What should you not smoke? - Page 2

Gettinit · 10-29-2013, 08:34 PM

Quote:

Originally Posted by FatCoyote

I do plenty of very lean meat on both high and low heat. I adjust the moisture in the pit to the product being cooked. Would you mind sharing what the lean piece of game you are having problems with?

No problems yet. I have just done a little bit here and there. I figured I would see what the pro's thought before I made a mess of things. Easier to keep chugging along when you are not setting yourself up to fail.

cheapbeer · 10-29-2013, 08:40 PM

I smoke venison loin wrapped in bacon quite frequently and it never comes out dry. However I keep it over to the rare side. I also have done wild turkey breast with good success. Don't give in to reservations.

BevoBurn96 · 10-29-2013, 09:26 PM

smoking many types of veggies is a bad idea. Grilling can be good, but prolonged exposure to smoke makes them bitter.

jeffjenkins1 · 10-29-2013, 09:32 PM

Quote:

Originally Posted by dport7

I've done venison in the smoker, I run a higher heat, 300, 325, really pound the smoke at the beginning and get it out around 145, 150 always tender
for for me.

I do grill game, just don't smoke it. To me, I have never smoked anything rare or medium rare, but I do grill a variety of meat like that.

I guess you could lard it or wrap it in bacon, but you would have to cook it well done for the lard to render or the bacon to be crisp... unless you grill it.

Jeff

slammmed · 10-29-2013, 09:33 PM

Quote:

Originally Posted by BevoBurn96

smoking many types of veggies is a bad idea. Grilling can be good, but prolonged exposure to smoke makes them bitter.

This+++

I came here to say corn but most vegetables are okay to be smoked while grilling only

qnbiker · 10-29-2013, 09:39 PM

I would never smoke a good steak or a standing rib roast.

Fwismoker · 10-29-2013, 09:42 PM

Quote:

Originally Posted by SmittyJonz

Most Definitely DO NOT - NOT Smoke Beef Roasts!

Hey now hold your horses there...lol I just smoked bottom round roasts two weeks in a row because the first one was so good.

Bob in St. Louis · 10-29-2013, 09:45 PM

Yea, I'm wondering about that beef roast comment. I've done a chuck roast and it was fantastic.

Every time I smoke, I'll dig through the fridge/freezer to find something else to put on. Mainly as a snack. The only thing I ever smoked that I thought was nasty, was some frozen ravioli.

peeps · 10-29-2013, 10:04 PM

You guys are missing his double negative...

Okie Sawbones · 10-29-2013, 10:09 PM

TNT is probably not a good thing to throw on the smoker...

I just smoked my first pork belly. It came out great. It won't be the last for sure.

Gettinit · 10-29-2013, 10:12 PM

Quote:

Originally Posted by Okie Sawbones

TNT is probably not a good thing to throw on the smoker...

I just smoked my first pork belly. It came out great. It won't be the last for sure.

Just salt and pepper or did you do something different?

martyleach · 10-29-2013, 10:20 PM

Quote:

Originally Posted by qnbiker

I would never smoke a good steak or a standing rib roast.

Whoa there! A standing rib roast is awesome slow cooked. Start out at 220 for a couple hours and boost to 250 until 130 or so. I have never had better. It is rare/med rare all the way through. No dark ring of overdone on the outside.

Fwismoker · 10-29-2013, 10:35 PM

Quote:

Originally Posted by peeps

You guys are missing his double negative...

Oops...yep you're right.

Okie Sawbones · 10-29-2013, 10:44 PM

Quote:

Originally Posted by Gettinit

Just salt and pepper or did you do something different?

Rubbed with Plowboys Yardbird, four hours on apple wood smoke, four hours wrapped, glazed and 30 minutes more on the smoker -- all at 260-275 degrees. Came out perfect for us.

Now Myron might have sent my happy ass home.

robbq · 10-29-2013, 11:19 PM

I have been thinking about doing a beef roast. If you do it to just rare in a smoker, do you then throw it on a grill or something to get a nice browned outside? So far I have really only smoked low and slow stuff, except for one leg of lamb, which came out great but I believe I gave it a little char after it was done smoking.

10-29-2013, 08:40 PM	#17
cheapbeer Full Fledged Farker Join Date: 07-07-12 Location: Westfield, Wisconsin	I smoke venison loin wrapped in bacon quite frequently and it never comes out dry. However I keep it over to the rare side. I also have done wild turkey breast with good success. Don't give in to reservations. __________________ 2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's.

10-29-2013, 09:26 PM	#18
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	smoking many types of veggies is a bad idea. Grilling can be good, but prolonged exposure to smoke makes them bitter. __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

10-29-2013, 09:39 PM	#21
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	I would never smoke a good steak or a standing rib roast. __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

10-29-2013, 09:45 PM	#23
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	Yea, I'm wondering about that beef roast comment. I've done a chuck roast and it was fantastic. Every time I smoke, I'll dig through the fridge/freezer to find something else to put on. Mainly as a snack. The only thing I ever smoked that I thought was nasty, was some frozen ravioli. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

10-29-2013, 10:04 PM	#24
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	You guys are missing his double negative... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-29-2013, 10:09 PM	#25
Okie Sawbones Banned Join Date: 09-03-13 Location: Edgewood, TX	TNT is probably not a good thing to throw on the smoker... I just smoked my first pork belly. It came out great. It won't be the last for sure. __________________ My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice.

10-29-2013, 11:19 PM	#30
robbq is one Smokin' Farker Join Date: 06-03-12 Location: Westborough, MA	I have been thinking about doing a beef roast. If you do it to just rare in a smoker, do you then throw it on a grill or something to get a nice browned outside? So far I have really only smoked low and slow stuff, except for one leg of lamb, which came out great but I believe I gave it a little char after it was done smoking. __________________ LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens