Food Smokers and Smoking Tips/Tricks/Techniques

We did corned beef, cabbage, taters, carrots in the crock pot tonight. Hoping they go on sale tomorrow so I can pick up some more and smoke them puppies. Then it’s time for some good sammiches.

 

Smoked a duck for the first time. Turned out pretty good, but next time I’ll crisp the skin in the oven to finish.

 

Pollo sentado, tripe, marrow, burgers, chicken hearts, chicken liver, chicken hearts, gizzards and necks. The damn tripe went from like 5 pounds to maybe a quarter pound after cooking.

 

The second to last picture looks like the other stuff came out of the chickens butt.

 

Cooking temp? Final IT?
Always wanted to do this

 

How did the fat render out? I usually do my ducks on rotisserie and a LOT of fat renders out.

 

No doubt lol I catch it and save for fried potatoes
Sometimes if I’m being lazy I just put some potatoes apples n onions under the spinning bird and the rotisserie cooks em

Then I usually make stock with the carcass for some killer pho

I love duck

 

Anyone have the Tel-Tru BQ500 Glow in Dark Thermometer's on there pit. Looking to install new ones on mine.

 

Done! So good. PF rub ftw!

We’ll see about the beer in a couple of weeks...

 

Yeah, brains.... nope!

 

lol true

 

Gotta try em man

 

Did, when I was a kid. NOPE.

 

Thank you! You have me leaning that way now...

I will hit the stores tomorrow looking for the sales also.

Did some pork chops tonight. Brined for 5 hours with fresh thyme, bay leaves, a little seasoning, salt and half a cup of maple sugar. Expensive stuff but maple and pork were made for each other IMO.



Applewood and snake on the kettle until 145



Reverse seared with the grill grates of course



Damn they were great. And juicy. Kind of wish I would had done the whole package now.

 

Just bought the OnlyFire rottisiri kit for my Weber kettle. First attempt tonight. Chickens w/ Montreal chicken seasoning with a couple chunks of hickory

 

Went very well with a Red-wine, butter and garlic sauce. Decided to change it up from the BBQ style things iv been doing.

Had it in at 230ish took about 4.5 hours to reach 165 degrees.

I was surprised at how much fat came out for the size of it. Because I didn’t put it in the oven to crisp the skin there was still some between the skin and meat but it tasted great and wasn’t to thick.

 

Nothing special, just doing a hamburger steak and a small baked tater. A pound of ground sirloin with a fairly heavy sprinkling of Uni-Dust.

 

Throwing some ribs on the Weber kettle tomorrow for my first smoke. Hoping I don’t ruin them

 

I’ll pray for you lol. Don’t over complicate it. Meat on one side fire on the other. Keep temperature as consistent as long as you can. I usually smoke for 2.5-3 hrs, foil for 30min to 1hr and 30min out the foil and sauce them.