Food Smokers and Smoking Tips/Tricks/Techniques

Yup. Got 4 meat alarms to start probing. At 215* right now and almost 140* so gonna let em roll slow for now.

 

Looking good

 

Smell is so unbearable! The Post oak pellets are so good smelling. Need to mix with pecan next time.

 

Hard to beat that combo of wood

 

Truth! I think I'll start mixing that batch. I also ordered an AMNPS Tube smoker to see if I can pick up some more flavor from pecan in there and burn post oak for heat. To be honest, most taste the same, but this post oak is instantly recognizable smell wise.

 

I believe it will give you a better bark also when you get it added

 

Alder, Hickory or Mesquite, they all got there own twang.

 

Always down for barq!

 

Most pellets are blends containing mostly alder and Ash. Mesquite I've done of a different brand and they were definitely diluted. Real faint smell was all. No taste. Gonna order a half pallet of a variety soon.

 

Did you ever extend the stack down to 1-3/4” off grates

 

No. I had such good temps across all spots I didn't want to tweak too much. May try that and repeat again though

 

It will hold more smoke in also

 

Yup. Did it on my old offset. Just haven't thought to do it again here. Ol dryer vent mod

 

Add a little cherry in there also.

 

You’re using the wrong pellets if you’re getting crap fillers.

 

Agreed. When I order I'll get 100% woods. I use B&B now which is lumberjack rebranded. Good pellets, just not 100% offerings. At least the ones here anyway. Just convenient to buy on shelf

 

One more spritz. Between 142 and 151 now. Time for barq! Still at 215° pit temp. Will bump to 225 at 6 hour point. (2315)




No more peeking now till burnt ends go on....

 

I just picked up 80lbs of “busted” Lumberjacks hickory for $20.00, well $17.00 after discount, $18.53 out the door.

 

Hope the Barkin' don't wake the Neighbours.

 

Proud poppa pic dump from this weekend!

I picked up a 4 bone plate of short rib from the butcher. My 5 year old daughter, Stella, wanted to help cook them.

Stella helped remove the membrane, then put on the unicorn rub:


I started the smoker and had it rolling with oak wood for the smoke. Stella put them on the grates (the gloves crack me up):


Not much in the way of in progress pics, but we checked it periodically and I showed her how to tell if it's too hot or too cold inside and what to do about it.

When we decided they were done, I put them in a pan and let Stella bring them in. She insisted on one more temp check with her pink Thermopop before resting:


She helped a bit with the cutting and was proud of wielding the big knife:


We made some fancy pics of the final product:



My view for dinner:


Stella's little sister, Claire, enjoying the fruits of big sis' labor:


I obviously had plenty of input and control over the cook, but I had her do the work whenever I could and we talked about why we did certain things. Her and her sister played during the downtime, but when I told her we needed to check on it or do something, she was very engaged. Hoping to get her little smoker built soon, then teach her to do cooks all on her own.

By the way... The short rib was outstanding!