Food Smokers and Smoking Tips/Tricks/Techniques

Thanks brother.

 

hell yeah! Sealing mine changed the game.

 

I seem to remember the last time you posted one of their sale codes a couple of years ago

Wheel kit, rotisserie and eventually get the SS door on



And of course the stacker



Guess I could paint the original black WSM with silver heat resistant paint. And have a Weber Silver Mountain. That thought has crossed my mind more than once.

 

Anniversary today, wifey gifted me a couple of decent knives, I’m in dire need..

 

Nice!

Goodbye finger tips....

 

How does one seal the probes?

EDIT: Nevermind. Be nice if I read all the words, not just looked at the pictures, huh?

 

New pooper is going to get put through its paces. Brisket is just because but the ribeye is for Christmas. I plan to half the ribeye and cook half for Christmas and save the other half for later.

 

Gotta love a just because brisket. It's Tuesday I think we should have brisket Just Because.

 

May I present to you Sous Vide chicken gizzards and hearts. Water bathed at 140 degrees for 25 hours, drained, trimmed, skewered and then basted with Soy Vay Veri Teriyaki and grilled over charcoal.

They were super tender with just a bit of chew/texture and the Soy Vay was an excellent baste.

 

I'm so jealous.

Hopefully picking up a ribeye roast like yours later this week, though .

 

If anyone needs it for themselves or a gift, I've finally recovered from a run on our 11 oz pouches of regular Meat Massage rub. I now have both sizes available in both the Spicy and Original.

Additionally, I should have some laser etched pint glasses in stock shortly, courtesy of @Kanyon71 and Triple S Engraving!

As always, 'TWRub10' gets you 10% off of your order!

 

Tonight I water warmed a couple pouches of pork belly burnt ends, added some coleslaw and salsa for some super simple, super delicious "burritos"

 

what brand vacuum sealer do you have? Need to get me a new one

 

I dont remember off the top of my head but I'll check when I get home.

 

Anyone have a Blackstone griddle?? Been wanting an outdoor griddle cooker of some sort...

 

I have the 3 burner and love it. Use it all the time.
@Kolunatic uses his nearly everyday

 

I have a FoodSaver FM5460 that I use multiple times per week (meal planning in addition to bulk meat) that I’m overall happy with. I use the premade Food Vac Bags off Amazon and save a lot of money over the foodsaver brand rolls.

 

36in??

How's the maintenance on them? Hard to keep seasoned and rust free??

 

It was a little tuff getting it seasoned in. But cooked a lot of bacon on it for a while. Clean up is not bad, I scrape it and wipe it down while it’s hot, then take a paper wipe down with oil on it then put the cover on it. I do wipe it off before cooking on it.
Love cooking deer bacon burgers on it, with onions an jalapeños grilling at the same time.
I have the 28” but would by the 36” if I done it again. Just more room for extras and you can set one side for a warmer to push everything over to.