Food Smokers and Smoking Tips/Tricks/Techniques

Mornin'! I picked up new smoker at a 40% off going out of business sale. I've been making jerky with all the venison roasts I had in my freezer. It doesn't last very long around here.

 

Looks great, what you marinade with

 

I'm new to making jerky, the recipe is straight off the Traeger website. Just soy sauce, sweet rice wine(mirin), fresh garlic and ginger, black pepper, sugar, onion powder. Very basic but it's delicious, takes the hickory smoke really well. I tried another recipe for spicy jerky but didn't like it as much so I just added hot paprika and red pepper flakes this recipe and it was great.

 

I love my green mountain grill! I went and bought my old man one. The wood fired pizza attachment is pretty awesome as well. Here’s a brisket I did on it.



...

 

Does that one have a rotisserie style on it? Or do you put it straight on the grates??

 

anyone got a good recipe for venison snacking sticks?

 

This is the one I bought. It just sits directly on top of the grates.

Brazilian Gaucho Skewer - FREE STANDARD SHIPPING IN USA

Brazilian Gaucho Skewer - FREE STANDARD SHIPPING IN USA

https://www.amazon.com/dp/B00QH3ZGQ2/ref=cm_sw_r_cp_api_i_.-yTDb52S136W

 

Achiote paste was absolutely hell for me to find. I ended up going to wal mart a couple towns over to get it.

 

Kinda freaked me out the first time I bought it. Didn’t know it came in a tube like toothpaste.

 

Here we go.........another purchase!!

 

Gotta love how it just magically appears at the bottom of the page.

 

I was looking at that but hate buying another kitchen gadget to clutter things up. Then saw on the recipe page someone had used their air fryer and rotisserie attachment. I have that already, so can do it in the air fryer, or stand it up in my Akorn with my Vortex inverted and coals on the outside.

 

@Bigdaddy4760 maybe you could hook us up with the country version of this

Brazilian Gaucho Skewer - FREE STANDARD SHIPPING IN USA

https://www.amazon.com/dp/B00QH3ZGQ2/ref=cm_sw_r_cp_api_i_.-yTDb52S136W

@bvbull200 is getting really good at grinding and all you have to do is keep @Misplaced Nebraskan away from drilling holes.

 

Got to love a good sale.... Stocked up and doing a 9lb one for a pot luck at work tomorrow. Will try to get some pics later. Going to put it on around 5-6pm. That’ll give me a cook time of 12-13 hours. Wrap and rest in a cooler until lunch (4-5 hour rest). I trending towards longer rests, to me it seems the longer the better.

 

How hot are you taking it? 12-13hrs gets a 4lb bone in to 205 cooking at 225.

 

225°-230° is where I usually go. Time is totally subjective. I’ve had similar sized/weight butts finish as much as three hours apart. I pull at 195°

 

Cooked and smoked 3 lbs. of thick sliced bacon today. Only will take 30 seconds in the microwave to warm it up this week when I want some.





Could have done 5-6 lbs. and next time will.



Normally don't do it because I like to save my bacon grease. But ended up with a fair amount to add to my fridge bacon grease container.



And while I had the apple wood out for smoke did 6 lbs. of wings on the kettle and vortex.

 

I builld you a couple

 

I'll pay you for one!

 

​