Food Smokers and Smoking Tips/Tricks/Techniques

Never actually cooked a pizza on the grill or smoker. However, I've reheated (on the smoker) some leftover pizza from a local Italian place that was freaking awesome.

 

Cold smoked for one hour, then smoked with grill on very low heat for 2 hrs this afternoon

 

Well done! I haven't done indiana candy for ever. Just might half to knock a batch out this week.

 

That looks fantastic!

 

Hi today is supposed to be 41* guess we are there. 100% chance of rain which of course just started. Will be watching this through the sliding glass door instead of sitting on the deck today.

 

Wonder if this was the inspiration for Darth Vader?

 

It's on! 9 racks just put on

 

Bought a prime brisket. See what the fuzz is all about. See if I can taste the difference. Also going to let it sit in the fridge for a week to two (wet aging)

 

Or r2d2

 

So, I smoked more eggs yesterday, and on a whim, cut the cheese block up and "resmoked" the smaller pieces... Worked out well, cheese much more smokey. Got me to wondering, is there anything else that can be "resmoked" or has anyone any experience with this?

 

With all the hoses and wires it looks like it's on life support.

 

Another thing on the cheese. After I smoke it, I vacuum seal and age at least a month (longer the better) before eating. And let it get to room temp before serving.

 

Nice! Thanks! Glad I already have a vacuum sealer... Would have had to run out for one. Going to seal up that cheese right now!

 

Well basically it is, if I unplug it the fire dies

One wire for the top grate reading, it what senses the temp to increase or decrease the air flow to the fire through the hose. Wire 1 and 2 are for internal temps of each chuck of meat. One is at 169 the other at 180 will be pulling #1 first obviously. Have a third thermometer probe but only time I have used 3 is for Canadian Bacon with 3 chunks of loin. Only been out in the rain one time in last 8 hours. But am ready to finish this up, but don't want to dry it out so will leave the pit temp where it is. Started at 250* until internal hit 150* and then increased it to 275*. They both hit 150* at the same time so one of them has more connective tissue breaking down than the other, same size and thickness.

 

8lb butt on the Traeger since 10 this morning.

 

Holy crap $3 a pound for prime brisket?! Can hardly find a prime anything brisket around here let alone a whole one and they are $4 a pound for Choice!

Been doing a lot of reading on wet aging, mainly briskets. From what I have found go by the expatriation date on the package and as long as they are from the same supplier they should be consistent from time to time as to the aging length. The date on which they were packaged can be hit or miss because some hang their beef longer than others. Sounds like 2 weeks is usually safe and helps. 3 can be hit or miss and 4 weeks can be a bit strong for some people and also cross the line. I'm going to go 2 weeks with the one I have in the fridge.

 

That's what it is in Seattle area at Costco, about $3.25 per pound for prime whole packer brisket. Guess I'm lucky

 

Lol.... I run mine like that all the time after the smoke to bust out the potatoes and corn while the goods rest. No point in shutting down good heat.

 

Hmmm a Costco went in in town here about a year ago. I might have to take a look and join, a lot of people at work love that place.

 

Nice! Is that a Horizon? I'm looking for a compact like that for catering jobs.