Food Smokers and Smoking Tips/Tricks/Techniques

Came out good. Marinated overnight. Reverse seared, medium to medium well (kids don’t like bloody meat).

 

I put the lamb in the smoker around noon. Set it to 250*.



It smoked pretty quick. Just over 1 1/2 hours until 140*.



I also put in an Atlantic Salmon for my wife.



A little blue cheese on a brioche bun. oh yeah!

 

Only way I can find tri tip in my area is in a vacuum packed offering from “morton’s“ at Costco. This is the third time I’ve attempted it, haven’t perfected it yet but I’m getting there.

Just off the smoke


Sear on the gasser


Sliced, trying to keep up with all the different directions of grain lol

 

Yeah, I think it’s stupid my whse will carry the Morton’s, but won’t carry actual Tri tip in the meat counter.


Luckily there’s another one nearby that as of late has been carrying it.

 

How did you smoke the salmon?? Did you marinate with something?? Would love to try it.

 

Just lightly rub on Extra virgin olive oil. A light dusting of Jocko's mix (fine ground, salt, pepper and garlic powder).

This time I added a salmon seasoning mix my wife bought at Costco.

 

What kind of wood do you smoke it with?? Thanks for the info.

 

Cook on a wood shingle.
Throw away the salmon and eat the shingle.
Sorry, I don't like fish.

 

@bvbull200 This spicy pit faced rub is excellent on deer burgers!

 

For this I used competition pellets which is a mix of woods. For wood I would use hickory, red oak, or mesquite.

 

I'm not big on salmon myself but my wife likes it. I know she doesn't like lamb so I can do both.

 

Thanks for the info.

 

Looks really good. Nice job.

 

I cooked a tri* tip too!

Mesquite is great on beef. I’m becoming a fan.




A little overdone but the grade/cut was good enough to hide it.

 

I must be a picky sob, coz I don't like mutton either. lol

 

How does one marinate the tip of a truck? Asking for a friend who has an older ram

 

GD it. Auto correct fail. Fixed now!

 

Smoked Mississippi Roast.