Food Smokers and Smoking Tips/Tricks/Techniques

Airedale?

 

Apple wood smoked bacon wrapped chicken, garlic pan seared asparagus and some salad.

 

Yes sir. My boy Lincoln

 

Awesome pup... I think more of my dogs than I do most people!!!

 

Thank you and I'm right there with you on the others!

 

As per message #29937 on the last page from @Cold Iron
Also you’re from Hawaii right so u should be schooling us on pineapple ham interactions lol

 

And college quarterbacks...

 

Yes absolutely! I have more money in knives than I care to admit, including a Shun carving set with a slicer that cost well over $200. When I went to slice my ham last night I ended up using my $20 Granton Edge slicing knife which is normal anymore for me



My next knife will be a higher quality slicer. Nothing wrong with the one I have though, at least not yet.

Merry Christmas! Never met your wife but like her already, talk about a keeper Erh does she have a sister that is single? I would be glad to cook for her.

Does scare me a little bit though LOL. After 18 years of using the Jenn Air as it is Thanksgiving was frustrating with only 2 burners. So been working ebay since then looking for an A105 cartridge. Kept getting out bid but didn't give up. Guess what I got in the mail this week?!



Oh and on black Friday picked up a bunch of CorningWare blue cornflower baking\stove top dishes. Also realized that I was lacking in the baking and oven department. It is the 60th anniversary of the release of CorningWare blue cornflower which was the first CorningWare pattern. In 1958. The year I was born. They just did a limited run of it has been discontinued for quite awhile but is what I grew up with. All my family had it my grandfather was a ceramic engineer at Corning Glass and helped design it. I didn't have any other options but to get some

 

Well shit, now we're both rolling four burners. Funny timing that we both got ours recently! Enjoy and Merry Christmas!

 

Ehhh did a quick maple syrup, brown sugar, Apple juice, and Dijon mustard glazed. Came out pretty good.

 

I'm up at 3am to start an early Christmas dinner. I will be smoking 3 racks of ribs and an hour or so before they are done add a cut of Salmon and Steelhead Trout.

I'm just fitting them to the grills.

 

Using the weber rotisserie and making some pork belly

 

It has begun! Dry brined rib roast rubbed in Pitfaced BBQ 'unicorn' rub and a pour of Booker's 2018-02 "Backyard BBQ" for the cook. .



About to hit a mix of pecan and cherry wood at 225*. Will sear at the end.

 

Twice smoked ham, I guess I’ll be eating this for quite some time.

 

Looks good from here. I wish I had some unicorn dust for mine. I’m stuck with SPOG and rosemary/thyme.

How’d it taste?

 

Turned out awesome. I'll do a huge pot of beans off the bone later on.

 

How long do you dry brine?

 

If I'm going to do it, I try to do at least a day. For convenience/timing, this was dry brined for just shy of four days.

 

You're on the short list .

 

Went in the smoke about half an hour ago.