What have you smoked (on BGE)?

Dr. Eggstein · September 2010

I have had my BGE for almost 3 years. I've regularly smoked brisket, ribs and port butt - the trifecta. I've smoked jalapenos, too. I want to try smoking beef clod; and, a neighbor just smoked pork belly yesterday, which was awesome

. I have grilled and cooked the standard fare.
But, I am curious about what else my fellow eggers have had success smoking. I would like to try some more foods/ preparations.
Thanks for your input.
-Chris

Marvin · September 2010

Salmon, lamb shoulder, leg-of-lamb, beef chuck roast, pork loin, puerco pibil, baked beans, pineapple, chicken, turkey. duck, pheasant, venison - and others that I can't recall. When smoking the clod, plan on serving it sliced like brisket; it won't pull like beef chuck (shoulder). Have fun!

NibbleMeThis · September 2010

As the weather cools, I always like to play around with cold smoking things like cheese and whole black peppercorns (best black pepper ever when you grind them).

BobinFla · September 2010

If you can cook it in your oven...

I rarely use my indoor oven any more, in fact I use it to store my cast iron cookware that I use outdoors.

BOB

Dr. Eggstein · September 2010

That reminded me that I smoked beef chuck roast and turkey (Mad Max's), too.

What is puerco pibil?

Smoked pineapple sounds interesting? How does it compare to grilled pineapple?

-Chris

Marvin · September 2010

Cornish hens, pork roast, pork tenderloin, goat shoulder, lamb stew, chicken parts, turkey parts, beef ribs, beef short ribs, lamb shanks..... I think I could go on for longer, but you get the point. You're limited only by your imagination - and temperature.

Richard Fl · September 2010

Did some Kosher salt with hickory this spring, great flavor took 36 hours.

Here is the source for the inspiration.

http://www.philcase.com/bge/posts/280204.htm

Marvin · September 2010

Check the search engine for the puerco pibil. It's a spicy pork stew wrapped in banana leaves - quite good. Smoked pineapple compared to pineapple is ....well, smoked. I liked it; some guests preferred the raw pineapple.

Adult ADHD · September 2010

I did a turkey breast this week. It was awesome.

thirdeye · September 2010

Beef: brisket, shoulder, tenderloin, prime rib, round and rump roasts, ribs, meatloaf, ox tails.

Pork: jowl, shoulder, ribs, loin, ham, loin bacon, belly bacon, sausage, hocks & trotters.

Chicken: everything

Turkey: everything

Lamb: halves & quarters, shoulder, ribs, and leg.

Wild game: neck roasts, shoulder, legs, sausage

Seafood: salmon, trout, steelhead, ling, oysters,

Other: ABT's, cheese, nuts

WWSis · September 2010

Only trout and it was amazing

lowercasebill · September 2010

all the regular stuff plus cheese and pastrami. loin, butt and belly meat for bacon.. mussles are fantastic smoked.
just finishing up making paprika from persimmon smoked arkansas death peppers

Metalhead · September 2010

I once smoked a couple of eggs still in the shell at 180 degrees to see if they would turn out like a hard boiled egg. Indeed they did but they were the hardest eggs in the world to peel.
They had a smokey flavor. I had poked a hole with a pin and wallored it out with a toothpick that I had put green dye on. I guess I was just playing.

ranger ray · September 2010

various cheeses, almonds, pecans, kielbasi,salmon,ribs, chicken,sardines,oysters....rr

Ross in Ventura · September 2010

Chicken
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=965895&catid=1

Ham
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=688838&catid=1

Pork Sholder
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596553&catid=1

Ross

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What have you smoked (on BGE)?

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