Food Smokers and Smoking Tips/Tricks/Techniques

I love the barter system. Wish it worked everywhere. I don't however miss bringing the calves home and off the cows. That's used to be the worst time of year. We had both spring and winter calves. Just not fun

 

Other than the sleep dep from incessant calf bawling id way sooner split up cows and calves than a sow from her piglets lol that gets dicey

 

Yeah me too. Great pics though love the view.

 

Haha that’s moms neighbors house you can see there and yes he has a sweet setup
I live on the other side of the mountain on the right

 

Pork rib roast/crown/whatever it’s called. Trimmed and ready for rub, started before taking the pic as you can see the one shake there on the right.


All rubbed down and put in the fridge for later today.


It’s cold here, I’m going to shoot for 225 and Apple/cherry smoke until it hits 145 IT. Planning to do ribs down, in a pan, with ribs close to the heat.

If the smoke doesn’t go well, I’ll just finish in the oven. Or, slice and sear over the coals.

I have to pick the boy up at noon, then grocery shop. Hoping to get it started around 2-2:30.

Edit:
Shopping went well, got done early. Got smoker going and put it on 5 minutes ago. Temp drop 40 degrees when I put it on, and it’s coming back up now. I’ll open the door to put the thermometer in in an hour or so, and set it to 145. Now what to do?


Smoker wasted fuel trying to beat the cold, I pulled the roast when it dropped below 200, and put it in a 225 oven. It looks and smells fantastic!!

Thermometer is off a few degrees, when it hits 150, meat will be 145.


Thin sliced some potatoes at the boys request, coated with EVOO, and put some SPG on them. They went in a few minutes ago, and will get bumped to 350 when the pork is done.

Final pics to come.

 

Snagged one of these at Wal-Mart. Was on clearance for $200




Let the games begin

 

The grill surface is tiny at like 14.5", but its great for 2 maybe 3 people max. I believe that was 4 or 5 lbs of baby racks, im forgetting. It is ideal for me since I don't have a family, and plan to throw in the back of the tacoma for excursions.

The akorn was pretty easy to keep at 225 for four hours. It is really efficient, the small weber chimney was all it needed.

TIP: if you wait till after summer, walmart clearanced them for $35! I got mine for $75 through lowes with some deal hunting

 

I received one of those for Christmas, I guess I should check it? I also have a Thermoworks Chef Alarm but got tired of swapping the probes back and forth.

 

Thermo hit 150 in the fat end. Pulled and tested with the pen. Weird thing, the skinny end was only at 139. Put it back in for 10 minutes, skinny end was 148, done. Let it rest for 15 minutes then sliced off two ribs. Sooooo. Juicy!

Kid loved the potatoes, and is begging for more.

 

I’ll be watching to see how this works, need me a little electric one to do small meats when biggie is cooking big meats.

 

I’d use the Ice water, and boiling water test just to be sure. I check mine every couple months. My probes for the remote are well used, and I try to keep them clean as possible. The one seems to be getting further off the more it is used. My pen is within 1 degree since day one.

 

Thanks for the double drool rating. It was the juiciest pork I’ve ever had or made.

 

Those potatoes turned out pretty damn good too, you did well on everything. I have a skillet full of bacon grease from this morning. And potatoes in the fridge. So much for low carbs that can wait until next year now. You have my mouth watering from that pork picture, it just became supper time.

 

Thanks. I like the bacon grease method as well.

Did mine in the oven at 350. Sliced thin, olive oil, salt, pepper, and garlic.

I gave the kid a choice of what he wanted. He initially chose a wild rice mix which would have been good as well. I said are you sure. He thought, and said what about the ones I made. Funny thing, I haven’t made them for quite some time, maybe 2 years. I may do them more now that he likes them.

 

“Texas style” spares. Salt/pepper, pecan smoke. Tasty as all hell!!!!! If anything, maybe 10-15 more minutes woulda made it just that much more tender. Will do again!!!!

 

Looks good, may have to do some ribs now.

 

Smoked some ribs for Sun. Marinated in shoyu brown sugar with some ginger and garlic (Teriyaki sauce ). Will finish in oven Sun. Always made this same day so hope comes out ok finishing in oven couple days latter.
Don't like to cook on New Years eve . Just like to drink lol...

 

Looks good! what rub did you use?

 

Yesterday I smoked some Kalbi but we were too hungry and the food was too good to take photos. Marinated in Adoboloco Pau Hana for a day or so, then low temp for an hour and up to 450 for about 15 minutes. The ones that came out more done were the best because the marinade carmelized.

By the way - Try Adoboloco if you like hot sauces. Their Hamajang is a smoked ghost pepper sauce that will change your life.