Smoking

by Kevin H. on May 24, 2013 · 5 comments

Smoking

 

 

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Don November 5, 2016 at 10:10 pm

I had been looking at smokers for years. I finally purchased a 30″ electric smoker (I live in an apartment and no gas or charcoal allowed). I scoured the internet for recipes and fortunately found your site. I printed a bunch of recipes for my favorites.

I will tell you for a first time smoker user, your recipes were perfect. Plenty of detail and great stories that make it more fun. I have now been using the smoker for about 2 months and we use it at least twice a week. Almost everything has been a huge win (the cod was a disappointment, but that was my fault). My wife and kids love it and everyone gets involved. Our favorites are the pulled pork, ribs and chicken thighs.

So I wanted to THANK YOU for taking the time to publish this site and regularly adding to it.

Be well,
Don

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josh November 24, 2015 at 12:56 pm

Do you have a recipe for making/smoking beef jerky

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Kevin H. November 24, 2015 at 12:59 pm

I do not. I’ve done it, but don’t have a recipe perfected. I know you start with top round, slice thin, marinate at least one day, rub, and smoke for several hours until good and dry!

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Paul July 22, 2015 at 2:21 am

Can you brine something in advance and than freeze it to smoke at a later time? For example, brine a bunch of turkey legs, or a few briskets for pastrami, and than freeze them before smoking/cooking??

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Kevin July 24, 2015 at 8:54 am

Paul – great question, and I’m not sure of the answer. I’ll have to try that. I always brine and cook right away, but I know a lot of people do that with venison – they freeze venison steaks IN the marinade itself and it works great. I’m just not sure if all meats would respond well to that process. Worth a try! But make sure you rinse the brine off thoroughly before freezing – you wouldn’t want it sitting in salt for too long.

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