Food Smokers and Smoking Tips/Tricks/Techniques

Better artistic skills than I...I’ve been all over Pinterest looking for ideas but we plan to sell this house and buy another so I figured I’d hold off on my grandiose plans.

 

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Killer ^

 

Good or bad idea?

I was on call thanksgiving, wife did all the cooking, so i get to make xmas dinner. For 10.

I am doing pime rib with a jus and yorkshire pudding, oscar, so i am going to be up to my comfort zone the last couple hours before dinner. Plus i got to do a couple veggies too.

What i want to do is run the prime rib outdoors on cherry chunks for about an hour to get some flavor on it, then pan sear the surface for crust, then finish in the indoor oven so i can keep a closer eye on it while i am going crazy in the kitchen.

Will that work? I need to recover most of the fat drippings for the Yorkshire puddings..

 

If you’re confident in your smoker, then you can just do a reverse sear on the prime rib. Since you’ll have so many people, it couldn’t hurt to have a helper check temps and fuel for you every hour or half hour. Kids love doing that kind of thing. I mean, your plan will work, but there’s no reason why you can’t do it in your smoker in a roasting pan or with a drip pan underneath.

 

Thanks. Just quick shots with the phone before eating.

 

Just ordered a Slow N Sear Plus, the Drip N Griddle, and EasySpin Grate. Ouch...

I hope to God it’s as great as everybody says it is!

 

You won't regret it trust me

 

Slow n sear is on my list still. That, and a wing vortex apparatus of sorts.

 

I keep adding the vortex and slow n sear into my Amazon cart then taking them back out. I'll pull the trigger one day...

 

ive heard a lot good things about the vortex.

I might just make me a DIY poor man's vortex

 

That's the way I'm leaning. Some on here have some homemade ones iirc.

 

Wife liked it, I can give or take it.

 

Holy crap, that looks awesome. Love the koozie, too .

Prime rib cooks quickly enough that I think you can do it all on the smoker, BUT there is nothing wrong with your plan to finish in the oven, either, in my opinion.

The only thing that I would do differently is switch the order around for the oven/searing. I would start in the smoker, move to the oven, then pull it from the oven just prior to reaching your desired level of "doneness" and finish via the sear on the cast iron. Let that bad boy get a little rest, then go to town.

We'll be doing prime rib for Christmas, too. I usually sick about a 9 lb roast in the keg smoker, get it to around 115-117* internal, pull for a short rest while I pull the diffuser from the smoker, lower the cooking rack, and get the wood burning hotter, then go back in for the searing stage. Rest for about 15 minutes, then slice to serve.

Here is a good article/how-to on prime rib:
https://amazingribs.com/tested-reci...ng-prime-rib-tenderloin-and-other-beef-roasts

 

I use the slow n sear only to splatchcock chicken, and then only because I have it. The $15 Weber baskets on either side do just as good if not better IMO. And for smoking can do the same with the baskets also if you position them right. As a sear it requires a boatload more charcoal than just using rails and a second grate. Sounds like I am odd man out but I don't feel the slow n sear was worth it.

However you can have my Vortex when you pry it from my cold dead hands!



I think it is time for some wings tonight.

 

See, that's why I keep hesitating. I have the baskets and they work just fine really. Even with them in the center they produce a lot of heat and give me room around the outer edge. But, I do like the way the vortex adds a bit more cooking space with the amount of heat it produces.

I need to try and just fab one up, though once I pay for some stainless steel and screw up a couple versions I may be better off just buying one lol

 

I was gifted this 17.5 lb boneless ribeye roast this weekend. Already cut up in to steaks, most of which are cut so thick, they could feed a family of four .

 

I've got three of those ageing in the fridge right now. Something about a $4.99/lb for prime sale I couldn't pass up. But they only had three... So that's why I have three

But that's a mighty fine hunk a meat ya got there though

 

Damn I pay a fortune for ribeye around here especially prime. But is always worth it!

Was going to fire up the smoker and do ribs, a chicken, and some thin sliced steak stacked on a hanger with peppers and onions for Christmas dinner. Just checked the forecast and am starting to rethink that. I'm getting old or something but I had an O'Shit moment when I looked at it. Might do a plan B, whatever the hell that is.

 

too cold for me...