Food Smokers and Smoking Tips/Tricks/Techniques

Most butchers at the chain stores are great to work with and will get you what you need.

 

I got my brisket going this last time and went to bed after an hour. Woke up just before 8 in the morning and looked on the nightstand at the thermometer. Said 91 degrees on grate temp. Everything turned out fine just added to the cook time.

Jumped up and fired it back up and watched it for the rest of the day. I think I’m switching over to stick oak instead of lump next time to see how it lasts compared to the lump. May be the better option when I need some sleep on a long smoke.

 

Yeah I know Publix will order sushi cuts of fish and have it there the next day for you. Assumed they would do the same with the beef too. There you just pay the price for convenience. Or actually everyone pays the price. Haha

 

Yeah I freaked out for a few seconds, but then I realized everything will be fine. The most disappointing thing is I don’t know if it will be ready before I have to go back to work at 6 this evening.

 

First thing I did when they opened up the new HEB was go meet and shoot the shit with the two main butchers. Great guys and one texts me when they have speicals coming up.

 

@bvbull200 do you have a gto? Or just one in the past?

 

Grilled chicken salad for lunch, tri-tip later this evening.

 

Oh yeah!

 

Wanted to run something by you guys to see what you think....

I’m wanting to do some more smoked cheese (everyone who has tried it really liked it) but the weather has gotten warmer then when I did it before. Before I put some ice in trays as just a precaution for temp. I’m wondering why you guys think would happen if I put some dry ice in trays now that the outside temps are teasing 90 degrees. I need the smoke vessel to stay below 80 ideally and know that I’m probably gonna have to start it early morning (6ish)

Just trying to talk this thru with some people
Ps stop posting so much because I miss one day and have to read thru 20 pages to catch up. Hahahaha

 

When I do cheese, (I haven’t in awhile) I always did it in cooler months in a MES 30. I didn’t even plug it up, just used a AMAZN smoke generator and cold smoked it.

Last batch, along with some jerky.

 

Idk but dairy products & heat just plain don’t mix. Smoke Gen. May just be the right way to go.

 

Yes that’s how I do mine is with the amazen smoke tube. I just use my pellet smoker as the vessel. I don’t turn it on.

 

Has anyone upgraded a Weber 22” to this ash catcher? I’m about to drill and pop rivet the legs on this grill so they don’t come off, but if I need to install this ash catcher first I’m going to wait. Looks like a pretty simple and easy upgrade to replace the ash pan.

 

Just a reminder this is my first go at cold smoking but it was only 70 degrees outside

 

Had an '04 for about 6 years. Sold it in 2013. Loved that thing. You have one?

 

GMG gets another point in my books. Customer service open on Sunday’s and got a quick and easy fix to my WiFi issue. Was some fun the phone within a few minutes of dialing.

Likely doing some pork chops or scallops on it tonight with the WiFi again. Sorry @Misplaced Nebraskan youre back to being alone without WiFi again

 

Tri-tip about to hit hickory, then the cooks about to hit a long pour, then dip in the pool...

 

About forgot the supporting cast for breakfast all week.


Now everyone is tucked in for a nice little smoke bath.

 

Yeah i bought an 06 this past december. Great car, has its own issues like some water leaks and typical gto window problem. Few mods ive done but nothing crazy, coilovers,xair, carbon driveshaft, and maintenance stuff. Too bad that site is a bit slow these days.

Thinking about doing a chuck roast tomorrow while im at work. 4-5lb, any recommendation on how much rub should be used? Want to give the spicy a shot first

 

Had to retrieve this post from another folder. Guess which one, Lol