Food Smokers and Smoking Tips/Tricks/Techniques

I’ve played around with temps and I feel like it needs to be cooked longer for that cut. I’m going 140 next time around.

 

What temp did you smoke it? I did my last one around 250 until 125 IT and then seared. I still think it took on almost too harsh of a smokey flavor, but it was better than the one I made before lol

Either that or the pre-marinaded morton's one I'm getting just doesn't take kindly to smoking

 

What kind of smoker are you using

 

I hope you're not talking IT. I pull my tri tips @118.

 

Yup, IT. I went 125 this time and then seared. Just think it needs more. It’s all preference.

I use a Blaz’n Gridiron currently. First two times I went 120. One was smoked then seared, one was SV then seared. We don’t do a lot of Tri Tip I’m Texas. It’s just now catching on at local stores around me. It was just a little too chewy. I think a few more degrees would do it. This coming from a guy who does steak at 120-125.

 

Sundays cook

 

It is a bannable offense to not post items in pics!

 

Look at this beautiful truck. Would be good for muling.



@Bigdaddy4760

 

Needs to be lasered some. Then it would be cooler.

 

Pitfaced Express

 

Taliban tan really blends into the drug mule business

 

Be seeing you soon

Thanks for all the goodies

 

This came in the mail today. I’m hoping this can help me take my MES30 up a notch or two.

 

HEB stuffed jalapeños (us Mexicans call them Ratones because they look like mice), 4 HEB natural prime rib eyes, 1 HEB prime rib eye, 6 finger rib strips (I think that what they call em), mushrooms some kinda way, and my dads jalapeño salsa (crushed jalapeños and olive oil)

 

I run the probes through the vent at the top.

 

That was my plan also. Planning a cook this weekend so tomorrow I’m going heat the smoker up and verify temps.

 

AMAZN dust maze.

 

Anyone ever smoke ramen noodles? I’ll be eating that for the next few months/year.

Unexpected house repairs, most expensive things. Well half. Been saving for the roof, not the septic.

 

I haven’t but actually sounds good

 

Meh. Maybe with some smoked meat in it.