Food Smokers and Smoking Tips/Tricks/Techniques

Did a quick 350 degree grill/smoke (hickory chunks) with this tenderloin and some @bvbull200 spicy rub. Delicious

 

For those that may be interested, Thermaworks is still having a sale going on. The thermapen was the best investment I made for BBQing

 

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This is late as I’ve been out of town, but I use apple for cheese. I normally smoke for 1.5 hours, and everyone says it’s good. Not over Smokey or strong on flavor.

 

Anybody running these in their pellet grill? On sale for 16.88 at walmart.

Pit Boss BBQ Wood Pellets Competition Blend

 

I can't find a lot of info on them, most of what I read said they are pretty decent. You can try them out and see what you think.

 

I'm just getting started with pellets and found the Traeger 20# bags on HomeDepot.com for under $20/ea. I may try a bag and check the flavor, based on your comment.

These are the same pellets I found at Wal-Mart in my earlier post. At that Wal-Mart the price was $11.87; haven't checked others in the area.

 

Well since we missed t-day last week my wife and I are doing it tomorrow. Turkey is brining in a cooler with loads of salt, orange, lemon, bay leafs, and peppercorns. Deer sausage, celery, and onions have been sauteed and ready to go make the stuffing. Potatoes are ready for peeling but most important, the smoker is prepped and loaded ready to go for a spatchcocked bird tomorrow

 

Sounds like a good meal. Sometime when brining try out some honey in there with the salts and such. Adds a nice flavor to it.

 

That sounds good. I originally was going to put some brown sugar in it but figured I'd hold off since I'm going to rub it down with pitface and butter.

 

I put honey and bourbon in my brine this year. Turned out pretty good!

 

The honey just seems to go really well with the citrus and even seems to enhance that flavor. If you can find it get some honey from a local keeper.

 

Nice! I actually do have a couple jars of local honey that my wife picked up a while back. I'll have to give that a shot next time

 

Yep and even better as a marinade injected IMO.



2 sticks melted butter. 1/3 cup each orange juice, local honey, and maple sugar. Or brown sugar if you don't have it but the maple is even better than molasses IMO. Couple of fresh bay leaves cut from the tip of the plant and sprigs of thyme from the thyme plant. Dry brine with kosher and a little baking powder overnight uncovered in the fridge.

4 hours on the spit high over direct coals and best turkey I ever made, those that had some said it was the best turkey they ever had too.



Going to do this on a couple of large chickens soon. And will look for another 14 pound young hen for Christmas. Or sooner. I do like the skin if it is done right and basted it with the remaining marinade left over after injecting. It was a lot like eating desert first.

 

Yesterdays brine and today. Going on 1.5 hours @ 275.

 

you saving the drippings for gravy??

 

I was but there wasn't a lot but there's a bunch gathering in the foil while it rests so those will get incorporated!

 

Photo dump (from pitface thread)

Reverse seared tomahawk ribeye on the Weber 26 with mesquite chips, seared on propane grill.

 

Also, forgot plug to @lilred95 for the board

 

I like that board. My parents had a farm table built and I’m talking with the guy that built it about a cutting and a charcuterie board.