Food Smokers and Smoking Tips/Tricks/Techniques

Agreed. I do a calibration test on the thermometer, ice water and boiling water, to see how far off it is. I also have a duel probe set up I use when smoking meats. When grilling I usually use the indirect heat method but like to see the temp inside the grill at 400° to 450°. I test with a hand held Taylor dual probe for internal temps when grilling.

 

I do fat cap down, but plenty do it with the cap up. I don’t think it really matters with the pooper. I do cap down for a little heat protection.

 

This is pretty neat. Going to try this weekend

 

I’m seasoning mine up tomorrow for extended time in the rub. May do them for dinner on Friday, since I’m trying to take off.

 

i’ve been laid up this week, had surgery last week, bored as hell.
i’m “supposed” to be laying low on the greasy foods due to surgery (yeah right)

had a grocery store corned beef slab in the freezer.

Tho’d dat sumbitch on the kettle after tossing Pitface regular on it.

started about 12:30 took it off about 5:30, one gauge on the lid said 215 the other right at 300...

internal was above 150° when i pulled and wrapped it for a bit. Mesquite wood smoke on Kingsford

sliced it thin, laid it over cheap ass swiss cheese, a squirt of Kraft Thousand Island, a layer of ‘kraut lil more swiss slabbed on Pumpernickle Rye and grilled to perfection.

i might not stay out of the throne room later, but got damn that was a good sammich !

i feel better just for eating !

 

I was kidding, fat cap down for me. I'm not going to trim the hell out of it either. SP rub, inject with beef broth. And cook that baby til IT is 42!!!

 

Spring for at least a premium instead of the basic kettle. The ash catcher on the premium is absolutely worth the price bump if you are going to be using it much. I see them on Craigslist all the time for under $100. I got mine at a closeout store for $80.

 

X2 on the ash catcher. I have worked with a guy that wants $60 with chimney, cover and charcoal. Not a bad deal but I will probably need to buy a charcoal basket and a new grill rack.

 

Smoke then seared some ribeyes last night.

 

you used to be able to buy just the ash catcher and add it onto a grill, but it cost $40-60 and didn't make sense to buy when you could get a gold edition for $80-100 that already has it.


edit, here's a link with details.
http://weberkettleclub.com/blog/2014/03/03/converting-a-weber-ots-to-otg/

• New Style Ash Catcher Assembly part# 63093 for 22.5″ kettles and #63092 for 18.5″ kettle. Available directly from Amazon

 

Reverse sear all day everyday for my steak!!!

 

Looks good. I’m getting ready to do my last two cap steaks from Costco. They’ll go on in about :45 mins. Pairing them with some fresh picked sweet corn!

 

Here we go, steaks are on!! Seasoned with SPG only, over hickory and oak.


My spot for the next hour.

 

There are definitely worse places to be

 

Damn you got ribeye caps!!! Jelly!!! Only best part of a ribeye

 

Almost ready to sear.

 

Where's the corn...

 

Here’s your corn!! Makes my meat look small!

I pulled them at 145, covered them for a rest. They were perfect for us, slightly above medium.


Next time, I’m going to smoke them to 95, then start the sear for a better char. Although, there’s so much fat in these, which may reduce the overall sear as a result. Either way, they were meat butter.

 

We only got 1/2 dozen of corn, and I may have eaten all but 2 peices myself.