Food Smokers and Smoking Tips/Tricks/Techniques

Two Costco votes... good nuff. They sell them individually or do you have to buy a 3 pack or something?

 

Where are you located? See if there is a Restaurant Depot close to you. You have to be in the restaurant business to get in, except I found out that members of the Kansas City BBQ Society get a pass. I joined (I think $25-$30 annualy) and get all my meat and other supplies there. Good St Lois ribs - lot's of pork on them. Also brisket and more.

 

It's Costco, what do you think







It changes from time to time. Sometimes big bulk, sometimes individual.

 

I am a member of RD, I have a construction business that does barn raisings and I feed an army afterwards. The closest one is many miles away though and haven't been in awhile... last time I went I wasn't smoking ribs yet so didn't look. Will make the trip to check it out. Thanks for the tip.

 

I'm asking because I'm only smoking for the two of us now, just to get good at it. Don't need to feed an army yet. But I will soon.

 

This is from my last party. 3 packs of ribs (2 racks in each), brisket and a chicken (not from RD). Always had good ribs from them. Very little trimming needed.

 

So do you always do the SLC or do you ever do baby backs? If SLC, don't you have to trim the side off it?

 

I do SLC. My understanding is you get better flavor from them and they are more tender. I'll need to try BBs sometime (maybe a rack of each and have a taste comp?!). With the SLC I take a small knife and just trim out a few small pockets of fat. The sides and ends are already cut and squared up. Probably 1-2 minutes of doing that is all. Of course you have to take the membrane off the back...

 

What temp and time for those in the lower pic?

 

And do you always use a rack?

 

The temp depends on how much time I have. If I have time then they go on in Smoke mode with a smoke tube for about 2 1/2 hours. After that I turn it up to 230 +/- to cook until they pass the bend test (pick them up by the middle and when they start to pull apart they are done). About 6 hours total time. I get a real nice smoke ring and decent smoke flavor with this. I can knock an hour off that if I start them off at a little warmer temp or kick up the 2nd half temp a little more, but I find the hotter the pellet grill, the less smoke it makes. That's also why everything I smoke stays in the fridge until it needs to go on. Seems like the colder meat takes in more smoke. But this is just my feeling and I'm far from an expert.

I used to only use the rack when the number of ribs I was smoking wouldn't fit flat, but found if I lift them a little higher off the existing grates I get less burn on the edges and just a better overall cook. My guess is the heat is a little more even. I'd like to try a cooling rack (i.e. Like the ones made for cookies) to keep them flat but elevated away from the hot drip pan.

 

I laughed at this one. There's only two of us here as well but my GF loves my ribs. We did 2 racks on Monday for dinner and they were all gone by lunch today. Ribs don't last long here. But the best thing to do is smoke a couple racks then cut them into smaller sections, vacuum seal and toss in the freezer. Easy meals for later! I do this for ham and brisket as well. Vacuum sealers are awesome.

 

+1 on vacuum sealers. I just put up a couple pounds of pulled pork left from the weekend. Next time I get a hankering, I'm only thirty minutes away from a PP sammie.

 

SLC as in St. Louis spare ribs? I'd say they're significantly inferior to baby backs. You should definitely try some baby backs - you may be missing more than you realize!

 

Wow. Differences as they say that Coen bros movie. I have a poll,posted in the food section but only a few people gave a fuck. I'd still be interested to know the majority opinion.

 

Babies are more meaty, SL are more fatty. Fat equals flavor. Both are good. I like both and usually just buy which ever is the best value, BBs are more costly as a rule. The majority of people will say BBs.

 

lump, at least for me, burns hotter and ignites easier... However it makes hella sparks and mini explosions...just be prepared lol

 

My cook from the other day. Ate a bunch before I thought about another picture. I put 5 small hickory chunks in and then put the coals overtop. Lots of good smoke flavor/smell!

 

Anyone ever try smoked burgers? Had these on for about 2.5hrs between 220 and 250. Only flipped once during the last half hour to dab with some sauce. I can't see myself ever grilling burgers again.

 

yessss I love smoking burgers. I like to also smoke the bacon and cheese at the same time, then when all are done you combine them for a tasty burger ill throw the buns in there for a few minutes to heat up too