Food Smokers and Smoking Tips/Tricks/Techniques

Which OK JOES? I have the 4:1, with the grill and side burner. Just did a reverse sear with it, came out fantastic.

 

Sams trip today looking for a packer to do tomorrow or two weeks from now for a party. They only had flats, so I picked a 6lb flat up. Saw they had cowboy steaks, couldn’t pass one up. Picked up a 6lb one for today. It’s about 2.5” thick, and covers the entire plate.

Came home, put some SPOG on it and put it in the fridge for two hours. Got the smoker prepped, and smoked with hickory and apple for about two hours to 100 IT. Finished directly over the coals to an IT of 140, rested for ten, sliced and ate it at 146. I must say, this might have been the best steak I’ve ever made, or eaten. So much flavor. I chewed everything off the bone like rabid dog. There is about 1/2 of it left after the three of us ate.

Cheers.

 

Did the sear and slide this time, not sure there is a difference between it and the reverse sear...



Damn tasty either way

 

Looks like I need to use my in laws’ Sam’s membership lol

 

Sam’s is where I get my stuff now, too. My short ribs were angus and kind of $$, but hopefully they’re worth it.

WBF - I got a cowboy ribeye last weekend for the camping trip from Sam’s too, but it was only 28 oz. Plenty for me!

 

Damn @WBF610 and @Polymerhead, those cowboy steaks look frickin awesome. None of the groceries around here ever have those and the Sam's club closed recently. I may have to ask the butcher at one of the markets to make/get some of those.

On another note, in preparation for a 25+ people party next weekend I'm smoking ribs a new-for-me way. There's just going to be so much going on I can't deal with 3-2-1 method for 5 or 6 racks and do the other things I need to do. So I'm doing a test smoke tonight where I just SPOG a rack, set on smoke mode for a hour then turn up to 225f for the next 5 hours or so and leave them be. No spraying, mopping, wrapping, etc. Fingers crossed.

 

So much win in this thread !!!!!!!!!!!!!!!!!!!!!!!!

 

Add a water pan to your smoker and all will be well.


The humidity helps bigtime.

 

Yep, just have moisture in there, all will be fine. Most BBQ joints (that I’ve seen) don’t bother with the wrap.

 

Who’s got a good carne asada type marinade or rub for skirt steak?

 

I'm no expert, but I have some experience with various smokers.


On the outside....looking in the sure money is on the pellet smokers. Easier to use than a gas grill and the results are guaranteed.


Next in line are kamado grills. Uber easy to dial into desired temps and they run rock steady. Moisture is kept within the vessel and thusly kept in yer meats.


Next in line after the kamados is the Weber Smokey Joe series. Very simple to run....and can be outfitted with the BBQ Guru DX2 DigiQ pit fan & controller for rock steady temps (probably what I'm gonna run on tomorrow's Memorial Day Porkfest at home.




After that I ca highly recommend the Old Country brand of smokers from Academy Sports. I have one of their offsets and have really enjoyed it. The hickory or pecan smoke that fuels the cooks imparts an excellent flavor. It's very interactive and takes some patience and attention throughout the cook. The flavor is great.....but the work level is much more demanding than pellet smokers, kamados or WSM's.

 

Olive oil, cilantro, lime, garlic, salt, a little white vinegar and some hot sauce will get you close. Modify to your taste. Don’t go overboard on the vinegar (a Tsp or two) your first time until you figure out if you like the effects. Tenderizes and flavorizes.

 

Just came off the smoker. Slathered in some Pitfaced rub.

 

I do this but use more lime juice and no vinegar and add cumin and a lil chili powder

 

Just finished my pay-no-attention-to-me ribs and I have to say they are so much better than 3-2-1 foiled ribs. Even my GF said they were noticeable more juicy and tasty. I don't know why they were, but this is the way I'm cooking ribs from now on; smoke mode for an hour, turn up to 230 and leave for 5 more hours (turning once).

 

Like others have said, flavor to your liking, but this is what I have saved to keep me on track

 

Specifying which one would help. I'm looking at an off set smoker, so either the Highland or the Longhorn. And probably the traditional style, not the revers flow.

 

I'll be going with an offset style smoker. I've been using one for ten years or so and enjoy it over others styles. My current one is the second on I've owned and I've gotten some good BBQ out of it, but it was a fairly cheep one. It's thin metal, doesn't seal up for nothing and can't hold a temperature for more than ten minutes, but I've learned it's little quarks. I haven't seen the Old Country brand before. The Pecos smoker doesn't look to bad and it's in my price range.

 

Beef ribs and chicken wings, everything was cooked perfectly but I guess I brined the wings too much as they were way too salty.

 

The Pecos is the one I have.


I have no complaints. It really works great.