After work smoking suggestions anyone

[mslaw13]

I try to smoke a couple times during the week (wife works evening shift) to feed four hungry children.  Looking for some new ideas usely have time for a 2 to 3 smoke time.  Generally I smoke london broils, wings, beer can chicken, and recently smoked a fatty (yum).  Gotta be something else I could try.

 

[sqwib]

Try a bunch of appetizers, sky is the limit here
 

 

[nivekd]

A big ol' tub of Mac and Cheese should work...great on the smoker.

 

[mslaw13]

Going to research some recipes for apps, kids will love that. Thanks

 

[jrod62]

Was going to start making a list for you . But make it easy just start clicking on SQWIB ( above post) sugnature lines . He has a lot of great things to try.

 

[mslaw13]

Mac n Cheese interesting, never would have thought of that.

 

[s2k9k]

Pizza!

 

[mslaw13]

Cool, thanks.  Going to like being a member of SMF.

 

[max-paul]

S2K9K stole my suggestion. I 2nd the Pizza idea.

 

[s2k9k]

Thanks Max! There so many things to do but when he said "four hungry kids" I thought "what could be better...Pizza!" My son's favorite is Digiorno so I threw a couple on the smoker one night and he was very reluctant about it but he ate it and said it was way better than in the oven and now wants me do it all the time!

 

[chef jimmyj]

There are a whole variety of Sausages that are awesome smoked at 225-250*F for 1.5hrs to an Internal Temp (IT) of 165*F. Add them to some Hoagie rolls and top with...Sauteed Peppers and Onions, Coleslaw and BBQ Sauce, Bacon and Cheese, Chili Onion and Mustard, Sauteed Mushrooms and Swiss Cheese, Avocado Salsa and Cilantro or anything else you can think of. Don't know how young the kids are but mine thought Hot Dogs topped with French Fries, Ketchup and Mozzarella Sticks were the Bomb! If I wrapped them in Pizza, I would have covered ALL the Kid Food Groups!...

...JJ 

 

[forluvofsmoke]

Don't forget to cold smoke & sear your burgers, dogs, steaks, chops, chicken pieces...30-45 minutes smoke,depending on size and desired amount of smoke (fired with a couple briquettes), then toss over a hot bed of charcoal and sear to finish...it's the best of both worlds!, with smoke and the added flavor of char-grilling. I've been doing that for a couple years and it quickly became our favorite way to eat smaller cuts. The kids went nuts when I tried it the first time, and any mention of it without actually following through with the act could start a riot around here...LOL!!!

If you like garden vegetables, don't forget to toss some of them in as well.

Taters augraten, scalloped taters & ham, mixed veggies with cheese and diced taters along with some leftover smoked meat...name it...as my avatar line reads...If it's smoked, EAT IT! Seriously, if you like to eat it it, smoke it..there are a few exceptions to the rule, but for the most part, just roll with it, being careful about selection of smoke woods and light smoke application when it's due, of course.

Eric

 

[s2k9k]

Don't forget to cold smoke & sear your burgers, dogs, steaks, chops, chicken pieces...30-45 minutes smoke,depending on size and desired amount of smoke (fired with a couple briquettes), then toss over a hot bed of charcoal and sear to finish...it's the best of both worlds!, with smoke and the added flavor of char-grilling. I've been doing that for a couple years and it quickly became our favorite way to eat smaller cuts. The kids went nuts when I tried it the first time, and any mention of it without actually following through with the act could start a riot around here...LOL!!!

If you like garden vegetables, don't forget to toss some of them in as well.

Taters augraten, scalloped taters & ham, mixed veggies with cheese and diced taters along with some leftover smoked meat...name it...as my avatar line reads...If it's smoked, EAT IT! Seriously, if you like to eat it it, smoke it..there are a few exceptions to the rule, but for the most part, just roll with it, being careful about selection of smoke woods and light smoke application when it's due, of course.

Eric

What kind of temp are you talking about "cold smoking burgers and steaks"? I've been doing the reverse sear on steaks lately, smoking at around 200* until an IT of about 110* then on the 500* grill for a minute per side. But if i could go lower temp on smoker then the grill for better results I would like to try it. You're the man Eric!

 

[forluvofsmoke]

S2K9K, when I first started cold smoke & sear method, I was using a kettle grill with a metal can with 1/2lb or so of briquettes and a few larger chips of wood. I measured grate temps in several areas and was in the 110-120* range. Not a true cold smoke, but it added just enough heat to start warming the surface of the meat and slowly soak in to the center. A quick sear with flat cuts to finish..chicken pieces and pork chops require a bit more attention when searing, of course.

Here's how I got started: http: //www.smokingmeatforums.com/forum/thread/76177/coffee-can-mod-for-charcoal-smoking-steaks

The low-temp smoke isn't a food safety issue, only because it is for a such a short duration.

Eric

 

[chef jimmyj]

S2K9K, when I first started cold smoke & sear method, I was using a kettle grill with a metal can with 1/2lb or so of briquettes and a few larger chips of wood. I measured grate temps in several areas and was in the 110-120* range. Not a true cold smoke, but it added just enough heat to start warming the surface of the meat and slowly soak in to the center. A quick sear with flat cuts to finish..chicken pieces and pork chops require a bit more attention when searing, of course.

Here's how I got started: http: //www.smokingmeatforums.com/forum/thread/76177/coffee-can-mod-for-charcoal-smoking-steaks

The low-temp smoke isn't a food safety issue, only because it is for a such a short duration.

Eric

 Eric is correct. There is not a safety issue but extra precaution must be taken because although the time is short, under 1 hour, there is rapid bacterial growth at these low temps. Thorough finishing of the poultry is critical. Additionally wash the poultry and brine or add a rub containing salt to minimumize bacteria and it would be a good idea to avoid any injection. The only other issue is to keep any foods that will not be cooked, sides, salads and/or toppings away from the area. I need to give this a try, great suggestion!...JJ

 

[africanmeat]

Pigs in a blanket .you can use the pizza dough as the blanket .