Food Smokers and Smoking Tips/Tricks/Techniques

My oven has a Warm & Hold feature, which is at 125. This was perfect for starting the yeast and letting the dough rise.

As for the yeast- it helps if you add sugar to the water. -rolls eyes-

 

This is what I do.

 

Tonight's dinner plan:
https://tasty.co/recipe/homemade-chicken-tikka-masala
https://www.youtube.com/watch?v=lnRmIKkGCIA

Thank god I had the foresight to get off a little early yesterday to make the naan to go with it.

I won't likely be doing anything big on the smoker this weekend, just maybe a test/burnin with the new gaskets installed. Mainly because I still have 6 pounds of ribs to eat, and about a third of the turkey I froze after Christmas dinner.

I don't know what they expect you to put the bottom gasket on- there isn't much of a "horizontal surface" down there. But I have skads of fire rope, I should be able to put that on the tiny little ledge and it ought to make up the difference (I put the bottom gasket wrapped around the outside of the middle section of my WSM, right where the bead is rolled- and was still able to see light through it when I test fit it last night, so I know it's not sealed).

 

I may have found a deal....

This, for about $50. I will know in 6 hours!



EDIT: It is mine! $46 and small change to my door.... but looks like I need to buy a bowl for it. They go for about 5 times that price, apparently...

 

Damn if it works right that's an awesome deal. We want to give ours to my In-Laws (fil likes to bake) when we get a new one, my wife does cakes and cupcakes and stuff in decent volume so I want to get her one of the bigger ones.

 

It's actually going for $17 at the moment, but there are other people bidding and I have a date tonight, so won't be able to snipe it out from under them. $20 shipping, might be a deal- and there are PLENTY others on auction there, too.

.. and this one has a dough hook. No bowl, though. I assume any bowl will work.

 

Getting a replacement bowl is no biggie. $20 shipping isn’t bad if it’s like mine they weigh a ton.

Have to check some auctions out when I’m ready to get a new one.

 

I did a few boneless ribs last night, turned out pretty good. BTW, anyone in northwest Alabama looking for a pellet grill RK just put Bighorns on clearance for $209.98.

 

You'll want the bowl that it comes with. It locks in to the bottom of the stand so that it doesn't move around while the mixer is going. Unless you want to rig up something for holding a bowl - an option I won't discount given you're an engineer .

 

Country Style Ribs?

 

This vvv

You don't want that shit flopping all about when you get up in the 5 and 6 levels speeds. Could be damn near dangerous.

 

Awaiting results!

 

Won it on shopgoodwill.com, 46.50 delivered to my door. I am not sure, but I think it is the version with the PTO to enable use of meat grinder attachments.

EDIT: yes, it is the Artisan series. So it takes up to a 5 quart bowl, and has PTO functionality so I can make pasta, sausage, etc- not that I see me doing that.

 

Yeah, basically sliced pork butt.

 

Used the blackstone again.....chicken and veggies. Still on that learning curve. Veggies seemed greasy.....probably over oil-ing to avoid sticking.


Chicken was pretty tasty.

 

It looks just like the one I have on my counter right now. Great mixer.

 

Pardon if this is duplicate, but i made tika masala and naan tonight ....

EDIT: ok, so I made the naan yesterday. Too much work for "night of". It was rather plain (as one would expect from a white bread dough), but went over VERY well. There were plenty of leftovers, and we were both stuffed. I brought a big Tupperware bowl of masala and rice, and a ziploc with two huge pieces of naan to the office for lunch. Next time I make naan, I am cutting the dough into twelve pieces instead of 6- better portioning.

 

I finished a cutting board tonight that I started building two years ago. . It turned out awesome. I started building it a while back with the intent of making an end grain cutting board. I made what could have turned in to a decent edge grain board, but hit the limits of what my paltry collection of woodworking tools could handle. It sat in my closet for two years until I found out one of the guys in the whiskey club did woodworking. His shop is great. We finally finished converting from an unfinished edge grain to a finished end grain.

Tonight, we added a chamfer edge to the designated top side, then oiled it up. First picture is right after the first treatment of oil and in bright white lighting. Second two pictures are after a few treatments, it having sat for a couple hours, then in lower warm lighting. The color is somewhere between the two. It looks awesome.

Size is 19" x 11.5" x 1.75". I lost a little size due to my shoddy edge grain work, but it's still a really nice size for the kitchen. My buddy has a ton of extra wood and is wanting to make woodworking, followed by a few drams, a regular thing, so I think we'll be making more. Definitely going to make some to help raise some money for another buddy's charity pretty soon. I'll get some pictures of some of his other work.

If I make one specifically for BBQ, I'll keep the width about the same, but extend the length out to 24-30". Maybe longer. Something to hold a whole mess of food.

After two years of it being an oversized doorstop, my interest in this type of project is rejuvenated.

 

Nice! what kind of woods?

 

Maple on the outside (I forget the type that has that colored swirl in it), cherry, then walnut for the darker bit.