Food Smokers and Smoking Tips/Tricks/Techniques

i do mine on charcoal because i dont have sear grates for my traeger. so i dont put my grates over the charcoal right away.

 

Still a vegetable.

Bacon-wrapped andouille... Now THAT is something.

 

So because you don't have hot enough grates on your pellet grill you're wondering if the grates on the charcoal grill for searing should be cold?

I'm not trying to be a dick, just not understanding the thinking behind the question...

I'd go with HOT grates. I have a pellet smoker too, usually use the CI grates on the old gasser sitting next to it or a CI pan on the gasser's side burner. Either way I get 'em *hot*. H O T.

 

How were they?

 

Try this instead: https://www.cookingclassy.com/grilled-cilantro-lime-chicken-with-avocado-salsa/

I typically will cut up the breasts into cutlets so they're thinner and cook more evenly.

 

Right along with the bacon wrapped Atomic Buffalo Turds.



About the only time I reverse sear instead of sear and slide is when I put a capsteak on the WSM



Now this is a cap steak sear. Grates? We don't need no stinking grates. Just some lump on the reverse end of the chimney starter.



Well rounded meal with the important food group. Bacon.





Some more corn and bacon for dessert please



This morning



Warming up this weekend. Bit too early for fresh picked corn LOL. But think some baby backs are going to meet the smoker.

 

Mighty fine lookin meal right there. Can't wait for fresh sweet corn season. GOOD stuff. I usually just soak mine then throw it on the grill to cook. Steams in the husk. Some good light garlic butter to go on it when its done.

 

Congrats man! Glad you finally pulled the trigger. I used to do my steaks that way too, sear hot 650-750 and then shut everything down. I have moved to reverse sear for thicker steaks and won't go back. You can get the temp dialed in almost perfect, and then sear at 600 or so right over the coals and get a great crust, great finish, and eat a hot steak.

Last ribeyes I did that way below, to me the crust from the close sear after is unbeatable:

smoke:


Sear:


Enjoy:

 

Haha, I get it. Get in on the pizza game now that you can go really hot!

 

Someone say pizza

 

Well said.

 

Very cool setup right there !!!

 

Damn, that's a proper looking steak right there!

 

cant go wrong with bacon wrapping

 

Hmmm chicken. The most diffuclt thing to cook right lol

 

Update:

In the picture above the mold was barely visible at 5:15am this morning of 4/3/18.

8 hours later and its no at 90% coverage.





4/4/18 at 7:35pm mold is growing nicely with almost full coverage.





4/5/18 at 6:58pm mold is 98% coverage and starting to encompass the trussingtwine. This is better than watching TV





Update 4/19/18

Totally encompassed in white mold and loosing weight nicely. Also compare the picture above and note the physical difference. The body of the bresoala is much narrower throughout and pointy at the top side.





Regular Bresaola starting weight on 3/31/18 of 1703g on 4/18/18 it was 1195g with a target weight of 1,021.8g
Spicy Bresaola starting weight 0n 3/31/18 of 1671g on 4/18/18 it was 1130g with a target weight of 1,002.6g

Also in the pictures are duck proshutto and the 12 week old Guanciale.

 

So far so good on 5 racks of baby backs...

 

That is how I grew up cooking corn. Throw a bunch just picked in a burlap bag with a rock and let it sit in the lake all day. Then throw it in the fire at night. Usually all we ate for supper most of the time we didn't need any sides or meat. Season was short, now you can't even find a burlap feed sack they are all plastic.

Last 10 years or so been just throwing it in the fire. Started doing it when camping with my youngest son for 3 days over labor day. We used to close out trout season by camping and trout fishing eating fresh trout and fresh corn. Kind of got into the habit of doing it that way more times than not but has to be really fresh and still moist. Works on the deck in the kettle too.



All my sears are done with the coals right below the meat, it is the inverse square law thing, plus your never going to get the heat back up as high as when you first start. And have not found reverse sear to be any better than sear and slide But I also mainly cook prime graded meat and salt then let sit at room temp for an hour and up to an hour and a half for 2" and thicker.



Looking for the corn in the kettle picture I realized something. The best Maillard reaction I always get is with the Jumbo Joe and grillgrates on the sear. I should start using the grillgrates more often for searing.

 

I'm about 15 minutes away from the Kettle Pizza Guys...I should stop in and say Hi at some point.

 

I used to grow sweet corn, got tired of battling the coons for it. How do you know the sweet corn is ready? The coons ate it last night! Neighbor a mile away grows several acres of it. 3 wire electric fence around it. Sometimes it even works.Good corn, and cheap. And easy, for me.