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NeilMacleod

NeilMacleod

45 Cal.
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My first smoke yesterday. Tired messing around so bought a proper one.

Duck, Chicken and the Sausages I made.

Hickory Wood.

Never tasted anything so good lol.

Doing vegies today, have not tried them yet. Picked up some more wood types to see what I like to put with Bacon Im making.

Cherry nice and suttle, maybe use it on the Salmon I have. Hickory still my favourite, Mesquite, Maple and Alder to try still.


IMG_7477_Smoking-1100.jpg

IMG_7495_Smoking_1200.jpg
 
NeilMacleod said:
My first smoke yesterday. Tired messing around so bought a proper one.

Duck, Chicken and the Sausages I made.

Hickory Wood.

Never tasted anything so good lol.

Doing vegies today, have not tried them yet. Picked up some more wood types to see what I like to put with Bacon Im making.

Cherry nice and suttle, maybe use it on the Salmon I have. Hickory still my favourite, Mesquite, Maple and Alder to try still.


View attachment 344292
View attachment 344293
Click to expand...
Looks delicious.

I had an electric smoker that I used the heck out of, fish, ribs, chicken pork shoulders, even whole turkeys. Then I ran across a pellet smoker ar a local store on clearance a couple of years ago 75% off and couldn't pass it up. Now I use that almost exclusively and the electric one sits, not having been used in a long time.
 
321 ribs are ridiculously good on the smoker. We have a Rec Tec pellet smoker. We use it 3-4 nights a week. I also smoke a lot of cheese in the side box. Try throwing a take and bake pizza in the smoker, use the same heat and time for cooking as recommended. Quesadillas also turn out great. This is making me hungry. I’m doing steak tacos on the Blackstone griddle tonight.
 
Gtrubicon said:
321 ribs are ridiculously good on the smoker. We have a Rec Tec pellet smoker. We use it 3-4 nights a week. I also smoke a lot of cheese in the side box. Try throwing a take and bake pizza in the smoker, use the same heat and time for cooking as recommended. Quesadillas also turn out great. This is making me hungry. I’m doing steak tacos on the Blackstone griddle tonight.
Click to expand...
I have a pizza oven for my 22 inch Webber kettle, normally I wouldn't touch an artichoke heart with a 10 foot poll. Put a little hickory smoke on them, I can't be trusted not to snipe them off the whole pizza 🙄
 
snakebit said:
I have a pizza oven for my 22 inch Webber kettle, normally I wouldn't touch an artichoke heart with a 10 foot poll. Put a little hickory smoke on them, I can't be trusted not to snipe them off the whole pizza 🙄
Click to expand...
Oh heck yes on smoked artichoke, garlic cloves also. Once the garlic is soft and warm throw a clove or three on a saltine cracker.
 
Mesquite is definitely in my mix for smoking wood, I also use alder, oak, and manzanita. The manzanita works incredible on a whole spatchcock chicken, whole turkey also. I even use it on a bone in ham.
 
Mesquite is the only smoking wood I have to buy, aside for the pellets for the other smoker.
 
The wood defines your overall flavor- you want a brazen, strong brisket?
Mesquite.
Want a subtle, sweet chicken?
Apple or cherry
We have a Grilla Alpha pellet smoker, it makes it easy to set it and forget it. It’s not the best smoker out there but it does well and works well in the winter (I throw a moving blanket over if it’s too cold).
Smoking meat well is an art.
 
I did cherry with onions, wow what a taste, gonna use them for onion dip. I figure would be good for seafood. Got two whole salmons waiting.
Mesquite I m looking forward to, was given some Alder, got some maple.
Bought some Loin to test out the smokes so next few days will be testing out the woods.
Thanks!

Potatoes were dry but taste. Good to pop into soup.
IMG_7545_Onionspotatoes-1200.jpg
 
Last edited:
Pellet grills make smoking easy. Especially on long smokes like pork shoulders and brisket. Low and slow at 225 for the win. Marlon and I disagree on that but not on the end result which is great chew with great flavor.
 

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