Food Smokers and Smoking Tips/Tricks/Techniques

Like he said... And the salt and the butter and even the syrup.

Liquids are sorta extra work.. you have to break the surface tension (read: stir it) often for it to take on the smoke.

A fish tank aerator is a little too much but stirring with a spoon now and then isn't enough.

I'm still looking for a perfect balance in between. (Open to ideas on this subject too!)

 

Do

Don’t knock it till ya tried it. Smoked ice cream is awesome.

 

It's the same thing I entered for the contest here.

https://www.smokingmeatforums.com/t...tball-aka-meatball-stuffed-pork-belly.288765/

 

I’m over there also but I had to redo my account. Don’t have access to the email address it was attached to at one point.

 

I had to reset my password because it had been since like October of 2018 since I'd been there. Wish I would have been smarter and kept my screen names the same amongst these various things

 

I just started an account over there today, I could start getting out of hand if I buy or build another smoker.

I need some inspiration for new stuff to try. The girl hasn't liked the brisket so far (I also haven't managed to get one done moist and buttery like it should be) and I have mostly been doing pork. I want to find some other ideas for beef to smoke other than tri-tip. I'd like to do beef ribs but they are hard to come by around here.

 

Fatties. I just leave that there for you.

 

What he said

 

Noted and added to cart along with the sharpener

 

Heck yeah. Something new!

 

Looks daaaamn good sir!

 

Use a chimney and make sure the charcoal is up to temp. Dump it to one side of your grill so you have 2 zones. You want the charcoal to be white and ashy. Most things will only be in the hot zone briefly at the beginning or end of cooking and spend the rest of the time in the cooler zone. Easy peasy

 

Thanks Zach!

 

Don't know nothin about smoked ice cream. But do know on Sunday I cut a pineapple into 8 spears and coated with brown sugar and cinnamon, then grilled it. Cause it goes really well with pork.



And if you cut it up and microwave for ~ minute and put some Rocky Road ice cream on top it is pretty damn good too



Don't worry that was several hours after I ate my real supper.

Prime Ribeye with Montreal steak seasoning after grilling. Some bacon cut up and warmed up in a foil packet with cherry tomatoes, peppers and onions left over from grilling the other night.

 

I'm 90Beater over there. I don't post much but my post on the Louisiana vertical pellet smoker is now over 12k views.

 

We’ve been having trouble getting decent steel for the last several years. Nearly everything comes out of China and even when it’s rated and certified it’s garbage. I personally think the certs are just plain fake. You getting good stuff lately?

 

When you finish with montreal steak seasoning do you prep the steak with anything before grilling?

Normally I s&p my steaks but have been using steak seasoning lately on a trial and error basis of when to hit them with seasoning, or put a little salt on them in the beginning for the sear, etc etc

 

I'm curious how much different in size your 7 in compared to my Pit Boss 5 series.

 

I always salt with kosher salt and let sit at room temp for at least an hour, no matter what I use. When using Montreal steak seasoning or any other seasoning I always wait until after I sear it. I always use a really hot sear and it will burn most spices, even pepper. So I put the seasoning on after. Often I will sear then slide instead of reverse sear for that reason.

 

Yes, I have no issues with steel. I can get what ever needed. I dont mess with the steel out of china though. I dont mind the Mexico steel.