What's on the smoker today?

[Islander]

Pork tenderloin last night. Pull at 145F.

Grape vine wood is the best I've tried for pork. Incredible.

 

[Addicting]

This turned out great. I used a smooth acid this time so it has less tang. It has a very similar taste to a Black Forest ham.

 

[noharleyyet]

Can you imagine...

 

[Dave N]

Can you imagine...
View attachment 392139

I'm in!

 

[WildWill]

Tri tip smoked for a couple hours then reverse seared on the Blackstone.

 

[cne-elk]

Man I wish i would have taken a picture because it turned out awesome. I took the heart from my elk this year, butterflied it out, trimmed tendon and valve pieces out of it. I then cubed up apple, some stuffing, rosemary, onion, thyme, sage and stuffed the inside of the heart with it. Tied it back together with butchers twine and put on smoker, 165 high smoke for 1.5 hr, increased to 220 for another .5 then wrapped in aluminum foil and put in oven for another 40 mins. It turnedout amazing the apple still had a little crunch and the heart was just barely cooked so nice and moist. Give it a try

 

[Wild Bill]

Smoked a pork belly today. Nothing crazy, but we’ll have plenty of good weekend breakfasts and BLTs.


(Yes we have a globe in the kitchen, thanks for noticing)

 

[Dave N]

Smoked a pork belly today. Nothing crazy, but we’ll have plenty of good weekend breakfasts and BLTs.

View attachment 393715
(Yes we have a globe in the kitchen, thanks for noticing)

Details, please! I have 2 small ones in the freezer and I'm looking at a couple ways to do them.

 

[Wild Bill]

Details, please! I have 2 small ones in the freezer and I'm looking at a couple ways to do them.

Nothing too crazy. Picked up the biggest pork belly they had at Sam's Club. I use the Hi Mountain cure. I'm sure there are better ones out there but I've had good luck with this one.

Hi Mountain Original Bacon Cure

Hi Mountain’s new Original Bacon Cure makes traditional bacon from pork belly whereas Buckboard Bacon Cure uses Boston Butt roast or pork

www.scheels.com

 

[INMT]

Figured I’d ask this here cause this is the group that knows smoking.

I’m starting to look at vertical smokers. Leaning electric and not too big, but big enough to do 20-30 lbs summer sausage, etc. Is there a certain size I should be looking at?

Any brands to look at or avoid? Should I look at propane instead of electric? I don’t have the capacity for a legit wood smoker yet.

Any insight is appreciated.

 

[Wildabeest]

Figured I’d ask this here cause this is the group that knows smoking.

I’m starting to look at vertical smokers. Leaning electric and not too big, but big enough to do 20-30 lbs summer sausage, etc. Is there a certain size I should be looking at?

Any brands to look at or avoid? Should I look at propane instead of electric? I don’t have the capacity for a legit wood smoker yet.

Any insight is appreciated.

I’ve got a Masterbuilt electric vertical. Doesn’t do the best job at smoking, but it works and has lasted 10 yrs with no issues. I use it mostly for jerky now, and would also use it if I needed to hang something like sausages. Mine’s a 30”, but I’d go with the 40” if you’re hanging stuff.

 

[Dave N]

I've always had a stick burner so I can't help on the other styles. If you find one that you may like, see if you can hook up a separate smoke generator to it. If the pucks or pellets don't make enough smoke then you can add more with one of those. It will also let you smoke without the heat if you want. I wouldn't recommend any that use sawdust or chips in a smoke pan.

 

[INMT]

I’ve got a Masterbuilt electric vertical. Doesn’t do the best job at smoking, but it works and has lasted 10 yrs with no issues. I use it mostly for jerky now, and would also use it if I needed to hang something like sausages. Mine’s a 30”, but I’d go with the 40” if you’re hanging stuff.

Thanks for the size recommendation.