- Apr 10, 2006
- 1
- 10
For out-of-staters, that's "Missouri". I live close to Concordia.
Just smoked a boneless turkey breast, brisket, ribs, pork loin, and an already cooked half-ham yesterday. I'm not good at keeping the ribs and brisket from getting tough, yet, but I'm working on it. I have a cheap, thin metal Charbroil smoker, with the firebox on the side. It isn't much, but it does all right on non-windy days. I also used a vertical box, but it isn't much good because the charcoal/wood pan sits right on the bottom, and the draft vents are above the pan. The fire smoulders good, and then goes out. I have trouble getting enough air on the fire to keep the temperature up to 180 - 200 degrees. I ended up finishing much of the meat on my friend's Brinkman SmokinPit.
I'm still working on my rub, with brown sugar, Lawry's, Tone's Cajun seasoning, a bit of onion powder, a bit of garlic powder.
The turkey breast works out well in the smoker. I call it a smoke sponge, 'cause it seems to soak up all that smoke flavor. So far I've been using hickory and mesquite. I'm looking around for some fruit wood, like apple or peach, 'cause I hear it has good flavor.
There's nothing better than great smoked meat!! My Rottweiler likes the trimmings and such, too! He sits there looking at me while smoking (or grilling), making sure I don't mess up his meal.
Just smoked a boneless turkey breast, brisket, ribs, pork loin, and an already cooked half-ham yesterday. I'm not good at keeping the ribs and brisket from getting tough, yet, but I'm working on it. I have a cheap, thin metal Charbroil smoker, with the firebox on the side. It isn't much, but it does all right on non-windy days. I also used a vertical box, but it isn't much good because the charcoal/wood pan sits right on the bottom, and the draft vents are above the pan. The fire smoulders good, and then goes out. I have trouble getting enough air on the fire to keep the temperature up to 180 - 200 degrees. I ended up finishing much of the meat on my friend's Brinkman SmokinPit.
I'm still working on my rub, with brown sugar, Lawry's, Tone's Cajun seasoning, a bit of onion powder, a bit of garlic powder.
The turkey breast works out well in the smoker. I call it a smoke sponge, 'cause it seems to soak up all that smoke flavor. So far I've been using hickory and mesquite. I'm looking around for some fruit wood, like apple or peach, 'cause I hear it has good flavor.
There's nothing better than great smoked meat!! My Rottweiler likes the trimmings and such, too! He sits there looking at me while smoking (or grilling), making sure I don't mess up his meal.
