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What OTHER things should I smoke in addition to the 'main event'?

We're probably doing another 9#ish pork shoulder this weekend. I'm thinking I should use up some more space in my (Bradley) smoker. Maybe a chicken? Some vegetables? What kinds of things do you do and how do you handle various cooking times? Do some items need less smoke than, say, the pork so you'd add them later and then some need less time so you remove them sooner? I'm wondering since this will only be our fourth venture if I'm getting a little beyond my pay grade. Any thought would be appreciated.

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  1. Tomatoes. 2 hours is about right at 225 for large tomatoes packed with some air between them. Add time if you dense pack them. Add even more time if you stack them (as I often do) -- that could bring it up to 4 hours max.

    Chicken is also great -- I use a 4 hour brine, then onto the smoker for ~5 hours.

    What I typically do is add the pork first, then add the other items. I will often smoke the tomatoes for a couple of hours, then pull them out and put the chicken on. Tomatoes then go in the oven at 170.

    5 Replies
    1. re: seattle_lee

      TOMATOES!!!!! I forgot to put them on in the beginning but they still got a couple of hours of smoke. THEN I forgot to take them out so they went about four hours total. They are AMAZING. Thank you SO much. We're having a little dinner party tomorrow with the pork shoulder as the main. I'd been considering various sides. Those tomatoes will be one of them, for sure.

      1. re: c oliver

        I have another thread on this but the tomatoes have already received roasted pearl onions and when serving I'm adding some crumbled bacon bits and chopped scallions.

        1. re: c oliver

          Thanks for the feedback. I'll try a little longer smoke the next time I do them -- sounds like it worked for you. I've been afraid the smoke would be too dominant if I did that, but it sounds like that's not the case.

          1. re: seattle_lee

            Smoked about a dozen tomatoes today. We were cold smoking some meat (two batches) so the tomatoes got cold smoked for about 90 minutes and then regular cooking in the smoker for a maybe three hours. Attached are a couple of pix, one as they came out of the smoker and the other peeled. All I do is cut off the stem end and pull the skin off in one piece from the other end. SO good. I'm freezing them individually on a baking sheet and will then put in a zipping bag. Three are going into tonight's dinner of lamb and orzo pasta ala the Frugal Gourmet.

             
             
      2. Smoked baked beans are always a good side

        8 Replies
          1. re: c oliver

            Mix up your baked beans and put them on the rack UNDER your pork butt (or brisket).

            1. re: JayL

              Oh, like, not smoking dried beans :) Thanks.

              1. re: c oliver

                Right out of the can or using beans you've previously cooked in sauce. Little bits of cooked meat trimmings in the beans are nice additions

                1. re: c oliver

                  LoL

                  I would NOT suggest smoking dried beans! LoL

                2. re: JayL

                  oh yummmm, jay. now how come i never thought of that?!

                  c, a few yrs ago i posted my recipe (on Home Cooking)for a Smoked Pork Stew where we also smoked the garlic, onions, canned plum tomatoes, and cubed skin-on butternut squash.

                  i have also had good results smoking corn and all kinds of nuts (no salt or flavoring) I do all these on disposable half sheet pans, doubled up for strength, into which i have poked holes all over, with a skewer. I have used metal cake racks as spacers, for smoking 2 levels at once.

                  (btw, c, i have been meaning to say that i enjoy that you change his portrait from time to time. Fun to see all the ways he is so handsome!)

                  1. re: opinionatedchef

                    Hi, o. Thanks and actually a "she." Gypsy, post beauty parlor :)

                    I appreciate all the addition suggestions of things to smoke. I had no idea. How do you do the corn please?

              1. re: Njchicaa

                Bob read about smoked meatloaf. Had we remembered it I'd have put one any. Any suggestions on timing?

                1. re: Njchicaa

                  The last meatloaf I made was smoked. Just excellent

                  1. re: scubadoo97

                    s, how long did you smoke it and did you check IT?

                    1. re: c oliver

                      Can't tell you, it's been too long, but most likely smoked at around 225f till done

                       
                       
                      1. re: scubadoo97

                        Drool. So you didn't check the internal temp? I'm guessing 160.

                        1. re: c oliver

                          We smoke ours 3-4 hours. I don't remember to what temp. My husband has a chart that has times and temps for everything that he found somewhere online.

                          1. re: c oliver

                            Sounds right. I do own a couple of Thermapens so I think I may have probed it

                          2. re: scubadoo97

                            Nice, scuba! Prettier than a $5 shoe shine!

                    2. baking potatoes. DH puts them in for a few hours when he smokes a chicken. they are so good.

                      1 Reply
                      1. re: jujuthomas

                        Ooh, that sounds great. I think I better have some lunch :) Thanks.

                      2. I emailed a chef friend who has a smoker in his restaurant. He said, oh yeah. One of things he mentioned was grains. That sounds interesting.

                        1 Reply
                        1. re: c oliver

                          I think grains may be challengiing but i've never tried. Your chef friend has smoked raw grains? i had 'smoked grits' the other night at a local new Boston restnt that cold smokes alot of components- but this particular smoke was very faint. Chef said porous foods take the smoke better, but maybe you can still get a full smokiness if you smoke them a lot longer...
                          So i'm thinking that maybe cooked quinoa, ramen etc. would smoke well and not take too long. There's a current CH feature on innovative things to do w/ ramen, and the author smokes it in its dry form.