Food Smokers and Smoking Tips/Tricks/Techniques

Stalled at 165F. Time to crack a beer and wait....

Being my second attempt I tried that minion method that was suggested, what a difference that made. Almost 6 hours of steady temps. After 6 hours though re-doing that with the temps dropping and still smoldering charcoal in the bottom is a little tricky.

 

Crack two! Just cuz it stalls don’t mean you have to.

 

I like the way you think.

 

Alright so I spoke to my bro. The event started as one of our alumni's uncles roasting a pig for his family. Then they invited other brothers. Then more. Then more, and then more. Its now a 3K-5K person event. The cooks, from whatever business or organization, each cook a couple hundred pounds of whatever. My brother Ben is cooking 200lbs of mollejas (cow udders), 200lbs of tripe, and he said about $250 of gorditas. Other guys take a few hundred pounds of fajitas, some take baby back ribs, etc etc. The food is free for the public that comes in, all that the public had to do in the past was bring a new toy per person and they can go in and eat/drink all they want. No, they dont keep the toys and play with em, I believe they go to toys and tots (they go to charity for sure), which is where we undergrads donate toys to as well. This year they're selling the all you can eat and drink bracelets to donate money instead of toys. He said nobody really does brisket so if we cook some briskets on your trailer (if you're still willing to bring it down) we would be very welcome, but we would have to cook a good 10 briskets or more. Theres limited space so they dont want to give it out to give it out to someone who is gonna bring a pit and make food for just himself. A real life example of what they dont want is a few years ago a politician who was campaigning some while ago got a big space with a bunch of signs and ended up bringing a weber and cooked 100 hot dogs and some burgers. Everybody is bringing meat generously, they want us to do it too. If we could put a team and we all pitch in for meat we can enjoy a full day of q'n, drinking, and eating.

I know for sure @Bigdaddy4760 and @Misplaced Nebraskan are in.

 

Sounds like a great time and I am very interested in doing it. Have they set a date for it yet? Getting the briskets will not be a problem.

 

Let me get the date right now

 

Hah first thing is my wife does the same thing...........smoked meats and meat givin' ya all kinds of butt cancer and ayayayayayayayadayayayadyad...........then she totally macs down on my smoked Italian style black cod*. Ate most of it!! Says I have to make it again. I love her too much.

As for salmon and alder yes, but there are variants for those of us who tire of alder. Yeah I get it, friggen weird with hickory or pecan or mesquite......BUT try apple, a bit lighter perhaps, sweeter, but tasty. And try black cherry...I like black cherry with about any fish. 8 pound coho, nice pelicle, black cherry, holding at 140-150°F - sorry for spud camera pictures:

 

Im no fan of cooked fish, but some smoked salmon sounds real good.

 

Smoked Goldeye is like aquatic Beef jerky. Can’t stop eatin’ it.

 

December 7th

 

I like it. Got a screaming deal at Lowe's. BUT it only behaves as written in the manual IF you keep it clean. Plus I don't advise leaving pellets in it when just sitting - it will do odd things and basically run away with too many pellets in the chamber, wet pellets drying and then combusting, odd stuff. Other than, excellent.

 

Smoked Italian style black cod. Get a fat one, brine or not, if not pack with extra salted bread crumbs and tons of Italian spices, rosemary, oregano, garlic, basil, thyme,etc....if brined then skip the more salt and pack with bread crumbs and tons of Italian spices, rosemary, oregano, garlic, basil, thyme,etc. Smoke cook at 300-350°F using a fruitwood or alder- it won't take long - don't overcook. Serve with a just a buttered plain pasta and veggies.

 

I realize you meant cherry color. The type of wood has nothing to do with color. Some people smoke food with grape vine. Purple grapes or green? lol
I've used cherry wood on poultry, and cheese, for years. It's not cherry colored.

 

Ive used apple on smoked chicken thighs. Havent tried the cherry i bought yet though

 

Apple, cherry, and pecan are my go to for most things. I got these on right now with all 3 woods. 3/ 1.5/ .5 at 270. I always read cherry helps with the red bark, maybe that’s a myth. It tastes good regardless.

 

Pitfaced On Point baron of beef.

 

Crap! I may be back in Nebraska hunting. Will see how the schedule lines up

 

Maybe @bvbull200 also