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Old 11-12-2006, 02:34 PM   #1
Joe Beman
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Semms like it would be pretty cool. You just take a hunk of lean meat or fish, light-er up and forget about it until it's done. Set it and forget it!

This guy I work with has one (the George Jones song 'High tech Redneck' was written about this guy, I swear) and he has a meat thermomitor that sends a signal to a beeper like contraption when the meat is at the proper temp.

Smoked meat last longer, right?

Anyone ever use one?
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Old 11-12-2006, 07:27 PM   #2
Bobbi Beglau Salvini
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Smoke is a carcinogen. I don’t care. The food tastes so great it is worth the risk. I use a stove top smoker by Cameron, that is fabulous. You can get it through the internet. I have had mine for 25 years and still order my wood from them. You put the flavored wood shavings in the bottom, put in a tray of water, over the rack add the seasoned meat and let it go on the stove burner. Salmon over alder wood takes about 20 min. and it is the best fish you will ever eat.

I also smoke using saturated hickory chips over coals in my regular B-B-Q. I cook stakes, and rotisserie rolled roasts and chicken. If you can get Lowery’s seasoning and add fresh cracked pepper for the beef, it is fabulous. Substitute garlic and onion salt. Some friends, wine and you have a party.
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Old 11-12-2006, 10:30 PM   #3
Howard Wilcox
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I bought one of the electric ones for about $50 and use it to smoke salmon (large fillets from Costco). To fix it I soak hickory chips for about 30min then make a little "boat" out of aluminum foil. The boat/chips are placed directly on the element. The salmon is cut up and I brush on olive oil and sprinkle ole bay on it...and put it on the top rack. That's it.

Takes about 30min and it's done. Fantastic.

I should probably look into doing some ribs or something, but dern, the salmon is out of this world.

howard
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Old 11-13-2006, 07:52 AM   #4
Matthew Scoble
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I have an offset smoker that is out of this world. It looks like a 55 gallon drum, laying on its side, with a fire box on one end. I'll fire it up and do several racks of ribs or 3 chickens, or whatever & I'm set for a couple of weeks. Definitely worth the investment.

Cheers,
Matt
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Old 11-13-2006, 10:42 AM   #5
Veronica Carpenter
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Smoked meat last longer, right?

Only if it's slow smoked to a jerky.
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Old 11-13-2006, 02:20 PM   #6
Jared Buffie
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Three words: Big Green Egg

Sear steaks @1000 ddegrees, or slow-cook @250 for 24 hours on a single load of charcoal.

You'll never use your oven again!
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Old 11-13-2006, 05:14 PM   #7
Matthew Scoble
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Hey Jared- Does the BGE live up to the hype? I've looked at those, but the price tag always put me off. Sounds like you think they're worth the premium price tag?
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Old 11-14-2006, 07:47 AM   #8
Ryan Heck
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For what it's workth . I have an electric smoker and use it all the time. The electric element makes keeping the dead on temps. really easy. My friends that buy charcoal smokers seem to not use them too much due to the hassle of charcoal. I agree the charcoal might taste better, but the ease of the electric models is hard to beat.
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Old 11-14-2006, 09:23 AM   #9
Jared Buffie
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Yes, it lives up to the hype - and worth every penny. Lifetime warranty, too.

I would get rid of my oven before I got rid of my egg.

Pics: (work/family friendly, but I would advise against looking if you're hungry)

Wings:
http://i3.photobucket.com/albums/y62/Jbuff/DSCF1432.jpg

Christmas Turkey:
http://i3.photobucket.com/albums/y62/Jbuff/11e9ad34.jpg

Pizza:
http://i3.photobucket.com/albums/y62/Jbuff/a803cb96.jpg

"Spatchcock" Turkey:
http://i3.photobucket.com/albums/y62/Jbuff/6638ae81.jpg

20+ lbs of pork:
http://i3.photobucket.com/albums/y62/Jbuff/ffc49f48.jpg
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Old 11-14-2006, 08:46 PM   #10
Yael Grauer
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I used to cook with a smoker, but then I told him he had to smoke outside!
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