Food Smokers and Smoking Tips/Tricks/Techniques

My first one took 15 or so hours to hit 190°-195° and I let it rest for 30 minutes. The one I just did took 12 hours to 190° then I let rest for 4 hours.

My stalls have been in the 150°-165° range where sometimes the temps even drop. Then it seems like it'll climb to 180° and stall again...

 

The local Smith's (Kroger) had two Choice briskets today for 6.98 a pound. They were both over $60 a piece. Good thing I still have some in the freezer.

 

Delicious ribs this afternoon!

 

It's done as it's gonna get this cook.
2am-7pm 17hrs, it's cooled but not fall apart cooked. Let it sit for 30min wrapped upon pull off.
Tough in places, tasty, reasonably moist.
We'll do this again for sure !




It got the smoke
Poppers still cooking...

 

Saw a compete tri tip roast at the supermarket yesterday for $8.79 a lb. I had to pass on it, just couldn't justify spending $20.

 

Gotta be careful with those, some stores sell them with a huge fat cap, upside down in package, that just needs to be cut off and tossed. They don't cook like brisket, more like a steak. Costco has never let me down, tri tips always trimmed proper.

 

Brisket flat from today with salt, pepper, garlic and onion. It's just three of us so I only smoked a small part of it. I think this was my best ever.

 

Not dry? Flats are hard to nail.

 

Not as moist as a point but no complaints here. I'm really happy with this one and my wife told me three times that this one was the best ever.

 

Good nuff.

 

These were definitely the hit of the party. None of the guys there had ever even heard of a fatty.

 

Im am going to do this next chance I get!

what did you learn?

we got some ghost pepper plants growing, see if they turn out any peppers, Im a little scared of them

 

I've grown Ghost chilies and Carolina Reapers in the past. They are fun to pass out at parties. They are just too damned hot and they have an odd flavor. I put one Reaper in a pot of chili. It was really hot but edible. The odd taste ruined the chili for me.

 

we would can some pickles with them in it. That way is good, I dont plan on eating any straight up.

 

I would think that the odd flavor would still be there. I've made hot pickled asparagus with Habaneros and it was awesome!

 

hmm dunno, I do like the spicy pickles though. We used a grab bag from farmers market and I think they were ghost peppers. I was about the only person that could eat them.

 

Onion rings should be prepped right before going on instead of the day before as they were soggy and never firmed up. Also, low and slow for a short time to get the smoke in then crank up the heat to crisp the bacon.

 

I wonder if you soaked them in water for a couple hours then pat dry wrap and put on the smoker?

 

Next time I'm going 150f for an hour, then crank it up and keep an eye on them.

 

:gay?: