Texas Style Barrel Smoker

KelleyJaneSeptember 10, 2002

For Christmas last year my honey got me THE BEST PRESENT EVER! Better than a diamond, better than a mercedes (lexus, whatever). He got me a SMOKER! I love it! It saved us this summer. I would fire up the smoker 2 times a week, smoke enough meat for the next 3-4 days, roast the veges and taters, and did not have to fire up the kitchen all summer long. I smoked duck, brisket, ribs, chicken, turkey, salmon (oh my this is dessert!), trout, cod, sea bass, mussles, clams, oysters, etc. I made meatloaf, burgers and sausages. I roasted corn, tomatoes, potatoes, zuchini, butternut squash, onions, apples, carrots, turnips and cabbage in apple cider. You can use the smoker like an oven if you want to cook it slowly by just using a dutch oven (one that doesn't matter cause it will be forever black when you are done). Truly, it saved my summer. I didn't sweat once in the kitchen this year! I thank my lucky stars that I have such a thoughtful and caring man. Ok, so he just wanted real Texas BBQ, but that's ok.... we both benefited!

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Canuck_Eh

Sounds like you had a blast! I bought my husband a Brinkmann All In One smoker for Christmas last year and we use it every weekend, without fail. We have smoked salmon a few times with wonderful results, chicken, brisket, scallops (they were awesome!). Although I bought it for him, I think I am getting just as much enjoyment out of it! For his birthday I bought him several types of wood chips, different spices for jerky (oh yeah, the jerky I am told was wonderful! I do not eat red meat but he assured me the jerky "rocked".)

When you say you have a "barrel smoker", exactly what is that? Who is it made by? This smoker we have can be used with propane (which is what we normally use as the heat source) or with charcoal. We are in the military so figured this may be the way to go, if we happen to get posted somewhere that propane is not readily available or too expensive. And one other question, have you ever attempted to smoke a block of cheese on the smoker? I have heard it can be done, with a whole lot of supervision and very low heat! I had posted a question about that on here and received some good advice but would be interested in hearing your comments/advice.

Keep on smokin'!!

    Bookmark   September 13, 2002 at 9:45AM
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