Food Smokers and Smoking Tips/Tricks/Techniques

http://www.beeffoodservice.com/recipecut.aspx?id=319

 

I know exactly what I will be making this Sunday for Football.....

 

Going to be a good day.

 

My cover last night from that damn thunderstorm

Pulled porks and briskets

 

Those look great, wish I had a plate full this morning

 

I remember when you built that, and it turned out quite well! Your cook fared extremely well too due to the work you put into everything

Night before last same here with tornadoes all around. Fall was coming through and Mother Nature had to put on a big show about it. But it is officially now hunting season. And grilling\smoking season too.

 

And i got plenty of construction advises from everyone here !!! Much appreciated

 

looks awesome.

Wish my pork shoulders would hurry up and get done!!

 

I’m so ready for a break from the heat. We had near record temps the last week or so, scaring 100* with lows in the low to mid 70’s with oppressive humidity. By next weekend they are predicting mid 70’s for highs and low 50’s at night. I may run up and down my street naked if this comes to pass...

 

These just went on about 10 minutes ago. Wanted to start earlier, but the smoker needed attention first, and I need a new waterproof cover.

Liberal coating of pitfaced regular, trim the fat cap, and doing these fat down, at a target of 275, after a few hours at 225. No water in the pan. Apple and hickory chunks.

These are for a work function this coming week. I hope 15 lbs is enough for 20 people. We got some big eaters.

 

Well then again maybe in this case NOT!

Hope it cools off sooner than they say for you.

 

Maybe I'm an oddball, but I miss Arby's homestyle fries. Their curly fries are ok, but used to you could get their other fries fresher because they almost always had to cook them fresh for you. Thick fries with potato skin on them...mmmmm

 

Amen brother, we're on the third straight week of record high's. Averaging 95 degrees w/ 90%+ humidity making it a heat index over 100

I don't think we're going to have a fall this year...

 

@Misplaced Nebraskan just realized that the 79c a lb pork shoulder that we got at Aldis is boneless!!! Score!

 

Thanks!

 

I like the bone in......nevermind.

Buddy just told me they had bone in at Giant for 0.99 a pound. I paid 1.78 a pound at Sams yesterday. Not sure why I keep shopping there.

 

Man does that look scrumptious.
It’s a long ride from NY but I’m on my way for lunch... in about 3 days.

 

Well, the smoker had settled in around 250. I’ll just let her run at that temp.

 

Here is the brisket