Food Smokers and Smoking Tips/Tricks/Techniques

I’m doing it tomorrow or Thursday, whichever day is colder, looks like Thursday might be the day.

 

Have you ever noticed that with mozzarella it doesn’t really seem to matter. It’s about as good as it’s going to be right off the smoker.

 

Haven’t done mozzarella yet. May have to do that, then make a pizza with it.

 

By all means, let’s work my schedule around yours!! Lol. Good things come to those that wait!!


I may be at the casino tomorrow trying to win some Xmas money!!

 

Take out.

 

That a boy!!

 

Yep, it's killer. I like all of it, but mozzarella and Gouda are my favs., cheddar next. But as I posted several pages back, I've taken cheese out of my diet.

 

Not a fan of Gouda. I’ll try the mozzarella. Cheddar is my favorite smoked.

Missed the diet part. Just cutting back??

 

Yes, I changed my habits and started exercising mid May, I've dropped 75lbs, I'd swollen up pretty good.

 

I Need to drop some as well. Working on starting something next year.

 

When you get up in age, (I'm 55) it's hard to do.

 

B-E-A-utiful. Looks really juicy.

Loving the Slow-n-Sear already?

 

And it’s hard to gaf. Savvy?

 

So far I do like it. I’m holding out final say until I’ve got a few more cooks with it. Hardest thing for me was the price of it all...my wallet is still smoking so much that it’s developing a pink ring.

 

Not sure? I really don’t speak urban? Or Spanish..

 

I’m 44, and would like to get back into some kind of routine. It’s hard with my work schedule, but needs to be done. My son is 7, and it’s hard to keep up with him.

 

Anybody use this whirlpool? It's $10 cheaper than the vortex...

https://www.amazon.com/dp/B0725CFH8...9df8-cca9eed51c7a&ie=UTF8&qid=1513777354&sr=2

 

On the vortex one in the description it calls out the whirlpool...



No first hand experience though just saw that when researching. But I still want one

 

Yea after reading reviews on the whirlpool I'll probably spend the extra $10 lol

 

Got a pretty good deal on a 10lb boneless prime rib, gonna give it a try in the Pit Barrell Cooker this year over some cherry wood.

Haven't decided on a rub mixture yet, thinking of going simple with softened butter, rosemary, kosher salt, cracked pepper.

Gonna smoke/cook it to almost Medium rare then sear it on the grill or cast iron pan with butter.

Any suggestions for a rub or any other helpful tips for cooking it? Should I tie it up with butchers twine?