Food Smokers and Smoking Tips/Tricks/Techniques

I've narrowed down my preferred method to smoking whichever meat (usually brisket, beef short ribs, or pork belly) to 130 degrees, then wrapping very snug and tight in foil and transferring to oven at 200 degrees until done. The foil really keeps the moisture and juices close to the meat for the remainder of the cooking process and after 130-140 degrees, the smoking effect cannot penetrate as much into the meat to justify risking it dry out in the smoker. Just my .02

 

Oven? Doesn't the wife get pissed when you build the oak and hickory fire in the bottom? Ovens are for cakes and cookies. Beer, Smoke, Fire, Meat... Did I miss something?

 

got any good cake recipes?

 

If I did, I'd be baking them in the warming cabinet on my rig... Just poking fun... You are very correct on your logic. 2 hours is all the smoke you can get into a piece of meat. Oven is set it and forget it with the same product.

 

Here's my easy bake oven!

 

I'm not disagreeing with anyone's method. to each their own.. but I'll put my juicy 18 hour brisket up against anything that only sat in smoke for 2 hours...lol..

 

Alrighty then.

 

Been meaning to try this method with my sous vide with short ribs: smoke til 130 internal then sous vide at 130 for 24 hours. Supposed to have the tender effects of long and slow cooking but keep the meat at the tasty 130 medium cooked level. Trick is finding a container that fits the the amount or short ribs I want to cook.

 

Cooler?

 

So you light your charcoal on the table?

 

Nice price there. I wanted to do a brisket this weekend but so far it's looking like my whole weekend is getting hosed up due to other people.

If I get it turned around I will have to go pick up a fresh once since the one in the freezer won't thaw properly in the amount of time I will have once I see what's up.

 

ive got one you can use.... for a price... one brisket sammich.

 

Hmmmm sounds like it's time for a bigger smoker

Sometimes I dread coming here and looking at these threads. ALWAYS makes me hungry. ALWAYS comes up with new things I need to try. ALWAYS makes me want to smoke more stuff. (ok well none of that is bad per say)

Outside of the truck stuff. I now do more with my smoking of meats, I am GOING to spend money on Sous Vide, I just ordered parts to convert my smoker over to using the Raspberry Pi yesterday, it's has now been determined we WILL have chickens once we move again (will have to build chicken palace to satisfy wife), and I am now going to try and make my own Cheese (ordered first kit last night). That's not to mention I ordered a Sausage making kit and the stuff to grind/stuff for our KitchenAid AND I want to try out making Jerky also.

MAN THIS PLACE IS EXPENSIVE.

 

hahahaha that's literally my thought process since the chicken thread and cheese thread came about

 

I don't. as long as theres no burnt plastic or something else chemically on it, id think its the same type of iron in cast iron cookware

 

Going to need a 2nd or 3rd job here soon.
I think it's that whole bird's of a feather thing.

Oh and I forgot this place has gotten me back into making my own ice cream again. Now I just need to figure out a good way to make lot's of money from all this stuff so I can justify spending even more on all of it.

 

I don't really see an issue. Make sure to clean it well then burn off anything that may be on it. It's meant for fire it should be safe, the one we had years ago was just made of cast iron, we used to to it out camping with us so we could cook on it.

 

ive considered doing a food truck/trailer smoking thing on the weekend. hell I mainly just like the process of smoking. I give a lot of it away anyways to friends haha. just roll down the road warming up the smoker and people will just follow you around till you park! Ice cream would be a good dessert!

 

Didn't use the smoker but the wife picked up a couple pounds of flank steak the other day. Put it in a ziplock bag with some olive oil, chopped garlic, lime juice, cilantro, and sliced onions. Threw it on the grill and sliced it up London broil style for some good steak tacos. I know what I'll be eating for lunch for the rest of the week.

 

Actually found a way to try smoked ice cream this summer. Going to put the cream/milk on the smoker for a while with a sweeter wood to heat up the milk/cream and impart some of that smokey goodness into it. Will see how it comes out. Just waiting for a good patch of weather so that it's ice cream season again.

Nothing quite like the smell of food on a smoker to draw a crowd. Whenever I start ours up my neighbors end up looking around or coming over. I ALWAYS make too much so that we have leftovers and so that I can account for the unexpecteds to drop by.

My friend and I have talked about starting up something small at first. Maybe cater some parties and stuff to start out (I used to cook for a catering hall MANY moons ago) so I think I still have the basics floating in my head somewhere. Afraid to call them up sometimes though since I might forget my name.