Smoking

[onejayhawk]

I mean meat, using a low fire. Tobacco people have enough threads.

This weekend is one of the the big smoked meat weekends for Americans. We have our annual holiday to remember those that have died, particularly military. Smoked meat and outdoor food are traditional.

This year it will be small. Just a 4 pound (1.8 kilo) pork shoulder. I rubbed it with

2/3 cup brown sugar
1/3 cup iodine free salt
1 Tbsp each ground chipotle (fire dried jalapeno peppers) and black pepper
1 tsp each ground mustard, cumin, celery seed and garlic powder

Tomorrow it goes on the pit with water on the side for steam and temperature control

Mopping sauce

1/2 cup each ketchup and soy sauces
1 oz Thai fish sauce
1 inch fresh ginger, grated
juice of 2 key limes
2 Tbsp honey
3-4 cloves garlic, minced

What's in your wallet smoker?

J

 

[Quintillus]

I don't have a grill myself, but most years one of my friends has a 'smokeout' as he calls it around the 4th of July. It usually features smoked brisket, smoked salmon, grilled corn on the cob, and other deliciousness. He uses cherry wood for the smoking, which lasts from morning to late afternoon or early evening, with a bit of hickory as well if I remember. I'm not sure exactly what goes in the marinade, but I'm getting hungry just thinking about it.

 

[Grisu]

damn, now I'm hungry...and it's only 8am ...

 

[Borachio]

So... how do you smoke things?

 

[onejayhawk]

This is a larger version of mine. The wood or charcoal goes in the side box. The chimney draws heated air across the meat. For smoking indirect heat is best. Putting coals under the meat cooks it too quickly unless there is a water basin between. Some vertical designs use this principle.

J