Food Smokers and Smoking Tips/Tricks/Techniques

Return pellet popper, get a stick burner, put some money back in your pocket, start a fire and embrace cooking meat as it was intended to be

 

Recipe?

 

Olive

 

Ok, pull at 120 ?

Watched a bunch of Alton Brown's vids. He pulls at 118, expecting a 10 degree rise. He also reverse sears for 15 minutes at 500. This departs from meathead's way, but Alton has never lead me wrong.

Granted he also uses an improvised Dutch oven (by means of a terracotta planter) inside the oven, but I can't imagine that detail presents a problem.

 

I believe the term is "mountain oysters" ;]

 

The troubleshooter in me is yelling "you're doing something wrong" since the only thing in common between the two units is the operator.

 

Looks delicious. Now I need to find a recipe...

 

5 - Jalapeños (Topped and seeds removed)
4oz cream cheese
3/4 cups cheddar cheese (mix in with cream cheese)
1 lbs sausage
Bacon
Smoke @ 250f for 2 hours

Enjoy!!!

 

I thought so being in Texas but couldn’t tell from pic on my phone
Thanks

 

Pork just went into the











Crockpot

 

Got a recipe for the rub/marinade?

 

After eating half a side of cow for NYE dinner I think tonight is a fried chicken night.

Tommorw will be Prime Rib breakfast burritos I think.

 

Got my roast coming to room temp on the counter, got the MOCC rub put together waiting to apply it before she goes in. Just did a test with my thermopro and found the thermostat in the oven is 4 percent high at 500.

 

All I've ever known is Stick Burners in different set ups but there all Stick Burners nonetheless. Tried a Propane one once & just couldn't get the hang of it.

 

All you do is put pellets in and set the temp. Don’t really know what else I could possibly be doing wrong. I even read the manual so as not to fuck anything up.

 

Me too, I have built so many cookers. I’m keeping this last build!