Smokin-It User Forum!
User Guidelines and Instructions => Guide to Smoking Times, Temps, Woods => Topic started by: jaka (Ken) on March 01, 2018, 06:49:52 PM
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Super Dave suggested I present what I'm about to smoke to the forum when I was ready to get my feet wet so to speak.
I'm planning on bacon wrapped hot dogs and brats. Two racks of them in SI #1.
I plan on 2 oz. cherry wood for 2.5 hrs and then BBQ sauce on them and back in smoker for 1/2 hr.
Any suggestions on this? Completely new to smoking so this will be a first. Thanks in advance.
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No reason to go low and slow on a hot dog Ken. I’d crank the heat up and go for crisp bacon. Time should be less than 2 hours for a dog or brat.
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Than sound so good. Bacon wrapped brats and dogs. Three of my favorite foods.
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Thanks for the info. You do know that now I'm addicted and haven't finished my first smoke as yet. I'm already shopping for extra pans, grates, etc. All very exciting. I'm sure it will settle as I become more proficient but it's like the first date with my wife of 40 years. So exciting. (She still is by the way) Thanks for the advice. I'll post how it came out.
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... I'm already shopping for extra pans, grates, etc. ...
Ken - I get the itch once in a while to buy something new related to smoking/grilling. I purchased Charlee's slotted smoking rack last year; a pretty stout piece of stainless and works well. I just ordered the turkey rack even though I do not smoke poultry. But grilling and roasting, I am sure to put it to good use. Should work well when I double smoke ham.
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Sounds like a good plan. Good Luck!
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Gotter done on the bacon wrapped brats and hot dogs. Too salty, (my rub) too smoky, and bacon not crisp enough.
30F out this am. Smoked meat for 2.5 hrs. at 240 using 2 oz. of apple wood. Coated with BBQ sauce and left in smoker appx another 20 mins for the sauce. They looked delicious but the taste just wasn't there for the reasons I gave at the start of this. I took pictures but haven't figured out how to get them to computer as yet. I'll get there.
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Figured out how to get pictures from camera to computer: First smoke;
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The dogs and brats look real good Ken! And it appears like you might have a supply of wood on your property. I also have difficulty posting photos. I get it figured out eventually but it is time consuming. Thus few pictures of my exploits.
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Yes, I am fortunate in that I have 12 acres of wood of all types. Also have apple, cherry, and pear trees so am fortunate indeed. I always count my blessings because for so long I went without.
I added too much salt to my rub; used thick sliced bacon instead of thin so may have needed more time in the smoker; I plan on cutting down amount of wood to 1.5 oz. and will try again without the rub. I'm keeping a record of each smoke at the advice of others I've read on these forums.
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It is easy to over smoke. All a matter of selecting the right wood in the right quantity for the meat being smoked. Dogs love failures as much as successes.
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I usually use thin bacon for wrapping but in either case, don't be afraid to roll them around on the grill for a few minutes to get the level of crisp you want. Cut your wood in 1/2, 1 oz.
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Thanks guys. I love the line on dogs loving failures as well as success. Guess who ate well today in our family. I'll heat up the grill and crisp them up if I can't do it in the smoker next time. Thanks for the advice.
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Another go with the bacon wrapped brats and hot dogs. Used 1 oz. of wood, (hickory) no rub, 240F for 2.5 hrs. Smoked up beautifully. I then tossed all of them on the BBQ grill where I was fixing the missus and myself a burger and crisped up the bacon. I then swiped them with BBQ sauce and took them in the house. One of our sons (we have five) stopped by and we ate all of them. Yeah! so good. Thanks for helping make a success out of a smoking good experience. My son was amazed at the tiny pile of ashes left from 1 oz. of wood that made all that smoke. Frankly so was I. What a nifty little smoker.
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Is there really anything that isn't a little better when it's wrapped in bacon?? ;D
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Not at our house at least. Makes me wonder if I should have raised those 4-legged bacon carriers during my years. 75 now so those days are over.
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Not at our house at least. Makes me wonder if I should have raised those 4-legged bacon carriers during my years. 75 now so those days are over.
Lots of work, and a mess.... So much easier, and convenient, to buy it already raised!