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> Smoker Recipes, Anyone got any?
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Elspeth 
Posted: 14-Dec-2003, 07:45 AM
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!Help!


I?ve wanted to ask this question and this seems the place for it. Great idea Shadows.

My husband got a smoker and neither of us have any experience at all with using one.

So, I?m looking for some good recipes! And tips on how to use one!


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Shadows 
Posted: 14-Dec-2003, 08:05 AM
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This one is easy and will get you hooked on using your smoker!!! wink.gif


Recipe Name: SMOKED STEELHEAD TROUT ( SALMON )
Category: FISH
Serves: 6

SOURCE SHADOWS

2 Pound Steelhead Trout or Salmon filet, fresh
1/8 Cup olive oil
4 Clove garlic, diced
1 1/2 Tblsp rosemary, crushed, either fresh or dried
1 Cup Morton Tender Quick
1 Quart water
pepper to taste

Alder smoking chips, soaked in water or wine

Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well.
Let sit in fridge over night ( at least 8 hours ).
Make a brine of Mortons Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish.
Meanwhile, prepare your smoker or grill for a four hour slow burn ( 150f to start ).

Remove fish from brine and drain.
Place fish on foil shaped as close as you can to the contures of the filets. Place this on the rack of grill or smoker. Add alder chips to coals or heatbox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165f. Remove from grill or smoker and allow to cool for 20 minutes . Serve.


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Shadows 
Posted: 14-Dec-2003, 08:12 AM
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Here is another good one for beginers:

Recipe Name: SMOKED PULLED PORK IN HOT CHILE SAUCE
Category: GRILL
Serves: 12

SOURCE: Lee Custer

For the rub:

1 tables light brown sugar
1 tables chili powder
1 tables kosher salt
1 5 pork shoulder roast (Boston butt) bone-in
2 handfu hickory/mesquite chips soaked for at least 30 min.

For the sauce:

1 cup cider vinegar
1 cup ketchup
3 tables granulated sugar
1 teaspo Worcestershire sauce
1 teaspo kosher salt
1/2 teaspo cayenne
1/4 teaspo freshly ground black pepper
12 hambur buns lightly toasted
Mayonnaise

To make the rub: In a small bowl combine all the rub ingredients. Press the rub mixture all over the pork roast. Allow to stand at room temperature for 30 minutes before grilling.

Grill the pork over Indirect Medium heat until the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be 180°F to 190°F), 4 to 5 hours, turning every hour or so. Add the soaked wood chips to the smoker box or coals about halfway through cooking. When done, remove the pork from the grill, cover lightly with a piece of aluminum foil, and allow to stand for 30 minutes.

To make the sauce: In a medium saucepan combine the sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Keep warm.

Pull the pork into shreds with two forks or your fingers. Discard any outer sections that may have burned or any large bits of fat inside. In a large bowl moisten the shredded meat with the sauce (you may not need all of it) and mix well. Serve warm or at room temperature on toasted buns brushed with mayonnaise.

Makes 12 servings
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Aon_Daonna 
Posted: 14-Dec-2003, 04:44 PM
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Tea smoked Chicken (also nice with salmon)

Instead of using wood you will smoke your chickenbreasts in tea leaves. It's nice. I saw it on "Ready Steady cook" a while back and tried it.. lovely!

For the smoked chicken:
2 x 200g/7oz chicken breasts
4 tsp olive oil
50g/2oz soft dark brown sugar
50g/2oz long grain rice
10 tea bags, leaves reserved, bags discarded

In a small bowl mix together the sugar, rice and tea leaves.
Line the base and sides of a large sauté pan or wok with foil.
Sprinkle the tea mixture over the foil and cover with another layer of foil.
Place a lid on the pan and the pan on the heat.
When the tea mixture begins to smoke, remove the lid and place the chicken on top of the foil.
Season the chicken and drizzle with oil
8. Place the lid back on the pan and leave to smoke for 12-15 minutes or until the chicken is cooked through.
Using tongs, remove the chicken from the pan and place it on a clean board.
Cut each chicken breast into slices on the diagonal.

by James Martin

(maybe no good for the smoker, though)


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Shadows 
Posted: 15-Dec-2003, 10:10 AM
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Recipe Name: SMOKED CORNISH GAME HENS II
Category: GRILL
Serves: 8

SOURCE WEBER
2 quarts water
1/3 cup salt
1/4 cup pickling spice (1/2 of a 1-1/2-ounce jar)
4 Cornis game hens 1 to 1-1/2 pounds each

In a Dutch oven, combine water, salt, and pickling spice; bring to a boil. Remove from heat and chill completely.

Thaw Cornish game hens, if frozen. Rinse hens and pat dry. Submerge hens in chilled pickling marinade. Marinate in refrigerator 12 hours.

Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner?s manual). Use two layers of charcoal for smoker. For best results for this recipe, use wine barrel chips, hickory or mesquite chips or chunks, or fruit woods (such as cherry or peach).

Remove hens from marinade; discard marinade. Pat hens dry with paper towels; brush off excess pickling spice.

Place hens on cooking grate of fully smoking grill or smoker. Smoke 3 to 4 hours over charcoal or 45 to 60 minutes over gas, or until meat thermometer inserted into thigh registers 180°F (82°C). Hens should be tender and juices should run clear.

Makes 8 servings.

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Shadows 
Posted: 15-Dec-2003, 10:14 AM
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QUOTE (Aon_Daonna @ Dec 14 2003, 04:44 PM)

(maybe no good for the smoker, though)

I have used tea leaves in my smoking process with great success, only trouble is it takes a lot when using in the smoker, your method is more frugal. I also have smoked using branches of various herbs I have growing in my yard. Don't be afraid to experiment.
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Shadows 
Posted: 13-Jun-2004, 06:37 AM
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Found this one at About barbeque.com

Szechuan Smoked Turkey
1 12 to 15 pound turkey
1 medium lemon, cut into eights
1 medium onion, chopped
1 small orange, cut into eights
1 to 2 cups chicken broth
1/2 cup dry white wine
1/2 cup butter
2 tablespoons soy sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper

Trim turkey, remove neck and giblets. Rinse with cold water inside and out and dry with paper towels. Fill body with orange, lemon and onion. Tuck legs into body cavity. Secure wings by tucking them behind the shoulder. Set aside.

Melt butter in a small sauce pan. Add soy sauce and mix well. Brush half the mixture over the surface of the turkey. Reserve the remaining half for basting later. In a small bowl combine chili powder, garlic powder, salt and pepper. Sprinkle over the surface of the turkey. Place turkey in a roasting rack or large aluminum pan and pour one cup of chicken broth into the pan.

For Smoker: Prepare smoker for about a 6 to 8 hour smoke. Select a mild wood like oak or cherry. Place Turkey in smoker and let run at about 230 degrees F. Don't let the temperature drop too low. Smoke for about 30 minutes per pound or 7 1/2 hours for a 15 pound turkey. Baste with butter mixture half way through the smoking. Turkey is done when the internal temperature reaches 165 degrees F. When done remove from smoker and carve. You can use drippings from the turkey in the pan to make gravy.

For Grill: Prepare you grill to cook indirectly at a temperature around 350 degrees F. When heated place turkey over the unheated section of your grill and cook for about 2 1/2 to 3 hours. Baste with remaining butter mixture half way through the cooking. Turkey is done when the internal temperature reaches 165 degrees F. When done remove from grill and allow to rest for about 15 minutes then carve. If during the grilling any part starts to get too brown, cover with foil. If during the grilling the roasting pan gets dry add 1 cup of chicken broth. Gravy can be made from the drippings.
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barddas 
Posted: 19-Jun-2004, 06:10 PM
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Shadows, m'friend... that turkey sounds GREAT! I got a new smoker for m'Bday a while back.... Must make this one once Autumn hits!!!!


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Kamchak 
Posted: 19-Jun-2004, 07:10 PM
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Turkey is a favorite!

Honey Smoked Turkey
1 (10 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
1 (12 ounce) jar honey
2 tablespoons vegetable oil

Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a medium grilling pan.

In a medium bowl, mix together sage, ground black pepper, celery salt, basil and vegetable oil. Drizzle mixture over the turkey. Flip turkey breast side down in the pan.

Place approximately 2 handsful of smoking chips on the fire. Drizzle 1/2 the honey over the bird. Continue cooking covered approximately 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C).

Uncover turkey and carefully flip it breast side up in the baking pan. Baste with remaining honey. Continue cooking approximately 15 minutes. The cooked honey will be very dark.

Makes 12 servings.


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Kamchak 
Posted: 19-Jun-2004, 07:13 PM
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What about ribs?

Smoked Pork Ribs
Makes 4 racks of ribs.

4 racks baby back ribs
3/4 cup firmly packed dark brown sugar
1/4 cup mild New Mexico red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Barbecue Sauce (below)

Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.

The next day, rub remaining mixture well into the ribs. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.

Brush the ribs with Barbecue Sauce and continue to smoke for at least 1 more hour.

Barbecue Sauce
1 cup cola
1 cup tomato sauce
1/2 cup firmly packed dark brown sugar
1/2 cup dark molasses
1/2 cup white vinegar
1 (6 ounce) can tomato paste
1/4 cup sweet butter
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dry mustard
1 tablespoon mild New Mexico red chile powder
1/2 tablespoons kosher salt
1/2 tablespoon freshly-ground black pepper
1 tablespoon wasabi powder
1 tablespoon summer savory
1 tablespoon marjoram
1 tablespoon granulated garlic
1 tablespoon onion powder
2 dashes Tabasco® Habanero Sauce

Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.
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Kamchak 
Posted: 19-Jun-2004, 07:15 PM
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I'll stop on this one!

Smoked Brisket
1 cup granulated sugar
1/4 cup black pepper
2 tablespoons garlic powder
1/3 cup salt
1/2 cup paprika
2 tablespoons Accent
1 (4 to 4 1/2 pound) beef brisket

Mix together sugar, pepper, garlic powder, salt, paprika and Accent. Rub dry sauce generously over brisket. Smoke in hooded charcoal smoker (top shelf with no water pan) for 2 1/2 hours. Rub with sauce again. Wrap brisket in foil and bake in 250 degrees F oven for 2 1/2 hours.

Brisket may be smoked one day, refrigerated overnight and oven-cooked the next day.

Slice thinly against the grain.

Serves 8.

Delicious as an entree or in sandwiches.
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Kamchak 
Posted: 20-Jun-2004, 02:19 PM
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OK, heres another one! Someone else have any ideas?

Smoked Fish
Brine fish with either the Basic Brine solution or the Rum Brine solution:

Basic Brine
1/2 cup non-iodized salt
1/2 cup granulated sugar
1 quart water

Mix and stir until completely dissolved. Place fish in the solution, being careful to ensure that the fish is completely covered with the brine; place in refrigerator. Thick chunks 1 inch or more should be in brine 8 to 12 hours. Thin chunks less than 1-inch should be in brine 6 to 8 hours.

Rum Brine
1 quart water
1/2 cup non-iodized salt
1/2 cup granulated sugar
3 ounces rum
1 ounce lemon juice
3 cloves garlic
3 tablespoons pickling spice
1/4 teaspoon lemon pepper
3 bay leaves

Mix and stir until completely dissolved. Place fish in the solution, being careful to ensure that the fish is completely covered with the brine; place in refrigerator. Thick chunks 1 inch or more should be in brine 8 to 12 hours. Thin chunks less than 1-inch should be in brine 6 to 8 hours.

After brining, remove fish from brine and lightly rinse each piece under cold water. Gently pat dry and lay pieces on paper towel to air dry for one hour. (After one hour the fish will have a glazed film on it. This is a normal result of the fish soaking in the brine.)

If using an electric smoker, preheat for 15 minutes. Load fish into smoker. Add your favorite wood chips to chip pan. Add wood chips about every other hour for 5 or 6 hours (depending on how much smoke taste you want. Thick chunks 1 inch or more should take between 8 and 12 hours. Thin chunks should take between 6 and 8 hours. To cut down on smoking time, remove skin from fish before putting in brine, then put in cheese cloth after the brine process. This helps get rid of fish oils faster and cuts smoking time by about 1/4.
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Kamchak 
Posted: 04-Jul-2004, 03:19 PM
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Smoked Venison
Venison (any cut)
Dry wine
1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon black pepper
Sour cream
Hot pepper jelly

Marinate venison in wine for at least 24 hours.

Prepare a light fire in covered grill. Place meat on spit and cook, basting with sauce made with oil, lemon juice and black pepper. When the meat gets warm, add wet hickory chips to the fire (and more briquettes as necessary to keep an even heat). Smoke venison for 3 hours with continued basting.

Remove meat from spit and baste with wine. Wrap in foil and allow meat to cool to room temperature. Reheat, when ready to serve, in foil for 20 minutes at 250 degrees F.

To serve, place a dab of sour cream and a teaspoon of hot pepper jelly on each piece of meat.

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Shadows 
Posted: 04-Jul-2004, 07:47 PM
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This one can be smoked, grilled, or roasted in the oven or on a spit.

Roast Saddle of Venison with Wild Rice and Juniper Berries
This recipe was submitted by Shadows.

These gray-blue aromatic berries were prized in Indian culture as a secret ingredient of so many of their varied and succulent recipes. The distinctive flavors of trout, elk, bear, and deer were enhanced with this woodsy fragrance. Also a popular winter flavoring widely used in tea and natural medicines as well as to add flavor to smoking mixtures. Serves 12

One 5-pound saddle of venison, dressed and served for easy carving
dried juniper berries
peppercorns
6-8 strips thick sliced bacon

Basting Marinade:
2 tablespoons honey or maple syrup
2 cups of cider

Preparation:
Stud the saddle of venison with juniper berries and peppercorns. Lay the bacon strips over and secure with toothpicks. Stand the saddle on a rack in a large Dutch oven or place on the grill with indirect heat. Prepare the basting marinade by simmering the honey or maple syrup in the cider in a small pan until it is well dissolved and steaming. Roast, basting often, for 1 1/2 hours in a preheated medium hot Dutch oven or on your grill with indirect heat. Cool the roast for 20 minutes. Carve, serving one rib per portion. Serve on a bed of wild rice, together with the pan drippings.

Can be cooked on a spit instead.. over a very slow open fire.

I have put my Dutch oven straight on the grill for this one also.

P.S. This is a Cree Indian recipe.... I have used gin when I could not find juniper berries, gives the same flavor when mixed in the basting mix.
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Kamchak 
Posted: 04-Jul-2004, 08:41 PM
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You'll like this one!

Smoke Ribs That Are the Envy of Everyone You Know
Ingredients Method
2-1/2 to 3 lb. ribs

It takes about 3 - 3-1/2 hours to smoke a load of 3 lb. slabs of pork ribs, at 200 - 225°F.

Always use good quality ribs. Smoking, while a great flavor enhancer, will not improve the quality of the meat.

Always wrap smoked product tightly in aluminum foil or butcher paper as soon as it comes out of the smoker, unless you plan to serve it immediately. Smoke flavor will quickly dissipate from unwrapped food.

Smoke flavor will disappear when meat comes into contact with steam. Avoid steaming ribs after they're smoked.

Season slabs of ribs with RibRub or Spicy Chicken Rub, or a combination of the two, before smoke-cooking.

OLD-FASHIONED PIT BBQ RIBS

Trim 2-1/2 to 3 lb. ribs of fat, loose membrane tissue, scrap ends and thin edges. Season with 1/2 to 1 ounce RibRub on each side of slab. Trimmings may be cooked separately in a foil pan.

Lay ribs flat on grills, or set in RibRacks, according to loading instructions in your smoker's Operator's Manual.

Smoke-cook at 230°F for 3-1/2 hours. Remove from smoker. Serve with Spicy Barbecue Sauce on the side.

FOR MOIST SLABS

If ribs have a tendency to dry out while smoking, increase smoker temperature approximately 30 degrees, decrease the cooking time.

Recommended wood: hickory, apple, or your own custom blend of the two.

FOR CRISPIER SLABS

Remove ribs from smoker after 3 hours and finish on the grill.
Lightly baste tips of slabs 1 hour before done with Spicy Barbecue Sauce.
Let slab set at room temperature, uncovered, for 30 minutes after smoking.
Set slabs under heat lamp, making sure lamp is high enough not to overheat the ribs.

TO PREPARE FOR SMOKING A DAY AHEAD

Prepare slabs of ribs for smoking, then sprinkle evenly with a light coating of RibRub. Wrap ribs in plastic bags and refrigerate overnight. At smoke-cooking time, remove ribs from plastic, and lay slabs flat on grills, stacking so that slabs will drip on and baste each other. Smoke-cook at 200F for 3 hours.

Recommended wood: hickory

SMOKING WOODS

Sweet, mild woods, such as hickory and apple are best with pork.

What kind and how much wood you use for flavoring is a matter of personal taste. Try the suggestions, then adjust quantity up or down as your taste dictates.

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