Food Smokers and Smoking Tips/Tricks/Techniques

Ribeye roast done. Cooked quick. Been resting in a cooler and foil for about 3 hours. IMO it’s a little over cooked but the rest of family doesn’t like their beef too rare

 

Apple wood smoke for the capsteak



Cedar for the salmon and shrimp





Only ate one piece of salmon. To save room for dessert

 

I want to play Pork Belly Burnt Ends too!

 

That looks like some fine eating right there!

 

Wife made me put the lid on the chicken dip and not tweak it a bit afterwards...












Stuffed peppers & skewers turned out really good.

 

Penn State??

 

Finally hit 199 IT on the probe... Went to check tenderness and local temp with handheld was 212*....

Felt soft ish like normal bit a bit tough. So i double checked with another temp pen and still 211...

Pulled, wrapped and in the cooler to rest. We shall see...

 

The butterflies on the towel will make sure all is good

I think we have a beach towel just like that

 

There are WAY better cooks happening today (this thread is going nuts!), but here is a little something to show I wasn't dormant.

About 5 lbs of pork tenderloin rubbed with you-know-what:



LOVING the extra space on the 26". The jalapeno poopers and asparagus were a last minute decision, so they were never going to finish on time, but they were scrumptious as a second course :



Done:



Sliced:

 

Bacon wrapped asparagus?! That sounds delicious. I need to remember that

 

Yes sir

 

That's the real secret to success

Well done sir. Well done.

Booooo

 

I’m doing 3 pitfaced spicy pork loins for wife’s family reunion on Saturday. Same as last year cause they loved it

 

Ok. Final pics. One huuuge mistake that might stand out to some... (Second to last pic)

But overall... I'd say top 5 or 6 briskets I've done. Hated to crutch it and lose some bark but the flavor was amazing! The spicy PF really showed through. Eve. The wife noticed it more. Nice bend to it and pull test was close. Not great but really good. On to pics and a potential full write up at sose point. Including my goof up... On to the pics. Again...

 

And a low quality gif of fat juice flowing...

 

Good work. Last smoke I did on two of them they weren’t as tender as usual. I didn’t take the FL temp and humidity into account and the cook went WAY too fast. Still might tasty though. My ok BBQ was 1000x better than a salad.

 

That's a hell of a true statement right there!

 

Mistake?? Sliced with the grain on a few pieces? Other than that, I don’t see a damn thing wrong.

 

Yeah. Half a chunk of point I lost orientation on and cut it wrong. Super tough and chewy. But they was the "worst" of how it went. Pretty darn pleased overall

 

Cube it.