Food Smokers and Smoking Tips/Tricks/Techniques

Looks good!

 

Costco frozen wings (flats and drums)

Thawed out then placed them in a bag with kosher salt and olive oil.

Placed on the smoker/cooker. I use a pit barrel Cooker (#GodsGift). Don’t know the exact temp Cause wings are easy, but I think it was between 275-325. I did 10 minutes on one side, 10 on the other side, then flipped again and cracked the lid to crisp the skin.

Bathed them in a spicy BBQ recipe of mine and a homemade traditional buffalo sauce. Mighty tasty. Everyone at the Hawaii Bowl game near my tailgate party had a taste, got a few new customers.

 

FTFY

 

How Big and how long??







































Talking about the damn steak! Filthy animals!

 

Well I promised my sons I would do spicy chicken for them today. Have 2 birds, spicy butter ready for injection and spicy rub.



Windchill is supposed to get into the -30 and -40 below in a couple of hours. I know the WSM can hold up with the silicone jacket and ATC but don't think I can. Shit I am closer to 60 than 59 I'm too old for that crap anymore.

Been smoking and grilling for so many years not sure I know how to even work the oven About time to make a command decision and think mother nature is going to win this round.

 

yuck...

 

@Cold Iron
Made your ham sauce. Had half a can of pineapple chunks left over so I made a small batch, ran it all thru the Ninja on 'smooth' first, then poured in the pan to cook. Clean, no lumps, wife said it is her new favorite 'sweet and sour'.

 

Oh, yeah, cooking the ham outside, t-shirt and shorts, not cold enough for my traditional 'Maui Christmas' Hawaiian shirt.

 

Gee, never heard that before...

 

Rib roast rubbed down and I’m warming up the PBC as we speak. It’s a chilly 72* here today in Honolulu, might have to whip out a beer coozy.

 

So what temp everyone smoking there prime rib ? Was thinking of 350 for faster cook. If not then thinking of going 200 - 250 . Going try first one today.

 

I’m hoping to stay at 275-300

 

http://www.foodnetwork.com/recipes/...anding-rib-roast-with-sage-jus-recipe-1939502

 

I had mine in at 225 and it took about 4 hours to get to 130 internal temp. I’m finishing it at 350 up to 145-150, kind of like a reverse roast.

EDIT: 8lb bone-in

 

That’s damn cold. I thought for a minute about throwing the ham in the oven, but lit the smoker anyway. Not so cold here, but the wind is blowing, hard, gusts to 40-50 mph.

Smoker is running at 258, and it can run a whatever temp it wants to today, the ham will be good either way. I hope to get at least three hours of smoke on it at least. If the smoker dips below 200 in a few, I’ll just finish it in the oven.

Was goIng to do a pork rib roast as well, but it was still partially frozen after sitting in the fridge for three days. Oh well, I’ll do that up later thiss week when I get sick of ham.

Picks later. I just rubbed it down, added some brown sugar on top, and tossed it in the smoker. Smithfield spiral sliced, about 7.5 lbs.

 

I’m going with 1 hour on smoke, 30 min at 400^, then 250-325^ depending on (current temp) until it internal temp reaches 128^, remove from heat and wrap in foil for 15-20 min until it reaches 135^.

6.8lb bone-in

 

What kind of smoker do you guys recommend to get for around $200 .
I just started to get into smoking , been using a Weber grill and wanna get a smoker but not a expensive one yet till I get better .

 

I think you can find a decent electric smoker for around that price. Pellet grills are more pricey but they can get to hotter temps and regulate the temperature better. Better for “set it and forget it.” But yeah electric smokers are probably for you for the price limit you posted

 

Save up some $$ and buy a Traeger grill when they have the next sale at Costco. You won't be disappointed.

https://www.costco.com/traeger-schedule.html

 

I’m a huge fan of the Traeger but that’s a bit outside of your budget. For $200 you can either find a deal on a new 18.5” Weber Smoky Mountain or look around for a used one in good condition. Normal price is about $300, but it’s a bit out of season so you might get lucky.