Food Smokers and Smoking Tips/Tricks/Techniques

New grill/smoker? Get it HOT. Let cool, clean the cooking grate. Burgers! greasy burgers. Seasoning done.

 

You posted it as if it were you’re own recipe. Maybe give some credit where credit is do, especially since it was posted a few pages earlier.

For instance, i would have said, “I use pop’s brine, which can be found at this link, and add black pepper, onion and garlic powder.”

Either way, bacon looked good. Have a good one!

 

How bacon is made.
https://www.youtube.com/watch?v=8xQ5wdilf4Y

 

Well I have never heard one narrated like that but liked it

 

Big mistake


Just kidding! I sealed mine up when it was brand new and burned it in and it’s been turning out great food since then. The thermometer on the front is off by about 50 degrees so don’t trust it without verifying for yourself

 

Several weeks ago I messaged with Pops over on SMF asking him for permission to post his recipes over here. He granted permission with the rule being that I couldn't skip the food safety rules or leave any of that out.

My intention was to start a whole new thread on curing, but he also warned me that it probably would get out of hand with all the different opinions. SMF is the same way.. everyone has their own way and no matter what they are right because that's they way they've always done it or that is how they learned it from so and so etc... and I thought NAW.. these Toyota guys won't be like the others.

Alas, I was wrong in that assumption. Like skinning a cat, curing can be done in many different ways. Pops Brine was not my first attempt at making bacon as I have tried several ways. I simply found his recipe to be the easiest for me and I attempted to share my new knowledge with others who I thought would enjoy it. FFS, the same arguments happen over if charcoal, electric, propane, stick burners or wood pellets are the best smoking method. Everyone has their own opinion and experience. Just like most wood pellet smokers/grills are virtually set it and forget it like Pops Brine can be, its certainly not the only way.

With the limited time I have to experiment with food, I prefer to work smarter not harder. You all do you and I'll do me.

 

Clearly this guy has too much free time on his hands...

For that matter, I watched it, so what does that say about me?

 

Just like I remember from Mr. Rogers.

 

Jerky came out good yesterday. Will do again for sure. The biggest issue i had was getting my slices of meat consistently thin. The thicker ones i dont like, still meaty and chewy in the middle. The thinner ones are perfecto. The top 2 racks were pulled at about 6 hours and the bottom 2 racks needed more time. 2 more hours for them.

 

Electric slicer should solve that.

Looks tasty.

 

Thx ! Will add to the list

 

My list never seems to end. Got worse once I found this thread.

 

Need to slice thinner or buy more beef next time to fill this thing up

 

Did some mahi and asparagus today. Came out delish. Wifey approved.

 

Jerky day here for me as well. Actually altered my age old recipe. I’ll report back on thoughts. To above poster, put all of your jerky in a vacuum sealed bag, or at least a zipper type bag and let it “ equalize” for a couple of days. Me thinks you’ll like the results.


First tray.

 

what temp did you smoke it?

get a jerky cutting board

 

Well crap. Never knew of such a thing. Google search is a wonderful thing.

 

Looks good, but to be sure, you should send me some.

 

Smoked a chicken and some sausage today. Perfect weather, no rain and it was about 60 degrees.