Hey fellow Skoloholics!
I thought it might be fun to have a place where we can share tips, tricks, recipes, or whatever on some topics we often discuss on the News & Discussion page. I could think of no better topic to begin with than smoker recipes and/or tips. Feel free to share any tips, tricks, and recipes below.
Always remember that if you want to visit a tremendous website that is focused solely on smoking, grilling, and the tailgate lifestyle, visit tailgatemaster.com. Tailgate master is owned and operated by our good friend, Admiral Big Gun.
Not for the smoker, but you probably could smoke the chicken thighs if you wanted to.
Just a couple recipes I found for relatively healthy meals that aren’t boring as hell.
Korean-Style Beef Rice Bowl with Cucumbers
Spicy Peruvian Roast Chicken with Sweet Potatoes & Cilantro-Feta Salsa
Do you have to be a member of the site to see the recipe? If so… would you copy and paste? lol
You should be able to use the tabs on the right side to click through the Ingredients/Cookware/Instructions
Chicken Wings. two ways, take your pick.
Using the diffuser in my Kamado, get the temp to 425-450. I use a few chunks of Hickory or Applewood under the lump charcoal. Really more grilling than smoking, but the flavor does come through.
The wings cook for about 25 minutes, but check the temp. Internal temp 165.
Wings still get a great smoky flavor, but are very crispy because of the higher heat.
Second type of cook – Sous Vide then Bake/Smoke/Grill If you have a sous vide, this makes the most tender wings I have ever had. I feel they need high heat finish, and they still do not get as crispy, but they are tasty. I start with seasoning the wings with coarse salt. Then sous vide for two hours at 160. Remove from the bag and place either on a rack or in a pan, and let sit overnight in the fridge. When ready to cook, pat them dry with paper towels, season again with whatever spices or sauce, and here is where I am conflicted. The air fryer works great here. You can also broil them. I have finished these in the smoker at around 300 degrees. They are already fully cooked after the Sous Vide, you are just going for finishing flavor.
Baby Back Ribs
Total time: 225 degrees for 4.5 hours
I need to get a smoker one of these days.
Many options. I went with a charcoal. They aren’t as convenient as a Traeger or similar type, and they’re harder to learn. Once you do learn how, it’s hard to make the switch. I like the charcoal style, I think I get better flavor with it.
I have a Weber Smokey Mountain 18″. They also have a bigger version (I believe it’s 22″?) if you tend to feed a larger group. Only thing I’ve been unable to get on this one is a really big brisket (15 pounder), had to cut it in half & put it on in 2 pieces. Other than that, I’ve fit anything on this 18″ smoker.
Offset charcoal/wood is supposed to be the best flavor.
I went with the Weber Kamado, since it does a lot of things very well.
I can cook for 25 hours on one load of charcoal, and I can grill at 700 degrees if I want to sear a steak or cook a pizza.
Also, the Kamado is super easy to clean. once I remove the food, I open the vents and burn the crud off. There. Done.
Love baby back ribs. I cook them the same way, unless I am using my drum smoker.
Then I just hang the ribs until done. Usually around 5 – 5.5 hours at 225.
Do not forget to remove the membrane.
In step 3, do you leave them wrapped or do you unwrap them and place them directly on the grill?
I am going to build on this. It is similar. Had a friend take this sort of recipe and mixed with with a few other recipes and came up with a double smoke process.