Food Smokers and Smoking Tips/Tricks/Techniques

Ooops missed an N at the start, should be NICE.

 

Boooooo

 

He saw the NO PARKING and kept moving.

 

Hey now pizza bites are great
























At 2 in the morning


















If yer super faded on your intoxicant of choice.
Just remember to let em cool off lol

 

Eating them now and it is *definitely* not 2:00 a.m. As for the other part...

 

Eating pizza bites when sober,,, you will never respect that food group ever again.

 

I don't think there was a single recognizable food group in that mess.

 

Man i love cooking on my Treager Grill. Everything comes out really good and juicy.
This is 6 turkey rolls i did at our work for the employees. They loved it.

Pizza comes out really good too.

 

just get a weber 26", drink plenty of beer, drop the meat and enjoy!!

 

I lucked out, a bud of mine gave this one to me after it flipped out the back of his truck.
I had to beat it back into shape a lil clean it and change the igniter - that was 7 years ago.
I cook on it a lot, from deer,wild hog, fish, pheasant, chicken, veggies and making my own jerky , smoked deer sausage to Taso.
I'm spoiled i have to have it.

 

no picture

 

Damn.......just damn.






Drooling like a rabid Rottweiler that wants to chew through a chain link fence to get at ya.



Superb looking results on 'un.

 

That's not a new exhaust mod on my Taco......











But a cook for my pards at work.











Thirsty werk....tending the smokewagon.

 

Sure you got a diesel Taco so you can roll coal

 

Just figured out that the smoker was assembled with the vent adjustment upside down.....gonna remedy this once she cools down tomorrow.









In the meantime I'm gonna keep letting it cruise along as it wants to do.










Family needs to eat supper......so here we go with some Vidalia & jalapeño burgers with a couple other inclusions.

 

I just ate and now I’m hungry again

 

If they are Weber, they don't rust. Well it helps when it is too cold to rust for half the year. Not sure I have a lens wide enough to get them all in now with the Limited added.



Hi, my name is Mike. And I have a problem. The Craigslist here sucks for picking up Webers...

Seeing how they are on my deck and the primary use of my deck is grilling and smoking it makes sense for me. If it was at ground level then that would be different. Who am I kidding I'd be building an outdoor kitchen\grill\smoking area.

 

First time on this thread. But I picked up some gorgeous Filet Mignon that I plan to grill for my wife and I tonight. Nothing special just want some good meat lol. Anyways do any of you have any recommendations on seasoning, temp, etc... had them before but don’t buy this cut too often so I’m looking for some knowledge.

 

Glad your are thawing out and loving the supercool Red model.

 

Get the grill or the cast iron skillet really hot.


Season the steaks with a mixture of olive oil, soy sauce, sea salt & pepper.....equal parts. Let it soak in as long as you can.


Grill 'em hot and flip once after two minutes....let it sit for two minutes.....plate it and cut into it and see what's what.


I like my fillets medium rare and no more....YMMV.