My first smoker!

[Bookmaker]

My wife gave me a masterbuilt smoker ( electric) for christmas. The manuel is pretty lame for recipes, And I'm totally new at this. There is a wood tray and a water or marinade bowl. Its capable of smoking 50lbs of meat. Anyone have some direction for me to take. :confused: Thanks
p.s. I love this site:D

[NEMichsportsman]

http://www.msue.msu.edu/msue/imp/mod01/01600823.html

Useful article... always knew there was something I liked about MSU.

Have used these in the past as well...http://www.bowhunting.net/susieq/jerky.htm

A bunch more...http://www.melborponsti.com/rindex.php?source=webpage&rtype=jerky&ttype=Jerky


These should give you some ammo to start with, if you are looking for sausage recipes let me know and I will try to locate some of my favorites for that.

Welcome to the site, enjoy your smoker and be sure to post your results.

[Bookmaker]

Thanks NEMichsportsman
I thought I`d start with a chicken, and see how that turns out. My brother smokes hard boiled eggs and says there very addicting. Just some ideas I have flowting around. Would you suggest water or marinade in the bowl.

[WALLEYE MIKE]

I use water in the bowl. I'm smoking pork loin right now for our family Christmas get together on Sunday.

Will be deep frying turkeys on Sunday too!

[Marcellus Bodi]

Hi,
Go to the recipe forum there is a lot of information in there.

[NEMichsportsman]

When I do that kind of smoking I use water.

Hard boiled eggs...hmmmmmm. How long would someone smoke those?


Mike- sounds good have you had the Turkey fryer long? Have you experimented with any different injection mixtures?

[Bookmaker]

HeyThanks for all the feedback
I plan on giving it a shot on wensday, probably do a little jerky & hardboiled eggs. Hey NEMichsportsman, that webb site (melborponsti) did have a ton of recipes. thankyou ! just one more question ? I`m a little confused on Cooking/ smoking. For example, when smoking a pork loin (like another member mentioned I cant remember his name) do you smoke it just long enought to give it a smokey taste then finish the cooking in the oven or on the grill ? or do the hole job on the smoker.

[WALLEYE MIKE]

Joel, I like the herb and garlic the best. I tried some others, not bad either.

[NEMichsportsman]

Originally posted by Bookmaker
I`m a little confused on Cooking/ smoking. For example, when smoking a pork loin (like another member mentioned I cant remember his name) do you smoke it just long enought to give it a smokey taste then finish the cooking in the oven or on the grill ? or do the hole job on the smoker.

I thought that recipe link was pretty cool...I hope to try a lot of them in the future.

They can be done the entire way in the smoker as in the case of the pork loins...the main thing that you would want to be conscious of is reaching the proper/safe internal temp. Especially with poultry and pork. As Walleye Mike suggested one could finish it off in the microwave.

For a large item like a Turkey you might want to smoke it for a couple hours and finish it in the oven or on the grill...reducing your cooking time 10% for each hour in the smoker (up to 40%).

[Bookmaker]

Thankyou NEMichsportsman
You have been a big help! Wensday & thursday are going to be the big smooking days , and I will post my results. Man that pork loin sure sounds good:D

[WALLEYE MIKE]

Don't overdue the microwave either. You will suck out all the juice.

[NEMichsportsman]

Originally posted by WALLEYE MIKE
Don't overdue the microwave either. You will suck out all the juice.


Thats definitely true if it is even necessary, it should be done sparingly.


One last question for Mike what was the approximate time for the loins in the electric smoker?

[WALLEYE MIKE]

Joel, I had mine in for 5 hours on Saturday. Loin was about 5lbs. Tried to keep it 150 degr. or lower. I like to cook slow and lots of smoke. Same with salmon.

[chad 1]

Always remember that aluminum foil Is a smokers best friend! Saves on alot of clean up. Line your water bowl with it and wrap any really messy meats.
I love smoking ham shanks or any type of ham. season the ham and rub it with honey put it in the smoker with a pan of beans under the ham so the drippings go in to the beans. every once in awhile you slice a chunk of ham off and put it in the beans
when it's done the ham and beans taste great.
The smell afterward is not that great:eek: :rolleyes: :p

chad1

[Bookmaker]

Hey chad 1
Thanks for good advice, do you line the water bowl with foil even though your putting water in it?

[chad 1]

Yes because all the drippings from whatever you are smokin are going right in the water bowl.

chad1

[Bookmaker]

Thanks chad 1
Its friday at 6:00 I decided on trying a pork loin. walleye mike got me hungry for those! Just my luck it started raining:( I`m having trouble getting the temp up to 150 degrees. It may be a long wait. P.S. I put it in at 5:00 p.m. I thought about moving it into the garage but the water bowl has water in it. if I move it now it would be like starting all over. I`ll try and wait it out.

[LandBarge]

Hey man,
When you get good at this smokin thing, you will remember your brothers, friends, brothers, buddies, brothers...
Right?
:D

[WALLEYE MIKE]

Bookmaker, how'd it come out. I'm doing a chicken for the first time this Sat.

[Bookmaker]

Hey Walleye mike, It turned out fantastic:D I waited till 11:00 p.m. The smoker was at 175 degrees for about 4 hrs. The loin was still pink in the middle, so we finished it the next day in the oven. It was delicious, I marinaide it in this zesty herb marinaid over night. pretty strong smelling stuff, but tasted much milder. I used apple wood, and had about 12 cups of water in the water bowl ( which was wrapped in foil) . I can`t thank everyone enought for all the suggestions, and support.
Now that i have my confidence up I `m going to make some jerky out of some elk tender loin my buddy traded my for doing some snowplowing for him. he says its pretty tough. I`m still going to smoke some hard boiled eggs.

[LandBarge]

Bookmaker,

When you get good at this smokin thing, you will remember your brothers, friends, brothers, buddies, brothers...
Right?


:D

[Bookmaker]

Absolutely LandBarge,
If we happen to meet up on the river or in the woods I`ll be happy to share!
And welcome to the site.

[Bookmaker]

Oh and by the way
I have a gut feeling we know each other, call it a 6th sents.

[LandBarge]

Your 6th "scent" is as sharp as ever, Bro!
Cheers :)