Smoking Disaster and Smoking Great

luv2craftginny

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Nov 8, 2013

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• Nov 17, 2013

• #1

Well we cooked our first two things on the smoker, the one being a beef roast, not to good, we left it in way too long, just did not watch it I guess.

But today we did the best Salmon, recipe out of the book you recommend on this site, it was awesome, I made plenty so we have lots more to eat.

Ginny

 

bmudd14474

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• Nov 17, 2013

• #2

Ginny glad to hear that one of the 2 came out great.

 

pineywoods

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• Nov 17, 2013

• #3

Congrats on the good outcome

  as for the beef roast most of them don't have enough fat content to take to higher temps, Try a sirloin tip roast and smoke it to 135-140 then slice it and you'll have some good eating get a bigger one then you need and take the part you don't eat for dinner and slice it as thin as you can and it will make some great sandwiches later

 

luv2craftginny

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Nov 8, 2013

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• Nov 18, 2013

• #4

going to print that out on the roast, thanks.

Ginny

 

demosthenes9

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• Nov 25, 2013

• #5

Luv2CraftGinny said:

 
Well we cooked our first two things on the smoker, the one being a beef roast, not to good, we left it in way too long, just did not watch it I guess.

But today we did the best Salmon, recipe out of the book you recommend on this site, it was awesome, I made plenty so we have lots more to eat.

Ginny

Click to expand...

Congrats on the salmon.  If you were having to "watch" your beef roast, then I'd strongly suggest a good remote Thermometer such as a Maverick ET-732 or something similar.   It's one of the best investments you can make with regards to smoking.

 

luv2craftginny

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Nov 8, 2013

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• Nov 26, 2013

• #6

yup got it like in one day from Amazon.   I think in that cookbook I bought, it has a chicken on top of a beer can, will try that soon.

Ginny   

 

bkleinsmid

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Mar 11, 2010

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• Nov 26, 2013

• #7

Ginny.........I think you have been bitten........by the smoke bug. Just wait until the sausage bug gets you......

Brad

 

luv2craftginny

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Nov 8, 2013

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• Nov 26, 2013

• #8

I bought the cookbook they recommended on this site, have the smoker, the digital thermometer everyone recommended, so I am off and running.

 

rdknb

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• Nov 26, 2013

• #9

Trail and error is how lots of us learned, Well done on the salmon