What's you favorite thing to smoke that's not a pork butt or ribs?

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• Apr 1, 2013

• #21

Bayou. Asked that question on cold smoking forum. It was sticky I guess. Cold smoke below 40* as to not promote bacteria, botulism and all, and if you smoked it through then frying it is a waste the way I figure, dry it out, so come on up this winter and smoke some turks and we can fry them up. Treat you to some KC style bbq. YEA

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Apr 1, 2013

• #22

brisket

nuf said!

 

forluvofsmoke

Smoking Guru

OTBS Member

Aug 27, 2008

5,170

409

• Apr 1, 2013

• #23

Not sure if I have any all-time favorites, but for large cuts of beef, Brisket...small cuts, rib eye, bone-in, either smoked/seared or straight smoked.

Pork would have to be the loin...versatile...you can chop it out thick sliced (and stuff 'em if you like) or smoke it whole...I like versatile, and maybe that's why I like brisket so much.

I'm not big on yard birds, but quartered they are nice for a semi-short smoke.

Eric

 

demosthenes9

Master of the Pit

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Apr 2, 2013

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Louisville, KY

• Apr 2, 2013

• #24

SeenRed said:

I'd hafta go with Prime Rib.  Nothin' beats it.

Click to expand...

This one gets my vote.  Let the PR sit out and approach room temp, then hit it with some hickory smoke @ 225 or so for a couple hours until it reaches about 127 internal temp.  Pull it out, wrap in foil and let it rest for 20 minutes or so.

Side note: While I always opt for a bone in "standing rib roast" if I'm cooking it in the oven, I always go "bone off" when smoking so that all surfaces get a good smoky flavor.  I throw the bone portion on another shelf and snack on it during the cook  :)

 

bbqbrett

Master of the Pit

Jan 17, 2013

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About 10 miles from the blue turf!

• Apr 2, 2013

• #25

I always like smoking chicken, legs and thighs or brisket.

 

bayourambler

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Original poster

Thread starter

Mar 19, 2013

21

10

Lafayette La.

• Apr 2, 2013

• #26

I have a brisket that is ready to smoke. I was thinking about marinating it first. Is this a bad idea?

 

Bearcarver

Gone but not forgotten RIP

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Group Lead

Sep 12, 2009

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Macungie, PA

• Apr 2, 2013

• #27

Prime Rib----No Contest!!

Bear

 

sound1

Smoking Fanatic

Oct 10, 2011

775

22

Northern Arizona

• Apr 2, 2013

• #28

I'm with Bear on this one...Prime Rib.

As for stuff to add to other dishes...I call that leftovers

 

smoke slinger

Smoking Fanatic

Nov 3, 2012

305

16

Pensacola Fl

• Apr 2, 2013

• #29

Either meatloaf, turkey or chicken and throw some hotdogs in there also.

 

backyardsmokin

Meat Mopper

Jun 2, 2011

233

14

Castle Rock, CO

• Apr 2, 2013

• #30

Anything I can get my hands on.  This weekend I am going to try smoking/baking bread on my smoker.

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• Apr 2, 2013

• #31

Marinate it for at least 3 days. My mother, bless her soul, did and only put in oven. Sister still does. OMG it was and is great. Don't know what mother did it in,didnot care too young. Probably Italian dressing. Good luck!

 

craniac

Newbie

Feb 5, 2010

9

11

Roswell, NM

• Apr 2, 2013

• #32

Peanut butter

Cheese

Corn on the Cob

Fatties

 

smoke slinger

Smoking Fanatic

Nov 3, 2012

305

16

Pensacola Fl

• Apr 2, 2013

• #33

Oh and I forgot, throw some mac n cheese in for about half an hour. Wanting to try baked taters and corn on the cob next.

 

mdboatbum

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Apr 22, 2011

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Washington, DC

• Apr 3, 2013

• #34

Spatchcocked chicken is a big favorite around here.

 

roller

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Mar 10, 2010

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N.E. Louisiana

• Apr 5, 2013

• #35

Sausage ! but is guess thats Butt...or Gator !

 

S

smokey charlie

Smoke Blower

Sep 29, 2011

123

11

north georgia

• Apr 5, 2013

• #36

i have done cabbage i know it sounds weird core it wrap in foil turn it on its head fill hole with butter smoke for 6 hours 225 to 250 also corn on the cob, baked potato
whole onions are great they take about an hour wrap in foil add some butter ad some a1 or Worcestershire sauce or just go with the butter

meat loaf is awesome on the smoker

 

shoneyboy

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Nov 3, 2010

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Denham Springs La

• Apr 5, 2013

• #37

Fish !!!

 chicken and Turkey.......

 

michief

Smoke Blower

Jan 29, 2013

119

14

Austin. Tx

• Apr 5, 2013

• #38

I have done more version of meatloaf in my smoker than anything else. It is amazing.

 

smoke happens

Smoking Fanatic

Nov 20, 2012

520

37

Arlington, WA

• Apr 5, 2013

• #39

Cheese!

 

demosthenes9

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Apr 2, 2013

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Louisville, KY

• Apr 5, 2013

• #40

smokey charlie said:

i have done cabbage i know it sounds weird core it wrap in foil turn it on its head fill hole with butter smoke for 6 hours 225 to 250 also corn on the cob, baked potato
whole onions are great they take about an hour wrap in foil add some butter ad some a1 or Worcestershire sauce or just go with the butter

meat loaf is awesome on the smoker

Click to expand...

I'm kind of confused.   If you are completely foil wrapping the things before they go in the smoker, aren't you then just baking/steaming them ?  If so, what's the point of using the smoker?