Food Smokers and Smoking Tips/Tricks/Techniques

Basically what I did too, easier to sear and slide if IT isn't high enough. And before the whole reverse thing that is what we all did. With $50 a lb. steak it damn well better be tender enough that you can't tell the difference between sear and slide & reverse sear. It was.

Exactly one inch thick. Most charts show 5 min. then flip and 4 min. for Med Rare for 1 inch. I cook with a second lifted grate which is hotter than most grills. So went 3 minutes a side and was perfect.



Salted and let sit for an hour at room temp. Also squash scored and avocado oil dusted with Montreal seasoning. And bacon wrapped asparagus. With Pitfaced rub. Smoked for an hour+ on the gasser with pellets at 225.



The steak had so much fat it was like cooking bacon. And exploded into flames when I lifted the lid to flip it. But was perfect after a 5 minute rest.



Started with the eye and first couple of bites reminded me of the difference between a $4K and $12K shotgun. There is a difference but it is very subtle. Not a lot of gain for the price proportionally. Thought it was pretty close to a Prime grade.

By the time I finished the eye was thinking more like I need to justify a way to eat at least one of these a month.

Then I started on the cap, the Spinalis Dorsi. Started thinking I needed to find a way to eat one of these every freaking day. Damn it was that good, well worth it.

 

There's also the 17" table top that seems to be down to $54 in some stores - https://brickseek.com/walmart-inventory-checker/?sku=805843608

And this bad boy combo griddle & deep fryer - in case your arteries weren't *quite* clogged enough yet - down 25% in some stores to $300 from $400 -- not yet a super deal but worth watching to see if it hits 50% off.. https://brickseek.com/walmart-inventory-checker/?sku=806171984

... and remember this all seems location dependent, so YMMV

 

Nice deal. My friend got the big one for $200 not long ago. Loves it. Will be our new cooker for camping. We will smoke ahead of time and reheat that.

 

morning all...

 

Good morning!

 

Looks fantastic, glad to hear it was worth the price

I have started to revert back to the sear and slide myself, no discernible difference in "smokey" flavor but I have a lot hotter flame for the sear.

Edit: to specify, I meant with charcoal. On the gasser it's always sear n slide...

 

Same here! I agree you only get one chance at REALLY hot and that is in the beginning. Have used a floor fan, etc. to do reverse sear but it never seems to get as hot.

And never said it before because I feel like the kid in the Emperor's new clothes. But if using quality prime grade meat I see no difference in tenderness between sear and slide and reverse sear Choice grade a little bit, but not a major difference.

I do like the marinade and high temp tenderizer I am using especially on choice grade meats. But skipped it on the Wagyu ribeye of course.

 

I feel like I need this shirt to wear to work.... see how many people it would offend!

 

I use the same lids .. a few bucks cheaper at Menards

 

Would be pretty darn funny.

 

Prime Picanha!

 

You might just learn something new about some of the guys you work with...

 

No Menards around here but these gamma-seal lids are around $8 at HomeDepot and Lowes.

 

Dude!!! Oh man starving

 

Anything special before placing over the smoke? This looks tasty and interesting

 

Open can of spam. Slice spam. Put some seasoning on it (Pitface Spicy is great). Smoke.

 

Well at my real job the ratio is about 5 women for every guy... the fire station is exactly opposite LOL

 

Rotisserie SPAM is where it's at...

 

Nah, then you'd only get the edges coated. Need an even amount per slice. Unless you're gona slice and then rotisserie