Food Smokers and Smoking Tips/Tricks/Techniques

Excited to see the slicing. Did you sneak a taste.

 

Can’t wait to pull it out. Gonna give it at least 2 hours to rest

 

I didn’t! I should have though

 

I cant stand it and always end up getting a taste.

 

I was too excited to get it in to rest. The longer I waited to put it down the longer I have to wait to pull it!

 

Sirloin steak for today

 

Is it a 120v motor on it? I’ve used quite a bit of them during my cabinet maker days.

I’d also start at the $100 mark. Max would be $150 but seeing actual condition may go a little higher.

The higher would be me seeing a running saw though.

 

Did a spatchcock chicken for lunch with bacon wrapped asparagus. Came out pretty tasty.


Toss herbs on the coals to enhance the smoke.



Laid the seasoned bird on a nest of the herbs over the heat deflector. Used sage, rosemary and thyme then subbed green onion for chives since I could not find any.



Skin was nice and crispy but when I set it aside to rest I rented foul over it and the skin got soggy. Grr. Flavor was on point and meat was juicy.



While the bird rested I put the asparagus on. Bought precooked bacon because the asparagus was thin so I knew it would be over cooked long before raw bacon would have cooked. Worked out well.

 

I always cheat, and eat 5-6 slices while I’m cutting it.

 

Back in the day radial arm saws were all the rage, but the home owner ones never really were that accurate IME. At least on cross cuts. The newer sliding compound miter saws are much more accurate for cross cuts in my opinion.

A table saw dado blade or router with guides will work to cut a rabbet instead of a radial arm saw, and I never cared for how the radial arm saw blade came at you and liked to climb the wood. I do not miss a radial arm saw at all and one is not even on my list. But at one time they were a hot commodity. I'd consider your needs first before anything else.

 

the chef's cut I always have to sample a piece...

 

yeah, I think of them for cutting big stuff like 4x4...not really on my list of "must have" stuff...table saw covers most and chop saw gets the rest...

 

Ya I nibble while I cut and then I’m full by the time to really eat comes around.

 

Throwin some corn on the gasser right now while the brisket finishes it’s last 30 minutes. Gonna cube the point up and fire up the smoker one more time for some burnt ends!

 

what time you slicing?

 

Soon! Next 30 mins or so. It’ll have been in for 2 hours in 10 mins

 

I’m a poor cutter

 

looks good!