What are your favorite things to smoke?

[eppo]

Going to be off next week, this will give me time to smoke. Looking for some ideas.
So far I have:
Prime rib roast
Spare ribs
Gotta do some pulled pork
chicken.
Sill have some brisket left overs.


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[beer-b-q]

My Favorites are in order of preference;

1. Sausage
2. Ribs
3. Chicken ¼ s
4. Brisket
5. Pork Butt
6. Turkey

On Edit I forgot

1. Cheese
2. Chuckies
3. Ham
4. Bacon
5. Cheetos
   
     (Older Members will Understand)

 

[scarbelly]

I like Pauls list but need to add

Fresh Mozzarella

Chipotle Garlic Mixed Nuts

Jerk Chicken Wings

TriTip

Chuckies

Pastrami

 

[pineywoods]

It would be easier to ask what I don't like to smoke

 

[adiochiro3]

ABT's & fatties are missing from those lists!!!!!  Smoked shrooms, too!!!!

 

[oldschoolbbq]

  Eppo, if you are secure in your abilities,by all means go for it;how ever if you have not done much,stick to Pork Butts. They are very forgiving and if you get a bone in Butt,your thermometer is already there;when the bone pulls out ,it's done,just mash it apart.

  If you do chicken also,make sure the bird is on the bottom rack, cross contamination

 will be avoided.

  Butts am good stuff!

Stan   aka   oldschool

Have fun and...

 

[Fife]

Jerry I agree with you anything is good on the smoke.

 

[SmokinAl]

#1 Prime rib

 

[nwdave]

Salmon's gotta be up there too.  Oh, and don't forget halibut cheeks.......

 

[Bearcarver]

I don't consider things I have to cure in a list like this, because they could take up to two weeks to complete.

My top "10"

#1 Prime Rib

#2 Prime Rib

#3 Dinos (Beef Ribs)

#4 Brisket

#5 Chuckie

#6 Spare Ribs

#7 Boston Butt (Pulled Pork)

#8 Smoked salmon

#9 Double Smoked Ham (from fully cooked & smoked Ham)

#10 Cheese

Bear

 

[daveomak]

Alaskan White King Salmon. Kippered.

Makes me wish I was back on the seiner.

 

[eppo]

I'm pretty confident. I've done butts, chicken, baby backs, brisket, more butts, beef short ribs, wings. All have turned out great, of course there are things I can perfect, but all was good.
After seeing those posts on prime rib, I definitely want to try that. Do you usually do a light smoke for prime rib, how do they taste after freezing the left overs?

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[Bearcarver]

I'm pretty confident. I've done butts, chicken, baby backs, brisket, more butts, beef short ribs, wings. All have turned out great, of course there are things I can perfect, but all was good.
After seeing those posts on prime rib, I definitely want to try that. Do you usually do a light smoke for prime rib, how do they taste after freezing the left overs?

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For a step by step with qview, click on "Prime Rib" in my signature (below). A Prime rib isn't in the smoker as long as Butts, Briskets, etc, so I like to put Hickory on it for sure.

After freezing (I rarely have to do that), it still tastes very good sliced thin & flipped on a very hot grill until warm inside & bubbling on both surfaces.

Bear

 

[nwdave]

Sneaky trick in progress.  Keep the suggestions coming,   making notes for August. 

 

[jirodriguez]

....anything that will hold still for two seconds so I can get a rub on it before tossing it into my WSM.