Food Smokers and Smoking Tips/Tricks/Techniques

Something quick and easy because of the heat and humidity

 

I have another question for you all... Next Friday I will be doing the first bbq event at my house with friends and family since getting the pellet smoker. There shouldn’t be any difference in doing one set of ribs compared to 4-5 racks in the smoker?

Planning on at least 3 if not 4-5 racks of ribs on the smoker and then maybe some burgers and brats as well.

Any thoughts or tips would be GREAT!

 

Nope you should be good to go as long as you have space.

 

I see you in the bourbon thread over there, now!

Enjoy the GTO. For all it's minor warts, it's a great car.

I'd say a few tablespoons or so? Just a fair coating does the trick on beef.

Looking forward to hearing your thoughts on it!

 

Provided the ribs fit without overlapping or dramatically restricting airflow, about the only difference you'll notice is that the smoker will take slightly longer to recover after you put the meat in. Other than that, the cook will be familiar. They might finish at slightly different times, but ought to be fairly close to one another.

 

You make of of them crumble crust peach cobblers?

 

I see no cobbler in that photo.

I have 2-1/2 baskets of peaches now.

 

FFS Scott!

 

I still feel bad about that... Had to improvise due to being slightly... Ummmm... Liquored up at photo time

Next time though... Gloves are coming off

 

So gonna do poke chops on the smoker. What’s a good temp for them? 225?

 

225-250 til 145 IT. Rest a few minutes. Done. And pics!

 

I run mine at smoke temps for 20-30 mins then I bring the temp up to 300-325 to finish them off then rest 5-10 mins.

 

Someone draft up some rules. I'll figure out the actual price levels, sign off, and start a new thread for it!

 

Better keep them anti cut gloves on.

 

Tried to Bbq some broccoli with the chicken thighs I made for dinner.

Broccoli is not briquette Bbq friendly.

All day on the gasser taste fine and taste like briquettes from the kettle.

Lesson learned ...after the second attempt.

 

Trying a new sweet and spicy jerky recipe.

 

How do you like doing your jerky

 

@Kanyon71 , @scottalot , what are you guys thinking? For purposes of this one-off, I'll call a 5 lb bulk package of rub $45 shipped. It'll retail a tad higher than that, but I like the nice round number to stimulate a little more action.

I think I have 3 packages of the regular and 4 packages of the spicy. They are in heat sealed bags, but they are NOT resealable.

Every $45 in raffle tickets sold, I'd add another 5 lb bag to the prize pool. Folks could win more than once.

For any remainder over a multiple of $45, I'll just do the closest size (between 11 oz or 24 oz) that makes sense. For instance, say we did $100 in raffle tickets, it'd be two 5 lb bags (total of $90) and one 11 oz bag (~$13 shipped). Three winners drawn. Whatever the difference is, I'll round up on prize value, so the retail (plus shipping) value of the prizes will be at least as big as the total value of raffle tickets sold.

Something along those lines? Is there interest in something like that? Might could run it soon (give it about a week to fill?), but thinking I'll need to wait until after the 'unicorn' launches. That's going to get pretty hectic (I hope!). Not to mention the raffle we are running right now for the August 3rd drawing (info here in case anyone is interested ).

 

Yeah, there were a few VERY choice bourbons thrown down the hatch that night.