Food Smokers and Smoking Tips/Tricks/Techniques

Grilled tator tots, damn never done that and must do!

I will not judge your plate if you don't judge my platter LOL. ~ mid 1970's Sharp Microwave platter with foil



Son at home likes breast, I like bone in skin on thighs. And corn on the cob



And grill grates of course. 2.5 hours just salted sat in fridge then 2.5 hours on grill. Sweet Baby Rays at the end.



With apple wood smoke



Corn soaked then put on Genesis and grilled



Left over beans from last night. Salt\pepper from the Admiral (2 star upper half), we were in Nuclear Power School together in 1978 @Misplaced Nebraskan.

No that is not Outback Steak House LOL, he just finished up a project building their diesel submarine program for our allies in Australia. The State Dept. asked him to do it so he left the think tank to do it and succeeded. But of course, Steve always succeeds. The Tasmanian pepper salt was a gift to me not long ago. I use it sparing, it is awesome.



Juicy and tender as hell, damn that was good. With slaw too. Burp.



Try that again, without beans this time.



Hmm I think that works...



Damn. I go to sleep to now

 

Hahaha. Just the way I’m sitting and pointing the cam

 

I had to google that

It's actually easy to do.. a piece of tinfoil rubbed lightly with vegetable oil to keep them from sticking to it then add frozen tater tots and roll up the edges of the foil .. season as desired and put on the grill... they take about 35-40 minutes on my gas grill.. so I put them on first then add the meat later depending on what I am cooking. After about 20 minutes I pull them off and flip them over on the foil and then back on the grill to finish.

With a heat index of 105F yesterday there wasn't any way I was cooking anything inside! haha

 

225. Thanks. I usually wrap in foil or paper but wanted to go for the super crispy bark this time.

 

Yeah, it was pretty painful for the last 6 hours or so. Hit 2 different stalls which is always a good time.

 

Just curious. What were you smoking on, and that was a pork butt right? How many lbs?

 

That was on a Rec Tec RT 700 "The Bull" pellet smoker. THat was 2 pork butts. One was 9.6 lbs and the other was 10.03 lbs. 225 degrees for 22 hours.

 

Assuming no foil?

 

Tri tips I did last night. SPOG on both. Need to get a better searing station though. Came out good regardless

 

Correct. I usually wrap in foil or the pink butcher paper when the internal temp or the pork hits 160 but I was in the market for the full smoke and bark on the outside so no wrap. While it was still good and I got what I was looking for, I think I am a fan of wrapping in paper when the pork hits 160 and then unwrapping again when the temp hit 185 for the last little bit to get the crust back.

 

Looks good. I still haven't smoked a tri tip, yet.

 

Polished off a few sport sodas & my flask of whiskey at the the concert at the park with the fam. Got home and got pretty ambitious for the next mornings cook



was totally worth it


Apple Wood Smoked Pulled Pork & Cheese Stuffed Jalapeno Bacon Wrapped Meatloaf
Loaf was solid probably my best one yet... Always room for improvement.

smoker hung around 200 most of the cook. 2.5 hrs or so up to 160

I think need to put a few more speed holes in the bottom of the ash tray....Most of the time I can't get the temp up with out having the door open.

We all know the correct solution is upgrade to WSM

 

Making some ribs cause we’re hungry for smoked ribs. She’s off!

Using lump charcoal with some apple and hickory.

May do a butt for the 4th.

 

Seems we have a discrepancy here.

 

All mine are like that, makes you wonder how many people believe the gauge that comes with the grill.

 

good point

Off to Amazon !

 

Go past the Danger zone and take that bisch to 11!

 

Already did that on the grill side. Need a new temp gauge now. Lol

 

I know what I'm watching soon again now