Food Smokers and Smoking Tips/Tricks/Techniques

Best be good. That to me does not look like $160 worth of food. I would expect a LOT more of the tray for that kind of coin.

 

No worries about botulism, sounds like your hot smoking. It is when you cold smoke and are in the 40° - 140° range for 2 or more hours that you have to worry. With pit at or above 180° you are well outside that range I wet cure instead of dry cure but nothing wrong with dry cure at all. Your using cure more for changing the color of the meat and flavor. Not really for protection against botulism in this case.

It does look like your Costco belly is cut into 5 pieces I have never seen that before. Normally I just get the whole belly, skin on there. I know that here and at a lot of other places they sell it skinned and sliced really thick. I have made Pinoy skewered bbq with it before. Even used sugar cane vinegar and banana ketchup in the sauce.





Pork belly burnt ends sometimes I cure, others I do not. What ever I feel like LOL. I smoke them at 225°





But Canadian bacon always gets cured even though I smoke it above 180°. Otherwise it just doesn't taste like Canadian bacon.



And same for American belly bacon.

You will do just fine

 

Dang, I am getting hungry looking at all the smoke deliciousness being posted.

Thanks for comments. Yup, I plan to hot smoke above 180 and with small pieces like Costco has, I would assume it will be done in less than 4 hours! Deep in urban Calif, there is not alot of variety. But for the $25 I paid for it, I should go check a butcher shop I know.

Think I will mix it up tomorrow.

 

Home made Pickles and pickled onions. They also have pickled nopales (Cactus). The stuff in the cup is Mac & Cheese topped with Chicharonis (Mexican Pork Rinds)

 

Costco here had those prime rib roast on sale for $10 off a package at checkout. Found the smallest one to make it the largest savings and worked out to just less than $8 a lb. Cut it in half which means each steak was ~3" thick and 2.5 lbs.





With some apple wood for smoke. Stuffed mushrooms and Montrol steak seasoning on one side. Took almost and hour and a half to hit 132°



Split it with my son, unfortunately he likes his well done. So cut it in half when mine was ready and then cut his lengthwise and put it back on. As much as it pained me to ruin perfectly cooked prime rib.



He ate all of his when it was finished cooking to his satisfaction though. I couldn't bring myself to even look at it let alone take a picture of it LOL.

 

I ain’t no ‘Q master but it’s good enough for us.

And not $160

@burntkat
Pitfaced BBQ ckn.

 

Sliced up that roast and dry rubbed it to sit in the fridge overnight.

Will fire up the gmg mañana

 

Nice work. I assume you reverse seared ?

 

Ok this looks like a damn plan. I may well have to replicate the entire meal.

Egg finally went cold...after 12 hours, mostly high heat. I will try the minion method tomorrow.

 

New to this thread and way of life. I've always wanted to smoke the fish I haul in. Just bought this smoker, did I make a mistake?

What is the first piece of advice you would give to a new-comer?

Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

https://www.amazon.com/gp/product/B00BQ59VTO/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

 

If you can read, you can see I put my own twist to it as all cooks do.
Borrowing technics and ideas from other recipes to make my own.
If you don't like it, keep your comments to yourself.
As I do.

 

If you made a mistake, I made it with you as I got the same one at Costco. Just been too Cold to season it & get 'er goin. Might take it to work to get it done.

 

I ram my smoker today.

 

.....and I'll bet not for the hell of it.

What did we have?

 

Some beef ribs.

 

Uhh that sounds VERY personal. I’m just saying.

 

How long does the "season" process take?

 

I'm just goin to run half a batch of charcoal thru it, then retighten all the fasteners & call it good. I think once its up to operating temp. for a while & no more paint smells, it's about as good as it's gonna get.

 

Yep