Food Smokers and Smoking Tips/Tricks/Techniques

You should see how he cooked a steak.

 

I think I threw up in my mouth a little.

 

payment sent!

 

Sadly I will not get to. Have to go to a family thing for the weekend. If we get back in time on Sunday then I might try and sneak something quick in.

 

Thanks, everyone, that's jumped on the group buy. You guys are awesome.

Love how active the BBQ thread is on this forum.

 

When I don't have time to go from scratch on beans first I cook some bacon. Because it is, well bacon. And a Vidalia onion. And chop up some ends from the Canadian Bacon I made back in January when it was teens below zero.



Now once you add the beans you can say it is beans & bacon with a touch of maple syrup. Otherwise it should say a touch of bacon and a touch of maple syrup. Ugh.

 

Enjoy those weekend smokes.

 

So I have a 7lb pork loin in the fridge and I have no idea what to do with it. I will have to cut the thing in half to get it in my smoker. Any recommendation?

 

Cut it in half, butterfly it out and stuff it.
https://youtu.be/IhqUtk9wKUg

 

I used to mainly roll cut them and stuff the heck out of it. Being so lean never hurts to wrap them in bacon either.

But now depending on how much is in the freezer yet the first thing that comes to mind is Canadian Bacon. I cut them into thirds and do a little something different with each section.



It is about time for me to make some more.

 

Sounds like you will need to split it up after that I would say at minimum getting it wrapped in something like bacon would be good if you're wanting to smoke it as they are very lean. Stuffing is good but as always be careful with making sure the stuffing is up to temp so you don't get any nasties from it.

Could also put a good rub on it then chunk it up and then start a good smoke, mix in some BBQ sauce to get a good glaze (something with a higher sugar content) and then cook while coating them. In essence make like some burnt ends type of chunks.

 

Do ya'll prefer wood chips or wood chunks? Also, is there a particular wood that is more versatile? From what I've been reading, apple wood is about only one that is recommended with most meats. I've got a couple of racks of seasoned fire wood but its oak and mixed hardwood so I'm not sure if I could use any of that if cut into smaller pieces but that would be more for fuel and not smoking, correct?

 

Chunks. About the size of a softball.

 

If your cooking/smoking with the wood, no need to add anything else, unless you want to augment flavor with another species.

I use apple and cherry for just about everything. I just got some hickory chunks I started using as well.

 

Chunks for me, too. I use chips on the grill from time to time, especially just before searing.

My favorite wood is pecan.

 

Do you make your own chunks or do you buy the bags of wood chunks at lowes or somewhere comparable in the grilling section?