Food Smokers and Smoking Tips/Tricks/Techniques

Here's my Friday night cook for Saturday lunch!
Can't forget the beans too

 

Got a recipe for them beans? Those look really good.

 

Been running five hours on 1/2 a chimney starter of Stubbs natural charcoal, and no signs of slowing down. The shoulders have been stalled at 159-161 for a couple hours now. Going to run them on the coals as long as the beat holds out & then into the oven.

 

Seven hours now and the meat has come out of its stall and is rising again; about 9 degrees in the last hour. 3 more hours and it should be around 200 degrees. I'm risking dry meat by not finishing it in the oven but I think I've been cooking low enough that it'll be ok. No fuel added after the initial 1/2 chimney of Stubbs and a handfull of applewood chunks.

 

Shoulders have so much fat that it won't dry out. It is also why it stalled around 155-160. That is the temp that the fat starts melting and stalls the temp.

 

I dunno, I'm more in the camp that thinks it's due to evaporative cooling (loss of moisture). Fat doesn't really seem to render out until closer to 200 deg. And when you cook a shoulder wrapped tight in foil, it seems to blow through the stall; my theory is that there is no evaporation to cool it down. The debate will go on I'm sure.

 

Search "Keri's hog apple baked beans". Sooo gooood!!!

 

Tending the smoker is awfully hard work sometimes!

 

I love smoking that is for sure. In 2 weeks going to have a smoker party at my house so that guys can help me reinsulate all 4 garages.

 

Damn that looks good. Thank you!

 

I told the wife to pick either a pulled pork or brisket tomorrow. Either way, it's going on the traeger for hours.

Need the meat and some apple cider vinegar to get things started... Guess I could smoke some beans on it too

 

Anyone make Bacon at home?

 

What thermometer is that and how do you like it? All the ones I've tried are POS and break after a shot amount of time.

 

It's a redi check I got from Amazon. No comment on longevity - have only had it for about 6 months. Works great so far!

$35 Maverick M Remote Smoker Thermometer [ET-73] - White

http://www.amazon.com/gp/aw/d/B0000DIU49/ref=sr_sp-btf_title_2_14?qid=1378261521&sr=8-14

 

Here is the 10 lb pork butt. Just seasoned it with some pork seasoning and threw it in the smoker. I ended up smoking it for 8 hours then chopped it up and baked it for 45 minutes at 350.

 

Sausage and pepper sandwiches!
Lightly browned sausage, and sautéed veggies. Then all into the aluminum pan with a douse of wine and into the smoker for about 2 hours.


Sooo good!

 

For some reason, all I could do was think of
http://www.youtube.com/watch?v=4kA_Z16abTg

 

^it all looks good....

 

Thanks!

 

Didn't see you responded. Thanks! I'll have to check one out.