think jerky is in my near future.
|
12-22-2015, 07:45 PM
|
 |
AO Sponsor
|
|
Join Date: Jun 2013
Location: Airdrie, AB and Part Time BC
Posts: 3,068
|
|
I just did my company Christmas party at my house this past weekend. I smoked 8 full racks of beef ribs, a 10lb boston butt and 2 huge bacon bombs as well as deep frying a turkey. Went over amazing!
|
12-22-2015, 07:51 PM
|
|
|
|
Join Date: Oct 2008
Location: Location
Posts: 4,961
|
|
Sns awesome pics
Tire bob: you had your hands full!
I plan on doing a ton of fresh elk and deer sausage as well as some smoked rings. I have my jerky precut in the freezer waiting for marinade.
SNS great size of pepperoni. What casings? Edible casing?
|
12-22-2015, 07:52 PM
|
|
|
|
Join Date: May 2007
Posts: 820
|
|
Smoking
I plan on doing a brisket on a long and slow smoke and a large bunch of ribs the same way. They will just be something a little different other than turkey. I will have one Xmas Eve and the ther Boxing Day.ll,
|
12-22-2015, 08:01 PM
|
|
|
|
Join Date: Dec 2010
Location: My House
Posts: 13,509
|
|
Quote:
Originally Posted by wildwoods
Sns awesome pics
Tire bob: you had your hands full!
I plan on doing a ton of fresh elk and deer sausage as well as some smoked rings. I have my jerky precut in the freezer waiting for marinade.
SNS great size of pepperoni. What casings? Edible casing?
|
19 mm collagen. Quick and easy.
|
12-22-2015, 08:01 PM
|
 |
|
|
Join Date: Sep 2010
Posts: 168
|
|
I'm planning one big Turkey, some jerky, andpulled pork if time allows! Looking forward to finally having some time to smoke some meat again!
|
12-22-2015, 08:14 PM
|
 |
|
|
Join Date: Dec 2012
Posts: 1,654
|
|
I plan on doing a turkey, pork loin, salmon, some grouse and maybe try a pheasant.
Looking forward to it...
__________________
There is no God higher than truth - Gandhi
Protect the oppressed even if an enemy, never forgive the traitor especially if he is your friend
|
12-22-2015, 08:26 PM
|
|
|
|
Join Date: Jun 2007
Location: calgary
Posts: 481
|
|
smokin
Did these on Sunday. I made 15 lbs of pepperoni and summer sausage between the smoker and the dehydrator. I've eaten so much of it I just might grow antlers! 75% moose and the balance pork.
I have a plan to cut the legs off the Christmas turkey and smoke them while the rest of the bird goes in the roaster! The missus says no but won't she be surprised when she opens the lid and sees leg o less!
I also have an upright freezer that died so I'm planning on converting to a locker for curing salamis and such. I can't wait to do some of that.
All the November hard work is paying off. I just love moose!
Geo
|
12-22-2015, 08:33 PM
|
|
|
|
Join Date: Apr 2013
Location: Half Moon Lake ( North )
Posts: 1,465
|
|
How are you guys doing your turkeys, I did one last year and just brined and smoked, anyone do anything different.
|
12-22-2015, 08:43 PM
|
 |
|
|
Join Date: May 2007
Location: Dreadful Valley
Posts: 14,661
|
|
I just set 3 more loin roast to cure for back bacon.
Gonna smoke them around New Years.
__________________
There are no absolutes
|
12-22-2015, 09:29 PM
|
 |
|
|
Join Date: Apr 2013
Location: Calgary
Posts: 1,629
|
|
Smoked in Cherry ... Nom nom nom
image.jpg
|
12-22-2015, 09:34 PM
|
|
|
|
Join Date: Oct 2007
Location: Cochrane
Posts: 454
|
|
Quote:
Originally Posted by Hunter1602
|
Looks yummy
|
12-22-2015, 09:53 PM
|
 |
|
|
Join Date: May 2007
Location: Central Alberta
Posts: 21,399
|
|
Actually just ate some smoked pork chops with Kale, I did last week. German delicacy. Dry cured bacon on the agenda. Little tougher working with propane in the cold.
Grizz
__________________
"Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal."
John E. Pfeiffer The Emergence of Man
written in 1969
|
12-22-2015, 09:54 PM
|
 |
|
|
Join Date: Feb 2013
Location: Carvel
Posts: 127
|
|
Quote:
Originally Posted by sns2
For me Christmas is a time to fire up the smoker. Just pulled out a batch of honey garlic elk pepperoni from the smoker. Should be good. Need some inspiration from my fellow smokers.
What are in your smoking plans this Christmas?
|
SNS, that makes my mouth water just looking at it, fine job, I just might have drop buy and load some bullets and check out what your smoking. 
|
12-22-2015, 10:03 PM
|
 |
|
|
Join Date: May 2009
Location: Morinville
Posts: 1,313
|
|
Looks delicious sns2,
So far I made some venison jerky and am waiting to make some polish sausage and bratwurst.
I hear Santa is bringing me a Crank stuffer 
Then I can break out the Bradley.
|
12-22-2015, 10:34 PM
|
|
|
|
Join Date: Apr 2010
Posts: 164
|
|
I just took out a batch yesterday afternoon
8 lbs Mennonite
8 lbs garlic sausage
25 lbs jalapeno and cheese smokies
turned out very tasty
going to do some smoked salmon and I might try some candied salmon to
|
12-23-2015, 06:29 AM
|
 |
Gone Hunting
|
|
Join Date: May 2007
Location: Calgary
Posts: 1,708
|
|
Merry Christmas !!!
__________________
From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
|
12-23-2015, 10:50 AM
|
|
|
|
Join Date: Nov 2007
Location: Central AB
Posts: 751
|
|
cold temperatures outside
Its going to be minus 15 here on xmas day and I worry that my electric bradley wont be able to get up to 230-250 to smoke the bird. I dont want to do it in the shed or the garage but I could but a blanket around it.
Does anyone have experience with the electric bradley at that temp? I am happy to finish it in the oven but I am not sure if low temp smoking would be a good thing?
kidd
|
12-23-2015, 12:14 PM
|
 |
Moderator
|
|
Join Date: Jul 2008
Location: A bit North o' Center...
Posts: 11,313
|
|
You guys are killing me! All this yumminess...
Keep the posts and pictures coming. I need inspiration!
|
12-23-2015, 12:26 PM
|
|
|
|
Join Date: May 2007
Location: Dreadful Valley
Posts: 14,661
|
|
Quote:
Originally Posted by kidd
Its going to be minus 15 here on xmas day and I worry that my electric bradley wont be able to get up to 230-250 to smoke the bird. I dont want to do it in the shed or the garage but I could but a blanket around it.
Does anyone have experience with the electric bradley at that temp? I am happy to finish it in the oven but I am not sure if low temp smoking would be a good thing?
kidd
|
Try this!
-20 no issues, and that's only 1/2" board.
__________________
There are no absolutes
|
12-23-2015, 03:10 PM
|
|
|
|
Join Date: Aug 2007
Location: Kelowna B.C.
Posts: 1,289
|
|
I have never used my smoker to cook a meal. I have barbecued ribs before but not on a smoker. I would really like to try but I don't know the basics. I like ribs off the BBQ, so tender and juicy. Does a smoker keep that juiciness
Can anyone who has done this successfully help out a newb? What temp to set smoker to? How long to cook it? How long do you apply smoke? Do you finish in the oven or bbq? etc. I am thinking of doing some Baby back ribs.
|
12-23-2015, 06:20 PM
|
|
|
|
Join Date: Apr 2013
Location: Calgary
Posts: 1,629
|
|
|
12-23-2015, 07:10 PM
|
|
|
|
Join Date: Apr 2013
Location: West central AB
Posts: 1,545
|
|
I hope to do a big smoke out in Jan.
|
12-23-2015, 07:23 PM
|
|
|
|
Join Date: Aug 2010
Posts: 300
|
|
Quote:
Originally Posted by Skybuster
I have never used my smoker to cook a meal. I have barbecued ribs before but not on a smoker. I would really like to try but I don't know the basics. I like ribs off the BBQ, so tender and juicy. Does a smoker keep that juiciness
Can anyone who has done this successfully help out a newb? What temp to set smoker to? How long to cook it? How long do you apply smoke? Do you finish in the oven or bbq? etc. I am thinking of doing some Baby back ribs.
|
Peel off the membrane from the back off the ribs:
Rub with your hands mustard ( I use Houseofq slow smoke gold) available
from most good butcher shops. Let sit for 10 minutes. Then sprinkle on your favourite rub. Let sit for 10-15 minutes to set. I set my smoker at 185 for 4 hrs on smoke. Remove ribs: Sprinkle brown sugar and a little honey on each side of the ribs. Place ribs in tin foil back of ribs side up. Wrap with tin foil completely. Set smoker at 225 smoke for approx. 3 hrs. Smoke with ribs
back side up. I check the ribs after 2 hrs to see how well done they are, but find I need approx. 3 hrs at 225.
You should end up with a nice BBQ bark and nice smoke rings.
|
12-23-2015, 07:24 PM
|
|
|
|
Join Date: Oct 2007
Location: Cochrane
Posts: 454
|
|
Quote:
Originally Posted by kidd
Its going to be minus 15 here on xmas day and I worry that my electric bradley wont be able to get up to 230-250 to smoke the bird. I dont want to do it in the shed or the garage but I could but a blanket around it.
Does anyone have experience with the electric bradley at that temp? I am happy to finish it in the oven but I am not sure if low temp smoking would be a good thing?
kidd
|
One word---Green Egg
Well two 
|
12-23-2015, 09:22 PM
|
|
|
|
Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,547
|
|
I'm trying something that's been on the bucket list for a while. I'm going to make a batch of Landjaeger and also some shinken schpeck. If I have time also dried pepper salami with crushed pepper crust/coating.
|
12-23-2015, 09:29 PM
|
 |
|
|
Join Date: Mar 2009
Location: Medicine Hat
Posts: 3,219
|
|
Salmon and tuna loin .
Salmon is sport caught while the tuna was from a commercial boat moored beside us when we we came in from our salmon/halibut charter.
__________________
Participating in a gun buy back program because you think that criminals have too many guns is like having yourself castrated because you think your neighbors have too many kids...
|
12-24-2015, 08:00 AM
|
|
|
|
Join Date: May 2009
Location: Morinville
Posts: 1,313
|
|
Quote:
Originally Posted by Hunter1602
|
Hahaaaa, I did the same last week with some venison. I did up 1lb of Teriyaki for my wife & daughter and 1.5lb of spicy for me.
I find my gas oven does wonders compared to electric!
Gotta make some more soon. A bunch of crow's live here lol
|
12-24-2015, 08:17 AM
|
|
|
|
Join Date: Nov 2015
Posts: 536
|
|
Quote:
Originally Posted by kidd
Its going to be minus 15 here on xmas day and I worry that my electric bradley wont be able to get up to 230-250 to smoke the bird. I dont want to do it in the shed or the garage but I could but a blanket around it.
Does anyone have experience with the electric bradley at that temp? I am happy to finish it in the oven but I am not sure if low temp smoking would be a good thing?
kidd
|
My Bradley is a older model. Once my racks of ribs are put into the smoker my temp DROPS. Last ribs I did the smoker only got to 185. Thinking it is time to try a Kamodo ceramic grill. Anyone running a Kamodo Joe? Sure get good reviews. There is no way my Bradley would run at 225 in the temps you are thinking.
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 01:27 PM.
|
Linear Mode
