Food Smokers and Smoking Tips/Tricks/Techniques

Figures. Were you running any probes on the sending unit, or just testing the timer? Doing another test on mine.

Edit: did 1,2,3, and 4 minute tests compared to my phone. I’ll be damned if it isn’t spot on. Only change, no probe monitoring oven temp with high/low alarms going off. My meat is in the oven now, and i may test again when its done, with the oven cooling down to verify that is the cause of my issue.

 

First arrempt at a pork anything. This was a 2.4 lb boneless pork shoulder picinic. Turned out great. Injected some apple juice, mustard binder salt pepper and some bbq rub. Low and slow 6 hours to get to 195-198 IT. Pulled great, wish there was more leftovers. Will get a bigger one next time.

 

Couple followups.

 

No probes, didn't think it would matter. Using the alarm it might tho.

 

Yup, it was done at about 0630. I had fallen asleep on the couch because the remote temperature monitor doesn’t reach to my bedroom. Woke up to the alarm going off and my daughter asking what the heckin heck was going on.

We made it lunch instead of supper. Best thing about pulled pork - Highest leftover potential of any smoked meat.

 

I’ve got some ribeyes on doing a reverse sear right now. They are about ready to come off the smoke and be cooked.

 

Pain in the ass cook today. Wind and cold kept things interesting.

Ribs got very dark on the bottom, and turned out fall off the bone, but the wife likes them that way! Flavor was good.


Brisket flat, I hate cooking them. Tasted good, but a 1/4 was still not done when I sliced it. Oh well, it’ll reheat fine.

 

I like my ribs like this. Don't like comp style

 

I’m in the middle, just a little bite is what I prefer. I was more pissed at how dark they got on the bottom. Had to pick around that stuff.

 

Tri-tip. Borracho beans a la Instant Pot.

 

Damn! Beans have some spice!!

 

So my first brisket! I thought it was the point only but I think I got at least a little of the flat.




Trimmed it up and went with salt (lawerys cause I’d snort it if I could) and a little pepper. @Cold Iron sent me a really good looking recipe but I wanted to keep it simple this time. I will admit I’m not sure I’ve ever had smoked brisket before... anyway I let it sit overnight.


Had to clear a little snow this morning to get the grill fired up.


Fired it up and got the meat on


After about five hours of a little mesquite and cherry smoke it stalled at 165fish


I also went through my whole briquette “snake” so I reloaded it and wrapped the meat.


After about another four hours I hit temp 195f-200f depending on where I checked. The probe went in like butter, no resistance.

So I pulled it off and into the cooler it went for an hour or so


Turned out pretty good. Moist. Fall apart. Kind of bland but probably my fault, didn’t know how much rub to add.


I’d do it again!

 

Looks good. When it comes to brisket I tend to put a lot more rub on than I do for other things I smoke. Good job on your first one.

 

For about 10 years I did comp style ribs, drank the Kool aid. About a year ago when both of my sons moved back in they wanted them falling off the bone and sauced. I have to admit after doing that way for the last year I really like them that way better. Oldest is in Boston now found a job there finally. The youngest ate the last of my ribs from last Sunday. Briefly thought about fighting him for them but he needs them more than I do LOL. One of the racks was dark and hard on the bottom, not a big deal the rest were highly edible .

Nothing like a nap to help find motivation. Well getting hungry helps too... Got my ass in gear and cleared some snow.



Started with some cheddar cheese bacon brat patties and Hebrew National beef hot dogs. With some cherry wood smoke, came out perfect. Son and I will eat them later this week.



At medium heat the smoke box gave perfect thin blue smoke on the grill grates.



Then time for the steaks. A ribeye for me and sirloin for the son. Thermoworks Smoke for the win. Love that thing. Nailed it.



Onion, tomatoes and a little cilantro chopped up. With garlic infused Avocado oil.



But need Montreal Steak seasoning on everything. Then topped with some sliced avocados.



Burp.

 

How does that gasser not rust out, being covered in snow so much?

 

Weber!

 

Because it is a Weber.

I spent years buying the cheap grills. And every year would rebuild them. About 12 years ago finally got a Weber Genesis 3 burner plus sear station before they went to the Genesis 2. Best move I ever made, have not replaced anything on it at all. Well except for the grillgrates but I didn't have to do even that. Still puts a smile on my face when I go to start it and hit the igniter button and it starts up.

Yeah they are expensive but by the time add up all the money I spent on those couple hundred dollar grills with parts each year could have cried once and been done with it, and been ahead. Slow learner it took me until I was 50 before I figured it out LOL.

Tried to tell my oldest that when he got married and told him I'd buy him a Genesis. He argued with me about it and ended up with a $200 on sale grill from one of the big box stores. 2 years later they moved and he asked if I would help including digging his grill out of the snow on the deck. I already knew to take the sawzall with me. To cut it up and take it to the dump with the rest of his junk.



Because it was not a Weber.

 

I have a red kettle, but it turns out I'm too lazy to mess with charcoal, especially for a couple burgers. I only bought it for a backup for the pooper if the power is out. Never been out since i bought it lol.
Might go for this someday:

Weber Spirit II E-210 2-Burner Liquid Propane Grill, Black

https://www.amazon.com/Weber-440100...rds=E-210&qid=1549861400&s=lawn-garden&sr=1-4

 

I’ll never understand anyone wanting “bite or a bit of tug” on a rack of ribs. I wish the bones would excuse themselves from my plate and be done with them. I bought a rack of BB’s today. Will smoke one day this week. At least it’ll give me something to do, going bat-shit crazy here, with six more weeks off to go....