Food Smokers and Smoking Tips/Tricks/Techniques

I’ve wanted a 37 ever since I first seen one, some forty odd years ago. The bottom ejected cases just did it for me for some reason. I still don’t own one, something newer and flashier always came along.. I’ve got a decent collection, but there are holes that I fear I’ll never fill. A 37, anything Parker, a Python etc:...

 

9 hours later my 5# pork shoulder (bone-in) is refusing to budge. And I wrapped three hours ago!



Fired up the gaser...

 

What they look like in shell...



Little bugger digging for his life...



Dressed...



Fried...

 

I know that feeling only too well. I always push through the stall and have never wrapped a butt. And figure 12 hours no matter what size it is. If I can do it in 9-10 hours I am happy LOL. But no matter how long it takes it is always worth it

 

Lesson learned! Should have thrown something else on for dinner...

Family keeps asking for when it’ll be done

Probably just pull it early and deal with it tough.

 

Usually just me and my sons anymore, and they have learned to eat late dinners, sometimes very late If I have guests or a lady friend over for dinner then I plan 12 hours, those are the ones that will finish in 9-10 of course. What I have learned with those is if you let it sit on a baking sheet with a mesh screen on the counter and let it get down to 170° then you can wrap it and put in a cooler. And it will not continue to cook anymore and will hold temp pretty well until your ready to pull it.

 

Thanks! For the pro-tip

I’ll definitely give myself more time next time.

I feel like I’ve learned this lesson before though. I tend to buy 3# or so butts but I sent my wife out this time and apparently this was the smallest bone in at a generous 5#. More meat=more time!

 

Turned out OK. Flavor is spot on but tenderness is not.

 

Served up.

 

Yesterday was beef jerky.


Today was a first. Large pizza stone from PizzaCraft and we made pizzas in the Pit Boss. The technique will take some getting used to, but the pizza was great and the family loved it.


Really enjoying the flexibility of this pellet pooper!

 

sometimes you have to wrap and throw it in the oven @300 till it goes past the stall....

 

Well picked up a couple fryers and made pull chicken

 

Or you do what I do, wet er’ down, keep it naked, feed it some extra wood and push through

 

I think I'm more convinced to try one of those grills now lol

 

Beer and onion steamed brats finished on the grill with some wings.

 

OK this cold stupid weather can stop here at any point. I want to do some real smoking and grilling but I'm sick of freezing to do it. We will be headed back to FL this year so last winter I have to deal with lol. I hate reading these threads I am now starving.

 

The cold front slowed down my smoke this weekend. Took about 13 hours for that dang brisket vs the usual <10 hours.

 

It's been cold and even freaking snowed twice last week here. I have not even wanted to go outside lately lol. I want to be able to smoke foods year round in my shorts and t-shirt

I'm not 18 anymore so I can't do that here anymore. When I was young it could be snowing and I could go out dressed like that. I guess being in FL for 18 years turned me on being able to do that.

 

Did a reverse sear ribeye last night. Smoked for an hour at 150 til it hit 120 then seared til it hit 135...

 

Nope not Florida that ruined you, nice try. Your getting older is what did it, suck it up buttercup

Foot of snow last Mon-Tue and was snowing when I woke up this morning but only got a couple of inches last night. Haven't seen 50 or above in 6 months now. Supposed to hit 50 Wed-Thur-Fri have to wait and see before I believe it. Then highs of 30 with snow Saturday and Sunday. Your right this shit does get old. Isn't just us though this has been going around here lately, I'm sure Mi. could say the same especially Yoopers