- Apr 30, 2014
- 4
- 10
I've been a lurker on this website for almost 4-5 months now educating myself on all things smoking. I recently got my father a Weber 18.5" Kettle for Father's Day and have had lots of fun with it. Last week, I received a MES 30" for my birthday (I wanted electric because I'm new to smoking and wanted something less manageable than charcoal). For my first smoke, I made a wonderful feast of the following:
* Two kinds of smoked nuts:
-- Hot Pepper Sesame Cashews (Sesame oil, red pepper flakes, garlic powder, chili powder, ground ginger, and salt)
-- Parisian Walnuts (Butter, brown sugar, maple syrup, chipotle powder, cinnamon)
* Bronzed Garlic (Whole heads of garlic generously coated in oil)
* Smoked Corn on the Cob (Soaked in water with husks on and smoked)
* Tuna Steaks with a Mediterranean Olive Tapenade (Red wine, kalamata olives, olive oil, capers, fresh thyme, garlic). I seared this on the grill and then let it smoke for 25 minutes until 140 degrees internal.
Everything was a massive hit with my family! I also already have the AMNPS but I wanted to try the stock smoker first. I made a few mistakes, like forgetting to put in the wood chip tray and accidentally dumping the wood chips directly onto the heating element. It wasn't until they went up in flames when I realized what I did wrong.. Oh well, it was my first smoke, you gotta make mistakes in order to learn. And my second mistake was not taking any pictures :(
Next, I gotta smoke me up some delicious meats! So many options, I just don't know what to do next. I'm probably gonna smoke everything!
Looking forward to actively discussing with all of you and being a contributing member here!
* Two kinds of smoked nuts:
-- Hot Pepper Sesame Cashews (Sesame oil, red pepper flakes, garlic powder, chili powder, ground ginger, and salt)
-- Parisian Walnuts (Butter, brown sugar, maple syrup, chipotle powder, cinnamon)
* Bronzed Garlic (Whole heads of garlic generously coated in oil)
* Smoked Corn on the Cob (Soaked in water with husks on and smoked)
* Tuna Steaks with a Mediterranean Olive Tapenade (Red wine, kalamata olives, olive oil, capers, fresh thyme, garlic). I seared this on the grill and then let it smoke for 25 minutes until 140 degrees internal.
Everything was a massive hit with my family! I also already have the AMNPS but I wanted to try the stock smoker first. I made a few mistakes, like forgetting to put in the wood chip tray and accidentally dumping the wood chips directly onto the heating element. It wasn't until they went up in flames when I realized what I did wrong.. Oh well, it was my first smoke, you gotta make mistakes in order to learn. And my second mistake was not taking any pictures :(
Next, I gotta smoke me up some delicious meats! So many options, I just don't know what to do next. I'm probably gonna smoke everything!
Looking forward to actively discussing with all of you and being a contributing member here!
