Food Smokers and Smoking Tips/Tricks/Techniques

If there is a cut that is robust enough to stand up to a strong smoke, it's beef ribs. Those look great! How'd they taste?

 

Tasted great, I used a combination of PF and Saltgrass steak seasonings on these. First time I done that but I like a little more salt with big ribs

 

@bvbull200 my pics probably aren’t good enough here but rubbed in pit face! I’ll try and get some fancier shots next time for ya

 

Damn those look good. Got the new pit all figured out now?

 

About there, still learning the firebox and heat with different woods. Going to start cooking on the grills tommorow.

 

That pit is truly a beast. Great work on it man.

 

Is that a glass microwave tray?
Lol

 

And this is called tri-tip? Adding it to the "must do" list....

 

Looks like either that, or a pie plate. Either will work.

 

It does have "For use in Microwave" written on it.

 

Just don’t drop it. Those things can be a bear to replacehaha

 

That is pretty much what I did, but i didnt grill mine, just smoke till IT of 145°. Two boneless, two bone in, and a 2 boneless turkey breasts. Chunked most of the chicken to use in some white chili and the rest was sliced for a salad. Turkey was sliced thin for sandwiches. Makes for a fantastic chicken.

 

Sure, if you have young eyes and can read it...

 

Viewing it on the desktop helps.

 

Dude, that plated picture looks like it was sent from the heavens. I missed it first go around because I clicked on the post @Bigdaddy4760 tagged me in and didn't go back.

Helluva job!

P.S. I like the slicer, too .

 

Just heated some up from last nights dinner for lunch today. SO good, love opening the plastic bag and you can smell the smoked meat. Was thinking about doing a big batch next week and chop it up and make some good chicken salad for lunches.

 

i've been tempted to just do a whole chicken each week for use during the week for anything we want to cook, or to put on salads.