What can be smoked during work?

Discussion in 'Electric Smokers' started by dvuong, Jul 20, 2015.

  1. dvuong

    dvuong Smoke Blower

    I would like to play around with the smoker but often times, I'm only limited to weekends since I work M-F.  On weekends though, I often have other obligations that don't always allow me to eat at home.  

    Is there anything I can smoke that will only take a couple of hours?  Something I can throw in when I get home from work, ~5pm and have dinner ready around 7:30? Or how about something that I can throw in at 6am and have ready by the time I get home?
     
  2. inkjunkie

    inkjunkie Master of the Pit

    Tri tips generally are a 3 hour deal, rest included...
     
  3. pretty much any ground meat, hamburgers, meat loaf, fatties, smaller pices of chicken like wings or legs shouldnt take too long...

    maybe steaks (depending on how done you like them) small pork tenderloin, ABTs, Tri-Tip.... im pretty sure most of that stuff can be smoked 

    in under 3 hours. BUT a lot depends on your smoker temp. the hotter you smoke the faster things will get done.
     
  4. brickguy221

    brickguy221 Smoking Fanatic

    1 1/2 hr max for me and normally a bit less than that.

    I recently tried a couple of Tri-Tips at a lower temp and longer smoke time (2 1/2 hrs) and they ended up tough and chewy.

    Higher temp and shorter smoke time produces better results for me on Tri-Tips.
     
  5. dvuong

    dvuong Smoke Blower

    What temps do you smoke at? 275?
     
  6. brickguy221

    brickguy221 Smoking Fanatic

    260-270 degrees on smoker for Tri-Tips

    When I used to smoke them on a Weber Charcoal Grill. I smoked at 280* + with lid closed and vents open and it took 50 minutes  to an hr max
     
    Last edited: Jul 20, 2015
  7. dvuong

    dvuong Smoke Blower

    If i use the AMNPs, would that short of a cook time be enough to impart enough smoke flavor?  Also, what's a good choice? Hickory?  

    I'm familiar with tri-tips since I live in CA and went to college in the Central Coast where the TT originated. I always just threw it on the hot propane grill. Smoking is new to me though. :) 
     
  8. mummel

    mummel Master of the Pit

    Pork butt, start it at 3am and enjoy your pulled pork that night!
     
  9. @dvuong  what kind of smoker are you using? some electrics will not get up past 275 from what i have read......

    as far as @mummels comment i cannot condone the use of ANY cooking equipmet while you are away for an extended period of time... i would hate to think my place burned to the ground for a bit of pulled pork.
     
  10. mummel

    mummel Master of the Pit

    Agreed.  Take proper precautions.  Move the smoker away from your house.  But MES + AMPS = dont have to touch it for 12-14 hours!  Go to work and come home to eat your pulled pork.
     
  11. dvuong

    dvuong Smoke Blower

    I have the Gen 2 MES 40 so you are right that it cannot get past 275.  

    You've never used a slow cooker while away from home?  :)
     
  12. Hmmmm.... i didn't think about it that way BUT i also didn't know what smoker you had that was more to the side of charcoal or gas smokers... either way i like to lean towards the side of caution. Just to be on the safe side. 
     
  13. brickguy221

    brickguy221 Smoking Fanatic

    I've tried both Hickory and Mesquite and prefer Mesquite hands down for Tri-Tips. I have a Son that lives in CA and learned about Tri-Tips from him and he is the one that taught me to use Mesquite on Tri-Tips along with this Pappys Seasoning ... 

    For those of you commenting about being limited to 275* on a MES, that is enough to get a 2 1/2# - 3 # Tri-Tip done in 1.25 hrs or less to an internal temp of 160* - 165*.
     
    Last edited: Jul 20, 2015
  14. dvuong

    dvuong Smoke Blower

    Hmmm.. I also wonder if a mix of pecan and cherry would work well.  I just picked up a pre-marinated 2# tri-tip from a local butcher.  

    Do you find that smoking for such a short amount of time gives it enough smoke? 
     
  15. The first item that comes to mind are pork tenderloins. They are not much if anymore expensive than Burger at 3 or 4 dollars per lb.

    Smoke them at 240 or so and total smoke time is under 2 hours. Cook to a IT or 145 and they are great.   Jted
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I do a 50/50 mix of pecan and cherry for beef all of the time. In my opinion tri top really shines with just a simple rub of salt,pepper, garlic and everyone in a while chipotle powder. If I do marinate I just use Worchestershire. I like to run my smoker around 180-200. Take the tri tip to an IT of 125, the seat it off on a hot grill, to an IT of 135. Rest wrapped in foil for 30 minutes then slice (across grain) and serve. Chef JJs smokey Au Jus goes great with Tri Tip.
     
  17. daricksta

    daricksta Master of the Pit OTBS Member

    Any beef steak, really. Pork Loin should be done in about that time. Both beef and pork tenderloins cook pretty quickly. Pork chops should also work nicely. Boneless chicken breasts might get done within that time. Salmon steaks and filets or any good quality fish.

    Keep in mind that besides the smoking time you need to allow for the smoker to heat up to your set point. If you're using wood chips you'll be good to go once the interior temp is where you want it. For wood pellets you need to allow more time to light them and to keep them smoking.
     
  18. b-one

    b-one Smoking Guru OTBS Member

    I agree with DS, cherry and pecan are great for Tri tip keep the seasoning simple sear cut against the grain awesome meat!
    Here's a nice smoke ring from one.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  20. dvuong

    dvuong Smoke Blower

    Smoked a tri-tip last night.  Dinner got done a little later than I wanted because the MES just wouldn't come up to the right temp.  I was wanting to smoke at 210 but the MES wouldn't get about 185.  Anyway, results were still pretty good!

    Took meat out of smoker when it got to 128.  I allowed it to rest ~30 minutes then threw it on a smoking hot grill for a reverse sear. 



     
    jcollins and bearcarver like this.

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