Food Smokers and Smoking Tips/Tricks/Techniques

Never really thought about it to be honest. Just started thinking about what I had seen in stores around here. In the end if it's good tasting then that's all that really matters.

 

I’ve had good luck with this stuff

 

I buy 40lb bags of Nature Glo (rebranded Royal Oak) and those little nubbins in the bottom are great for the mini BGE and the Lodge Hibachi.

 

This was my go-to on my old offset. Really like it.

 

Hope they are wrong! In another thread someone said they were able to run their freezer off the truck bed outlet long enough to get it cold again. Didn't think it would take such a heavy load I've only used it for charging electronics like the dog collar. Good luck hope you make it through this OK. And the family, that is the rough part.

Just cooked lunch with that. Or should say on that. Directly.







Damn that was one of the best skirt steaks ever had. Will do the same with the other one.

Not going to get up to 51° tomorrow now only 45. Low 40's today. Then next week snow and ice everyday with highs back in the 20's. May not break 50 but I sure as hell am going to take advantage of this nice weather.

 

That’s a great idea and they look great, never cooked directly on the coals and I’m going to try that this week.

 

Well, it’s back on for now. I stuffed them in our kitchen freezer, so it looks like I won’t for now.

 

do you just knock off the gritty charcoal stuff? Or does it basically fall off when you flip it?

 

They were wrong. It’s back on. Truck doesn’t push enough power to run my fridge. I have a diesel genny that wouldn’t start yesterday, so I went and bought a gas 3600w. It’s enough to run my pellet stove for heat, my fridges, tv, light or two, and charge electronics. Minimal disruption really, just a pain. We are not on a pump for water, and I just cook whatever on the grill. No hot water, but water nonetheless.

 

Upgraded from my basic Masterbuilt propane vertical smoker to this:


It is already hard at work, cooking up the spare ribs we're having for dinner tonight. Looking forward to learning all about the different types of cooking I can do as a new member of the pellet pooper club!

 

dont forget the pics of the finished product

 

I dig it! Like @wilcam47 said, let’s see some finished pics!

 

Yeah. Show us your meat!!

 

I assembled a few of those a week or two ago (along with some of the Big Horn branded ones) the Pitt Boss appears well made and of a fairly heavy steel. Plus, it has a bottle opener built right in. Keep us posted how it performs.

 

cooked meat only...no trouser trout...

 

When you live in the city where brisket is $1.96 a lb all year. You make brisket fried rice !!

 

You damn right you do! Strong work brother! I need to do the same here soon

 

They were awesome! Skirt Steak Alton Brown style.



Next time however I will cook 1.5- 2 min. a side then double wrap, put the grate back on, throw the meat on for 3-5 min. and cover shutting all vents. And still let it sit for 15 minutes to braise in the juices. It came out rare and I prefer medium rare. But would put it up there with some of the best Ribeye I have eaten. And I love Ribeye!

The charcoal just knocks right off. The smaller grit mixes in with juice and actually adds to the flavor.

Snuffed out the fire as soon as I was done and just put the charcoal aside to do wings in a bit.

 

So you fellas who cook straight on coals I’m gonna share with ya a recipe my father n law uses when we camp. It’s a recipe for cubed taters to go with my steak I cook for us.

Lay out sheet of aluminum foil N/S and the one E/W. Cut up 3-4 russet taters into cubes. Rub down the foil with butter and dump the taters on the foil. Cut up slices of butter to place randomly on top of the taters. Then sprinkle salt, pepper, garlic salt, onion powder and dash of cayenne. Then cut up slices of onion to put on top randomly. Once all this is done, sprinkle some Mexican 4 cheese on top, wrap up and put on the coals for a bit.

You can thank me later