Food Smokers and Smoking Tips/Tricks/Techniques

To be honest, some of the best meat I've had has been out here in germany. Love my American meat but these guys have something going on.

 

Sorry ! I knew it was a long shot.. those ones don't fit mine either.

 

I'm thinking about using the UMAi bags for about 32 days

 

Mac is on. First time doing it. Can't wait! Apple wood putting out some nice smells.

 

But you can get nice landjaeger sausage easy.

 

When your in laws are German and Russian you need to bring that American style.

 

Ok so check this out boyes



So it looked burnt on the outside. Cut it open its a tad bit dry, but smells delicious. The bark is a little thicker than most Ive seen, but I personally like that, especially when you get that chop going, oh boye! Overall it looks a little dryer than I would have like, but it smells delicious and cant wait to dig in.

There is one thing that pisses me off...


Someone got to it before me and mauled my brisket...they cut it with the grain...Im pissed. I even left a corner marked with a cut.

 

looks good, who cut it?

 

So the only advice I got from here was not to waste my time. Is dry aged that bad? I enjoyed it and thought it would be a good experience to try myself.

 

We age our prime, I use the cheese cloth method in our garage fridge. I change the cheese cloth out at least once a week. You loose a good amount of weight and you should trim it up at the end but I quite like it. You end up with a very intense beef flavor. There are a lot of guides online just make sure you keep it safe.

 

To hell with an early dinner. Got some beers in me and I’m happy now. Spicy pitface in back. Regular pitface mid. Unicorn in front.

 

Ribs on at 225*. Tri tip will go on later in the empty space

 

Stocked up with a few bags as well today. 2 more completion bags and a bag of apple for the ribs right now

 

One member of my neighboring camp swore up and down he couldn’t eat anything with garlic in it, hated it. So, me and the elder member of that camp normally cooked everything. We put granulated garlic in/on everything, and fairly heavy just to fuck with the guy that year. He ended saying that was the best food he ever had at deer camp. Then we broke the news, and he didn’t believe us. Still to this day, he thinks there was no garlic used. Still to this day, we put garlic in everything we can, and he eats it right up and says how good it is.

If you are chopping it, grain is of no concern. Looks good from here. How was it?

 

Big chuck roast for tomorrow and some chicken thighs again. Might try to smoke some baked beans as well.

 

That’s one of the same things here. I do a lot of garlic also.

 

By far the best mac n cheese ever.

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What temp do you all typically pulls ribs at? These ones are pretty thin and think they’ll be done pretty quick