Smokers - check in please!

[Black Dog]

I was just doing a little searching around for an apple barbecue sauce recipe and this one looks easy enough:

• 1 cup ketchup
• 1/3 cup apple, peeled and grated
• 1/4 cup apple juice
• 1/4 cup soy sauce (but I would use Braggs Liquid Aminos, less sour but still great flavor)
• 1/4 cup apple cider vinegar
• 1/4 cup onion, grated
• 2 teaspoons bell pepper, grated
• 3/4 teaspoon garlic powder
• 3/4 teaspoon white papper

Combine all ingredients in medium sauce pan, bring to a boil, reduce heat and simmer 15 minutes. On commenter on the site I found this on said it was good but a bit tart and that it would be better with brown sugar. So if you smoked with apple wood, did an apple cider injection, then mopped on some of this apple barbecue sauce, that should be pretty tasty. Hopefully it isn't an apple overload.

 

[DontPanic42]

When I first saw this thread, I thought it was about the design of smokers. Since I just ran across this picture of a friend's smoker, I decided to post it anyway. We have smoked as much as 400 pounds of beef brisket in one load. Does a good job but a Mk 1.2 is on the drawing boards.

 

[Michael Slade]

Who can school me on smoking cheeses? I want to learn how this year.

:drool:

 

[DontPanic42]

What little I know about smoking cheese is that it is "cold" smoked, temperature less than 100 F.
Here is an article that may give you a starting point:
http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm
Since I don't like cheese I have never tried smoking any. I stick to traditional meats, occasionally chili or coffee.
Good luck and let us know how it works out.

 

[Black Dog]

Smoking chilli? I've never heard of that before. So does the chilli actually cook in a dutch oven in the smoker or is it precooked and the smoker only adds flavor?

 

[DontPanic42]

Smoking chilli? I've never heard of that before. So does the chilli actually cook in a dutch oven in the smoker or is it precooked and the smoker only adds flavor?

The latter. Cook up your chilli as usual then smoke it uncovered for a couple of hours. Gives it that cooked over an open fire flavour like we would get when cooking on the chuck wagon. Of course after a week or more everything either tasted or smelled of mesquite smoke.

 

[Harp]

Smoker

We live in the Yadkin Valley of NC in the middle of wine country on the east coast. Many of the locals have made smokers using a small pot belly stove coupled with a used wine barrel as the smoker. Very good results.

 

[ruger1]

We soak our hickory, apple, or cherry chips in wine for an hour or two. It gives the meat a sweet/smokey taste. I would use used oak barrel staves if I could find them.