Food Smokers and Smoking Tips/Tricks/Techniques

Well it’s stated raining like a cow pissing on a flat rock. Back to the blackstone

 

Glad you’re getting rain
Seems we’re all finally getting some

 

Needed bad

 

Seems we get rain right around dove season.
Scatters the dove

 

Out of propane!
2 bottles empty!

 

I'm not photogenic at all... Just my meat...

But looks good to me

 

aw Chit that's great

 

Fire it up!

 

I'm visualizing this...

 

Only have a lodge sportsman

 

I bought 6 cases of that same coal from Academy at that price last month. Works good for my offset.

 

Thanks, may have to order some.

I like photos of your meat!!

 

Today for the first time ever In my area i was able to find a Tomahawk (or two). Never even seen one in person. I'd appreciate any tips cooking and seasoning wise, how long etc. I like medium rare and family likes med well. I got the idea to get one after being jelly of you guys having them. I do have the bbq vortex and plan on using the weber 22in on charcoal.Thanks in advance. My plan is to try to tackle one myself and one for the girlfriend and mom. Nice end of summer feast. I'm not sure about sear n slide or reverse sear either any tips?

 

Seasoning: kosher salt on one side, back in fridge for an hour, salt side up. Then salt the other side, back in fridge for an hour. Add pepper, garlic, or anything you want before going on the smoker.

I reverse sear mine, using hickory wood. Put on the smoker and monitor temps internally. Pull them at 100 or so internal temp, and sear them directly over hot coals to whatever temp you want them finished at. Loosely tent with foil and let them rest for ten minutes, they will increase in temp a few degrees during rest. Keep that in mind.

Slice, and try not to eat a whole one yourself.

Good luck.

Here is my last one.

 

Good lord, @WBF610 , that looks amazing.

Nothing more to add, really.

@HAIRYTACO , given those things are around 2 lbs of meat each, you're definitely going to want to reverse sear. You have some sound advice from @WBF610 , so all I'll add is to take pictures!

 

Nice looking meat ya got there!

Same as the others said. Heavy salt, light pepper. Indirect heat/smoke until 105. Sear until 122. Pull and rest it for 15 minutes. Go into meat coma land.

 

Sold two 1.5 lbs pouches to a guy already .

More addiction on the way!!!!!

 

What does the bottom of the smoker keg look like?

The top looks like a chimney and a screen grate, which is easy enough.

 

Forum crossover success! Plant the seed. Trade rub for smoker parts