Food Smokers and Smoking Tips/Tricks/Techniques

saw that scrolling through the TWLive thread. Was wondering what it was. Sounds good

 

I remember Central Market down in the Galleria area of Houston when I lived there, the seafood selection was like nothing I had seen before (granted I was 20 at the time lol)

 

if you read back through the entire conversation chain about what to use, i recommended to use papertowels in oil to light charcoal with.

 

Looks like you're staying a while.

 

Not even 9 am, and now I really want brisket.

 

Looks like Saturday is going to be fatty day. Having some family over and helping someone lay tile so I think I'm going to prep 4 of them on Friday and have wife put them on the smoker for Saturday. Think I'm going to do a breakfast one, philly cheese steak, chicken cordon bleu (I use ground chicken and tighten it up with crushed butter crackers), and either a cheeseburger or buffalo chicken fatty (I would use ground chicken and my buffalo chicken dip to stuff it). Trying to think of some sides to go with.

 

Mac and cheese would pair well. So would brisket

 

I need an address please

 

That looks pretty damn good! worth going too?

 

@RickS, I picked up a rack of beef ribs. Provided I can find some room for it on my smoker, I'll have your birthday present ready on Saturday.

If @Misplaced Nebraskan makes a surprise visit, he can have one of the bones, too. You get first dibs, of course .

 

Man I'm freaking hungry now.

 

Added to the list!

I'm not 100% out but it's close unfortunately. I'm still holding onto that 1% for a turn and burn trip, but I will probably be doing chores here to knock my bar out. So that'll leave more for @RickS

 

Just picked up a smokey joe, and an Ozark trail 50 quart cooler for camping next week.

 

I hear you. Our bar needs to get completed .

 

Truth! can't have you back over without your/our/my wife's bar being complete. Too much sweat and hard work already

 

Reverse seared rib-eye. It was goooooddddd!

 

No smoking today, just some chops for dinner.

 

Soooo looking forward to this. Have a new strategy for the raffle this year.
What's the latest on Brandon's little girl?

 

Started as a 5lb pork loin, trimmed off a ton of fat. Olive oil, salt and lemon pepper. Smoker at 250ish until it hit 145. Rest for 15 and here we are!