Food Smokers and Smoking Tips/Tricks/Techniques

Thank you, but I suppose she needs the congrats for putting up with me. (don't let her see this! )

 

I'm only 7 years in, hoping not to get itchy!!!

 

Tamales were so so. Kid didn't like them, took one bite and said nope. I didn't even season them too much. Used 15 mild and one medium chile for a slight bit of spice in the sauce. He probably didn't like the cumin. Can't say I blame him, I'm not a huge fan either.

I'll just freeze my pulled pork next time and stick with sandwiches.

 

Is that bacon wrapped bacon in the middle?

 

Nothing ventured, nothing gained. Wasn't a failure...as you've successfully figured out that you don't want to do it again.

 

I love tamales, just not mine apparently. That was a lot of work. I'll leave them up to the pros next time. I could have smoked all kind of stuff instead of making them today!!

 

Pork is finally done. Damn tasty!!!!

 

Mine turned out great, but the amount of work has kept me from doing again. Now you can cross it off your bucket list

 

Update: 3.5 hours at 225f is way too long on my grill. At a little over 2 hours the smaller rings were turning black. I flipped the bigger rings and pulled the burnt ones. Turns out burnt rings aint too bad So. if you try this just keep an eye on it. The bigger ones i turned once and they were egg ceptional !! I will be doing this recipe again. Thanks @Cold Iron

 

I cheat a little bit on the tamale mix but I use these...I crockpot the pork till fork tender with just some garlic and salt. then mix this 1 jar each of the pasilla and guajillo and couple tablespoons of Ancho powder or California pepper powder. Reserve 1 cup of the pork juice to mix with the masa, Salt to taste the chili mix then mix with the pork and remaining juice in the crock pot. let it simmer for 20-30 minutes, spread the tamale masa then add about the same amount of meat sauce mixture roll and stack in a steamer. once completed steam for 1 hr.


https://www.walmart.com/ip/Herdez-174-Red-Guajillo-Chilie-Mexican-Cooking-Sauce-12-oz.-Jar/34289076

https://www.walmart.com/ip/Herdez-Roasted-Pasilla-Chile-Cooking-Sauce-12-oz/26853663

https://www.walmart.com/ip/McCormick-Gourmet-Collection-Ancho-Chile-Pepper-1-62-oz/22660295

 

I ran that char griller duo with that side firebox attachment for over 5 years. needed some small tweaks, but once it was done, it was a really good smoker.

Inaugural setup back in '10

 

Going to smoke up a 5lb brisket tomorrow. And some bacon wrapped jalapeño poppers, and bacon wrapped onions. I cannot wait.

 

$3.45 a lb here at the local Walmart...

 

Mine wasn't much better in price but I really wanted a brisket.

 

I was at Sam's the other day and they had a huge brisket for $5.98 a pound.

 

Costco, 3.49 for Prime.

 

Pretty sure the last prime packer I got from Costco a couple months ago was around that price too. makes the membership worth it might just have to swing by this weekend... Cause I need practice and more meat in my fridge

 

I see grass to the left for storage? I don't have much more room on my deck but am looking for another 18.5" WSM dedicated to smoking fish. It will fit. Somewhere....

Bingo, I should have mentioned that although there is more than way to skin a cat so thought others may do it differently. Let gravity work for you and drop it down the hole is how I do it. And sounds like what you did too. After it drops through I pull it tight and try to keep some tension on it, the bacon will stick to itself with enough tension. As it cooks and shrinks it creates even more, which adds to the final look and "bacon appeal"

 

Good info on the bacon. Will be doing these first time Tuesday at beach.