Food Smokers and Smoking Tips/Tricks/Techniques

I just read that cuba had a pretty low impact. Let's just pray we are on the west side! I might be smoking some meat this weekend if the power goes out!!

 

You'd be on the dirty side of the storm. Not much better.

 

dirty? NE quad is the worse side.

 

If it stays in the ocean and follows the coast line, those rain bands and winds will be hurrible.

 

I have never heard that before....

 

http://www.livescience.com/15806-nyc-hurricane-irene-worst-case-scenario.html

I've never heard of the NE quad. So I guess we both learned something today. lol

 

I think you mis-read that. The East side is the dirty side and the west side is the clean side. Way better to be on the west side.

 

Whoops!

 

are you being forced to leave?

 

I don't remember if I posted this from a couple weeks back. Elk sausage stuffed with gorgonzola and marion berry jam.

 

I just connected my new sous vide cooker to the wifi. Now I can monitor my smoker and sous vide from inside of the house while playing video games.

 

jk, sounds kinda sweet

 

I'll let everyone know how this new machine works out. The last one helped me with a 36 hour pork belly. Talk about delicious and tender you could cut with a fork.

I think next time, I'll make sandwiches with the meat. The fat doesn't render like it would if you cooked it at higher temperatures.

 

That looks so freakin delicious. It's been a while since I've smoked a fatty.

 

Interested to hear how it turns out. I've often wondered if I could DIY it using food in vacuum seal bags, an instant read thermometer and a pot of water on the stove...

 

Yep, that's pretty much how it started right?

 

I'd say if you had a home brew setup with an electric element and bulge pump it would be doable. But you'd have to keep the water circulating and the heat constant.

I've seen write ups about people making putting an immersion heater in a cooler for larger cooks (briskets)

 

Pulled a point out of the freezer I had vac sealed awhile back and tossed it in the oven for a few hours. Going to make brisket patty melts for dinner! I've seen it done before and it looks fantastic. Mouth is watering just thinking about it. Got some sourdough, sharp cheddar, Gruyere (Swiss)...

 

Pretty damned good. I would add more brisket on my next one but yummy nonetheless...

 

Part of my work duties are a FEMA desk officer for ESF 11 (google it if your are curious what that means). I got called/ volunteered in for Saturday and Sunday. I'll pass any info I get along if you all are interested.