Heat a smoker to 225\u00b0F.
Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker.
Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.
s not going into a barbecue or smoker, you don't need
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Make the barbecue sauce: Melt the butter in
start charcoal fire in a smoker.
Pre-soak hickory chips
low cook it in a smoker with hickory chips. Or, if
Marinade beef in beer for 3 - 4 hours.
Season well with Salt Pepper and Garlic.
Prepare smoker using the 4 tablespoons of Hickory wood chips and cook the brisket for 3 3/4 hours on medium heat on the stovetop.
Remove from the stove, remove the lid of the smoker and cover in BBQ Sauce.
Pour 1/2 cup of beer into the drip tray and cover the smoker with some aluminum foil.
Place in the oven for 1 hour at 325 degrees.
Should have a great smoked flavor and just fall apart.
nd how much horseradish with barbecue sauce you want.
To
f the smoke.
Place smoker in medium heat and smoke
Parboil ribs 1 hour (2 tablespoon salt in water).
Drain and place in flat pan.
Mix other stuff and simmer 20 minutes while ribs boil.
Pour over ribs.
Cover and refrigerate overnight. Smoke for 4 hours turning every 1/2 hour in a smoker where pecan or mesquite fire is not directly under meat.
Keep temperature between 225\u00b0 and 300\u00b0.
Baste with remaining marinade on final turning.
Serve 4 along with slaw and potatoes.
Fat grams 65; calories 400.
Fold together all ingredients in a large bowl.
Transfer to an aluminum baking pan.
Place in smoker, uncovered, at medium heat (225\u00b0 to 275\u00b0) for about 90 minutes or until heated through.
re too long for the smoker, otherwise, leave them as is
inutes from the time the smoker lid is closed. Check for
Combine marinade ingredients in a Ziploc bag.
Add pork chops and marinade in refrigerator for at least one hour.
To bottom of smoker add 3 tablespoons mesquite wood chips.
Line tray of smoker with aluminum foil (makes cleanup a breeze).
Arrange potatoes, onions, carrots and pork chops in tray.
Brush everything with marinade or spray with Pam.
Close lid and place on grill or stove-top.
Smoke over medium heat for 30 minutes.
Check for doneness before serving.
he chicken.
Close the smoker lid and smoke the chicken
0 minutes after closing the smoker lid. Check for doneness with
our 30 minutes.
Combine barbecue sauce, 1/2 cup water
Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving
the skin on. Place 1 tablespoon wood chips in the smoker.
Fill up the rack with the potatoes and season to taste, cover then smoke
for 45 minutes on medium heat, using 1 tablespoon oak or apple wood
chips.
eat, onion, pepper, garlic, egg, barbecue sauce, breadcrumbs and oregano in
Combine ingredients, except barbecue sauce.
Shape into 1-inch balls.
Place on broiler rack (or place in oven on a cookie sheet) at 400\u00b0.
Turn once.
Cook until done.
Combine meatballs with barbecue sauce.