Food Smokers and Smoking Tips/Tricks/Techniques

Ribs tonight. I made jalapeno poppers, too, but didn't get any pics. I trimmed the little flap off the back of the ribs, seasoned it, smoked it for an hour, then chopped it and added to the poppers. Ended up being cream cheese, goat cheese, and chopped rib meat stuffed in the jalapenos. Wrapped in bacon, of course. Delicious.

As for the ribs, one rack was Pitfaced BBQ competition style. I never tire of these:





The other rack was rubbed with maple pepper. These were much more peppery than maple, but quite good, too!





And that bite through tenderness:



Most importantly, my BBQing daughter approved of the results.

 

Too busy carving and serving yesterday to get some good pics. .Stole some from others though.




Beans and mac went over well too





Next time I'll get someone with a camera on standby

 

Man! That is such a nice setup. Except,,, where is the recliner??

 

@Bigdaddy4760 future mod?

 

I know people local to me that are good with photography. Just saying...

 

On the short list!

 

Gotta be careful, you could overcook something if you sit in a recliner. I'm a pretty active guy but as soon as I sit down in a recliner the sedentary lifestyle doesn't seem so bad. Getting out of the recliner to grab a beer feels like a chore and I wouldn't be able to in good conscience recommend anyone smoke meat and recline.

 

Decided to cook on a snow day. Picnic Ham was .99 lb so I got a couple of them.

 

I re-built my gasser this weekend. Normally I only get about 3 years before the burners, deflectors, grates and startup rail turn to a metallic-like dust substance, but my Huntington did make it 5 years.

Now,,, y'awl have costed me an extra $35 since I decided to replace the stock grates with a set of Grill Grates. We shall see if it's worth the extra or not.

 

You will enjoy the grill grates

 

Hope so. I also want to use the flip-over part to enable grilling fish so that it doesn't flake off and drop into the bottom.

 

Smoked a couple ribeyes last night.

 

After doing an 11.5 hour long brisket on the WSM on Saturday and then doing my usual wings on the kettle on Sunday I have to say I am a believer in the weber charcoal. Especially when it's only $3.90 per bag. It seems to be more densely packed than the Kingsford that I've always used and burns longer. I never touched the smokey mountain once during that whole smoke. I'll continue to use kingsford for the shorter smokes and just straight grilling but for longer smokes it seems that weber is where it's at!

 

I agree, I got some from target on clearance a while back. Burns slower, but also takes longer to light. I was doing the same as you, use it for long cooks and kingsford for short cooks. Been throwing in some lump every now and again for hot and fast to change things up

 

Made some smoke brisket lumpia . Always wanted to try it. Came out good . Ones on left is kalua pig .Hawaiian style pulled pork .
Making brisket lumpia for it for super bowl party . Need to get smoking this week.
Pics cut in half for pupus (appetizers) for party over weekend .

 

So what all goes in the tortillas before frying. Those look great

 

Thanks . Its lumpia wrap not tortilla . Its thinner than tortilla .One is kalua pig and the other is smoked brisket .

 

Thanks, my bad had to look up the lumpia wrap but will try them.

 

Almost 6 hours in.

 

I also had to look it up. Not many Filipinos around these parts.