Food Smokers and Smoking Tips/Tricks/Techniques

I usually do, but had the other “cook” in the house said he doesn’t do it. I said great, more time
to drink...

 

Thanks. Have one dry brining right now. Time to bust out the injector.
Red stripes! Sounds like a Candy cane. Perfect Christmas bird!

 

Post oak is my go to wood and add a stick or three of mesquite while cooking. Use a lot of pecan also.

 

I prefer it. Get a group buy together and truck a load down to y’all

 

I will never drink Jack Daniels. It's how I make my claim to not be an alcoholic.

 

Never smoked any meat. Wanting to. Thoughts on this? I like the ease of the ways of the pellet.


https://zgrills.com/collections/all-products/products/zgrills-550

Or this one. 100 off is 299 now

https://www.academy.com/shop/pdp/pit-boss-340-pellet-grill#repChildCatid=5360511

 

No experience with either of those. Heard great things about the ZGrills...someone around here has one.

I've had 2 pellet cookers, Traeger and Louisiana Grills (same company as Pit Boss), great results with both! Pellet cooking is def a "set and forget" method!

 

You should be good with either of those pits. Some in this thread have them from both companies. The ZGrills looks a little beefier to my eyes but could just be how it looks in the pictures.

You’ll be right at home here in this thread. Bunch of us here have pellet poppers and love them.

 

I’ve bought two ZGrills for a couple of buddies in just the last few weeks (using my discount). And I’ve cooked on one of them a few times already, see last page. I’ve assembled several of each brands you mentioned, however different models though. The Pitt Bosses are just a tad heavier gauge steel than the ZGrill at least on the models I’ve delt with. But, we have had several of the Pitt Bosses returned because they stopped working. I was able to repair (replace a fuse in the PID controller) in all but one, the PID itself went out on it.

 

Whatcha making'??

 

Smoking two deer shoulders!

 

Was going to do a twice smoked ham today but at least another 6 hours before the snow is supposed to stop. Maybe next weekend.



The Instant Pot is calling me today instead.

 

Dang, it’s almost 70 here today, I’m out in shorts.

 

Didnt want to spend $50 at Costco for the prime beef ribs

I bought the $13 pork belly instead.

 

Ribelicious.....

 

I just smoked my first corned beef brisket, it’s really good but also very salty.
I just took it right out of the package and put it in my smoker, I did not rinse it or put any seasoning on it.

Should I have washed it before I smoked it to help reduce the amount of salt on it?
We usually just boil them with cabbage, potatoes etc and they have never been this salty.

 

^ I've always soaked them in a bucket/sink of water and changed out the water a few times to help reduce that saltiness. Probably saw that on meathead's page (amazingribs.com)

 

Beef ribs and baby back ribs tonight smoked in a combo of peach and mesquite.
I'm really liking beef ribs over pork lately

 

Approximately how long would you recommend I let it soak?