Food Smokers and Smoking Tips/Tricks/Techniques

Blkvoodoo · Jun 3, 2018

Cold Iron said: ↑

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.

Click to expand...

Cool, glad to see someone has the rotisserie.

Is it worth a damn ?

Being as much as the grill is sure hope so...

Misplaced Nebraskan · Jun 3, 2018

Happy bday @Cold Iron !

Bigdaddy4760 · Jun 3, 2018

Misplaced Nebraskan said: ↑

Ok. Here we go...

Click to expand...

308savage · Jun 3, 2018

Happy birthday @Cold Iron

la0d0g · Jun 3, 2018

Cold Iron said: ↑

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.
Click to expand...

Happy birthday!

EPBlueTaco · Jun 3, 2018

Happy birthday @Cold Iron

AugustaTaco · Jun 3, 2018

Cold Iron said: ↑

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.
Click to expand...

Happy 60th!

bigfoote13 · Jun 3, 2018

Cold Iron said: ↑

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.
Click to expand...

Happy B-Day! I hope you enjoyed the day!

Bigdaddy4760 · Jun 3, 2018

Dang I guess I will have to eat prime rib tonight! But no beer!

WBF610 · Jun 3, 2018

Happy Birthday @Cold Iron

12thmanhawkfan · Jun 3, 2018

About 25 minutes into the wings. Using a piece of cherry for the flavor. Just trying to be like @Cold Iron . Happy birthday man!

horstuff · Jun 3, 2018

@Cold Iron

Cold Iron · Jun 3, 2018

Thank you all for the Birthday wishes, and smiles! Yeah it was good. I'm still above the dirt

Blkvoodoo said: ↑

Cool, glad to see someone has the rotisserie.

Is it worth a damn ?

Being as much as the grill is sure hope so...
Click to expand...

To me it is worth it, guess it would depend on how much you would use it. It is my favorite way of doing birds and have 3 of them. Of course for the 22" kettle.

And the Genesis. When it is pouring rain or a blizzard but a holiday can still spin a turkey. With drippings falling and flavoring the sides.

Even have one for the 18" WSM and that creates a unique flavor profile with the fat dripping directly on the hot coals. Don't need any wood smoke it has a great taste all on its own.

If you only used it once a year then I would say no, not worth it. You don't have to do just birds although they shine at that. The pork belly tonight was some of the best I ever have had.

Could have been the corn on the cob first ear in 6 months @Misplaced Nebraskan knows what I mean LOL. Grilled pineapple with brown sugar and cinnemon sure went well with the pork.

But to me most meat taste better on a stick, and if it is spinning so much the better.

Misplaced Nebraskan · Jun 3, 2018

Cold Iron said: ↑

Thank you all for the Birthday wishes, and smiles! Yeah it was good. I'm still above the dirt

To me it is worth it, guess it would depend on how much you would use it. It is my favorite way of doing birds and have 3 of them. Of course for the 22" kettle.

And the Genesis. When it is pouring rain or a blizzard but a holiday can still spin a turkey. With drippings falling and flavoring the sides.

Even have one for the 18" WSM and that creates a unique flavor profile with the fat dripping directly on the hot coals. Don't need any wood smoke it has a great taste all on its own.

If you only used it once a year then I would say no, not worth it. You don't have to do just birds although they shine at that. The pork belly tonight was some of the best I ever have had.

Could have been the corn on the cob first ear in 6 months @Misplaced Nebraskan knows what I mean LOL. Grilled pineapple with brown sugar and cinnemon sure went well with the pork.

But to me most meat taste better on a stick, and if it is spinning so much the better.
Click to expand...

Corn!

Good man!

12thmanhawkfan · Jun 3, 2018

The wings ended up just like I expected them to. Amazing.

Sauced and spending 10 last minutes on the grill.

And once I started eating them I figured I better snap a quick pic!

horstuff · Jun 3, 2018

12thmanhawkfan said: ↑

The wings ended up just like I expected them to. Amazing.

Sauced and spending 10 last minutes on the grill.

And once I started eating them I figured I better snap a quick pic!

Click to expand...

@Cold Iron , since you’re the wing king, do you think lack of vortex is a big deal? I been meaning to do these also and I don’t have a vortex, but looks like maybe that’s not a dealbreaker.

AugustaTaco · Jun 3, 2018

horstuff said: ↑

@Cold Iron , since you’re the wing king, do you think lack of vortex is a big deal? I been meaning to do these also and I don’t have a vortex, but looks like maybe that’s not a dealbreaker.
Click to expand...

I’m not the wing king, but it can be done without the vortex. First time I did them I just put my charcoal baskets in the middle. The main purpose I see in the vortex is the same high heat but a bigger area of indirect heat on the grill grates.

WBF610 · Jun 3, 2018

Anyone use the Cajun bandit stacker ring on their 18.5 WSM? I'm thinking of getting it to expand my cooking area, and need some input.

Kanyon71 · Jun 3, 2018

Happy B-Day @Cold Iron!!

June B-day people have to stick together mine was on the 1st lol.

Misplaced Nebraskan · Jun 3, 2018

Success on first run. 225 for three hours, then 275 til bendable cause folks were getting impatient

Waiting on cut pics from friend...

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#21581
Blkvoodoo a Hooka smoking caterpillar has given me the call

#21582
Misplaced Nebraskan TTC #007 'First Gen Best Gen'

#21583
Bigdaddy4760 Well traveled Older Than Dirt

#21584
308savage Well-Known Member

#21585
la0d0g Its 4 oclock somewhere

#21586
EPBlueTaco Well-Known Member

#21587
AugustaTaco Well-Known Member

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bigfoote13 Well-Known Member

#21589
Bigdaddy4760 Well traveled Older Than Dirt

#21590
WBF610 Member well known

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horstuff Re-member

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Cold Iron Well-Known Member

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Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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horstuff Re-member

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AugustaTaco Well-Known Member

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WBF610 Member well known

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Kanyon71 Well-Known Member

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Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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