Food Smokers and Smoking Tips/Tricks/Techniques

Damn that looks good.

 

Thanks! now who do I get to Blame for the fact that Now I am sitting out here looking at "Food" posts? and related items?

 

Nothing major, just doing my version of a dish a local Italian place does (my very favorite in my area) Chicken Ricittoni. Smoked skinless/boneless thighs, sitting under some of my dried tomatoes, goat cheese medallions and slathered in a lemon cream sauce, steamed California mix (broccoli, cauliflower and carrots) garlic smashed taters. Fuck me it was good. BTW this was my cheat meal for my birthday tomorrow. Plus I achieved a mini goal and put in over 50 miles on my bike this weekend alone. While I had the pooper going figured I might as well do a batch of jerky..




Jerky vacuumed up waiting on a few day equalization.

 

Some @Cold Iron Mike inspired Cap Steak.

 

What were your pit temps and final meat temps? How long did it take?

Last time I tried to do that I screwed it up royally so I’d love to learn from your success since I didn’t get anything from my own failure.

 

Your going to hate this Answer - meat temp? it looked about right to me didn't use a Thermometer Just would press the tongs against the meat and went by feel. Pit temps? I suppose that means overall temperature of the entire cooking chamber it was 230 degrees most of the time and when I opened it up to slop the drippings back on it would go up to 260 plus. and it took 3 hours. I will pull up more pictures of other results but I never got "technical" about cooking

 

The temp jumped to 320F and held for about 30 minutes at first (kept thinking “Oh shit, it’s gonna burn!) then settled back down to 275F and held there. Ended up pulling it at an internal temp of 200F, although I wanted to pull it off at 195 (trying to watch my son and getting ready for family to come over). Took around 3 1/2 hours, but it was only a 2.5lb brisket. It was also a corned beef brisket, not sure if that makes a difference or not. I think I got lucky, this is the first thing I’ve smoked using charcoal.

 

One thing I have found out when doing larger slabs of meat compared to a large Round pile is you have to watch out for the "Water" content of the meat. The more water or Juice maybe the preferred word here the faster it seems to cook throughout to the middle because the "Juice" Boils and transmit the heat faster Now that does not apply to the fat content or marbling.

 

Making winsw with the homemade hot sauce. 2 parts butter, 3 parts hot sauce. Obviously no sauce on the wings yet.

 

I'm on my way! never done wings on a grill yet

 

What are you waiting for? Wings are cheap. Just do it.

 

OK now it is too late! here are some past (this year) grilling results. The Bacon Wrapped Pineapple with BBQ Pork tenderloin strips inside temp was 260 most of the time fuel source was ----> don't hate me for this Propane with Lava Rock heat diffusing (home made) and Cherry wood chips 4 hours cook time internal temp (pork had to check on that) 198 when removed. Then the next was Lamb I did not pay attention to temperature but this was done on same above setup in 20 minutes. Then the Rainbow Trout slow low low temp apple wood sticks and chips made in a pile at bottom at 20 inches or so away 3 hours till done.

 

You must be new here TW, if you're doing it right, is far from being all about Tacomas.

 

I know I know the "Wings" are Cheap but If I do a batch of Wings got to invite a few over....... Now it not so cheap...... JK.

 

Most accurate thing I’ve read on TW in a long time.

 

Wings are cheap compared to some other things, $2.27lb at WallyWorld this morning. Leg quarters, .59€lb. No brained....

 

First go around on the vortex. Pitfaced rub, Texas Pete’s sauce....next time, sauce and back on the grill to tighten up.

 

Agree! That I agree with but let's see 4 bottles of good red wine @ $18 each = $72 plus Beer for the rest = 3 hours drive time (live in Utah ha ha haaa and the 3% just don't cut it) plus all the other fixings.... Just can't have a BBQ without Friends can we?

 

Just give in to the dark side like we all have.