Food Smokers and Smoking Tips/Tricks/Techniques

Success! Looks great!

 

Nice job! I'm planning on doing my first pulled pork in the kettle on Saturday, was helpful to see your process.

 

FTFY

-Sidebox smoker advocate

 

There’s a 2-lb bone-in ribeye on the smoker right now with nothing but salt, pepper, and butter on it. Once it gets up to a triple-digit temperature I’ll put it on the Genesis at maximum searing temperature to finish it, then put a bit more butter on while it rests. I’ve never done this before; any pointers?

Oh, and I got a picanha because I saw it mentioned in this thread and there happened to be one sitting next to the ribeye in the butcher’s case. Which one of you guys sounded like a genius when you were describing it and how do I replicate your miraculous carnivorous creation using naught but my Traeger and Genesis and whatever spices happen to be laying around?

 

I feel like this 22” isn’t big enough

 

I've eaten the pulled pork for 3 meals now and that was enough, but I had an idea. I added it to my fav mac and cheese from Panera. Their mac and cheese is sharp and tangy while the pulled pork gave it a smoky flavor. It was awesome!

 

Go with a 26", it's a monster!

 

Ribeye... I’d take it to 115 then sear over direct coals / sear temp both sides til 125, rest under foil, it will get to 130 in 5 minutes. Butter yes. Picanha, that’s be @Cold Iron .

 

I almost did.

Then I talked myself out of it... I read it’s slightly harder to control temps with.

I’m pretty ok with the 22” but 26” would’ve been better.

 

Haven't smoked on a 22 but my 26 has been real easy with the snake method. Multiple hours within a small band if the wind is low. Just takes more time to bring it up to 225. Super happy. Even though it's been a bit neglected here recently. But that'll be fixed soon...

 

Thanks for the advice my dude, but I missed you by a few minutes. My fault for not planning ahead.

I took it off the smoker at about 105, then seared it. Came up to about 118, so I left it on the other side of the Genesis with the lid closed until it got to about 130 before pulling it and adding some more butter for a brief rest.

It was pretty fantastic!

 

I was thinking about copying this, but using garlic butter!

 

Diff technique, same result. Bravo!

 

Without a rotisserie and rock salt this is the probably the best way to do Picanha -



But the traditional method is more like this and then slicing meat off as you go -



Easy to do and taste great! Post your results when done of course

 

Here's what I do, although i usually do the sear right over the coals after i let them fire back up. Once you pull it off the smoker, let it rest. Keep the thermometer in it, and when the temp levels off and drops a degree or two, then throw it on for the sear. I would actually let it go to right around your target temp instead of triple digits. Then quick sear on both sides, and you don't have to let it rest again, just eat it hot.

Edit: I see you already finished, haha. Glad it turned out good.

 

Oh yeah....toasting the buns is the ticket.


I gotta let the fat from the burgers drip down directly on the coals, though. I'm all about that burger smoke. One of the greatest side effects of grilling, IMHO.

 

It sure is.


Very nice cooking space and still easily tossed in the bed of the truck and ready when you want to take your cooking on the road.

 

Wally World has Kingsford 2x15lb for $7.88. @scottalot

 

Chicken legs and breast with old bay and homemade bacon wrapped jalapeno poppers

Tonight's dinner