Food Smokers and Smoking Tips/Tricks/Techniques

Great idea! Gotta do something with all these fresh eggs, tired of eggs and bacon/sausage/you name it.

 

If you have access to fresh eggs. Start trolling recipes for scotch eggs. Best trail food ever.

 

I did a prime rib on pellet cooker. 400 for 30 minutes and the 250 till 120 degrees. I didn't let it rest but it was damn good. We also had a honey bake ham and a honey baked turkey!

 

Anyone smoke on a LyfeTyme smoker? If so, how do you like it?

 

I got one and I am very happy with it....considered the one of the best smokers. Built like a tank (and heavy as one). Last smoker you will ever buy.

My friend has a Klose...highly regarded, but very expensive.
https://bbqpits.com/products-2/pipe-smokers/

 

So I never did freeze my other half of standing rib roast, deboned about 5" thick and plan on grilling it tomorrow night in celebration of the arrival of my WSM. Usually do the Kosher salt and let sit for an hour at room temp then sear it for a crust. Before that about 20 years ago or so it was a thick rock salt crust and knock it off and eat.

Anyone out there have a rub for a prime rib that can take the heat of a sear and slide or reverse sear? Lots of rubs for crusts for prime rib with low and slow. Haven't found anything for a crust with sear over direct flame though and am very interested if one exists. Been sitting at 34 degrees since Saturday so inside the safe zone for aged beef but past the 72 hour rule, just never got a chance to freeze it and knowing it was safe didn't do it. And hated like hell to do so.

 

I have zero experience with that cut, by the rule is generally to use rubs without sugar in them if you are going to go over high heat because it will burn and taste bad if left on the high heat too long.

 

Montreal steak seasoning and indirect high heat. 450 30min then 250 till desired temp. Forget the sear.

 

Garlic
Salt
Pepper

 

Did a lot of digging around last night and this morning about searing and crusts for prime rib and of course landed at Meatheads site. He uses a reverse sear on it with a crust he calls Mrs. O'Learys Cow Crust. Very similar to Montreal Steak Seasoning which I really like, and happen to have an unopened container of. Going to try adding a little chipotle powder to it, and I mean a little for a bit of bite.

Knew enough to not use sugar although when I smoke or low and slow cook I tend to use a lot of it. Really want a crust on this thing and the plain salt crust is great, but old at this point. And am spoiled by the sear almost never get a steak or prime rib going out to dinner anymore they are always such a disappointment. Thanks for the ideas! Dry brining it right now and sun is out and supposed to get up in the 30's today. Perfect.

 

That's exactly what I followed. Except I didn't even bother with the sear because the bark was already crispy. I added about a 1/2 teaspoon of cayenne and could taste a little spice, but not much. I didn't want it to be overpowering, especially since my mother in law doesn't like really spicy food.

 

I'm in Wisconsin and don't know anyone that boils ribs.

Ditto on the brats!

Make sure you season it before cooking your food on/in it

 

New tool

Gonna try it out tonite on some homegrown beef tenderloins
Update:

 

not mine but pretty good deal if youre anywhere close to Austin,Tx
https://austin.craigslist.org/for/5936232571.html

 

I've heard of folks par-boiling ribs then finishing them on the grill. I've never understood, and certainly never done it.
As far as brats go, my favorite is to throw them on the smoker (usually along with whatever else is on) for a couple of hours. It lets a good deal of fat render out making them way less greasy.

 

Anyone have any tips on smoking wings?

 

There's a place in town that does smoked wings amazingly well. I think they brine, smoke then steam.

I've tried wings low & slow, and the skin turns to leather. Just like with whole chickens, hot & fast seems to be a better approach. 275 to 300 degrees should be hot enough to crisp the skin but not quite hot enough to burn any sugar in your rub.

 

And done lol. 125 on the right,135 on left

 

I've smoked wings a few times. I just add garlic salt, red, white and black pepper only, smoke until done. Remove and toss in wing sauce of your choice, (I use a mix of Texas Pete and butter). Place them in the oven on broil to let the sauce set on both sides. If you like, you can repeat the "toss and broil" steps.