I love my smoker!

[Calif. Hunter]

Since I got my smoker, I have hardly used my barbecue at all. It is so much easier to just get the smoker set up, walk away and come back in a couple-three hours to tasty, tender, moist meat! And the flavor can't be beat.

I have been using rubs, after trying marinades, and I think I like them better. Mix some paprika, garlic powder, onion powder, maybe some chili powder or cayenne and some turbinado sugar - rub it all over the meat, wrap it up in plastic wrap, refrigerate for severla hours or overnight, throw in the smoker for a few hours and it is great! If you like, you can put some sauce on it after it's smoked.

Ribs come out finger-lickin' good, fer sure.

 

[Oak]

What kind of smoker did you get? (sorry if I missed an earlier post)

Oak

 

[Calif. Hunter]

I actually got it at Walmart - I think it is a Great Smokey Mountain brand. It's a propane smoker, about 4 1/2 feet tall, about 18 inches a side (square). It was about $150, but I hear they are about $200 now - mine is less than a year old.

I smoked about 18 pounds of tri tip for a friend's 50th birthday party, and everyone raved about it.

 

[Elkhunter]

Wait till you try a turkey.

 

[Calif. Hunter]

I already did a turkey - it took forever (about 12 hours, I think) but came out very moist and tasty. I would like to find out a good rub or marinade for turkey, as what I used could have been better. I just used a home made mixture of soy sauce, garlic powder, dried onion flakes and a little black pepper.

I was just a little miffed that my wife told everyone to take doggy bags home, and her one sister took every smidgen of white meat! There was not even enough left for one sandwich - I had to pick it off the bones!

Here is the smoker I bought at Walmart -

http://www.walmart.com/catalog/product.gsp?cat=4089&dept=5428&product_id=1978617&path=0%3A5428%3A4089%3A4884#long_descr

 

[Nemont]

I like turkey from the smoker you will never eat dry turkey again. In that smoker you could easily do two birds at once. It will still take a long time but it is worth it. I like to take mine out when they are done and put them in the oven to brown, just makes them look better.

Nemont

 

[Calif. Hunter]

How long in the oven, and doesn't that dry them out some?

 

[Nemont]

Just long enough to brown the skin. It doesn't dry them out at all. It is just a personal preference of mine.

Nemont

 

[Left Behind]

Well I do all the smoking here and yes you can do 2 at a time, I have done it before and just as good as one

I haven't tryed any seasonings, only Jack Daniels wood chips soaked they are Great!!!!!!

 

[Mr. Foreman]

Soooooo you like smoked turkey!

Dry rub:
2 tbsp paprika
2 tbsp cayenne pepper
5 tsp salt
2 tsp onion salt
2 tsp onion powder
2 tsp garlic powder
1 & ½ tsp White pepper
1 & ½ tsp Ground Black pepper
1 tsp Thyme
1 tsp Oregano
1/2 tsp sage

Rub it, let it rest refrigerated, over night and smoke it.

If you want you can spray a fruit juice on it at the beginning, middle and near the end of smoking to add a little more sweetness. Don't if you plan to crisp or brown the skin in the oven as with Jeff's suggestions above.
This is enough rub for a 20 plus pounder so adjust accordingly. It is spicy!

 

[Kraven]

Great looking Smoker, Cali. I have been looking at that size of one here in the last few months.I may have to get that one in the near future.

 

[Calif. Hunter]

I've been using rubs more than marinades lately, and I like them. Less messy and they seem to work just as well or better. For the most part, they seem to be made of the same ingredients in varying combinations. I rub it on the meat, wrap in plastic wrap and leave in the refrigerator overnight.

One suggestion that was given to me that has worked well is to use "turbinado" or raw sugar instead of white or even brown sugar. It has a molasses content, but not as much as dark brown sugar and it tends not to burn and blacken like most sugars. It looks like larger crystals of sugar, rather than fine grains.

 

[Mr. Foreman]

Cali, check the Food Network under Good Eats with Alton Brown. He did a formulae for constructing rubs and provided all the gobbldygook scientific data supporting the composition. It is highly variable as long as the basic construct is not violated. I have it filed someplace; but...

 

[brokfut]

I have the same smoker. I love it. Works great for making jerky too. I dry rub as you suggested, but fill the water pan with seasonings and liquids,(fruit juices, worchestershire (sp?), a touch of teryaki, etc.). Lots of moisture in the smoke. Great grub.

 

[Calif. Hunter]

You are right about adding spices or herbs to the water. I often add lemon-herb seasoning to the water. Oregano, Italian spice mix or other aromatic herbs work well.