Food Smokers and Smoking Tips/Tricks/Techniques

I am now a believer.

 

Yum yum

 

My wife puts sauce on ribs before tasting. Puts S&P on food before tasting. Drives me nuts.

 

Good BBQ doesn’t need sauce, period!!!

 

Anyone have a good brisket process for a kamado/egg? Just bought some Meat Church Holy Cow and want to try my first brisket on my pit boss k22. I've done plenty of pork which is much cheaper and easier to fix if screwed up, ie add lots of sauce haha.

 

Fattie ready!

 

Straight smoke out on my tiny patio every time I start this thing up

 

Oh man we have to teach you the ways of the weave.

 

Trying one of them hot and fast briskets....

And Let’s go Chargers!! ⚡️⚡️

 

Love me a hot 'n fast brisket! Good luck!

I have half a slab of pork belly left. I was trying to think of something other than burnt ends. Cook it whole? Maybe cut in to inch wide slices and go with a heavy pepper rub?

@Cold Iron , you have an alternate recipe, right?

 

Ha! I know. I only had some really thick sliced bacon and not enough to do 2 fatties and leftovers for the beans. I did the best I could with what I had!

 

Fatties almost done. Mac n cheese in. Beans and sausages and brats going in after the fatties are pulled

 

Fatties ready to eat!

 

Best way to do brats? GMG grill book says 450 but I don’t want to do 450 haha. Trying to do the brats and sausages and beans and Mac all at once

 

Do the weave!

 

About inch wide pieces? I might have enough for one weave!

Thanks!

 

Yes. Leave them attached at one end for easier weaving. Then tie with string at the ends.

 

Kabobs work either cubed or in strips. Couldn't find my post in here on it but this works and is close to what I did.



Don't know if you have a roti or not, this should work without one or hanging vertically.
~
Short on lemon grass in Mn. so used a lemon.



And avocado oil to make a paste in the mini food processor.



Scored the meat and removed the skin up to the point where I rolled it. Don't want skin on the inside of the roll it remains tough. But the outside as long as you get it hot enough becomes cracklings. Pork Rind. Of course I ended up with a sow and had nipples so ended up cutting a bit more skin off than I planned on. But turned out OK at least in the beginning stages.



With Applewood for smoke

Good luck!

 

First post in this thread, but thought I would share what I made for lunch today! This was my first time doing ribs and I’m still new to smoking, but they came out better than I expected!

Before:



During:


After: