Food Smokers and Smoking Tips/Tricks/Techniques

I use the Weber Style Thermometer.. It works really well..

 

No.

It has recipes and it has techniques. It is grouped by food type/ingredient and basics.

Such a beef. It will describe all the cuts, which ones to buy for what purpose, how to buy (assess quality), and then have several recipes for each cut. Generally very straightforward and leagues ahead of the typical retarded celebrity shit or confusing online recipes with poor process or missing steps.

http://www.howtocookeverything.com/products/0764578650

It is basically that "one" book to have, toss the others.

 

http://www.thermoworks.com/products/thermapen/

Of course you'll want a leave-in, too. I just got one from Target that works fine, alarm for timer or temp.

 

I use a maverick thermometer. Not the most expensive one out there but it works great. I have a few insta read thermometers I use as well.

 

It is a great book.

 

Go to Home Depot and buy a $30 maverick. I had an Igrill and it was nice but when it stopped working I went with a cheaper one and it's been going strong now for a while. I cook on my traeger just about every day and I'm happy with the single probe. I use the insta reads to check other things while cooking a lot of food.

 

These ones look like $9 thermometers.

http://www.thermoworks.com/products/thermapen/splashproof_thermapen_limited_edition.html

 

How much does a lifetime of ribeye cost?

Extremely fast sensing (great over a 500 degree bed of fire), extremely accurate, can be calibrated if necessary, very easy to read, and can be used easily indoors and out, compact and easy to store.

Think Snap On.

 

Next time coat it with mustard and then apply the rub the night before. Wrap it up tight in saran wrap. The vinegar in the mustard acts as a tenderizer and also helps the rub adhere better.

 

I use Apple cider vinegar over mustard but the mustard is still a good option.

 

I've got some pork ribs to do tomorrow. Looks like I'll dry rub them for the first 3 hours, and then sauce and wrap them up for the next 3 or so.

 

I always do this with ribs and beef. The mustard flavor does not come through at all. I'm doing ribs tomorrow 3-2-1 style which I find works great. Made a rub today. I like to leave it in fridge for a good 8-12 with mustard and rub and wrapped up. The rub does liquefy overnight. I add some just b4 I put the ribs on smoker. Let sit for 3 hrs at 225 with apple and hickory. Then wrap in foil with some margarine and apple juice for 2 hrs with no smoke. Then I add some of my north carolina vinegar bbq sauce for last hour with smoke. Perfect every time

 

You don't taste the yellow mustard flavor one bit. I have a big job just for when I smoke.
I don't know about mayo. Never tried it

 

I'm hoping the mayo comment was a joke. Nothing good ever comes from heating up mayo.

 

You can cook with Mayo. I do all the time. I wouldn't smoke with it

 

I said nothing good ever comes from it. I know you can cook with egg whites and oil

 

You're all good. Wrap that bad boy up in some foil and put the oven at 250 until it hits 203. Then leave it in the foil, wrap it in a big towel and put it in a cooler for two hours to rest.

 

Temp is about the only way to tell for sure. Two similar sized butts will not finish at the same time.

 

'xactly^^^^^

 

I did a 7lb butt yesterday. had a mad stall at 160. Had a group of hungry people throwing forks at me before I decided to stick it in the oven