what (non pork) meat cooks relatively quickly in a smoker?

[jerseydrew]

gonna be smoking a butt on sunday and have a buddy coming over to hang out who can't eat pork. so i would like to put something in the smoker in the morning and have it be ready by lunch time. 

 

[kathrynn]

Chicken is great in the smoker...and quick too! 

 

[smoking b]

You could throw some chicken in for him. Smoke it for a while to get the good flavor then finish it in the oven at a higher temp to crisp up the skin. You need a higher temp to get crispy skin than you will be smoking the butt at.

If you spatchcock the chicken it will cook much faster & also let the white & dark meat cook at roughly the same rate. Just a thought...

EDIT: Guess I was too slow posting lol

 

[dirtsailor2003]

As the others have said, chicken, especially parts or spatchcock cook quickly. I like to throw steaks in there too. they cook up good too. Maybe a few abt's and a twice baked potato or two for sides!

 

[chef jimmyj]

Just to be different...FATTIE! Lots of choices for stuffing and you could use a Beef Sausage... http://www.smokingmeatforums.com/t/118411/hot-links, or... http://www.smokingmeatforums.com/t/123366/best-hot-links-question#post_825392 Substitute a 75/25 Ground Beef for the Pork. There is also a Chicken Sausage... http://www.smokingmeatforums.com/t/107387/chicken-mango-jalopeno-sausage-revisited-with-recipe .

You can Search or Google for other recipes...JJ

 

[garand555]

I make green chile cheeseburgers in mine all the time. I normally bring the temp of the biggest burger up to 140f, flip the burgers, put the green chile, some diced onion on and add the cheese and finish them off. Even wax (i.e. American cheese) comes out better, but blue cheese or a nice sharp cheddar work great. I was bringing them up to 160, but I got sidetracked (dang beer!) once and they hit 170 and still turned out pretty good. Just make sure you don't get lean burger unless you like them dry.

Salmon is pretty quick too, and while there are things you can do to make it better, you can just take the fillet, slap it in the smoker and bring it up to temp and it'll be very good.