Food Smokers and Smoking Tips/Tricks/Techniques

Cheaper than what I found at Sam's .. and honestly, before anyone bashes me.. this is the first tri tip I have seen in my area.
I figured it would be something to test out the replacement temp probe (only took a week to get after 10 emails) on my new pellet smoker.

I live in the Omaha area and have never heard of Morton's tho. Maybe I need to get out more

 

Did some tailgate grillin' yesterday afternoon.

Had some sirloin for skewers soaking up a marinade made from these suspects along with some olive oil.





While I was at it took a bottle of SBR's Mustard BBQ sauce and doctored it up with course pepper & acv.
















Skewer appetizers were gobbled up.





Boneless yardbird on next. Served it with some broccoli that was kicked up with soy sauce, garlic hot sauce and mozzarella.











Not purty.....but it's how I rolled yessaday.

 

It has a slider tab on the front of the table......set the legs down into the cutouts on the table surface....then slide the tab closed and cooks rotate to engage the legs and lock them in. It's genius.


I'll see if I have some better pics. I was skeptical on spending money for table for it....until a buddy convinced me as to the convenience of it.
















Great capacity on that Jumbo Joe.





















I really enjoy grilling/smoking.

Sometimes, though, it's really good to be able to take the grills elsewhere.

These things are each so easy to simply toss in the bed of the truck and roll along.

It's what interested me about them and brought me back to using them again after a long hiatus.

Glad to be back. Versatile tools and their customer service is outstanding. Make sure you properly register each grill and you are in bidness forever.







Dirty little buggers......getting ready for a foam cannon wash.









Weber use is fun stuff for me. Use 'em, I do. Clean 'em on occasion, I will.

 

I keep threatening myself that I'm going to get that table. My lifetime 6' folding table does work but it is close to 20 years old now and starting to warp and hardware is rusting. Just made reservations for a cabin on the North Shore of Lake Superior for the last 11 days of Oct. to hunt grouse again this year. And even though I have a truck already pack that sucker full LOL. But end up using everything from the boot dryers to the clothes drying rack. Time to start "The List" for the trip even though it is 2 months away. 1) Grilling table...

 

1. That top pic just screams @Cold Iron .

2. I don't know that this place is going to continually carry it, but if I see it again, I'll have to try it out. Fat cap firmly in place on the cut they had yesterday.

 

That is great. Come wash mine, next .

 

It has rained over 2 inches in the last 18 or so hours here, including a drizzle still going now. Trust me, that is a fact I'm celebrating, not lamenting. We need it. It does make it a little muggy outside, but I'll deal. Fired up the drum this morning to start making lunch.

It doesn't look like much now, but give it a few hours...



More beef ribs.

They were on the small side, though, and a second buddy just asked to come over to help with a little project*, so I'm going to need some more substance. Might whip up a fatty? Armadillo eggs? Wife wants bacon wrapped onion rings, so I'll do those, more than likely. Trying to get away from the jalapeno poopers for at least one cook (though I love them so much).

*I have about 15 or so empty whiskey bottles - a buddy of mine has another 6 or so. We're drilling holes in them, stuffing them with LEDs, and making little lamps out of them. After we knock those out, we feast!

 

Put a 8LB Pork Loin on the pit!

 

I guess we’re twinning today lol

 

Nice, this is the first loin I have smoked, hopefully it turns out good and doesn’t dry out. Do you wrap yours after you take it out to rest?

 

I always rest big pieces of meat, the bigger the chunk the longer the rest

I don’t foil loins if I’m gonna serve right away but these won’t get sliced for a couple hours so they’re getting wrapped and stuffed in a cooler

Pitfaced Spicy, roasted at 350* till they hit 150* IT

 

Sounds good thanks for the information, happy smoking!

 

The key to juicy pork loin imo is hot+fast and do not go past 160* internal temp
No fat/connective tissue to render

 

I started pulling mine at 145*, then resting. I was kind of scared the first time, but we all lived.

 

Yesterday I lightly smoked (~45 mins) a sablefish fillet then finished it in the broiler for a top brown. It was AMAZING! By far my favorite fish!

Sorry for no pics...

 

That’s what I usually shoot for too
But not for larger crowds lol

 

That's a winning recipe, as far as I'm concerned!

 

I added some bacon-wrapped goodies to the smoker. Took the opportunity to snap a quick pic of the beef rib progress . Looking good!

 

Oh yeah !!!!!!!!!!!


Man, the layout on that smoker looks very, very close to the one I use on occasion....the trusty offset Smokewagon...as I call her.

I may cheat and use a kamado or WSM on tomorrow's pork burnt ends......but if the weather is good then I'm rolling with the Smokewagon.

Total agreement.

Damnright !!!!!


Tasty looking grate right there !!!

 

Finally got a replacement internal temp probe for my new Pitt Boss vertical pellet smoker. Have a tri tip in there now...seems to functioning properly... So far.

Slightly annoyed when I stopped in the other Walmart in town and found they have the same smoker marked down from $396 to $300... And apparently you can't price match between the two Walmarts. I did stop by my regular one and they are still selling for $396.

So if anyone is interested in buying one of these and is in the Omaha/Council Bluffs area.. go to the one in CB off of North 16th.