/ck/ - Food & Cooking

>>9885443
smokers are just stuff that lets stuff sit on top of smoke, right? Why the hell would you have to buy something ridiculous like that if you're just looking to let smoke rise onto meat?

I've got one. Basically an easy way to cook lots of meat very easily. Almost impossible to screw up as well. You'll enjoy it I'm sure, and impress your friends.

I gave up on fancy rub recipes and just use salt, pepper, and dried garlic.

>>9885443
i used my smoker last night/this morning for a bone-in, skin-on shoulder because the family decided they didn't want two nearly identical holiday dinners this year. we had a traditional BBQ with beans, homemade mac and cheese, homemade cole slaw and some cakes and eggnog and things.
i love my smoker and use it at least once or twice a month.
Do Salt, brown sugar, black pepper, garlic and paprika in about equal amounts plus chili powder, a little cayenne pepper and some additional flavors that would suit you and your family like perhaps cinnamon, ginger, maybe allspice or nutmeg for the holidays.
set it to 220-250 and cook the meat til it hits 201 in the center. or about 1.25 hours per lb. use a disposable roasting pan on the rack below. fill it with water and make sure it doesnt go bone dry. you can use the drippings after the shoulder is done to make a homemade bbq sauce.

Should be fine for hot smoking typical BBQ but personally I don't like being forced to use the unregulated propane jew. Also, I like the electric masterbuilt because it's easy to rig up a separate firebox for cold smoking.

My basic pork rub is simple with just salt, garlic, paprika, cayenne and ancho chili powder. After the smoke application period I like to baste it with a 1/2 oil, 1/4 apple juice and 1/4 apple cider vinegar and some mustard powder solution. Also before applying your rub lightly coat the meat with prepared mustard. It helps the rub adhere.

>>9885587
i forgot... use what ever wood you like, but be sparing with mesquite, especially for pork. and don't forget to rest the shoulder for a full hour after in a cooler lined with towels or something. when the blade slides out easily with no meat attached, it's done. it's a lot easier to cook by temp than by time with a smoker. for me it's becoming instinct, but i still use my probe thermometer for every cook.

>>9885443
mine is the exact same brand except it's charcoal only.

>>9885589
*forgot brown sugar in the rub too.

>>9885589
Cheers, I'm a sucker for apple cider vinegar with pork. Should be good. Also I don't mind using propane, as it's what my homebrew setup runs on, so I can just position it to line up with all that.
>>9885596
Cheers for that tip, I actually have a metric fuckload of mesquite (alongside maple and hickory), so you probably saved me there. I also got one of those wireless temp probes, looks like a UHF radio, pretty keen to give it a go.
>>9885599
Nice. Mine is exactly the same as pictured, but under another brand, but it's like, that exact smoker. Weird. Re-badged I guess.

I have a rec tec pellet smoker mini and a pit barrel cooker. Pit barrel makes slightly better tasting food but the rec tec is cleaner and easier.

There are trade offs but i would get a pellet smoker if you are serious and a pit barrel if you want to experiment

>>9885443
A standard brown sugar/salt/pepper/paprika is always a good idea.
Don't oversmoke
If I'm doing a MeatFest, I always get some chorizo or hot dogs or something to tuck in around the chicken and ribs. They come off in a couple hours and are amazing with some cornichons and decent mustard.
Fuck brisket. Brisket is just as much as goddamn ribeye and you can never find fatty brisket outside of getting to Sam's Club the day their brisket comes in. Just get chuck. It's not as pretty, but it's just as tasty and straight-up 40% of the price. Also leftover smoked chuck is the best thing to throw into almost any stew.
Smoked chicken wings are kind of a meme, but they're pretty fuckin' good, just a lot of effort for something that's also really good deep-fried or oven roasted.
Basting with apple cider doesn't do anything. Add your flavors to the rub or do the sauce.

>>9885522
OP's is probably gas powered, and the metal insulates well enough to keep the temp up, but you're right. You can build one with a big cardboard box, alluminium foil, and some sticks.
It works.

>>9885443
First, go to an auto-parts shop and get some high temp gaskets seal. Use the gasket seal to create a seal around the doors of your smoker, as this will help you maintain a stead temp.

Second, get a wifi electric thermo probe you can jam in your protein to monitor the temps.

Then, for the pork-butt, season the exterior with 1 part salt, brown sugar, black pepper, smoked paprika, cayenne, .5 part onion powder, garlic powder, chili powder and cumin. Toss it in the smoker at 250 and cook that bitch for like 12 hours, topping up your wood as needed. Pull it when the internal temp is 190 and let it rest for an hour before you dig into it, and you'll be good to go.

bump

>>9885443
Somebody must love you.

>After going over my holiday gift budget I didn't get shit.