The Smoker’s Lounge Matt Curtis & Tim Kuhl

In this episode of The Smoker’s Lounge, Matt and Amy talk about smoked Mac and Cheese while Tim is on vacation:

• The process of making Mac and Cheese in the smoker
• When smoking a recipe that you normally do in a crock pot, time adjustments will have to happen.
• Crock pot low setting is about 200 degrees, and high is about 300 degrees.
• The final product was fantastic. The smoke flavor was subtle, but added a nice touch to the dish, improving the final product.
• A look at the dynamics of sharing the kitchen.
• The recipe for the smoked Mac and Cheese will be on the website.

For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Matt and Tim talk about smoking veggies:

• We are not good at smoking veggies
• The veggies we’ve tried have come out OK, but the result didn’t seem worth the work.
• Grilling seems to yield much better results with veggies.
• When grilling, add a good bit of wood to the fire (if charcoal), or on the grate (if propane) to impart a smoky flavor.
• At the end of the day, we suggest grilling veggies for meals, and approach smoking veggies as pure experimentation.

For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Matt and Tim talk about smoking accessories:

• BBQ gloves are awesome!
• The right tool for the job makes things so much easier.
• Get stuff that you like to use.
• Be willing to spend on a good thermometer
• Flavor injectors freak Matt out a lot, even though they are probably awesome.
• Synthetic brushes don't work well for mop sauce. Consider traditional, basic mops, or a solution with a spray bottle.

For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Matt and Tim talk about some strategies for smoking food for large groups:

• It is easy to cook too much when smoking for your family. But leftovers are great.
• Prepare ahead for parties. It is important to get as much done ahead of time as possible.
• There are some very helpful and cheap solutions to help serving at a backyard party. You can usually find them at a restaurant supply store.
• Some dishes are can be reheated - like pulled pork - while others are much better fresh out of the smoker - like ribs.
• With large events, quantity makes it impossible to smoke everything at once. Either run lots of loads, or borrow smokers from friends.
• Large events take a lot of time.
• Think through reheat of the meat and transport to the site early in your planning.
• Plan .25 pound of meat per person for most events, but add a little extra as a cushion. Also consider who will be attending the event. Big eaters will mean you should smoke more meat.

For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Tim and Matt talk about the Masterbuilt Electric Smokehouse:

• MES is great in a variety of weather conditions
• The MES will provide consistent results
• MES is easy to use - a big deal for the casual meat smoker
• Bang for buck, the MES is a great smoker

For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Tim and Matt talk through poultry:

• Chicken is easy - 4 hours at 250
• Smoked chicken is great in salad
• Turkey isn’t that much different than chicken
• Chicken quarters and wings are both great options
• Birds are easy to oversmoke, so go light on the wood

For more information about the basics of meat smoking, visit www.fattybombatty.com.