In a fit of madness, I just bought a smoker. First thing I threw in was a chunk of brisket prepared with a simple dry rub, which I smokes for around 5 hours, followed by around 3 hours of smoke free cooking. It was wonderful and my housemates declared it better than most restaurants (mainly 'cause it was free 
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What are your experiences? Recipes? What should I try next? All suggestions welcomed
Salmon steaks - Soak 'em in a brown sugar and salt brine overnight first.
Corninsh Hens - stuff 'em with citrus fruit slices and marindae in pineapple juice first.
Pork tenderloin - crust outside with cracked peppercorns and other wondermous herbs & spices.
I’ll ask HoosierDaddy for more info later. he’s really the smoker in the family.
I can recommend nothing with more enthusiasm than a good old fashioned, whole turkey. Prep isn’t particularly difficult - it’s usually a good idea to soak the turkey in brine for about a day. If you’re feeling ambitious, you could try a dry rub or something like that. We’ve gotten nice results from inserting an opened can of beer into the cavity prior to beginning the smoking process.
I like fruit wood - applewood or cherry - but hickory or oak work, too. Then, all you need is near infinite patience. A 12-14 pound bird might take up to 12 hours (usually less) to be fully done. Note that the meat will change color - smoked turkey is pink rather than white - and consistency; as long as the internal temperature is above 165, you’re safe.
Make your own preferred sauce / gravy. Serve. Eat until exhausted.
Since we discovered turkey smoking, there has been no greater holiday than Thanksgiving.
Forgot to mention you can have worlds of fun trying different woods in it - apple, alder, hickory, mesquite, various cocktails thereof…
How hard is it to set up smoking in a normal kettle type charcoal bbq? Can it be done? Should it be?
No idea. Before my current extravagance, I used a flower pot :eek:
I got a stovetop smoker for Christmas.
Chicken. Burgers. That’s about it.
For the chicken I did a rub of brown sugar and salt, with a little cayenne. It was a little dry and way too salty. Reheating it a little olive oil and deglazing with red wine vinegar was a vast improvement.
Whole, head-on, brined trout. Filleted and whole, brined tilapia. Brine is seasoned and colored with annato oil. I’ve also done brined salmon steaks upon which I’ve nestled a spicy-seasoned shrimp – once the shrimp stops leaking fluid, you remove it and eat it while it’s still hot, leaving the fish to smoke until it’s done.
Electric smoker, hickory, mesquite, local applewood and desert sage. Beer, bourbon and/or wine in the fluid reservoir.
Whole side of fresh salmon. Smoke for about 90 minutes. Let it rest for another 90. No seasoning, no side dish, no condiments. Eat. Bliss ensues.
I’m looking forward to smoking soon. My wife works at a hot tub/fireplace dealership, and she can get us the Big Green Egg for cost. As soon as our tax refund comes in, I’ll be able to start smokin’.
This thread is totally not what I expected it to be.
Easy. Yes. Hell yes. Here is one way. http://www.sptimes.com/News/110800/Taste/Smoked_turkey_a_Pilgr.shtml
I popped in to say I smoke marlboro lights. But the things you’re smoking sound really good too.
But where the hell do they get the big-ass rolling papers?
When I think of big ass paper stores, I think Office Depot. 
Why, thank you