How To Use A Smoker ... Fun in the Backyard!

How to Use a Smoker Basics

2010-09-11T05:43:00.000-04:00

How to Use a Smoker Basics Revisited!

Curing and smoking meats is an ancient method used for preparing all types of meats. Before refrigeration was available for food storage, this process was a primary food preparation process for enhancing flavor and preventing spoilage. The same procedures can be modified and used to prepare many other types of meats.

Salt is the main ingredient common to all curing and or smoking processes. It contributes to the flavor and texture of the meat, and discourages growth of spoilage microorganisms that could render the meat inedible. Additional ingredients are often used to enhance the flavor and improve the appearance of the finished product. In some cases the addition of sugar counteracts the salty flavor, drying, and toughening that results when only a salt brine is used.

Additional preservatives like potassium nitrate or sodium nitrate were used in the past to protect against the bad "cooties" like the growth of spoilage organisms like Clostridium botulinum that causes botulism. Today, many people prefer to avoid use of these preservatives due to possible health risks. When nitrates are used, the cured meats exhibit a pinkish color.

The basic ingredients for curing include salt, sugar, preservatives like saltpeter, flavors like sauterne wine and spices like pepper, onion or garlic.

The curing solution and meat are kept cool to discourage possible growth of microorganisms. Temperatures of 35 to 40 degrees F. are ideal during the curing phase. After the curing process is complete, carcasses are removed from the brine and allowed to drain. Additional brine can be removed by rinsing in cool water. Before smoking, allow the carcasses to dry slightly to improve the adhering of the desirable smoked color.

Various woods are used to smoke the meat. Each type of wood contributes a distinctive effect on the flavor and color of the finished product. Woods frequently used include hickory, oak, maple, mesquite, apple, cherry, plum, and peach. Soft woods are never used due to the presence of resinous substances in the woods.

The internal temperature of the meat at its deepest point must reach 160 degrees F. or higher. If this temperature is not attained, additional cooking in a conventional oven is necessary to produce a safe product. Using a cooking thermometer ensures complete cooking. Smoking at 185-190 degrees F. during the first 2-3 hours, followed by lower temperature.

So this is the scoop ... don't forget the basics!

How to Use a Smoker - I Want an Aussie Beer Truck

2010-03-12T12:55:00.002-05:00

We all know when you learn how to use a smoker that there is always a leaning curve ... sometimes the BBQ smoking recipes turn out great and other times ... not so much ... but ... with one of the Aussie Beer Trucks on hand I don't think your guests would care ... LOL!

I'm gonna get me one of these "bad boys" for my next "smoking event"!

How to use a smoker - Secret Pictures of Pulled Pork Off

2009-07-09T18:44:00.003-04:00

How to use a smoker tries to report the facts, but Brewski Bob is being quite secretive about the whole pork pullin' affair ... I finally received these pictures ...

Julies Jalapeno stuffed peppers ... I have only tasted Aunt Patti's version of these delightful appetizer's and let me tell you, they were mighty fine. In fact I don't know if it was the peppers or just "that time of life" that sent me into extreme hot flashes! All in all, I had to give them a 10 on the "give me another Margarita" scale.

Here is the actual "pullin' part of the party ... notice the concentration on all the faces ...

Now as you all know, I was not able to taste test any of this succulent piggie and only have Brewski's word that he was the winner ... I have yet to receive the confirmation pictures ... I know he is from Chicago area, so I will give him another week ... LOL!

How to use a smoker ... tells all on pulled pork off!

Pulled Pork Pull Off - Chicago Style ... OH MY!

2009-07-02T19:28:00.005-04:00

This event was submitted by Uncle Brewski and Aunt Patti, Batavia IL.

Just a quick note here ... I am concerned that we still do not have corroborating photos. After all UB states that he was the winner ... and after all the are quite close to Chicago and we all know about that .....

In addition, I did not receive any over night bribes ... er ... samples ... lol!

How to use a smoker

Sunday June 28, 2009

The day arrived for the “Pulled Pork Pull Off” as a wonderful 82 deg, low humidity bright sunshine, clear sky Midwestern beauty! A welcome relief from the 90+ temps with high humidity we have endured for the last week. Actually the “day” arrived a little earlier for the contestants. Contestant “A” started his Pulled Pork process about midnight and was up every couple of hours to check on things. Contestant “B” chose a more technological approach, loading the Pulled Pork smoker about 10:30 p.m. and letting technology take it from there.

The next morning after the smoke had cleared, so to speak, “A” packed up his equipment and
transported it to the Pull Off site to finish off the Pulled Pork process with “B”. Arriving shortly
thereafter were the Bloody Mary fixin’s, followed by a wonderful breakfast of bacon, egg strata, and a fruit medley. I'll have my Mary with extra tabasco, please!

After the staff was fueled up for the tasks ahead, we were off for the neighbors to round up the needed picnic tables, chairs, roasters and coolers necessary for a successful event.

Both contestants had their Pulled Pork entries done right on time, and as the guests began to arrive, the meat was moved from the cooking process to the resting stage. A little later, as the Pulled Pork pullin' commenced, everyone was eager to lend a hand hoping to get a tasty preview of the treat to come.

Many great appetizers were available, including a special treat from the “Kitchen of Julie”, extra tasty stuffed and grilled Jalapeno Peppers that were promptly consumed …. immediately followed by urgent requests for additional beverages!

Pulling complete and all of the other goodies in place service began. Jessica acted as the Official Judge for the Pulled Pork Pull Off. She manned the voting station asking the guests to cast a vote, by secret ballot, for their favorite Pulled Pork “A” or Pulled Pork “B”. The Pulled Pork was identified as “A” and “B” rather than by name, so as to help to minimize any voting irregularities that we are so accustomed to here in Chicago! Judge Jessica also requested the guests vote for the Pulled Pork, as cooked before adding any sauces, in order to judge the Pulled Pork and not the sauce. All were happy to oblige, as it meant a chance to return to the Pulled Pork station to reload their plates!

As usual there was an abundance of delicious sides to be enjoyed by all, but the Pulled Pork was the main attraction! Many commercial sauces were available, but by far “UB and Unks’ Not for Sissy’s Pattin Sauce” along with “Bens’ Carolina Mustard Sauce” were the favorite Pulled Pork condiments.

With all but Precinct Chas reporting, Judge Jessica announced that the voting was to close to project a winner.

The Bago competitions continued, along with Hillbilly Golf and everyone was quite content to enjoy the wonderful desserts while waiting for the vote to be tallied!

Precinct Chas finally arrived was counted and Judge Jessica gathered the crowd to announce the winner of The Pulled Pork Pull Off. Although the numerical vote totals were not revealed (hmmmmmmmm?) YIKES!

She announced the Winner of the Pulled Pork Pull Off is contestant “B” also known as Uncle Brewski. Contestant “A” a.k.a Ben was awarded a runner up prize of a gift card for a local BBQ restaurant! After the contestants shook hands and exchanged pleasantries Uncle Brewski, in a courageous display of sportsmanship, presented Ben with a copy of his secret Pulled Pork recipe. Ben was quite grateful and overwhelmed that Brewski would share his prize winning recipe, only to open the envelope to find a blank sheet of paper! YOU Rascal!

A good laugh was had by all and the hinges on the cooler lids began squeaking, indicating that the party had just begun!

How to use a smoker in Batavia ... count me in !

Brewski Bob - Shows How to Use a Smoker!

2009-06-26T09:43:00.002-04:00

The pulled pork off is scheduled and I can hardly wait ... maybe he can overnite some to Florida!

How to use a smoker ... let's see what the judges say!

How to Use a Smoker to BBQ Ribs .. or something ...

2009-06-11T17:11:00.009-04:00

When you learn how to use a smoker you also can keep in mind that you don't need to use a traditional smoker. Every now and then I use my regular grill, on low with a foil packet of soaked wood chips.

So Here goes ... one of my all time favorite how to BBQ ribs recipes .. the video shows the last portion on grill the , but not the 4 hours before and all the prep involved. Let me tell you this, I spend more time preparing my ribs for the grill than I did dressing up for the Senior Prom ... LOL!

You'll notice that I always keep my copy of the Competition BBQ Secrets close at hand ... it is my "smoker Bible"!

Find the meatiest baby back ribs ... Costco has been selling some "dandy" ones recently. I like to cut them up into manageable slabs then rinse in cold water and pat dry. Now for the dry rub .. you can throw some spices in from the cabinet ... like cumin, Caribbean jerk, cinnamon, cayenne or whatever floats your boat that day or Carolina Sauces makes an awesome Bone Suckin' Rib Rub

I like to throw the rub into a large Ziploc, then shake the slabs to evenly coat and sear them in a hot cast iron skillet ... quickly and without burning them transfer in to a shallow glass baking dish ... once in the baking dish pour in a full can of beer, any kind will do ... this adds great flavor and keeps the ribs mighty moist ... then layer some fresh basil leaves from your herb garden and slices of sweet vidalia onion ... cover and pop into a 325 degree oven for 3-4 hours ... no peeking , now!

BigAl takes over from there .. it seems he uses beer in his portion of the BBQ, also ... but mostly for drinking and occasionally putting out a fire ... OH MY!

You have to see it to believe it ....

We used apple chips soaked in water for the smoke and some of Freddie Mitchell's famous Barbeque sauce that we bought when we visited Freddie Mitchells Brothers BBQ restaurant up in Lakeland.

When it came time to eat, the ribs literally fell off the bone. The meat was moist and exploded with flavor in your mouth ... even Houdini Clarke got in some major tongue action whipping it around the bone. Once you learn how to use a smoker ... you will never go back!

How to Use a Smoker - Tips from Freddie Mitchell, Pro

2009-06-08T08:49:00.010-04:00

How to use a smoker ... it is always a lot of fun to get barbeque tips from a "pro" .... in this case, from Freddie Mitchell, former Philadelphia Eagle Wide receiver, number "84"!

Freddie is the proud owner of Freddie Mitchell's Brothers BBQ restaurant in Lakeland Florida and he really knows how to BBQ Ribs. He was even there when we came by helping out behind the counter and charming all the guests ... he even had time to come over and smooze a bit with Houdini Clarke, our Maltese and BBQ expert!

What can I say about "Brother's BBQ" well, the barbeque sauce was amazing ... it had a mustard base for sure, but the depth and richness of the sauce ... oh my! Right now, they sell it in the restaurant, but they are unable to ship it at this time. We bought a quart and plan on driving back to Lakeland to get more!

Succulent ribs and awesome chicken ... I'm drooling while I write ... LOL! Freddie told me that they do a lot of catering and will bring the smoker right to your event ... how cool is that? Talk about having fun in your own backyard!

Now for all of you that can't just drive up to Lakeland Florida to visit Freddie Mitchell's for his BBQ, you can get a great taste all your own with Bone Suckin' Sauce Gift Set - Mild the dry rub for pork ribs is KILLER!

Happy Smokin'

Cool Smoker from Bass Pro Shops

2009-05-08T16:42:00.008-04:00

Don't YOU deserve a new smoker for the summer season????

Check this one out from Bass Pro Shops ...

Constructed from high-quality materials! Created with the help of the most experienced metal fabricators in the world. Horizon's combined experience in the smoker industry, pride in every product they manufacture, and knowledge of barbecue places them ahead of the competition and allows them to produce a premiere product for the barbecue aficionado.

All smokers are made from all new steel materials, and the smoker body is built from quarter inch thick structural pipe. Using only the best grades of steel allows Horizon to offer a lifetime warranty against burnout. No assembly required.

The Horizon Smoker 20 RD Special Marshal Backyard Smoker is loaded with accessories. Comes standard with a counter weight to help open the cooking chamber door, sliding convection system to evenly distribute heat and smoke through the horizontal chamber, and an extra thermometer so you can see exactly what the convection plate does for you. Plus: 20" wagon wheels, a larger heavy-duty firebox, a charcoal grate, and a clean-out tool. Cooking chamber: 20" x 44". Firebox: 20" x 22".

Manufacturer model #: 204422RD.

Check it out

Smoke Your Turkey for Fun and Flavor!

2009-01-08T15:53:00.005-05:00

Did any of you get a new backyard toy for Christmas called a smoker? Do you know how to use a smoker or is this all new for you? One of the best ways to have fun learning about that smoker is to try a turkey .... now I know that you think that you are "Turkeyed" out about now ... after Thanksgiving and Christmas, but chances are those were roasted turkey's ... smoking your turkey is a whole new ball game of flavor delights!

First off you must choose your turkey ... the best choice is a fresh bird if possible. When you freeze a bird ice crystals will make some of the cells burst and this will make your turkey meat more dry ... it is a biology thing ... lol! Anyway, fresh is best. I also try to not use a turkey that is larger that 12 pounds ... it simply takes too long to get the meat up to temperature and stay in the bacterial food safety range.

Next, you may want to "brine" your bird. I have smoked turkey both ways, with and without brine, I think that brining gives you a moister, juicier end result, but sometimes I don't give myself enough time to brine. I normally have a 12 pound turkey and I let it brine for about 12-24 hours.

Ingredients:

1 gallon water
1 cup salt (1 1/2 cups Kosher or coarse salt)
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper

Preparation:

The water you use should not be chlorinated .... I use reverse osmosis water. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Remove Turkey from Brine, rinse thoroughly and dry. Coat with olive oil.

I also like to use a dry rub ... I always say, in for a penny, in for a pound ... it just gives extra flavor. Experiment and try one of the Seasonings and Dry Rubs from Club Sauce. Do not stuff the bird ... with the extra long cooking times you never know if the dressing will reach the correct temperature to kill the 'bad cooties'. You might try putting in some aromatics, though ... this would be slices of lemons or oranges of your favorite fresh herbs.

Now you are going to get your smoker ready and up to temperature. You should have already made your choice of smoking woods and soaked in preparation. A great source of different and exotic wood chips is Uncle Robby's Great and Audacious Wood . I like to use apple or hickory myself, but as you learn how to use a smoker, experimentation is the key.

OK, bring the temperature up on your smoker to between 230F and 250F. You can plan on 30 minutes per pound at 230F or 25 minutes per pound at 250F. Remember your goal is to have the "coolest" part of your Turkey reach an internal temp of 165F ... so for this you will need a reliable meat thermometer ... you can go high tech with a digital or a simple one. Amazon offers a bunch of really cool ones including this wireless one Oregon Scientific AW129 Wireless BBQ Thermometer with Probe Thermometer and Remote

Lightly oil your grilling surface and place your bird breast side up. You will have to monitor not only the bird's temp, but the smoker temp and the amount of wood chips ... you want to be ready to add more when needed. Once the internal temperature has reached 165F in at least 2 spots, you are ready to take the turkey out and let it rest covered with foil on your carving board for at least 15 minutes. This will allow the meat juices to redistribute and keep the bird super moist YUMMO!

As you slice, you will also notice that the meat is slightly pink ... this is from the smoking ... not to worry ....

Now get ready to enjoy some of the best, lip smacking turkey around!

Planked Salmon for SUPER Taste!

2009-01-06T14:44:00.005-05:00

When you are learning how to use a smoker, consider the super simple "planking" of your food.

For instance, I love to use a cedar plank for cooking salmon on the grill ... it takes a lot less time than traditional smoking, but the flavor is outstanding!

This is so simple to do. Next time you are at the lumber yard you can buy a plank of untreated cedar and have them cut it into pieces .... or you can take it home and do it yourself .... Now if this seems like too much work, you can always buy the cedar planks online ....

Tomlinson Cedar Plank 12 Pack, 1/4 Inch x 6 Inch x 8 Inch are great to use and no hassle at all!

The key to any plankcooking is too soak your plank for about an hour before you plan to use it .... remember, you want the aromatic smoke not an all out fire! If your wood does catch on fire, just a spritz of water should take care of the situation!

I like to oil up the salmon and then sprinkle with S & P ... some people like to add things like sliced onions, fresh dill, lemons and so on. You are only limited by your imagination!

Get your grill hot ... about 400 degrees and then place your planked salmon on the indirect heat (next to the flame) depending on the thickness it should take about 15-20 minutes to get to a delicious medium. You never want to over cook your salmon and dry it out ... it should be juicy and bursting with flavor .... OH MY .... my mouth is watering just thinking about it ... lol!

Planking also is great for an outdoor presentation .... really gives your guests that Pacific Northwest ambiance .... I remember growing up in Seattle and attending large Indian gatherings where this type of smoked fish was the star of the show.

Remember, when you are learning how to use a smoker be creative, have fun and enjoy your outside time.

2009-01-05T15:42:00.000-05:00

Learn How to Use a Smoker in 2009!

2009-01-01T13:16:00.002-05:00

Everyone loves to have fun in the backyard and what better way than to learn how to use a smoker and a BBQ grill? Why wait ..... 2009 is a fine time to get started!

Drunken Chicken Heads and Smoking in Backyard!

2008-12-27T16:07:00.006-05:00

Learning how to use a smoker should be a lot of fun ... During this holiday season and what better way to get the laughter going at your next get together than to smoke a drunken chicken or three! Many times this is called "beer" can chicken or beer "butt" chicken, but I prefer the "drunken" chicken moniker!

Enough! This is an absolutely terrific way to do a whole chicken roaster. It comes out moist and delicious and really not much effort on your part. You can buy the roaster stand Steven Raichlen Best of Barbecue SR8016 Stainless-Steel Beer-Can Chicken Rack with Drip Pan

and the "drunken" chicken heads Ceramic Drunk Chicken Heads - New!
..... one of the best buys you will ever make!
Use your favorite dry rub. Pour some in a bowl so you don't contaminate it with "fowl" germs, rinse and pat dry the bird, then place it on a plate for a quick rub down, inside and out. Next, get a can of beer out of the fridge, then drink half of it .... now place the half full can into your roaster stand and slide your bird over the can in the roaster ( I don't need to be more specific, do I?).

I heat up my grill to 325 - 350, place a disposable aluminum roasting pan filled with about a cup of water / apple juice mix on the grate and place the chicken roasting stand inside. The roasting pan catches any grease that drops and the liquid adds even more moisture to the bird. I always use indirect heat when I do this, so slide the pan over the unlit burner.

Roast until your fowl has an internal temp of 165, about 1 1/2-2 hours. Check on it periodically, but I don't baste because I happen to like the crispy skin. Trust me, the inside will be moist, tender and juicy!

Prepare all your side dishes, or have the gang all bring their favorites and there is less for your to do.

When you bring this "bad boy" out of the smoker for your presentation make sure you put on your ceramic chicken heads (on the birds, silly!) and you will be queen of the neighborhood smoker scene ... lol!

This whole meal should be paired with plenty of beer ... after all we wouldn't want to mix our beverages! A lot of laughter with good friends and your dining experience should be complete!

When you learn how to use a smoker never take yourself too seriously!

1st Periodic Club Brown How To Use A Smoker Throwdown

2008-10-02T03:46:00.004-04:00

Submitted by my good friends Uncle Brewski and Aunt Pattie:

So, me (Uncle Brewski) an Unc is sittin’ round the udder day havin’ a few cool beverages and discussin’ da finer points of How To Use A Smoker. As we’s talkin’, we tink it might be kinda nifty to have a little frenly How To Use A Smoker competion. Get some folks tageder ona Sunday aftanoon, smoke up a little oinker and ask da wemen folk to whip up some udder tasty viddels.

Well, jus so happens, I’s gots a big ole box of Spare Rib Tips from one of my favorite sppliers “Moo and Oink” Dem should give us a good start!

As we starts ta come up wit a gest list, it becomes oblivious ta me dat Unc is stackin’ da deck wit folks whos gonna vote fer him! (imagine!) So ta counter dat I makes a few callz and stends da invite to some of da long time Club Brown members in good standin’, who I know I can count on ta vote early n ofen! (dis is Chicago after all!) Next ting ya kno we’s up ta 14 folks.

So we’s off to da store ta fetch up anuder 10lbs of ribz. Dis el work good…Brewski cen do his 10lbs usin his secret methods, an Unc cen do his 10lbs usin his secret methods.

Dis 1^st Periodic Club Brown How To Use A Smoker Throwdown ting is startin ta shape up perty nice. Da wemen has pulld out all da stops…heres a sampling of da menu….

Brewskis Sweet and Sticky Ribs

Uncs udder ribs

Brewskis Smoked Tomatoes

Uncs attempt at Smoked Tomatoes

Aunt Patties:

Garlic bread

Shrimp and Pasta salad

Guacamole

Pepper and cream cheese dip

Apple crisp

Miss Julies:

Fresh Salsa

Hommade Corn Salsa

Fresh baked chocolate chip cookies

Granma Dorrie’s delicus cole slaw

Cuzin Ras Brocelli cassrol

Evry body arrives and da cool beverages is a flowin! (part of my stratigy) Da smokers is stil smoking n cept fer da skeetrs it’s a bewtifl day. Lil’ Tyler gos out to da punkin patch n piks out som biggins to take home! We loads em up, n its just bout time fer da main event.

Da viddles is served up n boy what a spred! Everybody is mooin n oinkin whit complimnts. Id be willin ta betcha even some of da snobs over at Wine and Food Pairing wouldv had a buttspankin good time!

But wait….bafor everybody falls asleep we gots ta vote fer da winner of da Club Brown How To Use A Smoker Throwdown. Tyler distribuuts da ballots an da results is in!

Winner of da Club Brown How To Use A Smoker Throwdown:

Uncle Brewski’s Sweet and Sticky Ribs

Winner of the Smoked Tomatoe Event:

Uncle Brewski’s Smoked Tomatoes

Winner of the Desert Event:

Aunt Patties homemade Apple Crisp

Well, well, it looks as if my statigy wit da Club Brown members may have worked! Untill…………..

Da next mornin afta da smoke clears outa da house an da jubilation subsides, Aunt Pattie dos a recount ! The new ballot total for winner of the Club Brown How To Use a Smoker Throwdown is:

Unc: 12

Uncle Brewski: 8

Looks like lil Tyler better stay in school a while longer! Cordin to Aunt Patties recount ders 20 votes but only 14 folks was here!!

Uncle Brewski, outraged at da implication that he might not have actually won, an da mere hint dat dere may have been some votin irreularitys, has sued n demanded a rematch!

Unc, always the polight gentleman he is, graciously accepts da honerz n agrees to a rematch!

Stay tuned……bof contestnts has greeed to post dere recipes here on How To Use A Smoker !

How to Use a Smoker Reveals Your Cheatin' Heart

2008-09-08T20:34:00.005-04:00

How to use a smoker found this on a daily news site surfing the internet and thought I should pass this along .... This reminds me of the old song ... My cheatin' Heart!

What will they think of next?

Some ways to cheat at barbecue

By RACHEL WHARTON

Friday, August 29th 2008, 4:00 AM

Barbecue might be all the rage right now, but that doesn't mean most of us city slickers are making it. Even if we had the time and the know-how to cook a 12-pound brisket slow and low (meaning over low heat for a really long time) most of us don't have any place to legally do it.

That's one of the reasons Mindy Merrell and R.B. Quinn, a food-writing and barbecue-loving couple in decided to write "Cheater BBQ" (Broadway). The other reason, says Merrell, is to give people a way to make barbecue more often.

The book - a compendium of recipes for indoor smoked foods and the sides that complement them - hits shelves next week, just in time for fall. That's right: the fall, because the gist of the book is that you don't need a smoker, a grill, real wood charcoal or even a backyard to make barbecue… just an oven or a crock pot.

You're still cooking slow-and-low, says Merrell, the recipe tester and home economist of the pair, "we're just changing the chamber that you cook it in."

It is, as Quinn puts it, "the solution to serving the greatest American party food in your own home." He's the couple's smoke-loving grill master.

Most professional barbecuers will tell you that the bulk of the work is just leaving the meat untouched to cook slowly. "If you're looking, you're not cooking," jokes Quinn about the common saying. With "Cheater BBQ," you're doing the same thing with an oven or crock pot, he says: "putting on the cover and leaving it alone." In fact, he adds, "going to bed or going to work is the key for [cheater] barbecue."

As for the getting flavor of smoke, says Quinn, you just need a little touch to make things taste right. He insists many outdoor barbecuers who think they need "a chugging locomotive" are overdoing it. "The most important thing I've learned is that smoke is really just another seasoning," says Quinn. "Yes it's critical, but it is no more critical than salt, black pepper, paprika or anything else. Like anything good... it needs to be balanced."

To that end, Quinn and Merrell rely on a little liquid smoke, which, they're proud to point out, is actual liquid smoke and an ingredient lauded by the fastidious food testers at Cook's Illustrated magazine.

Using a little liquid smoke won't raise many eyebrows in New York, especially if the results taste good. But how do the barbecue enthusiasts of Merrell and Quinn's home turf feel about cutting corners?

"They all look at us and say, 'wow, I need that,'" says Merrell.

OK, I know that sometimes we just don't have time to learn how to use a smoker, but really, if you do cheat a bit ... keep it to yourself!

Mine is Bigger than YOURS! How to Use a Smoker

2008-09-03T13:34:00.003-04:00

Holy Smokes! How to use a smoker takes a look at the world's largest mobile BBQ grill. This "bad boy" is over 100 feet long and gets hauled around on its own 18 wheeler!

Promoter's for JUICY'S BBQ truck says that it can grill over 1,000 food items at one time. This big rig is already scheduled for NFL games as well as county fairs throughout the country.

YIKES! Can you imagine the "killer"tailgate party you could have?

Be sure to check out the lady with the cheese headgear and turkey leg ... I think maybe she inhaled too much wood smoke ... LOL!

How to Use a Smoker-Shortibs the Final Episode ...

2008-08-31T11:41:00.006-04:00

How to use a smoker with Brewski Bob's soon to be famous short ribs ..... the Final Episode!

The results:

Smoking took longer than anticipated (as usual). At 2 hours I checked the BBQ smoker and the meat looked wonderful but wasn’t tender yet. I wrapped it in alum foil and continued to cook at 220° for another hour and a half. I then placed them on the grill and slathered with my favorite BBQ sauce and cooked for just a few minutes.

Served with a summer salad of red and yellow tomatoes, fresh sliced cucumbers, fresh basil, cottage cheese, a dash of salt, pepper, sugar and a tiny drizzle of balsamic,…..some fresh sweet corn….a couple cold beverages and…….. fresh baked chocolate chip cookies, it don’t get any better!

Brewski is nearly famous for his BBQ smoking recipes and you just never know what he is going to come up with .... I just wish that I was up in Batavia IL for this feast.

How to use a smoker? Brewski Bob knows!

Killer Short Ribs with KISS!

2008-08-30T13:50:00.008-04:00

Once again, Aunt Patti and Uncle Brewski have come forward with a "killer" recipe ... this time it is for beef short ribs:

Today How to Use a Smoker is going to celebrate Labor Day by following the K.I.S.S. system.

We are going to do a really easy, quick method to smoke some beef short ribs.

We procured a nice package of short ribs from the warehouse club butcher, a little over 5lbs.

After a nice massage with a simple rub,

Brewski’s Short Rib Rub:

2T Kosher (coarse) salt 2T Onion Powder

2T coarse ground black pepper 1T Garlic Powder

2t Celery Salt

and then a little rest to reach room temperature, the ribs are ready for the BBQ smoker. We are going to try using an Oak smoke today and have the smoker set at 220°. Estimated time of plate arrival for these tasty little dudes is about two hours, so pull up a lawn chair, get a cold one and enjoy the holiday!

Bentley Brown, fur child of Brewski and Patti, chooses to forgo the "cold one" in lieu of a cob of fresh sweet corn. I've tasted the corn before and I'm not sure which one I would choose ... LOL!

P.S. I’ll let you know tomorrow how they turn out!

How to Use a Smoker with Brewski’s Brisket

2008-08-25T13:29:00.007-04:00

This was sent to me by my good friends Brewski Bob and Aunt Patti. Well known on the Brown's Blue Bus Circuit and true champions in their own kitchen, I would go out of my way to eat at their kitchen table anyday ... LOL! I only wished they had sent me down some brisket!

Today “How To Use A Smoker” is going to smoke up some beef brisket. First we selected a butcher trimmed piece from a local warehouse club. We looked for a piece that has a nice even layer of fat on one side. Before going any further it’s a good idea to have a look at the brisket to determine which way the grain is running. You always want to slice it against the grain, and it’s much easier to determine the direction before placing on the BBQ smoker and the meat takes on that wonderful smoked look and color. After scoring the fat in a diagonal crisscross pattern (about 1” squares) we carefully rubbed every inch of the brisket with the dry rub, working it into every nook and cranny.

Brewski’s brisket rub:

1/2C paprika

1T chili powder

1/8C black pepper

1T garlic powder

1/8C kosher (coarse) salt

1T onion powder

1/8C sugar

1t cayenne pepper

Try to make the rub a day or two before to let the flavors marry together.

When rubbing the meat, I like to use a little olive oil spray to just barely moisten the rub if the meat juices are not sufficient. Next we wrap the meat tightly in plastic wrap and place it in the fridge overnight.

The next morning remove the brisket and allow it to reach room temperature before throwing it on the BBQ smoker fat side up. The plan is to smoke this 5.5lb piece for about 6 hours in a ~210 deg smoker. I’m going to use a remote reading digital thermometer to monitor the meat temp and let it smoke until it reaches 190 deg.

Today I am also going to try a mop. I don’t usually use a mop because opening the smoker every hour or so looses all the heat and really slows things down.

Brewski’s Basic mop:

1T Brewski’s Brisket Rub

12oz dark beer

1 small onion chopped fine

1/2C cider vinegar

2 cloves minced garlic

1/2C water

1T Worcestershire sauce

1/4C canola oil

1 small onion chopped finely

Make this up the day before and place in a non-reactive bowl. Be careful not to seal too tightly to let the carbonation escape. Heat the mop before using and mop the meat every hour or so, starting about the beginning of hour 3.

When you have reached the desired temperature remove the meat and let it rest for 30 minutes before slicing against the grain. Serve on a bun, or not, with your favorite BBQ sauce and cold beverage. Add an ear of fresh picked sweet corn and a little homemade slaw ……… OooooohhhhWeeeeeee. Enjoy!

Comments: I used hickory this try, only because I could not readily find oak, which I would have preferred. After about 5 hrs the meat was at 151 deg and not moving, so I bumped the smoker temp up to 250. After a total time of about 7 hours (I think it slowed because of the mopping) the brisket finally reached 190 and was ready to come off. The results???………awesome!

Gosh, I can hardly write any comments on this delicious sounding smoker recipe because my eyes keep tearing up, or maybe it is the drool .... !

How to use a smoker ? Just ask Brewski!

How to Use a Smoker for YUMMY Beef Back Ribs

2008-08-24T10:41:00.005-04:00

When you think about how to use a smoker and want some yummy ribs, think, "where's the beef?" While beef back ribs aren't nearly as popular as their porky cousins they are totally delish and even better, they cost less than pork ribs ... LOL!

Beef back ribs are taken from the upper part of the rib cage, right next to the tenderloin ... and we know how good these "bad boys" taste!

As with any time you decide to use your BBQ smoker, preparation is the key. Succulent, lip smacking ribs require a few basic steps.

When you are at the store, ring the bell and talk with your butcher. Tell him that you want the meatiest slabs of beef that he has for your meat smoker. Make him a friend, out him on your Christmas card list. A good butcher can make or break you when it comes right down to how to use a smoker.
Ask your "new" friend if he will remove the fell or fat and membrane from the backside of the ribs. If not, you can do it yourself by working something like a screwdriver next to the bone and grabbing hold of the membrane with a dish towel and giving a strong, steady pull.
After the ribs are cleaned up break out your favorite dry rub. I always make sure that I wash my ribs first before rubbing. Nothing worse that cutting your hands on small bone shards! I like to use a combo of whatever spices I have in my cabinet. Sometimes I like a bit more spice and add a goodly dose of cayenne pepper to the rub ... even cinnamon sneaks in sometimes ... it creates an interesting flavor.

Now is the time to make sure your smoker is ready for action at 250 F. Drape the ribs over the grilling grates and monitor the "action" and wait. It may take up to 8 hours for the ribs to become tender and fall off the bone. Every slab is a bit different so just pay attention. If you want to hurry the action up you can always wrap the ribs in foil.

When the beef ribs are done, slather on some terrific BBQ sauce and let the ribs do the talking for you! Oh MY!!!!!! My mouth is watering just thinking about it ......

How to Use a Smoker for Drunken Drummies!

2008-08-22T11:01:00.004-04:00

How to use a smoker to enjoy outdoor cooking is sometimes just about using your imagination. We were recently visited by Tropical Storm Fay and while she didn't do a lot of damage, she did knock our electricity out for 2 days. What a bummer! How to cook fabulous meals without the stove? By moving outside to the BBQ smoker ... Big Al came up with a tasty new treat. Now, I will admit that we really didn't use the wood chips to smoke because we were too close to the house and the weather wasn't co-operating to move further away so we just had the grill on low with the propane for that slow cooked YUMMY taste and texture.

I had a large pack of chicken drummies that were ready to go. Alfred did a quick sear then placed them on foil, low heat and basted constantly with my BBQ sauce mixture. A mixture of my favorite premade sauce, Caribbean jerk seasonings, Teriyaki sauce, EVOO, S & P.

The last hour Big Al steamed these chicken drummies in beer as you can see in the video. WOW! These were absolutely great. Moist, tender and fall off the bone succulent. A real lip smacking delight.

I have made drunken chicken with the whole bird many times, but have never branched out into drunken drummies ... next time you want to use your BBQ smoker, give it a try, you won't be disappointed!

How to Use your Smoker for the Best Darn Pork Butt!

2008-08-17T15:18:00.004-04:00

How to use your smoker to make the best darn pork butt ... preparation is the key!

Get an 8 pound pork butt ... now that is actually a pork shoulder, but "butt" is more FUN to say!

4 cups wood chips, ( I like to use hickory) soak them in water for 1 hour

Preheat your BBQ smoker grill to 225 degrees F. I use an electric smoker to keep the temp steady.

Inject the pork butt with brine about every 2-inches:

Brine:
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar

combine the brine until the salt and sugar dissolve and fill up your meat syringe.

Now rub with marinade:

Marinade:
1/2 cup chopped onion
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons of chopped garlic
2 tablespoons soy sauce

Place all the marinade ingredients into a blender and whip until smooth.

Let's get serious now with a dry rub:

Dry Rub:
1/2 cup brown sugar
1/2 cup sweet paprika
1/4 cup coarse salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons Old Bay crab boil seasoning
1/2 teaspoon ground ginger

Rub this on generously. Once you have given your pork all this kind of "love" it is ready for the smoker grill! Place the pork on the grill, directly over the drip pan and cook. Be sure to keep the temperature steady if you are using charcoal.

After 6 hours, spray the pork with cider mop every half hour. You can actually mop this on or use a spray bottle, which is what I do. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F.

Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cider vinegar

Once the butt comes up to 195F take it out of the smoker and let rest for at least 30 minutes.

Remove the bone and chop or "pull" the pork making sure that you mix in some of the really tasty outer area with the juicy inner meat ... WOW ... I am starting to salivate here!

Serve with sandwich rolls, your favorite side dishes along with a BBQ sauce of your choice and you, my friend, have a terrific feast! Invite your family and friends and PS. Please invite ME!

Learning how to use a smoker just takes commitment, so practice, practice, practice.

How to Use a Smoker with KINGS!

2008-08-16T08:19:00.004-04:00

One of my very first experiments when learning how to use a smoker was King Mackeral.

My husband proudly presented me with a humongous fish that he had just reeled in from the Gulf of Mexico. YIKES! What to do? Well, since that day, I have become quite proficient in not only using my electric smoker in actually smoking the fish, but my smoked fish dip has made me quite popular with the neighbors!

Preparation is the key in how to use a smoker with success and I start out by brining the fish fillets:

Kingfish fillets
1/2 cup brown sugar
1/4 cup sea salt
1/2 tsp garlic powder
juice of 1/2 lemon
2 quarts of water

Mix sugar, salt, garlic, lemon and water. Soak fish in
mixture for four hours, turning every half-hour or so. Remove the
fish and rinse gently. Allow it to dry on a rack until a glaze forms.

Next soak your wood chips .... I like to use hickory and I soak it in a water and beer mix.

The smoking usually takes between 4-6 hours at about 250F. I start checking for doneness after 4 hours....the fish should be a dark rich color and flake when you break it.

As for my special recipe for dip? I got it out of Florida Sportsman Hook to Table Book many years ago:

1 cup smoked kingfish
3/4 cup equal portions of sour cream and yogurt
2 tbsp finely minced celery
2 tbsp sweet pickle relish
1/2 small sweet onion finely diced
Squeeze of lemon juice
Dash of garlic powder
S & P to taste

Combine all ingredients and chill for a few hours in the fridge to let the flavors mingle and marry. Serve with your favorite crackers and cold beer. How to use a smoker ..... does it get better than this?

How to Use a Smoker – Electric, Gas or Charcoal, OH MY!

2008-08-15T08:50:00.003-04:00

Oh my, how to choose the best smoker when you are just learning how to use a smoker. Should you use bottle propane gas, that you haul around and fill up at the store, what about charcoal briquettes, some of them have quite a distinct flavor or maybe just say to heck with it and use an electric smoker which is easy to handle and all you need is a 110 outlet standing close by. Each type of smoker has pros and cons and everyone has their very own favorite.

Charcoal grills add a flavor that no other grill can match. Some briquettes even come in different flavors. It is quite easy to add natural woods to the charcoal and the end result can be very tasty. Of course, many of the latest grill designs give you the option to add the natural woods also. The real trick to charcoal smoking is making sure that the lighter fluid has had a chance to burn off. There is nothing worse than smoked pork butt with lighter fluid aftertaste! Charcoal also has the disadvantage of being tough to control the temperature and you do have to watch for flare up that might char your meat.

Propane is much easier to control, but you need to make sure that you chooses a model that allows you to crank up the heat if need be. Flare ups usually aren’t an issue since splashing grease doesn't cause add-on ceramic briquettes to produce a scorching flame. I have found that I always keep two bottles in reserve. There is nothing worse than running out of gas at a critical time during the smoking process. Who wants to break up the party to run to the store for more gas?

If you choose to go with an electric smoker make sure that it allows you to raise the temp above400F. With smoking you usually don’t need a heat that high, but you never know and you should have a model that is all purpose.

Of course some purists think that electric smokers are for sissies and it is just like cooking in your kitchen only outside! Well, it all comes down to choice when you are learning how to use a smoker … Electric, Gas or Charcoal, OH MY!

How to Use a Smoker - Rubs, Marinades and Mops!

2008-08-13T18:43:00.002-04:00

When you learn how to use a smoker you need to consider how you will add extra flavor. Of course, the wood smoke adds a great deal and the predominate flavor, but then you need to have the icing on the cake, so to speak.

You have a couple of choices here. Do you want to marinade, use a BBQ sauce, a dry rub or maybe just mop the whole darn thing!

The marinade is something you have to plan in advance and then let your meat hang out with this tasty sauce for up to twenty fours hours before you actually put it on the smoker. A rub will go on before you put these bad boys on the grill and let the dry rub char on the outside of your meat. As for a BBQ sauce or mop, well, you have to decide how much "sugars" are in the sauce and when you want to apply. The longer these sauces are in the heat the more chance you have of them actually burning a bit and giving you that charred flavor.

So while you are learning how to use a smoker, you have to decide whether you want to rub, marinade or mop ... OH MY!!!!

Discover How to Use a Smoker ....

2008-08-09T12:02:00.003-04:00

Discover how to use a smoker with “Competition BBQ Secrets”.

“Competition BBQ Secrets” will save you thousands of dollars and literally hundreds of hours of time trying to perfect your BBQ smoker skills. With the hidden secrets revealed inside this book you will never have to pay to go to cooking school again! Astound your friends with succulent, mouth watering smoked meats that YOU prepare right at home and become the smoker KING of the neighborhood cook offs.

So when you are trying to figure out how to use a smoker, just click on Competition BBQ Secrets

How to Use a Smoker as a Weapon

2008-08-08T14:25:00.004-04:00

You will have to simply read the latest way on how to use a smoker ... you wouldn't believe me if I tried to tell you. Thank goodness they didn't have any of my ribs on that grill or the charges would have been have been a lot worse than just aggravated battery .... LOL ...

How to use a smoker ... I don't think so

By ASSOCIATED PRESS

August 08, 2008

ALEXANDRIA, La - A man and a woman found a new use for a barbecue pit - one that landed them in jail.

An argument over whether a third guest should stay in the house got so heated that the woman picked up the barbecue pit and hit the man over the head with it, police said.

The man picked up the barbecue pit and returned the favor and hit the woman in the head with it, police reported. The woman then told police that she picked up the barbecue pit and hit the back window of the man's car with it.

Police admit that the whole situation was confusing, but after medics treated the man and the woman, they were handcuffed, read their rights and taken to jail.

The man was booked on a charge of aggravated battery and the woman was booked with aggravated battery and simple criminal damage to property valued less than $500.

---

Information from: Alexandria Daily Town Talk, http://www.thetowntalk.com

How to Use a Smoker and Become A Neighborhood LEGEND!

2008-08-07T13:13:00.002-04:00

How to use a smoker? I get that question a lot. Is it the same as a regular BBQ grill or is it something different altogether? Well, yes and no ….

Throughout mans history, smoking food, and meat in general, has always been one of the basic parts of cooking and preserving our foods. Our ancestors also recognized the great taste that smoke infused into the foods we eat and that it was a terrific benefit! It is this delicious smoked taste that has carried over into the modern world with BBQ smokers to fit every pocket book and lifestyle.

So, what is the real difference between the afternoon BBQ grill and the serious smoker? The main difference is the temperature of the heat used and the amount and kinds of smoke that is involved in the whole cooking process. Regular BBQ uses a higher heat and the food cooks much quicker. Take a steak for instance. Four minutes per side for many steaks and you have a perfect medium rare, where as smoking a rack of ribs will take several hours to get just right. With your steak, you do not want flare ups or smoke. The burned charcoal is just not the best taste for your steaks, compared to a YUMMY Mesquite smoked pork butt.

With properly prepared pulled pork or ribs, the smoked meat will be falling right off the bone and lip smacking delicious! The secret is slow cooking in a BBQ smoker with low heat … as low as 200 to 220 degrees. With home BBQ smokers, BBQ can be cooked as well as any restaurant or competition cooker as long as you pay attention to a few details.

The really cool thing about smoking meats is the fact that the smoking tends to tenderize cheaper cuts of meats and of course, if you start out with expensive cuts, your taste buds will be singing Mama Mia! Even less experienced cooks have a lot of success with smoker grills because the slow cooking and low heat means the food will never dry out or be over cooked. Smoking meat takes so much time, all you really have to do is put the food on the racks and smoke will start to form from the meat's own juices dripping down. All that's really left is making sure the fire stays going for the time needed if you are using a charcoal or wood smoker. Electric smokers even take the worry away from the fire going out … what could be easier?

Check on it every hour or so and you should be good to go for a great smoked meal that will make you the neighborhood cook-off KING!

So when anyone asks me how to use a smoker, I tell them “slowly” and don’t get too hot!

For some terrific tips and tricks on how to use a smoker and killer BBQ smoking recipes, pick up a copy of Competition BBQ Secrets .... you will be glad you did!