Food Smokers and Smoking Tips/Tricks/Techniques

Aren't those for outdoor use only? Kidding. Nice looking smoker.

 

It's Canada man, you gotta start 'er up inside first to give it half a chance to warm up, lol.

 

I forgot that Carbon Monoxide Poisoning isn't a thing there.

 

Only in the state of California. He's good to go

 

What's the going rate on prime rib roast? 10.99 at my sorta local butcher. Locally grown. Ordered a brisket flat too. Pick up on the 20th. Gonna load up the cooler with steaks while I'm there. And pork and.... . I asked about King Crab, he said he could get it. Dammit! Not yet.....

 

10.99/lb for USDA prime is really good. Still good for a locally grown USDA Choice and a local butcher.

Too bad you couldn't get @Bigdaddy4760 to put some crab legs in his luggage on his way back from Alaska.

 

Has he left yet?!?!?!?!?

 

I do bring them and prawns at times.

 

I am at home working in my shop

 

Building awesome stuff

 

Oh! Hell I forgot fat side up!!

 

https://cantorsmeats.com/

 

This time?

 

This is who I'd order from: http://store.newsagaya.com/

 

Thanks. That stuff sure is pricey. It would wipe out my weekly booze budget.
Maybe for New Years.....

 

Wife found this: https://www.thespruceeats.com/close...IeF7rHwlqyqvROkNurV3KAED_b00AThQkxW-jA4G3q31U
Can't be that easy, can it?

 

My mom cooks PR like this and it’s always great.

 

I knew of this method but couldn’t use it on account of makin’ the damn popovers. Dual ovens solved this problem but you still can’t stomp around while there risin’. James Beards handbook of American Cookery pretty much says it all.