Food Smokers and Smoking Tips/Tricks/Techniques

You can UPS or FedEx me the point!!! I will even pay for shipping!!!

 

@scottalot

No pics of your meat?

How'd it turn out?

 

Nice!

 

Poll... Do all y'all sauce your burnt ends? I like them fckrs unsauced

 

Sliced the point cut with my deli slicer for sammich meat next week

 

I likey sauce then put back on to burn a lil
Sweet tempers the super fattiness of the point

 

I've done exactly that and it's damn good, like meat candy, but I'm not a big sweets fan at all. The girl, she loves all that. I usually do half sauced half not so we're both drooling.

 

Very nice, between working on a house we are flipping and moving my mothers stuff I ended up not being able to do any smoking this weekend (partially ok since it was stupid cold out). This coming weekend I don't think we have anything major planned so I may toss a Brisket on Saturday before I go work at the house and hopefully have it ready around when I get back home. Will have to get the wife to watch the temp for me though.

On the flip side of that after reading about building a new controller for my Traeger the past couple of weeks. I figured out the parts I need (well I should say the ones I don't already have) so hopefully by this summer's good smoking season it should be ready with it's new controller so I can remotely monitor and control is need be. I'm also looking at adding a sensor so that I can be alerted when the hopper gets below a certain level or when I get a flame out condition (though when that tends to happen restarting means cleaning the fire pot out first). But at least I would know hey I need to go deal with it instead of noticing that the temp dropped way low.

Got some more maple/hickory/cherry pellets on order. Is my favorite with just about everything I have smoked on them so far. Gives that nutty/sweet/fruit tones to the meats. Has worked really well for all sorts of smokes to this point.

 

Mine is actually pretty good about it. She will watch the temp and report back to me what it's at. When it finally gets to temp she will let me know and then I tell her what to do with it. Only problem I have at times it she will not think about it (because I am the one normally dealing with it) and take off to the store or something lol. Only had to do it a couple times so far and I'm hoping I don't have to worry about it next weekend. Nice part of the pellet pooper is it's easier to control temp, but on the longer smokes I worry about running out of fuel and then her having to load it back up before it runs out.

 

If its good alone why put sauce on it? I actually havent really done the burn ends, just sliced up everything. It all gets eaten so no problems there!

 

Just getting around to sharing this past weekend's cook. My son's crossover to Boy Scouts was Sunday afternoon, so I picked up a boneless pork butt and a chuck roast, both just shy of 7 pounds (it was the biggest chuck roast I've ever cooked). Friday night, I trimmed and salted them and wrapped in plastic until Saturday night. Then I rubbed the butt with some Memphis Dust and the chuck with my own beef rub (salt, pepper, granulated garlic and smoked paprika), like this:



Cooked them in my WSM at 225 from 10 PM Sat to about 8 AM Sunday, when they looked like this:



Both were ~175 at this point, so I wrapped 'em in butcher paper and back in. The butt only needed another 3 hours, but the chuck needed 5 (actually, I gave it another 5, it probably could have used just 1-2 more as it was a bit chewy). Sorry, no finished product pics as the events of the day were a bit hectic. Here's a photo of the payoff, though (he's the redhead in the middle). After 5 years of Cub Scouts, he's now a Boy Scout:

 

Congrats on your son's ceremony. Hope he enjoy the fun of Boy Scouts!

 

That bird will be right pairing it up with that Stone!

 

How'd it turn out?

 

Frustrating day yesterday. My 15min taco oil change took me 2hours. Done hundreds of these and yesterday the oil filter won. Not sure how it got so tight especially since I did the last oil change too. So I had to bring the bad boy vice grip to do the job. Almost had to do the screwdriver method.

So yea I'm making brisket today !!!!

 

Looks good, wish I could eat turkey.

 

Nice use of the "horizontal temperature augmentation device" (aka: the stick holding the access door open). I drilled a couple holes on the top corners of the door and installed 1-1/2" long screws (I wanna say 10-24 thread?) which worked great every time I needed to prop it open like that. I just put together my new 22" WSM yesterday (family photo below). Hoping to break her in with some spare ribs next Saturday, if the foot (or more) of snow that's due on Tuesday melts by then.

 

Yeah, all poultry.

 

Was going to do a pork loin, but just put it in the oven. Windy, cold, and I need to clean up the smoker. Need more charcoal and wood as well.

 

Just mean more beef and pork.

It isn't that bad.