Food Smokers and Smoking Tips/Tricks/Techniques

May or may not have sent him a message asking for more info on how cheap I can get it....

 

I'm thinking you probably did.

 

Gettin outer bands of Huricane Florence. when it rains Rednecks BBQ Chcken and pic up the volume beer bottles before wife gets home for any of you younger guys!!

 

Chicken is done

 

That looks awesome! How did you go about this? I would like to give it a try.. Sadly I don't have my UDS with me yet so it will be on a traeger.

 

I think you sir have just shown us the only proper use for Coors Light.

 

LMAO

 

https://slickdeals.net/f/12026335-walmart-b-m-pit-boss-5-series-vertical-pellet-smoker-200-ymmv?v=1

 

its been compared to sex on the beach!! Next To Water!!!

 

My wife pics them up for me!!

Chicken looks good.

 

@Misplaced Nebraskan @bvbull200 @Kanyon71
Hey Guys
Just getting back to the threads, been gone all day picking up my 97 taco then took it for a beer run.

Whatever works best for y’all I got to spare bedrooms. Just filled all my bottles and got 100lbs of wire.
Have not heard back yet on costs, if we buy everything. But got need to check my emails

 

you are a lucky man!! after menapause mine says How Many Damn Beers Did You Drink, and you have a problem.

 

Nice pic of the truck

 

As long as I cook for her, she doesn’t mind some beer drinking. I told her I could drink here, or go to the bar.

 

One of the best steaks I ever cooked was on a gas grill.

I was at my girlfriend's house (eventually to be wife).

She had bought the house as a foreclosure, and the grill came with it. It was every bit as quality as you would expect.

I had the grill at max to initially sear the steaks, and went into the house to get the tongs. When I came back out, there was extreme smoke and flames coming out of the grill.

I flipped open the lid, and stared down at the gates of hell that had opened up inside the grill. Something had broken, and the propane was being pumped into the grill as fast as the hose could deliver it. It was a lake of boiling fire.

I melted the hair on the back of my arm when I closed the tank valve that was under the grill.

In the 90-odd seconds that the whole event took, the steaks were cooked to perfection: Thin layer of crisp sear on the outside, medium rare at the center.

 

That’s a hard way to get a perfect steak, but glad it worked out.

 

Sounds good. We'll start narrowing in when we get the costs figured out and when you know you'll have the time/space. I thin you said November was the earliest you'd have extra shop space anyways.

Keep us posted on what you hear! I'm continuing to research ideas, tips, tricks, etc. and will post up when I know the price of the pre-cut kit for sake of comparison.

 

Thank you! Shipped to store and closest one is an hour away. Had to run my son to the same town this morning to catch the Amtrak so finally got to pick it up.



Last sporting clays shoot for the year at a small local club so went there right after work. Pretty much describes my life LOL, just missing the dog in the picture.

This one will end up on the North Shore of Lake Superior in a month and stay at the cabin there. Somewhere between Lake and Cook Counties. The Jumbo Joe works great but this is going to be even better...

 

I cured the pork shoulder in Pops Brine (https://www.smokingmeatforums.com/ams/pops-wet-curing-brine.9561/ ) ... 14 days in the brine then out for a day then smoked until 190+ for an easy pull.

Just for the record, I weigh my ingredients for this using 24 grams of Cure #1, 200 grams white sugar, 200 grams brown sugar and 144 grams Kosher salt per gallon of water.

There is no substitute for Cure #1 so if you try anything else it's at your own risk.

I inject the brine/cure around the bone and through the whole shoulder and fill a sandwich sized Ziplock bag full of the same brine for a weight on top of the meat (if it leaks it doesn't dilute the mix) and turn the shoulder over after 7 days.

You can smoke this on anything 225-300° until it reaches temp. You could probably go higher temp/shorter time because it's cured. 190° and above and the bone will pull clean and the meat will fall apart.

I remove most of the fat because people don't like a fatty ham.

If you buy pork shoulder that are injected with any solution you'll want to reduce the salt in the brine/cure or it will be too salty. If you use table salt I would only use 136 grams.

I also use water that I've ran through a Brita filter to remove any unwanted tastes.

To dispel any myths... This recipe is per gallon of water. If you find 1 gallon isn't enough make a whole full strength gallon until you have enough to cover the meat. It doesn't matter the weight of your meat or anything else.
This recipe can also be used to cure pork belly for homemade bacon.