Food Smokers and Smoking Tips/Tricks/Techniques

And his saying of beware of double salt jeopardy. Surprising how many things you find it in anymore.

 

Yep, i've considered buying an expensive paring knife but the little 2-1/2 Chicago Cutlery is the one I use, and haven't found a Japanese or German this small. I use it to trim blue tissue off pork tendertips at least once a week, I've been getting the 6 piece frozen bags either buy 1 get 1 or buy 1 get 2 free so $2-3 lb for pork tenderloin.

 

Wake up sleepy head and get the ribs on.

 

In theory it should work. I shall never stand between a man and more toys though.

 

$5. What do you think? Anyone use one of these. As far as I can tell it only gets up to 165f

 

For $5 I would get it

 

Someone swooped in on me. I hesitated. Oh well. Lesson learned.

 

Hell ya that was my first purchased smoker in the 70's! Your right don't get real hot but hot enough to smoke fish did tons of salmon in Wa. State back then. That looks to be a real one read back awhile ago they aren't what they used to be, made more cheaply, Luhr Jensen isn't around anymore? Don't recall exactly. You can get replacement heating elements easy enough though. As long as it isn't beat up for fish I'd grab it. Well kind of a pain in the ass to use have to lift the rack out without spilling anything, etc. but still for the memories I'd have to get it

 

Finally home. Smoker coming up to temp

It is starting at like 140*... Hot as hell out

 

Shitty sneak peak

 

About damn time was starting to get worried! Hell I'm anxious to see your first cook and it isn't even my smoker LOL. Not too hot here, looks like it is 61° Yeah it gets colder than hell but when it is nice it is really nice.

 

Ok. Here we go...

 

So much win in this thread. Love it!

 

Did some brined pork chops yesterday on the Traeger. Roasted up,some Brussels sprouts with a creamy gruyere sauce. Also got a new chopping block that a friend made for me.

Later.

 

Does your friend sell these cutting boards?

 

Turned 60 today. Started this morning working on lechon liempo—Filipino Crispy roasted skin pork belly.

Short on lemon grass in Mn. so used a lemon.



And avocado oil to make a paste in the mini food processor.



Scored the meat and removed the skin up to the point where I rolled it. Don't want skin on the inside of the roll it remains tough. But the outside as long as you get it hot enough becomes cracklings. Pork Rind. Of course I ended up with a sow and had nipples so ended up cutting a bit more skin off than I planned on. But turned out OK at least in the beginning stages.



With Applewood for smoke

House smells great, outside smells great and I'm hungry. At least another hour to go. Watching the stick turn round and round. I like meat on a stick, especially if it is spinning.

 

I believe so...I can ask. I know he has an online store: https://www.southoakdesigns.com

It's big...22x18 with a juice tray and handles underneath.

Later.

 

Happy Birthday Cold Iron!

 

H

He does quality work. I would love to see him take it one step further and make them end grain. They last longer, look nice, and are easier on knives.