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Discussion Starter #1
Just bought a Weber Smokey Mountain Smoker.

My very first smokin experience. Lets hear your favorite smoker recipies, best wood chips, tips... etc!!

Thanks!!
 

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I could tell you were headed towards getting one.
 

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That's a great smoker check out smokeing meat forums tons of guys have them and can give ya tips. I would do a boston but first it easy and will help you learn your smoker
 

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Discussion Starter #4
TATER,

Whut forums?

Nuttin u ever tried? Thought u had a smoker...how bout some yummy recipies!
 

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a few things that are great to try in the smoker

trout
chicken
hams
meatloaf< this is friggin awesome.
stuffed peppers in various forms. ABT's for instance. I imagine regular stuffed peppers would be good also.
turkey
chicken wings
and the normals pulled pork butt, brisket, ribs. I have deduced anything made in the oven or grill is better to smoke it. mmmmm.
 

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Discussion Starter #7
Thanks guys!! Neat forum CowDawg
 

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Discussion Starter #9
WOW!!! Thanks Boat Capt!!


Never dreamed so many great sources for smokers!! Got my Weber Smokey Mountain Smoker assembled...will post-up some pics a lil later.
 

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Discussion Starter #10
Man..this thing is built like a Brick Poop House!! LOL







 

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Contact "Hippie", I'm sure he has some recipes!!
 

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I don't think hippie has the kind of smoke loggy is nrerested in.
 

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Discussion Starter #14
LOL!! mainly interested in apple or hickory based!
 

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CANNONBALL


Pool party at Loggys
 

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Discussion Starter #17
LOL!!! Plus no poopin in my Smoker!!


All's invited but NO SPEEDOS ALLOWED!!!!!!!!
 

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I made my smoker from an old refrigerator, removed the motor & freon, removed the original door & made a plywood door instead. It's been in operation over 20 years.

It works great, I kept the refrigerator racks & place the meat on these. I run an extension cord & the heat comes from 2 hot plates (the single burner type you can buy at Walmart for $10), it burns hickory sawdust in 2 small heavy duty frying pans. I have a thermometer hooked to it, and I'm able to regulate the temperature from anywhere from 80-200 degrees. I got the idea from an old homesteading book, it looks pretty backwoods, but like I said, it works great.

I've smoked everything in it from jerky to keilbasi to whole hog hams. It can make up to 20# of jerky at a time.
 

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Loggy,

I'm just getting started myself and I would highly recommend this website: http://www.amazingribs.com. It covers everything from smokers, to meat cuts, to recipes, etc. It's perhaps the most comprehensive smoking websites I've found.

BTW, good choice on the Weber SM, it comes highly recommended.
 
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