Food Smokers and Smoking Tips/Tricks/Techniques

Me and @uhplifted need company

 

Their customer service is by far one of the best CS I have ever dealt with. They are outstanding and I always recommend them now to people interested in getting a pellet popper.

 

We need this.

 

Already have holes drilled, pipe fitting in hand, and ball-valve in hand, so we should be good there.

I wouldn't sweat it. The last hour of building always includes a good 4-5 beers in our gut.

I won't tell you guys what it doesn't have when I'm done, so when you ask if it has _______, I can just say "Oh, of course we thought of that!".

 

Didn't plan on being up this late getting up at 4:30 to go shooting in Wi. tomorrow. But had some thin pork chops that needed cooking. So decided to smoke them. Wrapped in bacon. Because all great recipes start with first you cook some bacon..



Did a quarter ham also, started by braising it in honey, brown sugar and butter. Then unwrapped it and started the pineapple, brown sugar, and spices glaze. And put some on the chops too.



Getting later than I like for the time have to get up but that is smoking. I know what is for breakfast anyhow. When I started the charcoal had some fast food in the back yard (septic drain field). 12 yards with the bow from the deck.

 

Chip shot with the BowTech, meat for smoker/winter, which for you is eight months out of the year. You mentioned the 80’s and turning you AC on... LOL, We just experienced some 114* index heat last week. 80* and I’d get out a jacket at this point. BTW, my central unit hasn’t shut off (other than a defrost) since late April, early May. I may get a break in late September. Usually mid October.

 

Almost said it was a chip shot with the bow... Still have my Darton 50MX, the first 50% compound made. 20 miles away from here is the Pope & Young HQ and museum. For good reason, there are some real pigs around here. The curator asked if my bow was painted or not they were still looking for a Darton 50MX. Of course I painted it.

Most people our age that bow hunted knew this guy back in the day



Yeah the weather during the summer here can be real nice and is right now. Opened the house up today low humidity and got up to 72*. Come November it will be another story. But is good weather for smoking and sledding

Plattered, one of the chops never made it to the fridge. And damn it is good if not great

 

Nascar truck series is coming to Bowmanville, ON, Canada. Our usual gang are going. Prepped some smoked candied bacon and pork belly burnt ends. Just the start of the weekend bbqing. Btw that's the neighbours dog he likes bbq too

 

Did a little RV road trip last week with the family. Wife, 3-month-old, 3 year old and Boston terrorist. Thousand Oaks, CA to Port Townsend, WA 2477 miles for a family reunion. Basically so I could bbq and have a few sport sodas... Good times



Couldn't fit my smoker so did a little rehab on a weber that was sitting on the side of the house for past 10 years or so lol.





4 racks in the Sous Vide 5ish hrs and then smoked on weber/ with Pecan for 2 hrs or so.








Didn't even try any of the ribs, but all 4 racks went real quick...

 

Anniversary dinner tonight. Steak is on, mild layer of unicorn applied before it went on. Wife is having the lobster. Tomahawk is around 3 lbs. Reverse seared over hickory. Not sure how she’s doing the lobster. I don’t have any clue how to cook them.

 

Looks good.

 

Lobster is now getting smoked in a pan with butter. It’s covered for now as it was still partially frozen.

 

Well that went quick.

 

Shoulda used a knife ‘n fork but that handle is so convenient.

 

It was really good. I ate the cap part, and about 1/3 of the rest. Stuffed.

 

https://youtu.be/Fz-za92Ve0Y



A Padauk and Cherry wood cutting board.. the video is it getting oiled and the dramatic color change that never ceases to amaze me

 

These cutting boards posted in here the past week are fucking art. I’d almost be inclined to hang them on the wall than throw raw meat on it then chop them up.

That said, how do you clean one of these once it’s got a few gouges in it to remove bacteria?

 

When I'm finished with them they get oiled with @WalrusOil .. which is a blend of food grade mineral oil, bees wax, coconut oil and Vitamin E. They can be hand washed with soap and water (no dishwasher!) and stored on the edge (prevents warping). When needed they can be sanded down (by hand or with an orbital sander) and a fresh coat of oil can be applied.
I've seen people use vegetable oil (NOT recommended by me as I feel it goes rancid) but there are other brands of cutting board oil available as well.

 

W O W .... that’s beautiful!