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Smoker

Shawn C.Shawn C. Senior MemberPosts: 7,027 Senior Member

Anyone smoke meats like ribs, poultry, brisket, etc.? This intrigues me but I sure don’t want to get a Traeger or Big Green Egg. Too expensive for something I would use a few times per year. I’m wondering if anyone smokes using a regular charcoal grill or even an offset smoker. I have a propane grill and have tried to smoke with it but didn’t get any smoke flavor. I could justify an inexpensive charcoal set-up as long as it would also serve as a regular charcoal grill.
Thanks for any advice!

Replies

  • bmmikebmmike Posts: 541 Senior Member

    I smoked meat for years on a regular Weber charcoal grill. Water basin in the center, meat over basin, charcoal on either side of the grill. Add dry wood chips to increase the heat and toss some wet chips on the coals and the heat will drop. You need the better Weber with the built in thermometer so you know the temps and it’s a lot more maintenance managing the air intake valves along with keeping the smoke going with chips but it’s perfectly doable and works great.

  • fishingcomicfishingcomic Senior Member Posts: 26,564 Senior Member

    Alton Brown built a smoker using an old trunk.

    'I've spoken of the Shining City all my political life. …In my mind it was a tall, proud city built on rocks stronger than oceans, windswept, God-blessed, and teeming with people of all kinds living in harmony and peace; a city with free ports that hummed with commerce and creativity. And if there had to be city walls, the walls had doors and the doors were open to anyone with the will and the heart to get here. That's how I saw it, and see it still.'" Ronald Reagan
  • BushartBushart Senior Member Posts: 3,041 Senior Member

    I used to smoke trout and salmon in one of those "Little Chief" electric smokers
    Folks used to beat a trail to my door
    Never smoked other meats tho

    My cousin has a Bradley electric smoker with the puck type feed---he smokes meat with his to good success

  • fishingcomicfishingcomic Senior Member Posts: 26,564 Senior Member

    Alton Brown built a smoker using an old trunk.

    'I've spoken of the Shining City all my political life. …In my mind it was a tall, proud city built on rocks stronger than oceans, windswept, God-blessed, and teeming with people of all kinds living in harmony and peace; a city with free ports that hummed with commerce and creativity. And if there had to be city walls, the walls had doors and the doors were open to anyone with the will and the heart to get here. That's how I saw it, and see it still.'" Ronald Reagan
  • George KGeorge K Super Moderator Posts: 11,689 Senior Member
    edited October 2018 #6

    Here's a recipe for salmon from amazingribs.com, my go to site for all things grilling. The rib and pulled pork recipes there are foolproof and better than most BBQ I've had, even in the south.

    https://amazingribs.com/schmancy-hot-smoked-salmon-recipe

    I used to catch and smoke king mackerel a lot when I lived in Karachi. I would just brine it, put a lot of cracked pepper on it, then hot smoke it on the cool side with one burner on low for about an hour. I like to place a pan of water underneath as though I were cooking ribs or a pork shoulder to keep it from drying out.

    I have a mid-grade Weber gas grill. One burner (not the middle one) on low will provide an almost ideal temperature of about 230F. I place the meat or fish on the opposite side.

    The GOP big tent now is the size of a pup tent, its floor splattered with guano.
  • LokioneLokione Posts: 19 Junior Member

    I have a cookshack smoker oven that I smoke ribs,pork loins,turkeys for our restaurant and for myself I do tuna and salmon.The cookshack is bomb proof but kind of spendy.For years at home I used a little chief but they are hard to maintain constant heat .

  • CO NativeCO Native Senior Member Posts: 2,307 Senior Member
    edited October 2018 #8

    I'm with Mike, I smoked a lot meat on my Weber, but a gas one. Had a little chip tray that you fill with chips soaked in water to create the smoke.
    Then I broke down and bought the Traeger Junior. Best investment ever. I thought the same as you, that I'd never use it. I was wrong, I use it at least once if not twice a week.
    Not just the best ribs and brisket in the world, but chicken, salmon, steak (did NY strips last night on it) and burgers are all better off of the traeger. And it's like smoking for dummies which is the best part.

    You need to clean them good and the chips aren't cheap, but life is too short it eat crappy meat ;-)

  • tim_stim_s Senior Member Posts: 2,479 Senior Member

    i smoke with propane......one of those under $200 filing cabinet style set ups from home depot

    www.smokingmeatforums.com is your best friend

    Fly Fishing in Maine - www.flyfishinginmaine.com
  • tim_stim_s Senior Member Posts: 2,479 Senior Member

    and just say no to soaking your chips ;)

    Fly Fishing in Maine - www.flyfishinginmaine.com
  • CO NativeCO Native Senior Member Posts: 2,307 Senior Member

    Tim eats cheese on pie, so you know he don't have a clue what he's talking about.

  • tim_stim_s Senior Member Posts: 2,479 Senior Member

    wet chips taste like.....wet chips......and that's not a good taste

    control your temp, and control O2 to the chips and they'll do just fine without soaking them

    Fly Fishing in Maine - www.flyfishinginmaine.com
  • tim_stim_s Senior Member Posts: 2,479 Senior Member

    https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first

    https://www.smokingmeatforums.com/threads/how-important-is-soaking-wood-chips.262692/

    there's a lot out there on this......the water has to evaporate before the wood starts to smoke anyways.....so you're just cooling your fire down, slowing down the process, and imparting some messed up flavors

    Fly Fishing in Maine - www.flyfishinginmaine.com

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