Food Smokers and Smoking Tips/Tricks/Techniques

@JeffRoyJenkins you should recognize the lake

 

Took me a second and I had to go look at Google maps but I figured it out. That's a pretty impressive rendition of it too.

 

I had it laser etched so it would be sharp. Only thing I'd like to get it a bit deeper than it was, It was maybe 1/16", but turned out decent. Hopefully some locals will buy it...

 

Nothing like mesquite my man

 

I think my favorite is mesquite and apple.

 

I used to shop at HEB 9/10 when I lived in TX but I never really smoked much stuff back then...now I kick myself for not doing it. But there was so many places to eat, we didnt have to bbq.

No HEB close to me now

 

I'd try to call them. When my probes fouled up, they didn't ask when I bought it, or anything like that. It was great customer service.

 

I wanna try apple and cherry. I heard the cherry gives a nice red finish to it.

 

Anyone ever try 'guana?

https://www.youtube.com/watch?v=KUb3xAa68ns

Im sure with a good coating of spicy pitfaced they'aint gone be bad

Maybe soak it in pineapple jiuce for an hour or so and then pitface it and roast it real nice

 

I like to do whole slab bacon with Cherry. Always turns out awesome.

 

Cherry wood smoke gives meat a nice red finish?

 

I ended up grabbing some frozen wings from the store this morning. I didn’t really make the connection that it is opening weekend for the NFL so there were no non-frozen wings to be found.

I threw them on with some jalapeño poppers at 250degf and sauced them after about an hour then pulled about 10 minutes later. I think since they were frozen, they could have went a bit longer. The saving grace was the buffalo sauce recipe that @Cold Iron posted. That was real close to the best buffalo sauce I’ve had. I went a bit heavier on the garlic and only had unsalted butter, but it was amazing.

 

By slab of bacon, do you mean like a pork belly? I like to do smoke those with himalayan pink salt or pitfaced regular massage. They are awesome.

 

What's the info on the pig pachanga?

 

I meant "cherry" colored finish to the bark.
https://youtu.be/G3z1kcZfkEE
fast forward to about 7:18

 

Let me hit my guys up. If I remember correctly its in December.

 

No. The stuff you have for breakfast.....or anytime for that matter.

 

https://www.barbequesmoked.com/difference-between-pork-belly-and-bacon/

I see now, I always thought they were the same cut just prepared differently. Next time Ill try curing it then smoking it whole.

 

Leave just a wee bit of rind. Makes it nice to slice after you smoke.