My Turn for us: Smokers
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Tuesday, October 23, 2012


In Texas BBQ, Brisket rules but ribs always have a very special place.  I love those little baby back ribs and of course we don't just grill ribs we smoke 'em.
 And we smoke turkeys, chickens, pork roasts and basically, if it's in the meat family, we smoke it.  And it is fantastic!!

 There are numerous Smoker's out there on the market and we have purchased several throughout the years. 
 But the best are found all over Texas, hand crafted by their owners.  And it seems everyone has one, has made one or even owns two or three.   Since BBQ cook off's are so popular, most of the smokers are either made on trailers or are trailers in themselves.  

This is my Brother-in laws BBQ pit aka smoker.

I have ate many a meats cooked on this baby.  ( I know meat is already plural but I likes to say meats:) 

Yes, my talented brother-in- law handcrafted this and it is perfect. He would probable laugh at the term "handcrafted" because he say he just "built" it.  These are humble folks:)
 The long metal shelves can swing in and be in front of the fire or can be out where there are now.

Look you could feed an army cooking on this pit and he has done exactly that.  This pit cooks  all the meat for our family reunion.

And of course my Fellow being from Texas has build us a little pit:) I love this little BBQ pit.  I watched my sweetie build it from a large piece of metal pipe and pieces of metal. Welding and grinding out, bending the metal to make this baby:)

The compartment on your right is the firebox and then the rest is the pit (oven area)  And it has to be just perfect for the smoke to be drawn into and across the meat.  It is perfect and makes the best foodies:)

And now we come to my little smoker.  This is what I use to smoke ribs.  No, alas I didn't weld it nor did I make it from scraps of metal, no bending or grinding of metal done here.  I bought it from the  awesome Emeril collection. It's only 10 x 22 inches and it is perfect and it makes the best ever ribs.  Except for my son-in-laws ribs, his ribs are the best ever ever ever!!

   Yes, it is awesome.   Even with snow on the ground I can smoke us some yummy meats right in my kitchen oven:)  (of course here in the southwest, you better smoke em fast if you are going to have them done before the little snow that we get melts.  Lol.)

I buy these little chips (ok it looks like sawdust) but it gives the meat an awesome flavor.  And they come in several flavors. These are sprinkled in the bottom of my smoker.

After the smoker chips are in the bottom, this little tray goes in with the rack.  Then your choice of meat is placed on the little rack.  Cover and cook according to directions.  Usually its on about 300 degrees, low and slow, giving time for all the yummy flavored smoke to surround the meat.

I will be posting several recipes using this little smoker in the next few weeks.   So keep checking back in to drool over all the ribs, brisket etc.  

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