Food Smokers and Smoking Tips/Tricks/Techniques

That deserves 5 drools!!

 

A table of that caliber is in the future. Would be saweet!

Thank you. Haven't done a reverse sear in quite awhile. Glad it turned out good. Lots of time involved. Mostly drinking... But still

 

Looking fineeee

 

I could help you out if interested. I ship as well. @Misplaced Nebraskan has another one I made for him

 

is that acacia wood?

 

Canary, black walnut and maple iirc

 

When I have the time to cook, I will never do another plain old grilled steak. Even tonight, pressed for time, I did a ribeye reverse seared. It was only in the smoke a few minutes as we had somewhere to go, but even that little bit of smoke adds so much flavor.

 

It is a worth while method. Even for a few mins of smoke for sure

 

The ribeye was fantastic. I was informed we had No time for pics tonight.

 

Any of you guys have a good brine recipe for chicken? I plan to smoke a whole one tomorrow.

 

Dry brine. Plenty of kosher salt all over the bird, let sit uncovered in fridge at least 12 hours. Then season and cook. The long salt permeates the meat, and the long fridge time along with the salt pulls moisture from the skin, making for a tasty crisp bird.

 

Cool thanks!

 

One of these days imma try out dry brining my bird.

 

Talks about turkey but same for chicken (except I would half the recipe amount)...

How to Dry-Brine
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, season and roast, omitting any additional salting steps called for in any recipes.

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

 

Hell yes! Featured photo on our Facebook!

 

Well Weber made it right. I few pics and now I have a new bowl, legs, and cleaning system!!!! Ready for some bbq!!!

 

Ten year warranty on rust for the bowl and lid of my grill. Three years in, I was seeing rust around the spot welds that anchored the handle on the lid. They sent me a new one and upgraded the handle as my old hardware wouldn't work on the newer-style bowl.

My prior Weber grill was a hand-me-down from an old neighbor just after we got married. I'm going to guess it was probably 10+ years old when he gave it to me, and it finally gave out when one of the leg mounts on the bowl rusted out and fell off ~15 years later. 25 years for a grill is pretty good quality, and it's American-made.

 

Burnt ends are coming along well. Just threw in some butter, brown sugar, and more of that pitfaced rub. Another hour or so and it'll be time to devour them.

 

Sent my wife out for some ribs.

She came back with beef ribs, pork ribs and wing tips

Now to figure out how to fit it on my 14.5” WSM.