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  1. #1

    Default What's on the smoker today?

    The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
    Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
    Anyone else fire up the smoker today?


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  2. #2
    Join Date
    Dec 2012
    Location
    Newhartford Iowa
    Posts
    2,834

    Default

    That looks great

  3. #3

    Default

    Off the smoker then a little bbq sauce in the oven. If any of you ever get a bison make sure to take the ribs they are awesome.

    Anybody else cook outside today, grill or smoker ?

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  4. #4

    Default

    Wytex, that looks delicious. We'll be firing up the smoker for the holidays. Ribs, brisket, and split pig sides will be on the menu. I use the Head Country sauce also.

  5. #5
    Join Date
    Nov 2014
    Location
    Wise River, MT
    Posts
    1,363

    Default

    Buffalo ribs are the best! That looks very good, wytex. I hope to fire up the smoker soon.
    "The Rocky Mountains is the marrow of the world" Del Gue

  6. #6

    Default

    So today I'm cold smoking some Wyoming honey. Pecan wood for the smoke and I'll go about 3-4 hours depending on strength of the smoke. 3 pans like this ,
    almost 5 lbs.

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  7. #7
    Join Date
    May 2013
    Location
    Land-O-Cheese
    Posts
    471

    Default

    wow, I do a lot of internet research on different things/ways to smoke, I've never heard of smoked honey. Hats off to you wytex. Wish I was close enough to stop over for a taste.

  8. #8
    Join Date
    Nov 2017
    Location
    Northern Wyoming
    Posts
    728

    Default

    I just got a smoker for Christmas, what cuts of meat and recipes should I start with?
    Coal. Guns. Freedom.

  9. #9
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    9,163

    Default

    Quote Originally Posted by 375H&H View Post
    I just got a smoker for Christmas, what cuts of meat and recipes should I start with?
    Ribs and chicken thighs are an easy start to get into smoking. There's smoking and grilling groups on facebook that can walk you through a brisket. But, you can do a chuck roast with the same results and practice. Chuck roast is called the 'poor man's brisket' and is a way cheaper alternative to a brisket for a first go round. I do all of my holiday turkeys in the smoker, as well as brining and smoking my own hams and home cured bacon.
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

  10. #10
    Join Date
    Nov 2014
    Location
    Westen Montana
    Posts
    858

    Default

    I just did a couple racks of Pork ribs and a nice beef chuck steak using Hickory! It sure turned out nice. I did a large turkey for Thanksgiving and a nice ham and a whole chicken before that. Used Apple wood on the turkey and the chicken and a combination of apple and alder wood on the ham. All were very good. I just purchased the 40" Masterbuilt electric smoker that Cabela's sells and could not be happier with it. Works outstanding! I can't wait to make up some jerky.

  11. #11

    Default

    I just tried cold smoking some cheese for the first time. Used a soldering iron, a soup can and some mesquite chips. Turned out excellent! Never heard of cold smoking honey, I may have to try that.

  12. #12
    Join Date
    Apr 2001
    Location
    New Mexico
    Posts
    1,659

    Default

    What does smoked honey taste like. How do you serve it and with what.

    Sounds intriguing and delicious. How did you come up with the idea?

  13. #13

    Default

    Tastes a little more like caramel. Use it anywhere you use honey and I'll probably make some smoked honey butter. Heard about it online. I went light on smoke, only about 4 hours so it will,be subtle.

    375 just start with light smoke on everything. Ribs take less time than almost anything and are pretty easy to get right.

    I vacuum seal my cheese and let it temper for a few weeks til eating, but that's because I like a heavier smoke.
    Honey is sitting for about 24-48 hours then I'll post an after pic. Color change is subtle, as is taste change. I had 5 lbs sitting around so I thought why not try it. I did pick a really cold day, had to keep temp up to about 150 so the honey would not firm up. I'm betting a few more hours would be even better.

  14. #14
    Join Date
    Apr 2001
    Location
    New Mexico
    Posts
    1,659

    Default

    Thanks. Sound great. A little honey over ribs. Just a thought.

    Envious.

  15. #15

    Default

    Finished my smoked honey. Ended up with about 6 hrs of smoke. Subtle smoky taste , I'm happy with it.
    It's a little stirred up but should clear up to a nice amber color. The jar on the left is same honey unsmoked.

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  16. #16

    Default

    Smoked honey glazed ham conjures...I had no idea wytex

  17. #17

    Default

    So a conversation over beers led me to this: smoked ice.
    Forgot to take a pic before hand, but put a 5 lb bag of ice in shallow pans with a domed foil cover to catch any drippings from the smoker.
    Using hickory wood for smoke, leaving it in about 1 1/2 hrs to allow ice to melt and take the smoke.
    I'll pour into ice trays and refreeze .
    We'll be trying it this evening with a bourbon.

    I'll post a pic after the smoke and and after the refreeze.

  18. #18

    Default

    1 1/2 hours of smoked ice yielded smoked water. Smells pretty interesting but looks like dirty water now. I did add 1 piece of pecan wood to the hickory at the end to help finish it off. Kept the fire low and clean smoke out of the stack.
    Into the freezer for a taste test later this evening. They say bourbon, bloody marys and old fashioneds go well with the smoked ice.

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  19. #19
    Join Date
    Nov 2017
    Location
    Northern Wyoming
    Posts
    728

    Default

    Wow, when man yielded fire there was nothing that didn't get a flame on it. When man yielded smoke, even the water he drinks was not safe from testing. Wonder how long before "smoked air" gets bottled...oh wait, that comes for free in big cities.

    I like this thread.
    Coal. Guns. Freedom.

  20. #20
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    9,163

    Default

    Quote Originally Posted by 375H&H View Post
    Wow, when man yielded fire there was nothing that didn't get a flame on it. When man yielded smoke, even the water he drinks was not safe from testing. Wonder how long before "smoked air" gets bottled...oh wait, that comes for free in big cities.

    I like this thread.
    Smoked air....? You must be talking about Colorado
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

  21. #21

    Default

    Man this reminds me I need to use my smoker....Hard to want to do that in -10 degrees.

  22. #22

    Default

    Quote Originally Posted by wytex View Post
    So a conversation over beers led me to this: smoked ice.
    Forgot to take a pic before hand, but put a 5 lb bag of ice in shallow pans with a domed foil cover to catch any drippings from the smoker.
    Using hickory wood for smoke, leaving it in about 1 1/2 hrs to allow ice to melt and take the smoke.
    I'll pour into ice trays and refreeze .
    We'll be trying it this evening with a bourbon.

    I'll post a pic after the smoke and and after the refreeze.
    Wow, I thought you were kidding at first. You'll have to let us know how the taste is in your drink of choice.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    Cree Prophecy

  23. #23

    Default

    We'll be passing through Laramie later this evening, driving with kids and listening to the Lion King sound track over and over makes a man thirsty. I'll volunteer as tribute for a taste test.
    "It's true hard work never killed anybody, but I figure, why take a chance?" -Ronald Reagan

  24. #24
    Join Date
    Nov 2014
    Location
    Westen Montana
    Posts
    858

    Default

    Quote Originally Posted by MN Public Hunter View Post
    Man this reminds me I need to use my smoker....Hard to want to do that in -10 degrees.
    I just smoked a couple hams the other day as my wife was having some folks over. I did two hams. One was about 6.5 and the second 5.5. I used Hickory wood and they turned out fantastic! Oh and it was about 10 degrees.

  25. #25
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    9,163

    Default

    Quote Originally Posted by MN Public Hunter View Post
    Man this reminds me I need to use my smoker....Hard to want to do that in -10 degrees.
    The only problem with using a smoker in that weather is that you need to wrap an old blanket or sleeping bag around it to keep temperature.
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

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