Food Smokers and Smoking Tips/Tricks/Techniques

That's what I'm looking for we will go to a rustic cabin for 4-5 days and I need to keep the food cold for us. Sucks to have to keep going WAY out to get ice every day with our current coolers, so I started looking for something different.

 

It is large and takes up a lot of space for the amount of food it holds. Heavy as hell, you don't want to carry it far. But like others say for multiple days where the only ice is almost 100 miles away sure is nice to have. I got mine when RTIC was getting sued by Yeti and ready to go to court. They blew out their existing stock for pretty cheap knowing they likely would have to change some things, and did.

I got the baskets, divider\cutting board and cooler for ~$100 delivered before they sold out. I really wish it had a pressure equalizing valve. I think some of the knockoffs do now and I'd look for one that does. When the food gets really cold and it is hot out you have to fight like hell to get the lid open. I put a piece of small gauge wire across the gasket on top to prevent that, doesn't seem to effect performance but is a PITA.

Not just Costco, it is everywhere. Can't find a pair of gloves here in January at any store except Cabelas or Ace Hardware. But shorts are in every store. WTF?!

 

Major retailers all run a season ahead, they think we all plan ahead, and very few do.

 

Ya it's sort of hard to think about buying shorts or a bathing suit when it's 3 degrees out and I have on 2 layers so I can smoke some brisket.

 

https://www.webstaurantstore.com/me...MIucfR9-632QIVSp7ACh01Yw9AEAQYASABEgLZMvD_BwE $22.99...with $21.99 SHIP WTH!!

 

2 weeks in on the bacon cure. If I rinse and dry and go naked in the frig, can I wait more than a day to smoke it? I'm waiting on GMG to send me a new igniter. Should be here tomorrow, I think. So rinse and air dry, or wait?

Also, when I rubbed the curing salt on my pork belly I also rubbed some on my belly. It did not cure me of my fat belly. It did have a nice burn to it though.

Edit: Naked in the frig is the pork belly, not me. I'm not falling for that again.

 

Whatever you do, send some to me when done

 

I have had it sit for more than a day (but not more than 2) and it is fine, my fridge is pretty cold. The dryer it is the less smoke it takes on though.

I haven't used Tender Quick in a long time, one reason is the amount of salt in it compared to #1 curing salt. I'd highly recommend doing a test piece cook first to make sure it is not too salty. The end doesn't count, and likely will be salty, do a couple of pieces past the end. I like to save the end pieces for cutting into small pieces and flavoring beans. Preferably after it is smoked, once you do a few you will get a feel on the saltiness and your mix\times for thickness. Generally the longer it sits in the cure the saltier it will be. If it gets too salty you can try multiple soakings\flushes to get some of it out.

 

did you have a method also for curing pork belly?

 

But have you matured your meat incased in butter??
https://www.instagram.com/p/BfdmLuEDKGB/

 

I pretty much have standardized on meatheads method for making bacon.

However the recipe I use is a modified one from cooks illustrated.

Notes from my last batch which was 6.5 pounds after skinning, thickness makes a difference in curing times too and I use the chart and calculator on Amazing Ribs to determine it -

6.5 pounds pork belly
1.5 teaspoons #1 pink salt
1.5 cup distilled water
1.5 cup maple sugar
6 sprigs thyme
4 bay leaves
2 teaspoons fresh ground coarse black pepper
Cure 5 days. Take it to 6 so Monday night after equalization.

It is what I like anyhow others may like it differently. I have a thyme and bay plant in the house so that also plays into it. But I have them for a reason

Pulled an all nighter at work last night (unplanned) and got 2 hours sleep, just finished work an hour ago. If I haven't been working been chipping ice. Pissed. Tired. Sore. Just got this box delivered, life is good again!



Already cut into the sweet Lebanon bologna was going to double smoke it but they did a good job on the first go around. Guess they weren't sure what to check for the scrapple, all of them or leave it blank. Scrapple and eggs for supper soon.

 

I also have a mini and its actually sized enough to do a lions share of the evening cooking for my wife, kid and I. There is a video on YT from Fred the Smokin Guitar guy that shows you how to set up to cook a whole chicken.

To clean it out load with charcoal, light it up, open the bottom vent and remove the daisy wheel top and let'er rip.

 

Your cure time for the belly is a bit short unless the belly is paper thin. Cure gets into the meat at a rate of about 1/4" per day. Then its always good to add in a few days of safety factor. Just this evening I pulled 2 bellies out of the curing tubs to rinse and air dry in the fridge for 3 or 4 days before hitting the smoke. I started curing them 12 days ago. The thickest part was around 2 inches. Anymore bellies get a minimum of 10 days curing. Its just not worth the risk undercuring.

 

Its actually good to let it air dry on a rack in the fringe for 3 to 5 days before hitting the smoke. Its continuing to loose water so the flavors intensive and its lessens even further ideal conditions for bacterial growth.

 

I'd turn all that butter into clarified butter and use it to coat the steaks while resting after the heat.

 

I just might do that especially if it sucks like some of the things I've tried.

 

Good to know. 2 weeks should be good though? The thickest parts are maybe 2.5 inches.

 

OK tomorrow its gets rinsed off and patted dry, in the frig it goes. Wifey is gonna be pissed, coz she's gonna lose a shelf that's full of her BS.

Edit: Thank ALL of you fellas for the tips!

 

I like the regular Lebanon bologna...not anything like regular bologna for the record. I wish we could get it here.

 

need more info!