Food Smokers and Smoking Tips/Tricks/Techniques

4/5... or 4/4...

 

Weber kettle and 26” are the only ones i use to smoke everything

Oops answered too fast. Are

 

fify

 

I just pulled the Salmon off the smoker.
Brown sugar, dill, fresh cracked black pepper and I added honey on top with 30 minutes left .....smoked with Peach wood.

 

Those salmon pieces look crazy good !!!!

 

I want my baby back, baby back, baby back ribs......

Three baby back racks on the thin blue with apple and cherry, rubbed heavy with pitfaced. If I keep drinking these ipa’s, I’ll be shitfaced.

Plan is to smoke for three hours, then wrap with more PF, some brown sugar, and apple juice, then put them in the oven for an hour or two to finish. Wife want them fall off the bone today, so it shall be done. One rack is for her boss, who will pay for the whole package, at her insistence.

 

Was in more of a mood to watch college football yesterday evening, but I knew it wouldn't stand.....the family would want some grub.

I'd been smart and planned ahead and did marinated some T-bonz...figuring it'd be a fast cook and I could get back to the games.

Had I been really, really smart I'd have made a batch of championship chili and put it in the crockpot and let it simmer all day for everyone to eat when ready....but then I wouldn't have had the leftovers I had for breakfast this morning...mighty good breakfast.



Been well served by my little Weber Smokey Joe. Cool little grill that works out great for a small family.






















Prior to messing with the coals I'd cooked a few potatoes.














Rustic mashed potatoes came together easily.













Sweet potato crunch was made for dessert.


























Pan of vegetables made ready and heated up.

 

I haven't made it in a while, but I make a smoked candied bacon in my Weber every so often. This thread is making me really hungry...

 

W O W .... it might take me awhile ( NY) but I’m on my way for leftovers ( if any)

 

Almost had three 26” but I wanted to share the last one I found hahaha

 

Hoping to pick up a Weber for Christmas this year. Ya'll are giving me so many ideas already

 

still pissed at myself for that one...

 

Smoked some rainbow trout I caught yesterday. It was delicious. I think fish is one of those foods that is often prepared poorly... well fish sticks being a thing doesn't help its cause.

 

@bvbull200 , @WBF610 @Kanyon71 , @DC 17_3 , @t4daddy , maybe more... who's all on SMF.com? October throw down voting is going on over there til tomorrow morning...


https://www.smokingmeatforums.com/threads/oct-throwdown-voting.281129/


Y'all wanna go vote over there if you haven't?

*cough* #7 *cough*





TIA

 

Consider it done. Didn’t know about that throw down.

Honestly, yours looks the best. I would have voted for it anyway.

 

They just restarted them again. Had a good turnout this time so should be monthly going forward.

 

I need to step up my photo game. Anyway, the ribs were very good, probably my best yet. I think I finally found my go to method.

Emptied the foil juice into a pan with some sweet baby rays, and cooked her down a little bit to make a glaze.


Unwrapped, glazed, and back into the oven for 1/2 hour. Final temp was 195, and they were perfect. Wife didn’t quite get fall off the bone, but they were close, real nice bite through.

 

Very very nicely done.

 

Thanks