Simple and no fail smoking recipeS???

[Hoffer]

So on a prior post I submitted I have recently purchased a Masterbuilt electronic smoker.

I love the unit and would like to use it more.

My first attempt was not good. Not good at all!

Any "fail-safe" smoking recipes you can share?

Maybe something like Turkey, salmon or whatever might be simple and "fool proof"

Thanks!!

Hoffer

[bigshooter23]

could try pork belly but I don't know how low of a temp you can get with your smoker

[3pronghook]

smoking whole chickens I would call fail safe. Ribs, spare or baby backs and even the country style ribs are pretty fail safe too. brine chickens in a brown sugar and salt brine for few hours. remove and let air dry for an hour or two and theyre ready to smoke.

[blue_healer_guy]

pork lions are about as easy as it gets.

[leechlake]

how about some appetizers, the ABT's are unbelievable:

1. take cocktail weiner and wrap with 1/2 piece of bacon. Smoke at 225 for 1-1/2 hours. Easy

2. ABT's-take jalepeno pepper and slice in half, remove the seeds and veins inside (that's the hot part). Mix a few Tablespoons of sugar in with a tub of creme cheese (soften creme cheese in microwave so it's easier to mix). With a spoon put a dab of the creme cheese in the pepper and then put a cocktail weiner in it, wrap with 1/2 piece of bacon and put a toothpick through it. Put on smoker at 225 for 2 hours. You can use the colored peppers to eliminate any heat. The heat for most people in the jalepenos isn't bad but the next day it can smart a bit.

The ABT's take a bit of effort to make but literally is the best thing I've cooked or smoked or bbqd ever. People love them. I prefer to put a shrimp in them because the weiner can make eating a lot of them a bit too filling.

[McGurk]

What went wrong? What didn't you like? Most first time smokers (myself included) over smoke their first meal by using too much wood or smoking under 200 degrees and don't cook it fast enough.

For your next meal, I suggest a Bone-in 8 lb Pork Butt. Make pulled pork sammiches as stated in the link below. If getting a cheap one from Hormel at your local big box grocery, it will more than likely be injected with a salt solution, so use a low-salt meat rub or make your own like I do.

Low salt rub for factory injected ribs and pork roasts:

6 parts br sugar

3+ parts chili powder

2+ parts paprika (Get Hungarian Hot)

2+ parts garlic powder

2 parts celery salt OR seasoned salt OR plain salt

2 parts onion powder

2 parts blk pepper

1 part cayenne pepper

1 part ground cumin

If you use 1 Tbsp as your "part", you end up with around 2 cups of rub which is more than enough for a pork butt or a few racks of ribs.

Here is a link to a discussion on smoking a pork butt:

Pulled Pork instructions

[corncob]

Control your heat and use an internal thermometer.....Follow direction that should have come with your smoker.Many tips and advice on Smoking forums.

[eyeguy 54]

throw a half dozen peeled hard boiled eggs in it for 40 minutes at 150. Easy and tastes great.

[Deitz Dittrich]

lots of great advice above.. I still think the good ole Pork Blade Steak is as good as it gets.. only smoke 1 to 1.5 hrs and finish on the grill...

[pushbutton]

First ever smoking attempt was smaller crappies….ended up making way over salted jerky. Next tried a meatloaf…it turned out great. Like just mentioned….use your internal.

[Todd Caswell]

Pork Loin, Dry rub that turns into a wet brine while in the fridge.

Rub: 1 cup brown sugar, 1/2 cup mortens tender quick, 1/4 cup onion powder, 1/4 cup garlic powder, 1/4 cup course black pepper,

This will make more than you will need I keep extra in a container for later. Apply a very generouse amount on all sides, put in gallon ziplock for a week turning over every day, the rub will turn into a liquid. After 7 days take out of bag and rinse in warm water, pat dry with paper towels. Let it sit for a bit and it will get sticky, I then apply more fresh ground black pepper to all sides. Put in smoker at 185 untill internal temp is around 160 deg. Let it rest until cool before slicing.

Excellent on crackers, sandwiches or warmed in a pan for breakfast, it's kind of like canadian Bacon.

Imposible to screw up UNLESS you over cook it. Also I didn't put any smoke on it, my smoker is seasoned really well.

[Leaky]

Pork Loin, Dry rub that turns into a wet brine while in the fridge.

Rub: 1 cup brown sugar, 1/2 cup mortens tender quick, 1/4 cup onion powder, 1/4 cup garlic powder, 1/4 cup course black pepper,

This will make more than you will need I keep extra in a container for later. Apply a very generouse amount on all sides, put in gallon ziplock for a week turning over every day, the rub will turn into a liquid. After 7 days take out of bag and rinse in warm water, pat dry with paper towels. Let it sit for a bit and it will get sticky, I then apply more fresh ground black pepper to all sides. Put in smoker at 185 untill internal temp is around 160 deg. Let it rest until cool before slicing.

I do pretty much the same thing, but pull it out at 145. I'll never buy Canadian Bacon again.

Excellent on crackers, sandwiches or warmed in a pan for breakfast, it's kind of like canadian Bacon.

Imposible to screw up UNLESS you over cook it. Also I didn't put any smoke on it, my smoker is seasoned really well.

[eyeguy 54]

no smoke in the smoker? interesting.

[leechlake]

eyeguy,

every once in a while when smoking ribs I set up the smoker and then aren't around for nearly the whole smoke time. Depending on whether I use wood pellets or chips I'd bet the the smoke only lasts for a bit over an hour from the chips and after that the smoker itself is emiting whatever smokeyness their is. While probably not ideal some sort of smoke keeps pouring out of mine which provides something. I usually only add chips twice, I think 2 hours or so is enough and have read that after 2-3 it either is a negative or doesn't add any more flavor.

[SkunkedAgain]

I'd go with the smoked eggs because it truly is the easiest thing to do. You can't screw it up and it is about the shortest smoke.

McGurk's pork butt is also a good idea, as it's pretty much a set-it-and-forget-it deal as well, but takes significantly longer.

Ribs can be more tricky, especially if you read up on the whole 3-2-1 or 3-1-1 methods of smoking.

The #1 most important thing in my mind is to buy and use a good remote thermometer like the Mavericks, so that you know the smoker temp and the meat temp.

[eyeguy 54]

I too just fill the pan once. I have only used the smokehouse chips. It smokes pretty heavy for about an hour during stage one then a little smoke still comes out the vent but steam also from he after pan. The timer on the stove goes off at 3 hours then on to stage 2. sure is fun. tons of good info on this forum.