Food Smokers and Smoking Tips/Tricks/Techniques

Got a Pitfaced rubbed boston butt in my new smoker, 8 hrs in so far. My first smoke ever outside of using a wood box on my Weber gas grill Long time lurker in this thread.

 

Just don't forget

 

We'll see how it looks Stalled out right now

 

Looks like lunch to me. In just throwing on a pork loin to do something with it. I'm not sure yet but I may slice it open on a spiral and stuff it then tie it up again.

 

Quick question. I'm going to do some wing tips today on the WSM.

How long do they typically take?

And what temp.

I'll google it too.

 

Looking forward to the results!

And, yeah, what this guy said .

 

I'd go for 300 degrees and am guessing am guessing an hour or two. It depends on how meaty they are.

 

Thanks.

That jives with what I've read on bbq forums.

Or 250f for an hour then an hour or so at 300f to crisp.

 

Not bad, I'd say! Came out great, really like the bit of heat with the pitfaced rub combined with the sugar maple.

 

Nice butt

 

Why haven't I don't this before

 

Woah. I just licked my phone...

Nice.

 

Well Bills beat the New Jersey Jets today and are leading the AFC East. That likely will not last long but in honor of the Bills Buffalo Wings today, Anchor Bar sauce of course. Twice cooked with the Vortex. First 40 min. with EVOO salt and pepper and a chunk of applewood for smoke. Flipped and coated in sauce and back on for another 5 minutes.



Back in the bowl and flip to finish coating with the rest of the sauce.



Costco sells wings as Party Packs with tips already trimmed in 6 one pound packs. There was 17 wings in 2 of those packs. Just about perfect. As were the wings.

 

Bravo.

Hey, if y'all are looking for a good ABT recipe here's the one I use over and over. Every time I make them I shoulda made 3 times as many. They disappear in 5 minutes at a party. Yes, using pitfaced original, but only in the mix. I use meatheads Memphis dust as the top sprinkle because it has no salt, not needed with the bacon.

https://www.google.com/amp/s/www.bigoven.com/recipe/abts-smoked-stuffed-jalapenos/211974/amp

 

Got skunked hunting today, and the only dove I took out landed in some impossibly thick shit to retrieve.

So no cooking for me

It was fun and a different experience than pheasant hunting, and I would take a fruitless day of hunting over a wasted Sunday any time.

 

There is a butt that got the rub it deserved . Looks good. First charcoal/wood smoke, you said? How'd you like it?

You're fast becoming the wing-king. I still need to get me one of those vortexes (vortices?). Costco wings already have the drums and flappers separated? I see them like that at the grocery store, but they are frozen and I don't want to mess with them. I just get non-frozen wings and separate the two bits myself. I'll look for the wings next time I'm at Costco.

They are always better when you whip up a cheese filling. I usually end up just putting a little shredded cheese in, then covering with a slice of cream cheese. Too lazy to make the cheese mix in the first place, but too dumb to realize that my way takes longer in the long run .

 

Heck yeah, its been a long time since the Billies were at the top of the AFC East wings look great

 

Yes! I will be trying that recipe, today. Simple & sounds damn good.

First real smoke, I'm a cheater with my electric One day I'll add a charcoal smoker to the mix. We really enjoyed the rub, great work on it! Nothing like I've had compared to 'over the counter' prepared rubs.

 

No, you're right, the hardest part is mixing up the block of cream cheese with the rest unless you very lightly and carefully hit it with the micro first. Otherwise the cream cheese takes forever to soften up enough to mix without Popeye arms.