Food Smokers and Smoking Tips/Tricks/Techniques

I use my weber Q gasser like an oven all summer for that exact reason.

I even cooked some homemade bread on it

Which I had a pic but can’t find it.

 

Tri-tip on for a late/heavy lunch. My daughter had a soccer game rescheduled to 4 p.m. today - awful timing for tri-tip dinner. I was not amused.

26" Weber, some peach wood, and the trimmings because they smell good .

 

I’m thinking you need more smokers in order to win this thing.

 

You go to work

 

It cooked a bit faster than I expected, so the heavy lunch came a little early .


Searing (my amateur attempt at @Cold Iron flame pics ):



Just after the rest (juices in the plate next to it):



Sliced:



Plated with some super classy boxed Mac-n-Cheese :




With the faster cook time, that little lighter band near the surface in the sliced pictures was to be expected. It forced me to shorten the sear a little, too, so it isn't quite the crust I wanted (being picky, here). The rest was spot on! It's like a mini prime-rib. Might have to try making some au-jus next time.

The remainder is in the fridge to make tri-tip sammies for lunch this week .

 

It’s walker week.

 

Chicken breast and some pulled pork

 

Havarti, White and yellow cheddar, Colby, Colby jack and Dubliner coming off the smoker after 90 minutes.

 

You can send that Dubliner my way!

 

I wish I could find one around here, actually two. I want to do one the traditional way, then a long, brisket like, smoke.

Either way, yours looks outstanding as usual.

 

I still have about 12 pounds in the fridge to smoke. Maybe I’ll get it done over the next few weeks.

What wood did you use?

 

Cherry pellets in an Amazn tube.

 

Man I need to head out to Sams this week. Freezer is empty almost. Need some more stuff to smoke.

 

Hows the flavor with the cherry? I always use apple, and go three hours with it.

 

Mine is getting down as well. Have to wait to see what the plan is for the “contest” this year, before stocking up. Plus, I’ll be salmon fishing the next two weekends.

 

I've been wanting to do this for a while but I only have a small apartment. Do you guys have any suggestions for limited space?

 

What’s the set up? Balcony, common area, where would you be using the smoker?

 

I’ve added bacon grease to ground meat of all types. Never thought to inject it tho.

 

It’s good - it would be hard for me to tell one fruitwood from another. Cherry/Apple/pecan all seem to make similar smoke to me. The Amazn smoker tube puts out a lot of smoke. I have smoked cheese 2 to 3 hours and not enjoyed the results. Actually, I had a block of cheddar that got too hot and started to melt, so I pulled it off after about 30 minutes. I tasted it and it was quite smoky - perfect for same-day use. It will melt onto my burger this evening. The rest got vac-packed and will spend at least a couple weeks in the fridge mellowing out.