Food Smokers and Smoking Tips/Tricks/Techniques

I wish I had two more votes than you.

 

I haven't checked the tallies in a couple days . Been rallying the FB Troops...

 

and done

 

Did some smoked scrimps w/angel hair aglio e oglio.


No fancy, overpriced restaurant meal here....



Pitfaced rub FTMFW!!

 

Oh yeah. PF on shrimp be the bomb.

 

But how do we keep people from making the same mistake I did.

 

*Scrimp

was wondering if anyone else called them that. @grdgz97

 

Me too....

 

That looks really good.

 

By making me some food so I can judge

 

Let me know when to expect you?

 

Started to read that as 4 lbs each... which would be an amazing hunk o' meat! But still... those sound noice! don't forget pics!!!

 

I am torn between

"That's what she said"

and

"One bite at a time"

 

well according to your coordinates, you are really close to me

 

Remember... Valentine's day just means half price candy sales start at midnight!

 

Put some pit face on some scrambled eggs...yeah it’s good too!

 

Close is a relative term.

 

Our tradition for NYE is Prime Rib. The butcher cut us a large one this year, so after roasting and carving for dinner I ended up with an almost 3lb chunk of meat on my plate. I gave it a good going but all I can say is the prime rib breakfast burritos were darn good the next morning.

 

Been there done that a few times now.

Goes good on many things, sprinkle some on the popcorn next time you have some.

 

Not sure if it will help you or not but this is how I use the Vortex for wings. I am sure there are a lot of variables, and I like mine with Buffalo wing sauce. Twice baked. And there is more than one way to cook wings obviously.

I have a dedicated SS mixing bowl for wings. Picked it up at a restaurant supply house it is fairly thick gauge stainless. First I toss the wings with a little oil, not too much just enough to lightly coat and salt and pepper. I fill about a third of chimney with Kingsford and once it all burning pour it into the Vortex. Then put lump on top. The Kingsford is more to prevent the lump from falling through. And doesn't take long for the lump to catch. Once the fire is good and hot then put a good sized chunk of apple or cherry over the Vortex then the wings on.

I put the lid on and rotate every 10 min. starting with the vent at 12:00. Then 3:00, etc.
After 40 min. cooked and smoked with cherry



After 40 minutes they are pretty close to done. While they are cooking I clean the bowl out well that had the raw wings and mix up the sauce. I use the old 70's-80's 3:2 ratio of Franks to butter. They are rich as hell but no one complains.



I take the wood chunk off and put the bowl over the vortex and stir constantly with a whisk. Doesn't take long to melt and mix. Put the wings in and toss then back on the grill. That is the tricky part 6-10 minutes at the most. This time did 6 minutes but could have gone 7 or 8. But is easy to burn them so better safe than sorry.



Then back in the bowl with the sauce which is still hot and toss again



Doing this has created pretty consistent results for me



Hope yours turn out well on the maiden voyage no matter how you do it.