Food Smokers and Smoking Tips/Tricks/Techniques

Nom nom. That’s a lotta juice on the board but the meat still looks plenty juicy.

 

Sooo... my 6 pound transported prime rib was a great success. Took it to 110, wrapped in foil, put it in towel lined cooler, drove an hour, put it in 375 oven there for half hour, pulled at 125, tented loosely with foil for half hour till all the peeps showed up. No pics but I can definitely attest to the method if you have to transport it. Finished product was 130 in middle right before slicing, perfect IMO.

 

Yep photo shopped. Not believing that Lagunitas IPA.

 

It was pouring out even before the first cut

 

Ended up smoking at 225 on the WSM pulled at 125 and seared . Starting to like the WSM.

 

WSM is a fun rig, all kinds of creativity can be had by experimenting, like any other rig, but all the parts of the WSM are fun to play with.

 

Yea 3rd time using and surprised how steady temp held between 220 and 240 for over the 3 hours of smoking . Surprising only used maybe a little over a chimney full of coals also.

 

I’ve had everyone from friends to chefs try to show me that anything above medium rare is over cooked. I really do just like the flavor and taste of cooked meat better. To each his own, eh?

 

Haha 24hrs of A Christmas Story.. aka my Christmas tradition of pissing my wife off by hiding the remotes and leaving it on all day hahah

 

i go for medium most of the time. my wife used to always want well done but now we both go for medium. anything below medium upsets my stomach. for ground beef, i go for medium-well unless i grind it myself, then i'll do medium.

 

To each their own, long as it tastes good!

 

Wow that was an amazing number of prime rib roasts and ribeye's over the last few days and they all turned out fantastic. I have a Costco Ribeye roast that has a sell by date on it of today. Time to either do something with it or freeze it. Think I came up with an idea, but hard to focus looking at how good the ones here turned out. Damn it now I'm hungry this place seems to do that to me.

 

Yeah everyone’s looked awesome !

 

I have half a rib roast for leftovers. I’m throwing back on the grill tonight and making prime rib sammies for dinner.

 

What's wrong with keeping with the Weber? I use my Weber. I love it. It's maintains temperatures very well.

No need to save for a Traeger. All it takes is a little tiny bit of a attention to the coals every 30 minutes and you can save yourself $2,000 for a lift kit

If I could set it and forget it... the entire purpose of cooking would be lost for me. Set it and forget it is called an oven.

 

with a weber smokey mountain, i can usually set it and forget it for 5 or 6 hours.

 

I think the cheap easy machines are awesome. You just have to learn them and for the most part you can set and forget for a while.

Plus half the fun is checking on dinner between each midday and afternoon beer

 

You can get a decent Traeger at Costco for $600ish

 

My sister did one - tasted like shoe - used the trusty Ronco Rotisserie

We did one up at a friends house - tasted supreme - semi-bonelss rib

I'll bet it was the cut selected not the process.

I'm thinking a chest freezer is in my future for several reasons