Food Smokers and Smoking Tips/Tricks/Techniques

PM me and I'll give you an exact number but it's a pretty handsome number for a retail job. It is designed to lead into a management position tho and I do have my BS in Business Management with quite a bit of past sales expirence in niche retail.

We are a Primo dealer. Definitely looking forward to the perks, were the only retailer in AZ with the new Timberline Traegers and they were smoking on one at the AZ Beer and BBQ fest a couple weeks ago before Traeger even released info on it. Pretty cool and the owner of the company is still an off road guy. I originally interviewed for a web position but they felt I would be better suited for their open sales and MIT position with my background. Website is getting a complete revamp as we speak but poke around and see if anything catches your eye. They don't have rubs and brines and what not on there but I have yet to find one I wanted to try that they don't have in store.

http://www.bbqislandinc.com

 

Its a great idea. Next time just try cold smoking it like cheese!

 

You guys sell alot of the higher ticket lines. Learn your outdoor kitchen design. Also, learn every spec,rating,nut and bolt, material used on every grill/cooker. People who want built in dont care about price. They want facts. Nobody buys highend grills with a cart. Everyone builds them in. So the three grand they save on the cart. You can tac another need on they will never use.

 

Pre Easter dinner 15lb bird
Did it on a temporary cinder block pit with charcoal lol

 

If it works...GTG!

 

Smoked or grilled? I like the concept. Reminds me of Alton Browns steak cooked on a chimney.

 

First real cook came out pretty darn decent. Did the sweet potatoes on the smoker, too.

 

Bravo, looks great. Keep on keepin on! It will only get better.

 

Smoked sweet potatoes are awesome.

 

Smoked scrimps, asparagus and Cajun rice pilaf....

#happywifehappylife

 

Grilled on indirect heat so kinda roasted. All charcoal so I wouldn't say smoked

 

I could have fired up the smoker but I wanted to try something different

 

Smoked chicken marsala. Marinaded the chicken in marsala sauce, then smoked over oak in the pit. Finished with marsala sauce over some polenta.

 

I'm sure some of you guys know this (I sure as hell didn't) that baking hens are tough as nails!! I thought one of those instead of two regular fryers would be plenty for a small gathering this evening. I cooked to temp. Wrapped in foil, dropped in a small cooler for transport. Got ready to slice and serve... NOT!!! First thing I noticed was I couldn't tear a wing free, then attempted a drumstick, nope, not happening. Skin was like freaking shoe leather. The meat had a very good flavor, but tuff and a bit dry. Well I learned something at least. It sure looked purty...

 

http://www.smokingmeatforums.com/t/100286/smoking-hens

 

Who all is doing hams today? I'm starting mine in an hour.

 

I have a ham, a fatty, and 4 breast quarters to cook. I'm waiting for the rain to subside.

 

They are tough little bastards. You can get by ,by injecting them with chicken stock and butter until they blow up like a basketball. I've only really made chicken soup out of them with any success.

 

Hey I'm looking a good filler for bacon wrapped jalepeno poppers. Cream cheese and....... Thanks

 

First time trying a ham (and eggs, because why not?).