Food Smokers and Smoking Tips/Tricks/Techniques

I don't mind sharing to a fellow TW member
Its in Austin (Zinger)

part to me is thinking hold off another week or two, see if they drop some more since they are really closing the store.
But im also thinking it will be gone soon.

 

exactly what I was thinking..wait a few more weeks since they really are closing (not those stores with "closing" sign for two years and still open)

I was looking for whats wrong with it and I mentioned the ash catcher, and no luck. no price drop.

 

I might drop by one more time and see if maybe I can find the manager.. or wait a few week.

my truck is ready, so ready that the WSM 18 that I picked up over the weekend for $20 is still on the bed. I got problems, but I already called the wife and told her how sad it is that the store is closing bla bla bla..but they have a nice grill I want for Xmas

 

eww

 

excuse me sir, how much for this black bowl here , the one that is missing a wheel? HAHA

 

it such an eye sore next to your beautiful gas grill

 

Opinions on the best pellet smoker/grill? Due to my living situation this is my only option right now. Obviously Traeger is the biggest name but thought there may be better value for the money in one of the smaller names.

 

Just walk by, drop trou, and leave a load in it. Then find the manager and say "excuse me, but are you aware that...." Should do the trick, they'll pay you to take it away

 

Yeah, there's that I guess

 

If it was me, and here, I would. Only because it is rare to find a used Weber anything and even harder to find new Weber on discount. And I would like a 26" to add to the herd LOL. But you given location and past historical scores maybe not so much.

Turkey. Almost forgot about Thanksgiving coming up. I do mine on Turkey day and Christmas the same every year in fear of a revolt if I don't. Smoked and roasted on a spinning stick.



Even used the gas grill once but was told and I agree that it is much better over charcoal.



I brine overnight in a cooler filled with ice. Have tried oranges sliced in the brine, herbs etc. but my guests tell me it is always best without all the additional flavors. I do kind of like the flavor added from the oranges but my sons not so much. I did do a maple syrup glaze one year at the end and no one complained. Hmm might do that again this year.

 

Did a spatchcocked chicken sunday. turned out fantastic. Also, Smoked some eggs (put room temp eggs in for 2.5 hrs @ 225ish) and them things were good. good for a snack part way through the smoke and they dont take up much room at all. I would say that maybe putting them on the grate was not the thing to do, maybe a foil stand of some sort would be best so you dont get the grill marks on eggs, not a huge deal though.

 

Ok, so I sliced some elk meat into 1/4 strips and marinated 24 hours (no cure but plenty of salty ingredients) I put it into the smoker after letting it heat up to 160f... was planning on leaving it at 160 and checking it periodically until im satisfied with texture. (using masterbilt electric smoker)

Does this sound safe to most of you? After throwing it in the smoker I started reading more and seeing all of this stuff about pasteurization, botulism, salmonella etc... need someone to set my mind at ease.

 

I used a friends Green Mountain Grill, but thats right up there with the traeger i think.

 

that's all i do to make my beef jerky. teriyaki, cayenne and black pepper and I'm still on the right side of the dirt. (smoke it at around 200 though for 3 hrs) i also use the same smoker

 

Hold up... wait a minute here... you smoke them and then grill them?

 

i think i'll wait too. $220 plus tax, display no box etc is not a great price. I'd give it until next week and check. If its there, ill ask again

 

That's the way to go... smoke at 225 or so until IT of 110, then put them on a grate right over the coals until IT of 125-130, flipping once at about 120. Pull and let rest for 10 minutes loosely tented under foil, dig in. They end up at about 135.

 

Nay...you can find cheaper on Craigslist. some either new or barely used.

https://www.fsis.usda.gov/wps/porta...at-preparation/jerky-and-food-safety/CT_Index
Only thing with that masterbuilt smoker is I rotate the racks every hour or so just because the bottom rack closest to the heat dries out the quickest and sometimes burns.

 

I just did a whole rear quarter from a whitetail in my dehydrator, with no cure (countless times). My slices were thinner than yours, but my dehydrator only runs at 141 or so. Like you I used a good bit of garlic salt, you'll be fine.

 

The danger zone is generally considered between 40-140* for 4 hours or more. I normally dry in the smoker at 160* and first cure with pink salt but you should be fine at 160* without a true cure. As long as you don't have cool spots below 140 in your smoker. And no the salty ingredients are NOT a cure.