Good to see a bunch of experienced smokers here! As I said these are my first few cooks so I have a lot to learn. I bought this because i’m old and lazy https://www.smokin-it.com/Smoker-p/smkmdl2-gen3.htm it’s been so much fun I am already eyeballing other traditional smokers so I can do big cuts of beef Need to figure out what kinds of wood I like best with each meat.
No wrap on that shoulder and used hickory. on to today i’m already boiling some eggs to make those deviled eggs that sounds fantastic! What kind of wood do you use with eggs?
Smoked some salmon that came out nice for the bagels I made yesterday.
@ScottW58 Looks nice, congrats! Re the best wood for eggs, you want a light smoke wood, I use apple, alder, maple, and occasionally cherry or pecan. For your first try with eggs, use apple or alder. Since the smoke time is generally low, you do want a good volume of smoke but again it needs to be blue or clear (white or grey smoke = very bad! means incomplete combustion and nasty bitter flavors).
And as an update for me… besides being locked in home jail, my back yard flooded in the recent heavy rains and I had 6"-10"’ deep water covering my patio until a few days ago (french drains are clogged apparently) … looking forward to smoking a 4-bone prime rib and some hard boiled eggs (makes the best deviled eggs and potato salad!) this weekend, it’s been a month or more since I last fired one of the smokers up.
Boil then peel and smoke. You want to boil them to the point of being solid but not fully done (be careful in peeling!) for the best texture. I sometimes will boil, chill, then crack the shells but not peel fully to get an interesting pattern on the egg whites (aka, my “crocodile eggs” with some sriracha used for the deviled yolks). Smoke at low temp - 200 degrees or less if your setup allows - for about 20-30 minutes. You can also smoke raw/unpeeled eggs and get some color and flavor but it is not as pronounced - smoke at 225 for 1-1/2 to 2 hours. I’ve done "soft boiled’ eggs this way for some crazy good eggs on brisket hash breakfasts but usually at BBQ comps where I’m up at 4 AM anyway.
Very nice. I sold my Egg when I realized I had 8 different smokers and only 3-4 types were in use regularly (I now have two 60 gal Vortex barrel smokers, a 30 gal PBC, a MasterBuilt 60" electric smoker for doing cold smokes, a fixed stand 60" OK Joe stick burner, a PK Kitchen charcoal grill, and the mack daddy - a Lang 84" offset trailer stick burner with a warming box and built in coolers and wood storage. I admit to using a Pitmaster IQ temp controller on the barrels but the rest are all ‘old skool pitmaster’ manual temp control.
I understand that for many people, controlling your temps manually is a lot of the fun and sense of accomplishment, but when I’m smoking, people are coming over, and I’ve got shit to do. I really needed a solution to untether me. Maybe some day I’ll get better organized and not need to run around so much, but why deny myself smoked meat in the mean time? Especially if that day never comes? Hey, quick question for you, do you ever smoke portobello caps? My husband went vegetarian on me about 6 years ago, and we just throw them in in a glass dish with about 1-2 hours left, but I’ve always wondered if there’s anything else we should be doing.
@mtb002 I totally get that, when I am doing BBQ for guests at home or work I use my barrels with the IQ controller. No excuses or apologies needed, I’m not a BBQ snob. For me, as I delved deeper into KCBS and SCA competition as a competitor and judge, by manually monitoring temps I learned much about the impact on temp control vs environmental factors (wind, rain, sun) and the fact that each piece of protein/meat can behave very differently really upped my learning and BBQ game. So the manual smokers really helped in my BBQ pitmaster journey.
At the end of the day it’s all about having fun and enjoying some great BBQ (paired with a great match of Vino!).
@mtb002 And yes, i have done porto caps a few times - the key is to keep the temp low (225-250, never above) and use a light wood like apple as the mushrooms really absorb it. You really want to get to the ‘blue smoke’ or no smoke stage before adding the caps to the smoker or you will get an unpleasant bitter flavor.
oh, and smoke them right on the grate - brush with melted butter and the spices of your choice, maybe some Worcestershire sauce for more umami. They are done when slightly soft and ‘wrinkly’ looking.
I’ve got a cheap Masterbuilt electric smoker…amateur, I know, but foolproof. And, I’ve got to thank all you on Casemates (and the prior site) for introducing me to the concept of smoking and of dry aged beef.
Anyways, any smoking and any aging of beef, is better than none at all.
Again, thank you all for kicking my gastronomy up a notch.
@FritzCat I started out with a Masterbuilt 10 years ago, and I still use it for cold smoking (made an external smoker box with a small computer fan to pull the smoke/heat out of the main chamber). It’s all good!
Well I did it, man i’m having the time of my life with this thing! Apple wood smoked deviled eggs but I use my friends smoking hot sauce that he makes. Smokey and nice but I could have gone a little longer for more smoke flavor…next time!