Food Smokers and Smoking Tips/Tricks/Techniques

I can my peppers with vinegar, that's it!!

 

Ok here it is. Temp was 201-202. I now wrapped it in a thin layer of foil. And wrapped in a towel and place it into a ice chest to rest for a couple of hrs.

 

Coffee rubbed tri tip tacos, some form of chimichurri sauce and pickled red onions.

 

Looks perfect.

 

Dam that looks good.

 

Pretty damn tasty. Cubed up the tri tip for the tacos. But I guess you could leave it in thin slices. Not my recipe...


http://www.theroastedroot.net/coffee-rubbed-grilled-tri-tip-tacos/

 

Thanks I saved the link.

 

I think yours look better but I would eat the cap out of both.

 

When I got to the campsite this weekend some kind soul had built this:


It got a lot of use lol, Saturday night's dinner for example:

 

Where did you find this bad boy for so cheap?

 

a local walmart.

 

Ordered an a-maz-n smoker for my gf last week since she has wanted me to do cheese since I got the smoker (hence why I asked). She smoked sharp cheddar for 4 hours and pulled off pieces at 2 hours, 3 hours and 4 hours. Applewood pellets (i know, but its easy to get smoke and keep temp down). We tried a bit right away and not sure if it's worth it yet. Ill be curious where we are in 2 weeks. They are sitting in the freezer for now.

Regardless, she enjoyed it and it gets her even more interested in smokin .

 

Looking for something easy to do today? Might just get some chicken quarters unless you guys have a cheap/easy idea? Just needs to feed two. Thought about cornish hens since I haven't tried them on a smoker yet.

 

I did up two shoulders this weekend and I have to say that brining makes a pretty big difference it seems. I didn't have enough room in the fridge to brine two so I just left them sealed up till the morning and rubbed em and smoked em. even starting at 4am they didn't get up to 195 till almost 9pm. using briquettes made it a much easier smoke though compared to using the lump charcoal.

 

Tri Tip is quick and fairly cheap.

Chicken thighs, boneless, also quick and cheap.

 

Picked up a whole chicken and got home to find out I am out of charcoal. I need to swoop in on wallyworlds deals. Going to French roast it in the Dutch oven using a gas grill instead.

 

So, how'd it go?

 

It came out tasting pretty good as for the flavor. But just a little more dry then I like it. It wasn't to bad. Just not very moist. When I went to cut it it seam a little stiff. But you can still tear it with your fingers.

 

Curious to know why you stored it in the freezer? I vacuum pac and age in fridge for at least three to four weeks. Longer the better. I always use hickory for four hours. However, to me there is no such thing as too smokey.