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Seems there is a lot of interest here in the smoking hobby. Maybe we could do a single thread where guys just post up their latest endeavor, recipes and such, like they do on Archery talk. Works pretty well over there, and all these Pitmasters could show off their latest product in one place, as we work up to the NJW&W smoke-off. Also a good one-stop-shop for tips and new smoking ideas. Could make it a sticky in this section, that way for those of us who don't get here every day, or even every few days, instead of scrolling through the entire section for what wee missed, it's in one place. 

What do you think?

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I'll start it off. Here is an apricot glazed salmon smoked with pecan wood. I like pecan for fish, it's a lighter smoke. 

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Some beef ribs. I use oak most of the time for beef. Rub is just salt and pepper.

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Some pulled pork, injected with ACV and apple butter, with a little rub mixed in. 

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On a bun with a Carolina slaw and a bit of finishing sauce. 

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Some wings smoked on hickory for about 90 minutes, then tossed in a homemade buffalo sauce, then crisped up on a hot gas grill, then back in the sauce and topped with blue cheese crumbles and fresh parsley.

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A brisket and some burnt ends with cheddar and fresh parsley. I make a sauce specific for brisket. The burnt ends get cut and drenched in the sauce, then caramelized for a while in it. Great stuff. 

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Chicken leg quarters...seems like I do chicken once a week any more. 

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And some venison pastrami...love this stuff.

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Edited by DV1
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9 minutes ago, LPJR said:

It all looks phenomenal DV! Sounds like a great idea. I have actually learned a lot in a little bit of time just from similar posts on W&W. :up:

It definitely is addicting.

Hands down the most difficult part of smoking meat/fish/poultry is judging how many beers to consume while in the process.  One too many and you've overcooked and dried out your meal.  Remember that, grasshopper.  ;)

 

:rofl:

:cheers:

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1 hour ago, deadonshot2 said:

DV1- post up how long and temp for that chicken. That really looks amazingly  delicious.

The chicken was smoked at 250, until done. I didn't really put a time on it, it was done when the IT of  the piece furthest from the heat read 165. Probably took about 2 hours. The rub was Cabelas Beer Can Chicken, which is really good too. 

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1 hour ago, Bowhunter444 said:

There already is go to fish and game recipes and you will see a smoked meats forum
 

My idea was for a smoked meat thread, so everything is in one place. 

So, when anyone does something, they just add to the thread, like this:

This was a venison pastrami I did. Just a basic corned beef brine, a 50-50 coriander and coarse ground black pepper rub, then smoked to 135 IT and steamed to like 160. To keep from losing heat, I pre-heat the oven, load a roasting pan with a rack and when the meat is getting close to the 135 temp, I start a pot of water boiling, so when the meat hits the temp, I pull it, add the boiling water to the pan, put the meat on the rack, tent with foil and goes right in the oven with very little time off the heat. Starts steaming very quickly due to the boiling water.

The pastrami is great for Reuben's but I also like a pastrami sandwich with swiss, mustard and home made pickles, like these. 

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So, then the next time you make some great stuff on that Rec Tec Ken, you just add a post here, and everyone else does too, instead of having a new thread for each post. People also post suggestions for, or reviews of, equipment and other ideas, as well as recipes. I got the idea from Archery Talk, works great over there, figured it could work great here too. I probably learned more from that thread on Archery Talk...due to the variety of input from many different posters...than any book or YouTube video out there

Edited by DV1
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