Who likes to smoke food

[Forkin' Crazy]

I'll look into that, seems like it would be way better with some meat in there. I never thought of that addition. Thank you sir

Not sure where you are located, but here is where I order all my Cajun food from. Shipping map: http://www.lacrawfish.com/Regional-Shipping-C145.aspx

BTW the pork loin stuffed with cream cheese and jalapenos wrapped in bacon sucks.

[Merc 2.5]

I'll share my secret recipe for jalapeño poppers. Mix your cream cheese with boudain before stuffing the peppers. Just knead in enough boudain to make the mix about 50/50. Sometimes you can find boudain in blocks, if not just peel the casing off. Stuff the peppers and wrap with bacon as usual. I pin them together with toothpicks so they don't unravel on the grill. Everybody loves this recipe! Apologies to those of you who can't find boudain locally!

Haha. The only time I've seen or heard of Boudain is from duck dynasty , miss kay makes em they looked good but I don't care for rice

[nitro_rat]

I don't care for rice

I knew there was something wrong with you

[XstreamVking]

He may have STIRRED the rice nitro.

[nitro_rat]

I'll let you guys in on another secret. When I'm cooking I always like to get out some off the wall stuff and open it up and leave it on the counter with my spices I'm using. Cinnamon Sugar is one of my favorites. People are always like "Really!" and I'm like, "it's the secret ingredient."

The secret is to leave it out...

[InjectorService]

I can't believe I missed this thread before! I LOVE smoking, but don't do it often enough. No Trager here, I use a stickburner that I have slowly been building/modifying for better performance. Having a hard time with finding more pictures but here's some from a brisket smoke last year. Brisket is by far my favorite, usually take me between 12 and 16 hours.

Brisket was bigger than the little guy:




Slicing, some beef ribs in there too (this is actually from a different smoke):





Burnt Ends just about to go back on for carmelizing:




Breakfast the next morning is always the best:

[Captin Hazlewood]

I like smoking Turkey. The hardest part is getting it lit.

[MattGreen]

This is a great thread. I’ve developed a “smoking habit” as a result of pandemic isolation. I’m very much still a rookie - I use a kettle style charcoal grill with supplemental apple or hickory wood chunks. I can totally see how folks take the next step on a dedicated smoker. I’ve smoked some awesome rack of lamb, pork chops, triple-smoked bacon, and I usually toss on a skinned whole pineapple (rubbed with brown sugar and cinnamon) as the coals are dying. I want to try a whole chicken next.
There may be some rye-and-cokes involved at the same time.

Matt

[InjectorService]

This is a great thread. I’ve developed a “smoking habit” as a result of pandemic isolation. I’m very much still a rookie - I use a kettle style charcoal grill with supplemental apple or hickory wood chunks. I can totally see how folks take the next step on a dedicated smoker. I’ve smoked some awesome rack of lamb, pork chops, triple-smoked bacon, and I usually toss on a skinned whole pineapple (rubbed with brown sugar and cinnamon) as the coals are dying. I want to try a whole chicken next.
There may be some rye-and-cokes involved at the same time.

Matt

Sounds delicious, IMO this is the proper way to do chicken. I've done it in my smoker before and it gets too smokey flavored to me. I need to try some different wood though. I prefer it on the grill.

[nitro_rat]

For chicken I like red oak. Start it out for about 5-10 minutes each side @ 350° then wrap it in foil and back down to 225-250° for as long as you like, 3-4 hours is plenty. The foil holds all the juice in, no worries about basting it or whatever. It just falls apart and melts in your mouth!

[HStream1]

I LOVE My Pellet Grill Smoker, Roaster, Baker and every thing else it does. I liked mine so Much I bought a Country Smoker Traveler Tail gate Pellet Grill to take to the races!! I rarely use my cabinet smoker any more.

Armadillo Eggs Stuffed Jalapinos with a cream Cheese mixture Encased in Spicy sausage dusted with my Homemabe Pork Rub wrapped in Bacon and smoked at 250 for 2.



Smoked Pork Shoulder


Home Cured Smoked Pork Belly Bacon

Brisket

Porchetta


Dry Rubbed Cubed Flowered Pork Belly Bites finished with a Maple Dijon Bourbon Glaze

Dry Rubbed beer Butt Chicken


Ribs

Home Cured and Smoked Pastrami

[Rodney Nance]

I am a Egg guy have had one for 30 years.
I am not allowed around a family event without bringing
something from it.

[Bateman]

Rookie checking in. My girl absolutely loves everything I’ve smoked on it so it’s a win-win for me. A friend and I are doing wings later today. I’m partial to the brown sugar based rubs and I normally stir up some concoction of wet sauce to glaze with. Need to try some new things and see what happens.

[nitro_rat]

Wings are great if you smoke them first and then flash fry them and toss in sauce like normal.

[XstreamVking]

I kinda like a mix of oj, honey, brown sugar and a little pineapple juice on a lot of stuff. Cook it down to make it thick. If you like heat, add some sriracha sauce.