Food Smokers and Smoking Tips/Tricks/Techniques

You probably remembered that the night your fire burned out.

 

Meatloaf. It was too much for one loaf, but a tad thin for 2 loaves. Parchment paper just helps keep it from sticking, last time I did meatloaf, it became chopped loaf.

 

I'm sure there's an app for that!

 

That's the spirit... Fall off the horse, get right back on. Kudos.

 

The same could be said for anything that is a luxury item no matter what the cost point.

 

Is it ok to smoke a tri tip, let it cool, then bag it for 6 hour transport unsliced? The slicing would be whenever dinner is served after the trip. I'm thinking if I slice it before, then vacuum pack and keep in cooler for the trip, it would lose juices. Might be better for juices to just not fuck with it after done smoking.

 

Is that a tri tip steak or roast? Steaks easy to find here, roasts not so much. I have a last minute smoke I need to do and I want it to be tri tip. Differences in smoking tri tip steaks vs roasts? Would probably do one 2.5 pound roast if I could find it, which I think is about 3 tri tip steaks. Maybe steaks are easier

 

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Got too many posts going with questions... At the risk of burying my other posts - what temp, how long, and what wood?

 

Always tri tip roast. Never done steaks.


Meatloaf....not really sure. Haha. Po'Man has no temp....it took about an hour and 15....but I know it was running hotter than my pellet pooper. Used hickory.


On my pellet pooper at 225, it takes about 3-4hrs. Also, these two were significantly thinner if you will. Hence shorter cook time.


Cooked to 155, sauced and cooked another 15-20 min to tighten sauce.

 

The meatloaf taste worth the trouble on smoker?

 

Whatchu say about that? Gotta have that locked in mañana.

 

I say yes! Besides, I'm on vacation and nothing else exciting going on.

 

I would prob say it's ok. If you did slice, cool and bag....you could prob reheat with a bit of beef broth??

 

Makes sense enough.

 

Sounds like you think it would be best to leave whole, unsliced... No? Either way, reheat with broth.

 

Yes. Either. Reheat with broth....but don't drown it! Rather just enough to steam it warm and keep it moist...

 

You have been very helpful in my current quest, kind sir. I imagine if somebody else has differing input, they'll chime in, but if not, I now have a plan

 

Good luck!