Food Smokers and Smoking Tips/Tricks/Techniques

Hell yea!!

 

FACK now I gotta try to smoke some cheese... You people suck !

 

thats a lot of cheese! Did you sell it or for personal use

 

Vacuum sealed each piece and keep it in the fridge.. instead of a vegetable drawer.. I have a cheese drawer haha!

 

nothing wrong with that! Plus each gets more "aged" with time so the by the time you get to the end pieces those will be primo...unless you eat a lot of cheese then it will all be gone before it gets too primo!

 

Finished my $60 craigslist Performer refresh last night. Honestly I probably could have bought a brand new one for not much more than what I have into this one, but I bought it from a retired couple that loved every minute of the 8 years they had it. I wanted to give it another 8+ years. Really satisfying bringing it back to it’s former glory.

Add when I first picked it up



I gave it a DEEP cleaning and ordered some new parts. New charcoal grate, one touch cleaner, gourmet grate, and charcoal ignitor assembly getting burned in. Also splurged and picked up a Vortex!



Also replaced the plastic table with a metal one




First cook was a prime tri tip. Used the original hinged grate for this guy. The gourmet will get used with the vortex for wings



Going to be doing some wings this weekend to really test out the Vortex, can’t wait!

 

Anyone with a pellet smoker.......what type of pellets do you like to use. Type of wood and brand. Thanks

 

I prefer Lumberjack, I use mostly the competition blend. I’m sure some others here will see this and give you their thoughts on it also.

 

Well done sire, shes a beauty.

 

Wife decided she wanted wings again tonight. I decided I did NOT feel like using the smoker to do them. So she fired up the new fangled air fryer that arrived yesterday. Put some mesquite chicken rub on them we had laying around. They came out pretty decent but the taste was more like baked in the oven than fried.

I mean I know in essence that an air fryer is a convection oven in most ways. So that’s to be expected. I’m the end I still prefer the old fashioned deep fat fried ones out of all the ways to do them, smoked second, grilled third, air fryer fourth and then oven last.

 

Nice job looks really good. It may not be much less than new but with new you don’t get that feeling of rescuing it.

 

I mean why buy shredded cheese when you can open up a block of smoked cheese and grate it yourself? Like smoked salt.. it adds another layer of flavor to many things.. salads, potatoes, fries or tots, tacos burritos enchiladas, pasta.. you name it.. it can be salted or cheesed!

 

yep! I think its weird how well cheese absorbs smoke flavor...it goes all the way through the core! Plus its good

 

I also like the Lumberjack Brand pellets but I've been running the Pit Boss brand.. cheapest around my area.. I run all different "flavors" depending on what I am smoking.
FYI I get a 40# bag at the Walmart for $14.96 a bag.

 

I can’t get Lumberjack so I use Cabela’s brand competition pellets. $14.99 per 20lb bag even up in Alaska.

At least you’re an ‘air fryer’ owner who knows that it’s essentially a convection oven. You’re right, too: Nothing gets that crispy outside and juicy inside like a fryer. Smoked is OK and so is grilled, but all of the best wings I’ve ever had are fried.

 

Thanks. I'm gonna grab pit Boss competition blend and their fruit blend.

 

I think deep fat frying makes most things better.

 

Hmm...fried brisket?

 

I recall someone on Triple D battering and deep frying strips of brisket that was already smoked.

 

Chunks or cubes seem like they'd work better. Deep Fried Burnt Ends?... I'd eat that