Food Smokers and Smoking Tips/Tricks/Techniques

Gotcha, I was about to go off recipe again haha I love some fat!

 

What he said, sorry I should have been more clear.

 

And the fat cap goes down, or up.

 

It’s all good even if you don’t trim it will still cook up, might take a little longer. Worst case scenario you still got some great tasting chow.

 

I believe the cheese I used was cotija cheese. Found it at my local store. Then just corn tortilla, fresh cilantro, avocado and white onion.

I sauce i used was a soy sauce and bourbon based.

 

Yeah it does. I need more info on that as well...

 

Just light soy sauce, your choice oh bourbon, i used buffalo trace, hot sauce, lemon brown sugar, Black pepper. You can add what ever you want in it.

It what I used as a marinade. I made extra and reduced it a bit and added a bit of cornstarch to thicken it up.

 

Aw hell you know fat always goes up!

 

That's going in the "to try" folder.

 

Unless it goes down.

 

Everybody come to Alaska. I’ve got one spare bedroom and plenty of room for camping. Bring your smokers, your fuel, and your brisket. I’ll decide once and for all whether fat cap up or down is the best.

I bet you won’t.

 

Haha fat is going up on this one. The fats my favorite part of most meats! Why not have it dripping all over the rest of it?!

 

I'm not sure what the TSA's position on carry-on smokers is, I think they probably frown upon it though. I can't do mine as checked luggage it weighs too much.

 

Testify, my brother!

Fat is good for you.

 

Has anyone tried to smoke fish on the half shell? Went on a fishing trip couple weeks ago and brought back a lot of Red Fish on the half shell. We mostly will just throw them on the grill for around 30 minutes and the meat just falls off the skin but want to try and change it up a little. Picture for attention.

 

Been a long while, but we use to smoke the redfish fillets like that over oak and pecan with the scales left on to make a bowl/serving platter

 

Fat cap up, fat cap down.. do what makes sense with your smoker.

but no need to brine, unless you are making corned beef/pastrami

 

We have a road! Hop in that Tacoma, start it, and start driving! Well, start some time in June or July...

 

Redfish don't have shells.... ;P

 

Anyone got a good recipe (need not be smoker) for venison steaks? My neighbor brought me a couple a few weeks ago and I just remembered they're in my freezer.

I can do grill, oven, broiler, pan, hell even instant pot or crock pot. I have a smoker, but I'm still learning how to regulate it, so would prefer not to ruin a good cut of venison.