Food Smokers and Smoking Tips/Tricks/Techniques

This

 

Thanks for the tips on how to cook the beef skirt

 

I dont see any meat all I see is rubber....

 

That's alot of scientific stuff. I think if I change anything from the traditional South Texas way of BBQ, I'll be a disappointment to my family. I told my dad I used a traeger once. I still never hear the end of it

 

Looks like a good time! Post more of your smoker I really like the looks of it.

 

Will do, when I get back to civilization

 

Where you rent this cabin at anyhow?

 

Broken Bow, OK.

bvbull200 stamp of approval.

 

well hell whats the name of the rental agency and cabin? Looks like a good spot for me to take the wife up to since BB is only a short drive away, even If I do get hives going into Mobilehoma

 

It's the town name, but lots of cabin rental places with it in the name, too. I'm near you, so I can vouch for the drive. First time going, but we'll be back!

 

Who said Texans don’t eat tri tip!


And that Eagle Rare.....

 

Can't find the uploaded pics of my personal keg smoker, but here is one I made for my alma mater. Same basic design except for a better exhaust setup. Posted in here before somewhere.

 

Hell yes to both!

 

Though I did get this in the mail today. So when the time comes...

 

Ribs and wings time!

 

My first blind brisket, and it is easily the best brisket I have made. I have not tried Pit Faced rub, but this one I made compliments the beef really well. Coffee is an amazing ingredient.

 

Looks like you have a new cooking method! Looks great!

 

One of the best parts of having a Traeger is firing it up for burgers without having to spend more time prepping the grill than actually cooking.





I use 2 parts 93/7% ground sirloin to 1 part ground pork, usually with a little SPOG and a splash of Worchestershire. 6 ounce burgers are the sweet spot. Then it’s 30 minutes on the ‘Smoke’ setting (160F) and 15 minutes on high (450F). Cheese goes on for 2-3 minutes just to melt and it turns out perfect. And of course I have to have some delicious onion on my burger, so why not smoke that, too?

Hey, I should try some PitFaced next time in place of SPOG...

Ribs tomorrow! I’m going to do one rack PitFaced, 1 rack Spicy PitFaced, and for the first time ever, 1 rack of absolutely nothing. A coworker’s wife won’t eat anything spicy and to her taste, even a touch of black pepper makes meat too spicy (!) so I’m curious how the meat will turn out with no rub or sauce.

 

I noticed the smoke ring! Looks DELICIOUS!

 

The Weber Smokey Joe 14 is available for such tasks. Quick and easy.

The charcoal vs. pooper debate rages on.