Food Smokers and Smoking Tips/Tricks/Techniques

Same here. I let 'er go for 3 or 4 hours then do a temperature check and adjust the cooking time from there if I need to.

 

With Lyfe Tyme smoker, I have to tend the fire every 1.5-2 hours..and put in 2 split logs that are about 6-8" in length (I buy my oak split/aged and then cut all of them in half) Its a little more work upfront, but I am able to keep a smaller concentrated fire in the fire box and I have less unburnt ends of wood. And it really makes my wood supply last. It is a win-win

 

I'd love to get some decent oak, but I can get almost all the mesquite I want. I don't mind the cook/smoke times. It's relaxing to me to be out fussing with it.

 

I think a lot of it has to do with how exacting you want the end result to be. Smoked pork shoulder is a great example - cooked to the stall and chopped up it is still porky and delicious, it's just more chewy and ham-like. I'd say I've eaten more smoked pork shoulder cooked to about 165 and chopped in restaurants than I have pork cooked to 200, rested and pulled. Ribs cooked at 300 for 3 hours will be different than ribs cooked at 225 for 5 hours. Judging the result as better or worse is completely subjective.

It's the same with any craft - brewing beer, making bread - techniques differ and the results differ. Up to you as to what your acceptable range of results will be. If "done" is your primary end goal, you'll hit it almost every time.

 

Very true. I like my ribs with a little more "pull" than fall off the bone.

 

This. In addition it takes just as much work to do a 12 pounder as it does a 16 pounder. And it is surprising how much more meat that 4 pounds is.

With the kettle and rotisserie I used to keep them small because of the motor rating.


But found out if you balance it with the weight you can go up without any problems.

On the gas grill I got the heaviest motor I could find and don't think twice about a 16 pound bird.


But have to admit the taste from the kettle and charcoal is better.
My WSM came in finally, Cabelas now has it for $329 I picked it up for under $200 when it was on sale. Breaking it in tomorrow and pork shoulder next. Still have to configure the CyberQ for weather resistance but have it on the network and working. I do like my Webers

 

Yes. I made it. And no, you can't get my smoking and sous viding stuff.

 

Laid it down tonight. Feels good to be back to drinking beer and smoking meats.

 

Yes. Join us.

Helps for vacuum sealing smoked foods to eat later.

 

I have a nomiku. It was a Kickstarter sous vide that had wifi. Once you realize how awesome the wifi part is, you may want to find a device that has it on there.

 

These are from the other day

For my first time it turned out amazing. Not a single peice was leftover for breakfast but got a pork shoulder on for today.

 

How do these do with flavor?

 

U add the flavor/seasoning lol either before water bath or before searing.
This device helps to gently and uniformly get food up to temp.

I am looking forward to learning more about this technique

 

Started 9 lbs of shoulder curing for buckboard bacon, and put 30 wings into brine for smoking tomorrow!

Crab legs & steak on the menu for a low-key NYE at home tonight.

 

Chuck roast and ribs on the electric smoker. Running around too much with family in town to do the wood smoker.
I am trying the chuck for the first time. My BIL noted that he doesn't like ribs, so I decided last minute to add some beef for him. Will do brats on the grill also.
Oh, and it is a lovely75 degrees in Florida.

 

Beer poached brats

 

My wife got me this WSM 18.5 for Xmas. I've been wanting this thing for a while now. Only condition is I have to wear this apron she made me every time I cook on it. Lol (no pics of that). Maiden voyage today. 6lb pork loin. Marinated over night in my own honey/garlic sauce. Cooked at 240 for five hours with some apple wood chunks. Pulled it off at 154 internal. Happy new year People. Cheers!

 

For those running pellet poopers....

The last two times using my pooper, she starts up and runs up to 550 degrees plus!

I set the temp lower, leave the lid open and she dies down to 200 or less.

Then it's another 15-20 minutes before she gets to the temp I set.


It's rather annoying!

Any ideas??

 

Maybe the grill isn't burning off all the pellets from the previous cook and it's over filling the fire pot making a hotter than desired fire?

 

Maybe, except it did it today, and I just cleaned her out!