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Smoking Disaster and Smoking Great

post #1 of 9
Thread Starter 

Well we cooked our first two things on the smoker, the one being a beef roast, not to good, we left it in way too long, just did not watch it I guess.

 

But today we did the best Salmon, recipe out of the book you recommend on this site, it was awesome, I made plenty so we have lots more to eat.

 

Ginny

post #2 of 9
Ginny glad to hear that one of the 2 came out great.
post #3 of 9

Congrats on the good outcome thumb1.gif  as for the beef roast most of them don't have enough fat content to take to higher temps, Try a sirloin tip roast and smoke it to 135-140 then slice it and you'll have some good eating get a bigger one then you need and take the part you don't eat for dinner and slice it as thin as you can and it will make some great sandwiches later

post #4 of 9
Thread Starter 

going to print that out on the roast, thanks.

Ginny

post #5 of 9
Quote:
Originally Posted by Luv2CraftGinny View Post
 

Well we cooked our first two things on the smoker, the one being a beef roast, not to good, we left it in way too long, just did not watch it I guess.

 

But today we did the best Salmon, recipe out of the book you recommend on this site, it was awesome, I made plenty so we have lots more to eat.

 

Ginny

 

Congrats on the salmon.  If you were having to "watch" your beef roast, then I'd strongly suggest a good remote Thermometer such as a Maverick ET-732 or something similar.   It's one of the best investments you can make with regards to smoking.

post #6 of 9
Thread Starter 

yup got it like in one day from Amazon.   I think in that cookbook I bought, it has a chicken on top of a beer can, will try that soon.

Ginny   

post #7 of 9

Ginny.........I think you have been bitten........by the smoke bug. Just wait until the sausage bug gets you......

Brad

post #8 of 9
Thread Starter 

I bought the cookbook they recommended on this site, have the smoker, the digital thermometer everyone recommended, so I am off and running.

post #9 of 9

Trail and error is how lots of us learned, Well done on the salmon

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