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Post by michaeladkins on Sept 5, 2014 10:21:11 GMT -5
I just bought a smoke daddy pellet smoker and I am ready to start smoking some venison and pork. I'm thinking my first go around will be with some pulled pork.
What are your favorite smoke recipes?
Mike
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Post by htownhunter on Sept 5, 2014 11:59:17 GMT -5
Check the recipe forum. I think there's one in here
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Post by michaeladkins on Sept 5, 2014 12:22:54 GMT -5
I already have some recipes lines up, but thanks, not looking for any. I was just looking for opinions on what you like to smoke and how you do it. Even though I have not smoked anything yet, I am really excited about it. The possibilities are endless as well as the smoking videos on youtube. ;-)
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Post by dadfsr on Sept 5, 2014 12:39:15 GMT -5
...at first I thought you were referring to coffin stick variety  |
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Post by ukwil on Sept 5, 2014 12:53:34 GMT -5
Got my smoker last spring and love it. Weve done chickens, turkeys, lots of ribs and some big ole picnics for pulled pork. Lots of things to play around with. We've started making our own dry runs and marinades up. Can get kind of addictive.
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Post by michaeladkins on Sept 5, 2014 18:21:05 GMT -5
I can see the addictive side to it. We just got back from the store with a handful of rubs and a 8.5 pound pork shoulder. The plan is to have pulled pork for dinner before the colts play Sunday.
Has anyone made pulled venison? Seems like it would work just like a pork shoulder. I'll have to look that up.
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Post by HighCotton on Sept 6, 2014 6:31:43 GMT -5
I can see the addictive side to it. We just got back from the store with a handful of rubs and a 8.5 pound pork shoulder. The plan is to have pulled pork for dinner before the colts play Sunday. Has anyone made pulled venison? Seems like it would work just like a pork shoulder. I'll have to look that up. I know nothing about pulled pork...except eatin' it! Where ya at and what time should I be over?! |
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Post by ukwil on Sept 6, 2014 9:35:33 GMT -5
The chickens I just put an dry rub on and they were killer. The turkeys I brine first. We've used a savory one with herbs and vegetable stock and a sweet n spicy Hawaiian style. Both were excellent.
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Post by michaeladkins on Sept 6, 2014 13:35:26 GMT -5
Here is the pork butt all rubbed down and ready to sit in the fridge for a day.  #excited |
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Post by kevin1 on Sept 7, 2014 8:45:19 GMT -5
 Mine is black rather than stainless. Holds fifty lbs of meat, and runs on either propane or charcoal. It can also serve as a deep fryer or boiler. |
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Post by michaeladkins on Sept 7, 2014 11:12:12 GMT -5
Mine is black rather than stainless. Holds fifty lbs of meat, and runs on either propane or charcoal. It can also serve as a deep fryer or boiler. That looks like a nice piece of equipment there. What is your favorite thing to cook? |
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Post by michaeladkins on Sept 7, 2014 18:46:10 GMT -5
I put it on at 8 this morning and it finally finished around 6 tonight. Here is the outcome. Not bad for my first time.  |
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Post by 36fan on Sept 8, 2014 11:17:38 GMT -5
I built a smokehouse a couple of years ago. I mostly do boston butts/picnic roasts, but also have a done a few brined turkeys. I've also used to cook summer sausage.
You have to be careful with venison to keep it from being too dry. The fat in pork keeps acts as a buffer and keeps it from drying out; since venison doesn't have the fat, it is more finicky.
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Post by kevin1 on Sept 8, 2014 12:46:52 GMT -5
Mine is black rather than stainless. Holds fifty lbs of meat, and runs on either propane or charcoal. It can also serve as a deep fryer or boiler. That looks like a nice piece of equipment there. What is your favorite thing to cook? That's a Masterbuilt 7 in 1 grill/smoker, mine is a Sportsman's Guide Guide Gear™ version. I'd rather have had the stainless, for obvious reasons, but the $200-299 price tag was a bit too much for me. I picked up the black one at SG for about $85 with shipping. Bass Pro has it also for a bit more. I previously had the same unit in a mini model, that was one sweet little unit. It collapsed down into a shoulder bag, and only weighed about 10 lbs. My smoking preferences run to pork shoulder and whole briskets, though I'm not adverse to doing chickens, or whole ribeyes when someone else chips in. I've tried a turkey, and besides not being all that crazy about turkey the thing ended up tasting like a smoked ham. *NOTE TO SELF - DON'T USE HICKORY FOR TURKEY* One of my favorites when company calls is to smoke a Cornish Hen for each person, I brine the hens in an apple cider based brine and smoke them with apple or orange chips. The hens get finished with either a sweet and sour or hoisin sauce glaze in the final 30 minutes. |
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Post by Genesis 27:3 on Sept 8, 2014 16:02:25 GMT -5
Nice pink smoke ring! My favorite wood is pecan but I like using apple for pork
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