Tag: Smokers

Smoked Pork Shoulder (Dry Rubbed)
July 30, 2020

Smoked Pork Shoulder (Dry Rubbed)

Tips For Smoking A Dry Rubbed Pork Shoulder Rub the pork shoulder in a thin layer of mustard. The mustard acts as a binder, allowing the dry rub to stick better to the pork shoulder. Marinate the shoulder overnight in the refrigerator. Use a bone …

Pork, The Smoker’s Corner
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by Alex Gorgos
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Pepper Encrusted Smoked Eye of Round Roast
July 29, 2020

Pepper Encrusted Smoked Eye of Round Roast

Tips For Smoking Eye Of Round Roast Rub salt into the roast and let sit in the refrigerator for 30 minutes. This will help extract moisture and dry out the roast. Let the roast sit out at room temperature for an hour. Throwing a cold …

Beef, The Smoker’s Corner
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by Alex Gorgos
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Smoked Bacon Wrapped Stuffed Jalapeños
July 27, 2020

Smoked Bacon Wrapped Stuffed Jalapeños

Smokers, appetizer, pork
Print Recipe

Smoked Bacon Wrapped Stuffed Jalapeños

Have you came yet? I have. This appetizer is something of gluttony; my favorite sin. Jalapeños stuffed with a cream cheese mix, then wrapped in bacon? Don’t mind if I do. The jalapeños that I purchase from my local Asian market are fairly large and mild. They have just the right amount heat to not overpower the flavors. The wrapped and stuffed jalapeños will only take 3 hours in a smoker.
Prep Time15 minutes
Cook Time3 hours
Resting Time15 minutes
Course: Appetizer
Keyword: appetizer, electric smoker, Pork
Author: Alex Gorgos

Equipment

  • Electric Smoker

Ingredients

  • 6 large jalapeños
  • 4 oz cream cheese
  • 1/2 cup cheddar cheese
  • 1/4 cup white onion finely chopped
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp jalapeños finely chopped
  • 6 slices bacon

Wood Chips

  • mesquite wood chips
  • pecan wood chips

Instructions

  • Cut a small wedge from the top of the jalapeños. Scoop out all of the seeds. Use the little piece that you cut off in the cream cheese filling.
    Smokers, appetizer, pork
  • Mix all of the filling ingredients together.
    Smokers, appetizer, pork
  • Stuff the jalapeños with the filling.
    Smokers, appetizer, pork
  • Wrap each jalapeño with a piece of bacon.
    Smokers, appetizer, pork
  • Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the jalapeños in the smoker. Smoke for 3 hours.
    Smokers, appetizer, pork,
Smokers, appetizer, pork
Let the jalapeños rest for 15 minutes before serving.
Smokers, appetizer, pork
Gluttony.

Bacon, Sausage, and Ham, The Smoker’s Corner
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by Alex Gorgos
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Smoked Pork Shoulder (brined)
July 25, 2020

Smoked Pork Shoulder (brined)

Tips For Smoking Pork Shoulder Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean. Brine the pork butt for 24 hours. Pat dry with paper towel to allow the smoke …

Pork, The Smoker’s Corner
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by Alex Gorgos
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0 Comments
Smoked Salsa
July 25, 2020

Smoked Salsa

Non-Meats, The Smoker’s Corner
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by Alex Gorgos
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0 Comments
Smoked Rainbow Trout
July 24, 2020

Smoked Rainbow Trout

Smokers, main course, fish
Print Recipe

Smoked Rainbow Trout

Smoked rainbow trout are a great and inexpensive fish to smoke. You can purchase whole rainbow trout from Costco for $3.99lb. They are about 1 1/4” a piece, which is pretty good sized. They will have to be brined for about 3 hours. Once brined, pat them dry inside and out. You can smoke them whole, or you can remove the heads and backbone, have them butterflied open flat, and smoke them that way. They will take no more than 2 hours to smoke if done headless and boneless; about 3 hours if done whole. Using a probe thermometer, internal temp should read 160 degrees.
Prep Time10 minutes
Cook Time2 hours
Brining Time3 hours
Course: Appetizer, Main Course, Snack
Keyword: appetizer, electric smoker, fish, main course, snack
Author: Alex Gorgos

Equipment

  • Electric Smoker

Ingredients

  • 5 whole rainbow trout cleaned and gutted

Brine

  • 4 cups water
  • 1/4 cup sea salt
  • 1/4 cup brown sugar

Wood Chips

  • applewood chips
  • cherrywood chips

Instructions

  • Mix the brine ingredients together.
    Smokers, main course, fish
  • Wash the rainbow trout inside and out.
    Smokers, main course, fish
  • Brine the rainbow trout for 2-3 hours.
    Smokers, main course, fish
  • When ready to smoke, pat the rainbow trout dry inside and out with paper towels. Place on the smoker racks.
    Smokers, main course, fish
  • Preheat your electric smoker to 225 degrees according to the manufacturer’s directions. Smoke the rainbow trout for 2-3 hours. For ones 1lb and under, 2 hours is plenty. Ones over 1lb, smoke for up to 3 hours. The internal temp should be at 160 degrees.
    Smokers, main course, fish
Smokers, main course, fish
Let cool before serving.

Tips For Smoking Rainbow Trout

  • Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish.
  • Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish.
  • You can smoke the fish whole, or you can remove the head and backbone, butterflying it open and smoking it open-faced flat.
  • Smoking the rainbow trout whole will take about 3 hours at 225 degrees. Smoking the rainbow trout headless and boneless will take about 2 hours at 225 degrees.
  • Applewood, cherrywood, alder, and cedar are great woods for smoking fish.
  • Since we want smoked fish cooked all the way through, smoke to an internal temperature of 160 degrees.
Smoker, main course, fish
To make a smoked rainbow trout spread: mix together 1 rainbow trout picked of bones, 4oz of cream cheese, 3 minced garlic cloves, 1/4 cup chopped white onion, 3 chopped green onion, 2 tbsp parmesan cheese, 1/2 tsp paprika, 1/2, tsp salt, 1/4 tsp black pepper.
Fish and Seafood, The Smoker’s Corner
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by Alex Gorgos
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0 Comments
Smoked Tofu
July 23, 2020

Smoked Tofu

Tips For Smoking Tofu Extra firm tofu works best since it has the least amount of liquid. Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes. Marinate the tofu for 2 hours. Pat the tofu dry with paper …

Non-Meats, The Smoker’s Corner
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by Alex Gorgos
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0 Comments
Smoked Steelhead
July 23, 2020

Smoked Steelhead

Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …

Fish and Seafood, The Smoker’s Corner
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by Alex Gorgos
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0 Comments
Smoked Eggs
July 20, 2020

Smoked Eggs

Smokers, main course, breakfast, eggs
Print Recipe

Smoked Eggs

Smoked eggs are absolutely amazing and take only 2 hours in the smoker. Eggs shells are porous and absorb the smoke. They make great egg salad sandwiches, deviled eggs, and are equally as good with just salt and pepper. The smoked eggs will last up to a week in the refrigerator in their shell.
Cook Time2 hours
Course: Appetizer, Breakfast, Main Course
Keyword: appetizer, breakfast, Eggs, electric smoker, main course
Author: Alex Gorgos

Equipment

  • Electric Smoker

Ingredients

  • large eggs

Wood Chips

  • applewood chips
  • cherrywood chips

Instructions

  • Preheat your smoker to 225 degrees according to the manufacturer’s directions. Place the eggs on the top rack of the smoker. Smoke for 2 hours.
    Smokers, breakfast, main course, eggs
  • Let completely cool before serving.
    Smokers, main course, breakfast, eggs
Smokers, main course, eggs
To make a smoked egg salad sandwich, mix together 3 smoked eggs, 1/4 cup chopped celery, 1/4 cup of chopped smoked onions(I smoked onion slices next to the eggs), 1/4 cup of mayonnaise, salt, and black pepper.
Smokers, main course, breakfast, eggs
Scoop half of the smoked egg salad onto a slice of bread. Top with spinach. This recipe is enough for 2 sandwiches.
Non-Meats, The Smoker’s Corner
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by Alex Gorgos
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Smoked Chicken Legs
July 19, 2020

Smoked Chicken Legs

Tips for smoking chicken Brine chicken legs for 3 hours for ones that are 3/4lb; 4 hours for ones 1lb. plus. Brining adds moisture and saltiness to the chicken. Pat the legs dry with paper towel before smoking. This allows the smoke to stick to …

Poultry, The Smoker’s Corner
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by Alex Gorgos
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0 Comments