Food Smokers and Smoking Tips/Tricks/Techniques

Nice deck shield.

 

How about this for $120? Worth getting?

 

Not much better than an inch or so of water.

Works in the summer. In the winter it restrict air flow too much.

 

I've shipped some vacuum sealed brisket to my aunt in Northern California!

I was thinking the same thing

 

I can see that being a problem. That foreign thing you call winter is not something that is ever taken into consideration in SoCal.

 

Fuk yes. If it was really only used once. I'm already driving there

 

But his price is $250

Are you low balling for 120

 

Too bad. She is driving it to me. People open themselves up to serial low ballers when they give a whiff of desperation in their ads.

 

Helping each other out

 

It is hard to fight my chivalrous ways when I see a damsel in distress.

 

Friggin nice, well played. Hell of a deal.

 

Thief!!!!

 

I am just glad that you are in TX and not my direct competition, since I see your scores as well.

 

True

But I do share my findings to my local fellow Tacomaworld members on this thread.

 

I would not mind passing on good deals either to another member, except for WSM 22 that would be for personal use. But, as it is, flipping for marginal gains is like a game.

 

Great looking smoke ring! Mine didn't quite get that, but it didn't lack in flavor

 

5 hrs in

 

Not sure who it was on here that turned me onto the Costco Groupon deal but once again thank you. You bastage

Can't seem to help myself from buying those Prime rib eye capsteaks. Some of the best steaks I have had in my life. And like many on here am willing to bet that we have had people tell us that we have cooked the best steak they have ever had. Tonight was the best yet.



No that salt and pepper mix is not from Outback Steak House. The Admiral brought it back from Australia as a present to me last hunting season. I usually end up cooking the meat in SD. I save it for special occasions.



Wrapped in homemade bacon with a little bit of apple wood, just about perfect sized chunk for a steak. And because that is what the bacon was smoked with. Start of the reverse sear.



115* left the lid off and added hardwood to fuel the beginning of the sear. Took about 5 minutes during which time the steak came up to 120*, after sear and rest 130* perfect. It was so tender there was no resistance anywhere on the steak when hitting it with the thermometer.



Had some left over corn on the cob so sliced it off a couple of ears. Cooked some bacon in the cast iron skillet and when it was almost done added the corn and a little butter and salt.



One of the best meals of the year I have had so far. Had prepared a salad but never got around to putting it out. And I have enough steak, bacon and corn for eggs in the morning so I called that one right. Next couple of days need to find some time to eat that stuff that food eats. Salad.

 

Wow, just wow.