Food Smokers and Smoking Tips/Tricks/Techniques

We had our Veterans' Day observance at work today. I had grill duty.

 

wonder how you got that job

 

Made some ribeye roast. Pulled it off a lil too late and it overcooked a lil bit while it was resting...





On another note. I went to TX last week and enjoyed other people aka restaurants smoking for me lol! Wish I could’ve gone to more places but didn’t have much time...













Wish we had a selection of sausage at the grocery like this...



Trimmed brisket would be nice to have too. But I don’t mind trimming he deckle and fat myself...lol!

 

What did this turkey weigh? I can barely get a chicken (at 275* BTW) to temp at four hours.. Last turkey I did was a 14lb bird, it took almost 12 hours at 275... I'm confused!!!

 

While I am not Jeppa63 I do a lot of birds mainly on the rotisserie but also splatchcock, etc. Normally I shoot for 250* but will and often do let it ride to 275* for a lot of the cook. I don't think I have ever gone past 5 and a half hours even on an 18 lb. bird and even then it was in the teens below zero air temp outside.

Couple of weeks ago did 2 chickens and they were beasts the size of small turkeys. Think ~7 lbs. each. And took 2.5 hours at 250-275 at spit level so

 

I'd pay that price all day for trimmed brisket!! I can't get it for that price here, untrimmed, and choice or less grade.

 

Really had to twist my arm.

 

That hat be stylin.

What kind of grill is that? Doesn't look like the el cheapo from the depot that most companies have laying around.

 

It is pretty nice. Our facilities folks helped out a nearby business with some project. That business deals with outdoor "stuff", including grills, and gifted that to us as payment. That was 8 or so years ago. I forget the brand, but it holds two propane tanks, one for each side, and has 8 burners, if I recall. It's perfect for our needs and, to your point, is much better than what you'd expect to be laying around company property.

 

At first I was gonna say “that umbrella in the background looks like it’s on your head” and then I realized shit, it IS on his head

 

Today I have a lot going on the smoker. So far I have a pork shoulder and deer sausage.

Soon I will be putting on 3 whole chickens for dinner.

 

Low country boil was a success. Happy Saturday People. Cheers

 

With the chicken.

 

Looking good. Is that for the party this weekend?

 

The pork is. My sister watches beer can chicken for her birthday dinner with the family and my boss gave me a bunch of deer sausage so I’m taking that in to work on Monday.

 

Smoking a Boston on the PBC. Didn't plan for a continuous down pour in here in Hawaii, but it's actually helping me keep temps down.

 

Hell yeah it's an umbrella hat! The hair is grown out a bit for now, but I often shave it down to a cue ball. The umbrella hat is my headgear of choice for keeping the sun in check. It also happens to be the right pattern for a Veterans Day event .

Here is a picture someone sent of me and a good buddy Bert. I'm an UDS guy and he's a BGE guy, so we both had to do a little adapting to the gas grill, but we got on alright .

 

Shit is that the new grill from the 18s?

 

Bakers & Chefs 8 Burner Event Grill

https://www.amazon.com/Bakers-Chefs-Burner-Event-Grill/dp/B00D9549H8
@bvbull200 this one right?
I did a bunch of burgers on one for our staff picnic last month and it worked fine. Gas is drama free as long as u keep the temps down lol