Moderators dtel Posted August 17, 2014 Moderators Share Posted August 17, 2014 Meats that you might be cooking will only take smoke flavor up to a temp of about 160 F. I heard 140 but yes your exactly right, they say the smoke ring is actually a chemical process and not just coloring from the smoke. I'm no expert for sure but love the smoke flavor, try a meatloaf, a little foil under is good to keep it from possibly sticking or breaking up when you take it off. I try to smoke everything, to the point I have to be careful I don't wear everyone out with it. Quote Link to comment Share on other sites More sharing options...
ssh Posted August 17, 2014 Share Posted August 17, 2014 And I thought smoked meatloaf was my concoction I smoke a huge loaf on a large pizza pan. SSH 1 Quote Link to comment Share on other sites More sharing options...
The Dude Posted August 17, 2014 Share Posted August 17, 2014 You guys just gave me a dinner idea. Quote Link to comment Share on other sites More sharing options...
Fjd Posted August 17, 2014 Share Posted August 17, 2014 Craig's has GREAT sauce. I rode my motorcycle to Craig's years ago, ate a couple of sandwiches and bought all the bottles that my bags and cases would hold- 40+. The sauce was later bottled by Con Agra, I think, or the recipe rights were sold, and it was available at our Kroger store, but it wasn't quite the same as what Craig's had bottled. When I ordered "hot" sandwiches, one of the cooks said, "Now the hot is hot."; my response was, "Burn me!". I'm glad to know they're still in business. SSH Sure would like this as my next motorcycle, uh, smoker...... 1 Quote Link to comment Share on other sites More sharing options...
Fjd Posted August 17, 2014 Share Posted August 17, 2014 You guys just gave me a dinner idea. Have you ever rolled up a nice "fatty" for breakfast? This one started out as Jimmy Dean original, stuffed with a variety of cheeses, then wrapped with bacon. The smoked potatoes then were diced up and fried as a side dish. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 17, 2014 Moderators Share Posted August 17, 2014 (edited) Have you ever rolled up a nice "fatty" for breakfast? Sure have, and that one looks perfect, also I have to say your rolling job (bacon weave) looks way better than mine for sure. What's great about a fatty is the list of ingredients are endless. Edited August 17, 2014 by dtel Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 18, 2014 Share Posted August 18, 2014 I want to try a meatloaf and I think a pizza could really be good smoked too. Anybody got pizza smoking tips? Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 18, 2014 Share Posted August 18, 2014 Rib cooking tip: I cooked a slab of pork spare ribs yesterday for tonight's Sunday supper due to not being at home much today. So I cooked em to perfection yesterday and then refrigerated overnight. This evening about 30 minutes before eating time I put the ribs back in the smoker (hot side if you will) and warmed em back up. Every bit as good as the little taster I had yesterday if not just a little better! 1 Quote Link to comment Share on other sites More sharing options...
Boxx Posted August 18, 2014 Share Posted August 18, 2014 I think a pizza could really be good smoked too. Now that would be a new one on me..... Quote Link to comment Share on other sites More sharing options...
tnr Posted August 18, 2014 Share Posted August 18, 2014 I want to try a meatloaf and I think a pizza could really be good smoked too. Anybody got pizza smoking tips? We have grilled pizza on a pizza stone, but haven't tried smoking one. I would think it would be too smoke saturated. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 20, 2014 Moderators Share Posted August 20, 2014 I would think it would be too smoke saturated. Didn't know that could happen Not sure about the dough /bread, never tried that before ? Grill might be better ? Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 20, 2014 Moderators Share Posted August 20, 2014 Rib cooking tip: I cooked a slab of pork spare ribs yesterday for tonight's Sunday supper due to not being at home much today. So I cooked em to perfection yesterday and then refrigerated overnight. This evening about 30 minutes before eating time I put the ribs back in the smoker (hot side if you will) and warmed em back up. Every bit as good as the little taster I had yesterday if not just a little better! That's good to know, it's hard to get this stuff ready for the right time, especially with longer cooks. 1 Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 20, 2014 Share Posted August 20, 2014 Hey, per Dtel's recommendation I smoked a meatloaf tonight and I must say it was superb! I made a big 3lb one and smoked it for 2.5 hours. Everybody raved about how good the smoke flavor was too! Thanks for the great suggestion. I took the meatloaf off and immediately put on two 10lb Boston Butts for tomorrow night. No reason to even let the smoker cool off! Quote Link to comment Share on other sites More sharing options...
Max2 Posted August 21, 2014 Share Posted August 21, 2014 I think a pizza could really be good smoked too.Now that would be a new one on me..... A Fatty with Pizza sauce, Spinach leaves, Pepperoni, Feta, Mozzarella is good. Had a buddy do one and I think it was my favorite among the few other other concotians I have had. Maybe you smoke one and then roll it in dough right at the end of the cook and get a decent crust wrapped. 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 21, 2014 Moderators Share Posted August 21, 2014 (edited) JL Sargent, on 20 Aug 2014 - 6:36 PM, said: Hey, per Dtel's recommendation I smoked a meatloaf tonight and I must say it was superb! And I thought smoked meatloaf was my concoction It was my recommendation but surely not my idea, I got it from somewhere, but I do like it. Edited August 21, 2014 by dtel Quote Link to comment Share on other sites More sharing options...
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