Food Smokers and Smoking Tips/Tricks/Techniques

Thanks Carey

 

You got pit under a cover?

 

Not right now, but can put it under the shop awning after Ruben gets here

 

At work this morning...will be playing on TW most of the day envious of yall that are firing up the smokers

 

Ya I was out and the pooper ran out mid smoke.

 

Trout season opens today. What is this rain thing you all speak of...



At least it is starting to melt.

Happy bday to the wife! And another fan of the grillgrates. I replaced the grates on my gasser with them and totally removed the OEM grates.

Did a ribeye on it 2 nights ago



And had leftovers last night. All that green stuff I couldn't finish it.

Wrapped in foil with bacon grease and some Montreal steak seasoning.



25 minutes at 325° and it was as good as when it came off the grillgrates

 

Nice work! I’m a big fan of Grillgrates for sure. They were one the first company to sponsor my cook team years ago. Brad and the whole gang over there are grate people!

 

That’ll piss you off..

 

Approaching 10 hours, good color, great smell. 165*

 

Looking good

 

My ole pit done pretty good, I was tending it in full Grundens rain gear and it was high cold winds and pouring down rain. I lost 20 degrees during the whole episode. I could have added wood and brought it back up but wanted to know how it would act.

 

Yep, seeing that bark I think you've convinced me to score my next butt for extra surface area. Looks killer

 

I’ve done this for years, the bark is where it’s at IMO. I cut about 1 1/2 inches deep, both sides. Of course you’ll hit bone in some places.

 

Agreed. Moar barq moar better! Unless you inject or brine, or finishing sauce, the center is usually pretty bland. Might as well have lots of barq to offset that.

 

Speaking of finishing sauce, (huge fan on PP) I’ve used a fellows recipe from SMF for ages. Those that use them, post up your recipes, I’d like to tinker with this one a bit.

 

Just discovered this thread. Guess I have some reading to do.

Anyone ever done chili on a smoker? Not sure what inspired me to try it but it is freaking awesome.

I smoked the meats for an hour over hickory at 225f then transferred it over to a cast iron Dutch oven. Bumped the temp up to 275-300f and added in all my normal chili ingredients except liquid smoke. Best chili I have ever made and I consider myself a chili con carne connoisseur.

 

nice!

Nice set up you got there!

 

welcome to the thread

 

I've done a slight variation of this for years.

Myron mixon's version

Ingredients

1. 2 cups cider vinegar.
2. 1 cup ketchup.
3. 1/2 cup hot sauce.
4. 2 tablespoons salt.
5. 2 tablespoons coarsely ground black pepper.
6. 1 tablespoon red pepper flakes.
7. 1/2 cup sugar.

Wife and I really like it. Highly recommended

 

Welcome! Smoked chili is awesome. Great way to use up leftover smokes.