NEED food smoker HELP!!!!

bionicarm

bionicarm

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/20#post_3388560
Hey can you get the meat injectors at Walmart? I'm gonna buy some "smoking" supplies this week
That's where I got mine. It's with all the utensils (spatula's, baster's, corkscrews, knifes, etc.) It's about 3" - 4" in length, with a black plunger and a needle about 2" long. If you know anyone in the medical industry, they could always get you a nice heart syringe. I used one of those for a while before getting the one at Walmart.
 
meowzer

meowzer

Moderator
OK...I bought the injector.....NOW
WTH do I inject stuff with....LOL....
EXAMPLE....what do I inject into a turkey?
What do I inject into a ham?
I did buy apple cider vinegar, and some bbq sauce.......thinking you can dilute the sauce and use that.....I also bought some sorta steak rub
 
bionicarm

bionicarm

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/40#post_3388846
OK...I bought the injector.....NOW
WTH do I inject stuff with....LOL....
EXAMPLE....what do I inject into a turkey?
What do I inject into a ham?
I did buy apple cider vinegar, and some bbq sauce.......thinking you can dilute the sauce and use that.....I also bought some sorta steak rub
I've never smoked a ham or turkey (Beef. It's what's for dinner...).
Found this recipe for a spicy marinade for turkey:

  • 1 14 ounce can chicken broth

  • 3 ounces garlic oil

  • 1 tablespoon salt
    4 tablespoons Louisiana Hot Sauce
    1 teaspoon cayenne
    3 tablespoons Worcestershire sauce
For ham, I'd try a pineapple juice/brown sugar mixture with some apple spiced cider.
For brisket and pork, you can find various marinades at WallyWorld that will work with an injector. Don't forget the rubs. They have them for brisket, pork, and chicken. I usually inject the meat first, put on a rub, slop some marinade on the outside, then wrap it up with foil or Saran Wrap. Stick it in the fridge overnight to let it soak up all the juices.
 
reefraff

reefraff

Active Member
I am finding a mixture of Lawry's season salt and brown sugar makes a pretty nice rub. You should get a smoker book. Amazon sells a lot of them. They have lots of rub, brine and marinades in them you can make.
 
stdreb27

stdreb27

Active Member
Stubb's BBQ Sauces is one of my favorite sauces. I absolutely love their pork marinade. Like for pork chops. I basically use their BBQ sauces as a starting point for all my injection stocks and basting.
 
meowzer

meowzer

Moderator
OK...SO I can take the BBQ sauce ...thin it...and inject that into the "meat"?
and then rub the spices on the outside? Sounds easy enough
 
meowzer

meowzer

Moderator
WELL we just became owners of half a pig...LOL....A guy my husband works with called him and asked if he wanted to go in 1/2 with him and he said yes
SOOO I have not seen it yet, but we have pork chops, a ham, bacon (smoked), ribs.....and IDK what else
SOOOO.....I think I might smoke some ribs this weekend....LOL....I'm looking at a recipe site for ides....BUT ALL OF YOURS are verywelcome too
 
reefraff

reefraff

Active Member
Last time I did ribs I cut them before smoking them and thought they came out a lot better than just cooking the whole slab. I just made a rub and threw them on the smoker with apple and maple smoke and let them do their thing. I like depending on the smoke to provide most of the flavor. Just did some Salmon with alder and apple with a quick brushing of Teriyaki and Soy sauces mixed. My wife wanted more seasoning but I liked how it came out.
My smoker is electric and uses wood disks to produce the smoke. Makes it easy to use combinations of wood. I currently have like Hickory, Maple, Oak, Mesquite, Alder, Apple, Cherry, Pecan and Jim Beam disks.
 
meowzer

meowzer

Moderator
LOL....I keep thinking....what can I smoke next...even though I have only done the one thing so far
AND Now that we have the pig..haha....I may save the fresh ham for our family gathering in July though....the RIBS ARE MINE though
 
darthtang aw

darthtang aw

Active Member

LOL...let's sstay off of that subject ARN

 
 
Thought we were on that subject...why else would a heart syringe be needed.
Darth (kickstart my heart) Tang
 
slice

slice

Active Member
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/20#post_3388612
The Carolinians, in my family go grill up chicken, Then make this sauce which is basically Apple cider vinegar, garlic, and some "secret spices." Then they pull the chicken, set it in the almost straight vinegar, and leave it in the oven to almost simmer. Talk about a tart tart tart piece of chicken.
Yep, Chicken-que, good stuff.
 
slice

slice

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/40#post_3388999
WELL we just became owners of half a pig...LOL....A guy my husband works with called him and asked if he wanted to go in 1/2 with him and he said yes
SOOO I have not seen it yet, but we have pork chops, a ham, bacon (smoked), ribs.....and IDK what else
SOOOO.....I think I might smoke some ribs this weekend....LOL....I'm looking at a recipe site for ides....BUT ALL OF YOURS are verywelcome too

I've had several smokers over the years, my favorite was a "water smoker", the upright barrel looking ones. I've had both charcoal and electric versions. The electric one sucked.
At present I only have a standard gas grill, but "smoke" a lot of foods with it. Fire up one side and place a "smoker box" on the rock filled with whatever wood chunks, place the meat on the unlit side with a pan of whatever liquid (try a mixture of water/red wine and a peeled onion) below it. Once the wood begins to smoke, turn down the heat, come back in a couple of hours.
You are going to LOVE your smoker. If no one has already suggested it, try the natural lump charcoal instead of the briquettes. It burns hotter and longer.
I don't generally buy any sauces, I enjoy making my own. My favorite barbeque sauce is similar to this Emeril recipe included here:
http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-pulled-pork-sandwiches-with-homemade-bbq-sauce-and-pickles-recipe/index.html
Oh, and your half pig...sorry to break it to you...you are only renting it...
 
meowzer

meowzer

Moderator
LOL....thanks
I am reading all kinds of good info on smoking and such....I love personal additions though :)
 
meowzer

meowzer

Moderator
OK...I bought some natural wood charcoal.....
I have a stupid question....Can charcoal get wet? reason I ask is because it is on my back porch, and if it Can NOT, then I need to move it
I think I am going to smoke the ribs we got this weekend....there is only 2 small pieces so MAYBE I will throw in a couple of chops.....IDK....My husband is on nights this weekend, so he can take whatever I cook to work with him for dinner.....
I'm gonna marinate the ribs the night before in a mop I printed from Slices post, and then I will cover the meat with some dry spices (I guess) probably will do this Saturday (maybe)
 
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