Food Smokers and Smoking Tips/Tricks/Techniques

Did some lamb pulled at 127.

 

Looks great. Costco always has lamb. I might just have to try it one of these days.

 

So the wife said my fire pit was too complicated and wanted a gasser so she can cook the easy stuff. I let her pick it out and of course she color coordinated it.
I put the Weber together and at least it's well built.



I say wood it still king. Since I was cooking it was a briscut, corn and potatoes in the coals.



I used Salt, pepper, chili powder and Pitfaced on the briscut. I pulled it at 208* let it rest then sliced it and kissed the ends on the grill.



My wife added fruit salad, macaroni salad and cucumber salad. all were good.

 

I did the usual beer can chicken smoke yesterday on the Masterbuilt Electric Smoker. I used hickory chips this time (my goto is usually cherry) and Pigman's rub from OBX. Instead of trying to crisp the skin by finishing on the grill or oven, I tried using my heat gun. It was so so (maybe I had to heat gun it longer) - the inside meat was still great though.

Has anyone tried the heat gun method to crisp skin successfully, yet?

 

I rubbed it down with a puree of olive oil, garlic, and rosemary then vacuum sealed it for about 24 hours. Give it a go, it's great.

 

I was about to post that each Costco is different in what it carries, especially the meat depts.

 

So, in continuing my search for another smoker/grill to add to the collection, , I came across this...

a $1000 UDS... I thought maybe it was pellet pooper fed, but no. Just a charcoal basket....

http://www.blazngrillworks.com/blazn1/

But I do like their offerings for pellet smokers.

 

Exactly. I was like, where's the $1k features?!? But I do like the Grid Iron they offer...

or possibly the Yoder YS640... Or the New RecTec Bull... so many choices

 

I know it's Murica made and all but dayum. I think they may even fly to your house upon delivery and kick you in the shin

not knocking them as I've read great things about them and am really interested in one of their pellet poopers, but that UDS is

 

I'm close enough to arrange a meetup for when the time arrives

 

I think a brisket and pork loin is in the cards for this weekend.

 

How long do you guys typically smoke a pork shoulder for?
10 hours enough?

I’m thinking of doing two 7 lb shoulders in my Weber for Memorial Day. I’m trying to get prepared ahead of time lol

 

10 should be more than enough. Well, depends on if you foil wrap or cover at all for the stall. but if you do, and run around 250*, that'd be a fairly easy target to hit.

 

I didn't even light the grill this weekend I need a smoke fix soon

 

What does covering in foil do?

 

Takes away your manhood

 

Allows you to harness all the alien radio transmissions into usable heat. Don't put it on your head though, WAY too many voices telling you to do unspeakable things.

 

Texas Crutch. Helps retain more heat and braises the meat for faster cooking. It does reduce the bark that is built up prior to it, but is a good backup option if you're pressed for time.

 

And all the other stuff people said

 

haha. Texas crutch, speeds up the cook time but generally at the cost of losing good bark.