Need suggestion for some quick smoke meals

Discussion in 'General Discussion' started by wklkjn, Jul 18, 2016.

  1. wklkjn

    wklkjn Smoke Blower

    I've been smoking some great things this summer since joining this forum - with great results, thanks to the advice I get here.

    My favorite and probably best think to smoke so far is the Spatchcock chicken.  It takes me less than 3 hours and comes out great every time, now that I learned to forget about time and focus on the meat (breast) temperature.

    I've also tried the meatball/bacon wraps with cheese on the inside - whoever started that thread - Thanks!  They came out great.

    I love doing Baby back ribs, but they take a good 5 hours.

    So my question is this.  I'd love to get the smoker going more often on the weekdays after I get home from work, but in order to eat by a decent time - like around 7:00 or 7:30, I've only got a couple house after getting home from work.  So for a 'short time' let's say about 2 hour smoke, what would you recommend as options?

    I haven't tried it yet, but if I got boneless chicken thighs - one of my favorites on the grill, would I be able to smoke them in less than 2 hours?

    What about chicken leg/thigh quarters with the bone in?  What do you think that would take?

    I'm trying to be creative and use the smoker more often.  The good news is, my wife likes it as much as I do, so I get no complaints from her.

    Thanks for reading.

    Oh, I did try something I read - smoking 1/3 pound hamburgers - the way I did it was to smoke them for about an hour, then I transferred them to the grill to finish up.  They were so  much better than any hamburger I ever grilled.

  2. So at 225* those boneless thighs should take less than 2 hrs, and bone in should be done in that length of time as well.  Thighs are a favorite of mine, but I smoke then grill for a total cook time of roughly 1 1/2 hrs.  I also like pork loin rib end chops, and pork tenderloin.  Both would be done in your 2 hr time frame.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Salmon is one of our favorites. 

    Just rub with EVOO & dust with Cajun seasoning.

    They only take 45 minutes or so at 225.

  4. hardcookin

    hardcookin Master of the Pit

    Al do you cook that with the skin down?

    Myself I like chicken for a fairly short cook....under 2 hours
    Split chicken breasts, wings, pulled chicken and thighs.
    Last edited: Jul 18, 2016
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    16/20 Shrimp 30 minutes at 225. Brats, Italian or any fresh sausage, smokes at 225 in 2 hoiurs or less. Plus, You have a Gasser! Who says you have to smoke at 225 only? At 325-350, Ribs will be done in two hours or less. Any Chicken spatch or parts, 1 hour or less. Pork Tenderloins 30 minutes to an IT of 135-140, with a 15 minute rest. Lots of options with your smoker...JJ
  6. sqwib

    sqwib Smoking Guru OTBS Member

    I have actually been doing just that, trying to squeeze a quick meal in on the GOSM, takes but a minute to get it setup.I've been playing around with stuffed peppers a lot, just stuff with whatever is available, wrap in bacon toss on the GOSM.

    You could always prep a few different things a few days prior and just toss on when you get home.

    Not smoked, but you get the idea.
    • Chicken Sausage stuffed Anaheim peppers.(Oven Baked)

    Caponata on the right Hot Sausage on the Left

    I'll post this in a new thread once I get my money shot off my good camera, been getting spoiled by the phone camera.

    Texas Tommy Teasers

    Make these ahead of time and throw in some habanero or Jalapeno for some heat.


    Its pretty much up to your own imagination, think outside the box.
    Last edited: Jul 18, 2016
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well I didn't see anyone mention country style ribs. Although they are not really ribs, they don't take long to smoke and they're quite flavorful. I use my normal rib rub on them.
  8. b-one

    b-one Smoking Guru OTBS Member

    How about a reverse sear Tri tip!:biggrin:

  9. lancep

    lancep Master of the Pit


    Roll it a little thinner and put it in the fridge before hand. This one took about an hour.
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Most of the time on weekends when I do ribs, pulled pork or brisket it ends up being enough for 2 or 3 left over meals.

    For the ribs I put them in foil in the oven at 200F and in 2 hrs they are just as good as when they came out of the smoker. Same with pulled pork, it reheats really well.

    Do you have a vacuum packer? Post smoke food storage with a VP makes mid week smokey good meals a breeze!
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes , skin side down.

  12. wklkjn

    wklkjn Smoke Blower

    All great advice!

    Sorry no pics this time, but last night, in less than 2 hours - I smoked chicken quarters (legs and thighs), and at the same time I put a round coil of fresh italian sausage in.

    I ran the temp around 275 to 300 and they came out fantastic.

    I never thought of the country style ribs - that's a perfect idea too.


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