Food Smokers and Smoking Tips/Tricks/Techniques

Goal tonight was $754 and we raised over $800 tonight to help underprivileged kids born with a cleft lip and palate. Had 30+ people over eating BBQ and interacting. Lots hadn't met each other before tonight, so lots of friends were made. Exactly what BBQ is all about. It's a community event. Not much in the way of food pics, but here's a few from the evening, including my mom and my daughter. Special night.

Make every day count. Do things that make you happy, but, maybe more importantly, do things that help fullfil the lives of others.

Phenomenal day.

I'll have more pics and commentary tomorrow.


My beautiful wife and I.

Mom and me.


My daughter helping serve slices.



The guy in the middle is who has the charity connection that we are raising money for.

 

Multi like! Congrats. Glad it was a good turnout! Bringing people together like that is always a worthy endeavor. Good for y'all.

 

13 hours in. Just wrapped in foil.

 

Pork picnic shoulder in the smoker at 9 a.m.. I would have liked it to be 8 a.m., but apparently not as much as I liked to sleep in this morning, LOL.

The rub has been on it for several days. The water bowl in my smoker has apple juice, quartered apple and onion, garlic cloves, bay leaves, black pepper, coriander, whole cumin, and Worcestershire sauce. I don't know if putting things in the water bowl actually makes any difference since really it's the steam that hits the meat and I think it leaves all that stuff behind when the water becomes steam, but I still do it.

 

Made fajitas

 

Last nights feast. Nobody went home hungry.

 

You using half a bag is equivalent to me getting a small glass of water from the tap. It’s not even a dent in the overall supply.

 

What you got rolled up there? Look great.

 

It's called a fatty and they are delicious. I little bit of prep work to assemble them but totally worth it.

 

Did a little bit of pork tenderloin yesterday as my first “not quick thing” on the new pellet grill and I think it turned out pretty damn good... so good that my two neighbors across the street, one of which who smokes/grills ALOT, thought it was really good.


Semi proud of the end product

 

Nice. I can mess with that.

 

So I’m going to try and do tri-tip next and I personally never done any...

If your willing to share.... what are your go to rubs for doing a tri tip?

And also maybe a tip or two since I’m new on the pellet grill?

 

I just go fresh ground black pepper and garlic salt on tri-tips, the meat has its own flavor. Watch it closely, they will cook up very quickly because they are so lean. I set mine on smoke for about 45 minutes, then 250 and start temp checking after 30 minutes or so. I pull at 125 IT and let it rest a few minutes before slicing.

 

First time ever using a pellet smoker. Hopefully, no explosions

 

Pork picnic shoulder is coming along. On the smoke now since 9 a.m. Using a mixture of mostly hickory with a bit of mesquite for added oomph and we like the bold flavor around here.



Then the chicken which I am smoking because I expect the pork to run until after dinner time, and smoked chicken is very tasty!



The bird got butter chips under the skin, poultry seasoning and the same dry run I used I the pork because I had some and it tastes good on basically anything.

Yeah, I know the bird is breast side down and that's on purpose!

 

PS: pork is at about 140* right now so it might be ready to rest at about dinner time. I expect the bird to finish about 4:30-5 and the pork a little after if things go as I'd like.

 

That looks good.

 

Uh oh. My pizza stone died.

 

Ok PF ribs and lemon pepper thighs are on.

Was going to do party wings too but I opened the cellophane and they smelled like fish

Wife is taking them back...



Also put the other half of the pizza stone on but it takes up way too much space.

 

Doing 3-2-1 method. Time to wrap