Food Smokers and Smoking Tips/Tricks/Techniques

$2.29 lb. that was my goal for today also.



Long day though and never got warmer than 2 above zero, did get the snow blown out of the driveway and deck shoveled. -5 right now, aint got it in me anymore. 5 pounds of wings in the instant pot on high for 5 min. toss in sauce then under broiler in oven. Going to call it good enough.

 

Pork belly , bacon wrapped meatballs and wings as part of the Superbowl spread.

 

I'll be right over..

 

Great pic. Bonus points... your bottle of PF is almost empty

 

Half time break

 

I shouldn’t have looked in here.

Nice spreads all!

 

Ribs. Tried cutting them so they fit but when I cut them there was hardly a smoke ring. I think I stacked them too close.



Also did wing tips but ate them too quick.

 

New to the smoke/pellet grill game. Picked up some tri-tip and brisket from the local farmers market... hopefully I don't screw up 50 bucks of meat

 

I bought that same package of wings. They are in my fridge. lol

 

If you need any tips or anything ask away. TONS of great advice and help in here. Lot's of good people all willing to help.

 

Thermometer is your best friend invest into a good one

 

@Aloha Scout, I'm going to push the submission date back until Wednesday at midnight for the Facebook contest due to needing a little extra time to get everything ready. There are a few that came in today that I'm not sure I'll have ready to go and I will be traveling Monday-Wednesday, so a little tough to work on them then.

For the contest going on this site, if you want to submit this week, I will add it to the poll (I think I can do that without disrupting the votes) when you get it in. You might miss a couple of days of voting, but you'll be in the running!

I hope you can get something submitted!

 

Uncle Sam isn’t gonna corporate with me this week. I’ll be on standby for the next. Hoping to get my order this week and give it a shot for a local competition. Thanks for the offer.

 

No problem! Good luck at competition! Kick some ass and let me know how it goes!

 

Who cares about the ring? How did they taste?

 

Great!

 

Ill agree. I understand the smoke ring is an indicator of multiple things, but damn it I would rather it taste fantastic than have a badass smoke ring

 

Did up a batch of walkers.

Heavy dusting of Tony C'c cajun seasoning and into a Sous Vide bath at 150 degrees for 2 hours.

Remove from SV and dry with paper towels and prep beer batter

Set up harrow wok on BGE

Fry till golden about 3 minutes per side

Finish in the oven for 30 minutes at 350 degee

Juicy, crispy and flavorful

 

Voting is open in the pitface thread...

https://www.tacomaworld.com/threads...meat-massage-cook-off-voting-now-open.530526/

If all y'all wouldn't mind helping us out