Food Smokers and Smoking Tips/Tricks/Techniques

Slice that bottom roast thin and make jerky! Or smoke it at 250 with the shoulder and then when the shoulder is done, cube up the roast and put it back on the smoker until it's tender. Add some sauce and throw it back on for another hour and you'll have wicked burnt ends.

 

Yes he will if he does I pick up blocks of Parmesan cheese from the Nelson Cheese Factory every time I cross the river into Nelson, Wi. for just such an occasion.

I always look at cream cheese as a medium for mixing things. Smoked salmon being one of my favorite but not for poppers LOL. One I often use for poppers is pineapple diced up really fine and mixed with cream cheese and a little bit of pineapple juice. And add some smoked ham also diced up fine. And now I am hungry and just ate supper not long ago.

Working all weekend 7AM-7PM tomorrow then 7PM-7AM Sunday night till Monday morning. So will have to get my fill of good food and drink here. Bet your ass I will be going outside the command center for a stogie and strong cup of coffee more than once. And eating a lot of beef jerky and smoked almonds.

 

Only thing I smoked today was a cigar. Well, still smoking it, actually.

@bigfoote13 the rub will be hitting the streets soon enough

Until then, enjoy the hell out of those two cuts of meat!

 

Make a bunch of MOINK balls ahead of time, get a good spread of beer, wine, and whiskey to fit everyone's preference, then have a day where dinner consists of grazing, toasting, and enjoying each other's company while sitting in comfy chairs enjoying the view.

Turkey legs are great, too!

 

Holy crap! How'd I miss this?!?!

Your bacon weave game is strong as hell. Details on the fatty?

 

Thanks. That one was just a breakfast fatty. cheesey scrambled eggs in spicy pork sausage... and bacon I usually add jalapenos or peppers of some sorts, but had none for this one. Usually my go to for early morning smokes. Gotta have breakfast



Old smoke, but throwing ideas out for @horstuff

 

Pulled pork done...first overnight smoke. Poppers, rings, and moink balls later today!

 

I made a mini years ago. I use it about three times a week. Hell of a little cooker. It crushes the kettle for spatchcock chicken,burgers and anything seafood. The little amount of lump vs the cook time can't be beat. If you take your defuser out, that top rack will run at 350 all day with the bottom vents 3/4 open and top wide open. 3/4 closed mine will puuurrrrr around 260ish.

 

We rolling...

 

When u half to leave the house....

 

Thanks. Scrambled eggs in a fatty? Gene Yus. That bacon weave looks like fine art.

 

Sounds perfect. Gotta look up these moink balls.

 

Got the handmade moink balls prepped, doing the poppers now, then the onion rings are next. Will go in the smoker this afternoon...

 

Not smoking anything this weekend, but I am making tamales from the remaining pulled pork i put aside.

Corn husks are soaking.


Maybe I'll throw some of them in the smoke for a bit!

 

Too hot here to make them here...I could make them outside on the grill burner though... I have to be in the right mood to make mine

 

Looked up moink balls, sounds good. Question... since time will be a thing because I'll have a lot going on with family, would it be sacrilege to use store bought frozen Italian meatballs and just wrap those with bacon?

 

I would think its a time saver...prob be good too.

 

Yeah, can't imagine they'd suck either way

 

Gonna do ABTs, bacon onion rings, bacon wrapped scallops, moink balls, ribs, tri tip, and a bloomin Brie bowl at the beach. It is decided, it shall be done. Btw, all smoker things will get Pitfaced rub.

And I'm not even gonna have a kitchen! Will be an adventure.