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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Smoker Recipes
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    Smoker Recipes

    Amberngriffinco
    Mon Jan 21, 2013 6:31 pm
    Food.com Groupie
    So, DH got me one yesterday up in Boulder icon_smile.gif icon_smile.gif

    OTHER than pork belly for bacon, what else?

    And, is charcoal really a carcinogen.. how about smoking itself? I don't like propane, but have it b/c my new bbq has 2 sides: gas and charcoal.

    I'm going shopping tomarro and on Thurs - Whole Foods and reg store.. help!
    Mama's Kitchen (Hope)
    Fri Feb 01, 2013 4:43 pm
    Food.com Groupie
    Not sure what your husband got for you. Can you tell us more please?

    As for charcoal being a carcinogen... what isn't these days? Imho each person should read the studies and make their own decisions.

    Personally, I prefer to use lump charcoal- actual burned pieces of wood. Propane is good in some situations. Give them all a try and see what you like!

    Get back with us soon and give us more details!

    Thanks
    Red Apple Guy
    Fri Feb 01, 2013 9:42 pm
    Forum Host
    Amber
    I love my smokers. I have both charcoal and propane and favor the charcoal.
    A good start would be a pork shoulder roast (Boston Butt). It's a very forgiving cut of meat.
    My guidelines are simple:
    - use a moderate amount of smoke wood (fruit wood, pecan or oak are mild). I use fist-size pieces or wood chips wrapped in heavy duty foil with one hole for the smoke to escape. Dry chips or soaked - doesn't matter much
    - rub meat with mustard (won't affect taste noticably) and use a simple rub. Store bought rub is fine. The rub can contain sugar because the cooking temperature is low enough to not burn sugar.
    - cook at 250 to 300F until the meat is 200F internally and tender

    Try: Smoked Boston Butt or another recipe here
    Figure on an hour or more per pound

    Happy smoking!
    PaulO in MA
    Sat Feb 02, 2013 10:29 am
    Food.com Groupie
    I have an offset stick burner (i.e., uses firewood splits).

    Check out the forums at thesmokering.com. There are other barbeque web sites I have bookmarked, but I just am on thesmokering.

    I bought the standard array of barbeque cookbooks when I bought a smoker. I can post the titles.

    I just use Karen Putman's barbeque book.
    SarasotaCook
    Sun Feb 03, 2013 2:53 pm
    Food.com Groupie
    Boston Butt as mentioned; I love thick pork chops, whole chickens, turkey; salmon, mullet, mackerel, etc. So many things to smoke.
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