Food Smokers and Smoking Tips/Tricks/Techniques

Looks mighty tasty there. Wife has been wanting to do a london broil or flank steak lately. May have to pick one up.

 

Thanks, pretty easy and cheap dinner. Had one friend bring some chips and guac and another friend bring some mexican beer. 20 bucks worth of groceries on our end to feed 5 people plus plenty of leftovers for me. I work with guys who eat fast food everyday for lunch but I've never had anything at McDonald's that is better than whatever I have leftover from dinner last night.

 

I've got a buddy who came up with his own Brazilian style grill after working at one of those Brazilian all you can eat steak houses when he was in college. He quit his day job after a couple years of just tinkering with it on the weekends and all he does is grill/smoke. He started a catering business using his own grills to make some extra money and get the word out. His backyard has like 5 different grills and he caters party at rich people's houses and sells food at outdoor festivals, food truck style. He even rented a U-haul truck and drove from Tennessee to New Jersey because some guys wanted to have him cook while they tailgated at a New York Jets game and were willing to pay him to make it worth the trip.

 

to add to it, Id just season it like a cast iron pan. Clean it really good and throw some bacon grease on it, bring it up to 300-320 degrees and wipe it down. or throw it over a camp fire and scorch everything on it. then wipe it down with some canola oil or bacon grease.

 

If you haven't tried this yet, you should:


Just be sure to use lump charcoal, not briquettes. When I buy lump, I set aside the really big pieces just for this purpose.

 

Try using whiskey in your flank mardinade - it's amazing. I usually let it marinade for 24-48 hours.

 

I love grilled flank steak. So much you can do with the leftovers. I normally just salt, pepper, and garlic mine with a little olive oil.

 

Trying something new for me with some unused prime point cut: sous vide at 130 for 24 hours, then refrigerate overnight. Next day season and smoke until 130 internal, then serve. Should be interesting.

 

FIFY

 

I guess I don't understand the thinking behind this. Does cooked cold meat accept smoke?

I would cold smoke, sous vide, then sear if you are looking for a smokey steak.

 

My brother in law uses a sous vide. Then takes a propane torch and sears it. It's good, but I just can't get into it. I love to fire the weber with lump, Rub the steak with butter and olive oil, fresh crushed garlic, salt and pepper. I pull it at 135 and let it rest in its own juice. When I'm hungry for steak, boil in a bag just isn't me. It's a perfect cook, don't get me wrong, but I am just addicted to fire and smoke. You know... BBQ?

 

Same thing here. I can buy a lot of good steak and charcoal for $150.

 

What is the general consensus about combo propane and wood chip smokers? I saw one at Wally World for just under $200. It was a Mastercraft cabinet style smoker that looked like it could smoke up a bunch of meat.

 

main thing is controlling the temp...

 

I was having a difficult time grilling on propane when I was used to charcoal. I finally installed a thermometer on my propane grill and have had better results since I could see what temp it was at.

 

It'll cook just fine lol but you'll have to buy propane and chips. I bet you can find a Weber smoky mountain for the same price.......

 

I use wood chunks in my propane smoker . Last longer than chips and lot more smoke. I like the propane cause easier for me to control temp .I lazy that's why I went with propane lol.....

 

I notice a big difference in taste...propane is consistent but charcoal has better taste IMO.

 

I actually get more smoke from my propane smoker and can control smoke better. One chunk wood can last 1.5 hours more or less.