Food Smokers and Smoking Tips/Tricks/Techniques

Hell ya! I can’t wait to fire it up tomorrow and have some burgers. Never done burgers on a pellet before.

The GMG came with a bunch of good recipes too. They got this thing they call the fattie. Basically ground breakfast sausage, hash browns inside of that. And I think some bacon weaves around it. I’ll be making that on Sunday! Along with some other goodies

 

Check out the
Foodies BS Thread.

 

"Like". While not having done PID's for the medical laboratories I have done stainless carts for holding video recordings for rare medical operational procedures and holding the equipment required a long time ago. We are implementing AI at high pace now in much of the practice. Although AI is a "dirty" word to some so not sure what the latest politically correct term is. Well yes I am, but it is still AI. Having a PID learn ramp up and the smoker your using is not something I really want to get into and it cost for that benefit. And thinking it is worth it to me for paying for someone that has already programmed that learning curve. Still undecided.

Hey who you calling a fattie?!

Learn the bacon weave.. But you can start small and work your way up from there. They are all good This was my first time using Pitfaced rub. Chicken cordon bleu fatties.

 

You will find a bunch of us here make fatties. . DAMN good eats.

Was going to show you some pictures but I cleaned my phone off the other day and I don’t have them on here anymore.

 

I was looking for a happy dance gif, but thought this one was funnier.

 

When smoking, once I get it thawed, rubbed, and waiting in the fridge to cook, I put a ziplock bag of crushed ice on the breast. It will tend to cook slightly ahead of the thighs, so doing this puts the starting temp lower than the dark meat. I like rubs on the sweeter side for smoked turkey. A little herbs helps, too (folks here know where my rub loyalties lie ). Injecting works wonderfully as well. You can get regular creole butter from most stores. Even if you aren't doing cajun spices, it works well. Place a little bit of rub under the skin so that the meat picks up some of the flavor. Don't go crazy, though, as that rub will cook in, but not cook off. A little goes a long way compared to rub on the outside of a pork shoulder. Brining is an option, but if it is an 'enhanced' turkey or one that is packaged in a water solution (most grocery store bought birds are that way), then I don't *personally* see a lot of upside, HOWEVER, there are some excellent brine recipes/tips from folks here that I'm sure can/will be shared.

Cook it on the higher side of temps. 300-325* or so. I prefer a mix of pecan and cherry, but apple and maple are also AWESOME with turkey. Be mindful that turkey takes on smoke pretty easily, so you probably want to leave the heavier/harsher woods in the shed.

You are going to want to probe two spots to tell when it is done. The first is the thickest part of the breast. You are looking for 165*. The second is the thickest part of the thigh. You are looking for 170*, but no sweat if it goes up to 175*. It is moist meat. 165* is food safe for turkey, so don't pull if either of those areas temps below that.

Timing? It's usually about 3-3.5 hours for a turkey. An especially large one might be a bit longer and an tiny one a little shorter, but it doesn't vary much.

Tent with a piece of foil for a few minutes when you're done, then get to carving!

 

Turns out it doesn’t have WiFi

 

There's a Michael Scott for everything.

 

I’m sure I’ll be in the minority here, but I pull my poultry well before it ever hits 165 internally. The FDA recommends a 165 internal temp because at that temp 99.9999% of dangerous bacteria are killed instantaneously. But the pasteurization of poultry is a function of both temperature and time. You can achieve the same level of pasteurization if you hold the internal temperature at 150 for 3-5 minutes. And can actually safely pasteurize poultry all the way down to 140 if you hold it there for well over an hour.

I typically pull once the bird has hit 155 and then has gone another few minutes. Taking a bird all the way to 165 makes it that much harder to keep it juicy and tender.

Just my $0.02.

 

Used to have run applicants down to Military Entrance Station at Wilkes Barre, Pa. from Potter County and downtown Shinglehouse when I was on shore duty. Would have to leave at 0100 to have them on deck by 0600. Don't get me started, they all make me laugh and love Michael Scott. Even though Dunder Mifflin Paper Company was supposed to be in Scranton but was filmed in Cali, ugh. When office space and Michael Scott collide on a Multi Function Printer this is much truer to real life...

No your not in the minority I mentioned it earlier But yeah maybe we are in the minority, however I am used to that

 

Is the green piece on the top pic the antenna sticking out of the front? then the same looking piece on the pic in one below is the antenna hole? Then then black piece below that should plug the antenna (small end)? or am I looking at it wrong?

 

Laptops and cellphones, that is correct

 

That appears to be a diagnostic ground. Not at all the connector.

 

catching up now. @uhplifted sweet new rig!

glad it didn't






On a side note @Kanyon71 ... The wifi module for my damn pit is more than i thought...




Eff that noise... I could almost buy a wifi enabled pellet rig from someone else?!?! I'm gonna email and ask what makes it so special other than it connects to a pricey pit... damn...


gonna have to go DIY I guess. Off to search

 

Ribs may have to take a back seat this weekend- wife wasn't able to get to the store yesterday, and on the way to meet a friend, my @$%%&$%& truck decided to eject #4 cylinder (passenger side, middle) spark plug out of the engine entirely, taking the coil with it.

Somewhere along the line before I got the truck, someone must have overtightened the plug into the aluminum head. I initially panicked, but then realized what was going on and remembered an old trick to keep chips out of an assembly when tapping a hole (in this case for a timesert/helicoil)- wheel bearing grease. Apply to the flutes of the tap, and take many shallow cuts. So I did so, taking 5, 1/2 turns each time before backing it out, wiping off the grease and chips, and spraying with brake clean before repeating. Took about 30 minutes of work, but went quite well. Luckily my son works at Oreilly auto parts, so I get his discount on parts- still a $120 job with the purchase of a coil, 6 plugs, 14-1.25 spark plug thread repair kit, grease, brake cleaner, and a ong-nosed blowgun to make sure I got all the chips out of the engine (though in fairness easily 99% of them were entrapped in the grease).

Could have been sooo much worse. I was envisioning a $1000 repair bill, since it's a DOHC engine. Of course I'd do the work myself, but don't really have that kind of time at the moment. All the more reason to start upgrading my S10 so I can drive it if need be.

But back to BBQ- I will have to go to the store today and see if I can find any decent racks left at Publix that aren't frozen.

 

Is that fake grass or do you fertilize like a mofo?

 

I wish my lawn looked like that this time of year

 

God, yes. With all of the rain we have been getting, and the fact I live in what is basically a backfilled swamp, my grass is basically drowning in mud.

 

Between the dog and the snow, I feel ya!