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Thread: New Smoker - Any recipes?

  1. #1
    Join Date
    Jan 2002
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    Corona, CA
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    New Smoker - Any recipes?

    I just got a smoker. I liked that I could use it as a smoker or a charcoal grill. Saturday I am breaking it in with my friends. It came with a recipe booklet.

    I was wondering if anybody had any experience with a smoker and any tips or recipes they wanted to share.

    I want to do some sort of beef choice rather than poultry or pork.

    TIA.
    Theresa & Gigi & Anisette & Enchante & Le Beau Ouiseaux Rouge

  2. #2
    Join Date
    Feb 2005
    Location
    Denton, TX
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    The Big Green Egg forum, even if yours is not an Egg...

    www.eggheadforum.com

    Lots of great ideas and recipes and links to resources.

    Michelle

  3. #3
    I make either pork or poultry on mine, so I can't help you with the beef, although smoked brisket is always good.

    Here's a link that may help: BBQ University

  4. #4
    Join Date
    Jan 2002
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    Thanks for the links. They will really help.

    I ended up buying a ribeye . . . since it said that it only needed to smoke 2-3 hours. I figured that would make it easy to start out. Since it looks a little involved to add more charcoal during the process which is what I would need to do with a brisket.
    Theresa & Gigi & Anisette & Enchante & Le Beau Ouiseaux Rouge

  5. #5
    Join Date
    Apr 2003
    Location
    Georgia
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    171
    My Hubby smokes anything and everything. A good book to get is "Smoke and Spice" by Cheryl and Bill Jamison. Cheese is one of my favs to do.

  6. #6
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    I'm an idiot. I thought I bought a rib-eye. Turns out it was a tri-tip. Back to those websites.

    I'll have to check out that cookbook . . . assuming I survive this experience. I am having a hard time finding charcoal that is lumps, which it said was better than briquettes. Apparently it is no longer the season for it.

    Plus it is suppose to be 100 degree weather. An ideal time to be smoking.
    Theresa & Gigi & Anisette & Enchante & Le Beau Ouiseaux Rouge

  7. #7
    Join Date
    Feb 2005
    Location
    Denton, TX
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    Quote Originally Posted by armel View Post
    I'm an idiot. I thought I bought a rib-eye. Turns out it was a tri-tip. Back to those websites.

    I am having a hard time finding charcoal that is lumps, which it said was better than briquettes. Apparently it is no longer the season for it.
    On the Big Green Egg forum, look for Morro Bay Rich's Santa Maria Tri Tip....

    For lump charcoal, try to locate a Big Green Egg dealer, they should have a year 'round supply. We like and use Ozark Oak exclusively. Wicked Good is supposed to be fabulous if you can find it (it's made in Maine and hard to find outside the northeast). Some Walmarts sell Royal Oak - you need to watch the country of origin, though. Some Royal Oak is good, some is not.

    You can research different lump brands here. It's the website of one of the top Eggers.

    Michelle

  8. #8
    Join Date
    Jan 2002
    Location
    Corona, CA
    Posts
    1,861
    Ok, so I am a fan.

    I bought what they had at Home Depot which was Cowboy Lump Charcoal but then I also bought some of the Kingsford briquettes since my manual had said that a mixture of both would last longer.

    Oh, but I was an idjit. I had never started a charcoal fire before. I had bought these fire starters from Home Depot also. I used two and they caught fire right away. But then after a bit of time the flames went out. and i thought that it was suppose to have flames, so i thought i had to re-light it again. So i used two more fire starters. then the flames went out again. and i thought, "Oh no, i can't seem to keep this lit". Then I figured out . . . that charcoal doesn't burn with flames. that it was glowing underneath and I was just a big idiot.

    I bought chunk mesquite wood which I soaked before hand.

    I marinated the tri-tip overnight using a recipe that came with the smoker -- red wine, oil, lemon juice, steak sauce, and garlic marinade. This was on for about 1 1/2 hours. We cooked it medium-rare. It was so delicious. Oh, and I also put 1/2 cup red wine with the water in the water pan to help add to the flavors.

    I also smoked some onions using the recipe that came with the smoker. it was onion with pepper, garlic salt, butter, pancetta and marsala wine. Those were on 2 hours. But next time I would leave them at least another half hour. Not quite as soft as I wanted.

    I did baked potatoes in the oven, since it said they would take at least 4 hours in the smoker. And the other things wouldn't take that long.

    I also made a mexican sweet corn cake. And we had a side salad with balsamic vinegarette.

    And ice cream for dessert.

    I can't wait to try using the smoker as a grill since that is an option too . . .

    I can see where the bottom pan paint was blistering . . . so I obviously don't have the highest quality smoker. But it is good for now. And if I am still a fan over time, when this one wears out I can get a better quality one.

    The clean up was really easy too. Now that I have done it once, I realize it wasn't that hard. Just took me awhile to do everything since it was my first time . . .
    Theresa & Gigi & Anisette & Enchante & Le Beau Ouiseaux Rouge

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