Food Smokers and Smoking Tips/Tricks/Techniques

Good Morning Firemen

 

Haha this goes two ways for people like me!

Ironically, when I was younger I worked part time for the County Conservation Board and got paid to light fires for controlled burns.. all the while volunteering to put out real fires for the FD!

 

Job security

 

Haha not exactly but still funny!

 

I don't use baking powder on my wings but do sometimes on chickens and always on turkeys for crispy skin. And it is almost time for turkey again.

My go to is simple for chicken and turkey, from my notes

Combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin. Then—and this is key—let it rest, uncovered, in the refrigerator for 12 to 24 hours.

However the first time I did it used the standard Arm and Hammer baking soda. And the skin had a bitter metal taste to it. Come to find out some people are sensitive to aluminum that is put in some baking powders. So now I use aluminum free baking powder.

I get it at Target for less than $2, all the pretty ladies seem to shop at Target so don't mind going there LOL. Market Pantry.

Amazon has a whole section of aluminum free baking powder and you can find many of them at your local grocery store.

But not everyone is sensitive to the taste either. Surprised that between almost half a century of cigars and whiskey that my taste buds were.

Oh come on give the old man some respect

My wall oven died, Jenn Air from the 70's and they haven't made the control board for it in more than 15 years. It had convection and meat probe, really cutting edge at the time. Yesterday shopped for a replacement. To go to convection now costs almost an additional $1K. But even a "cheap" in wall oven has WiFi. WTF?

For the life of me can't figure out why I need WiFi on an oven inside the house. Smoker outside at -20° and -40° windchill sure great idea. Finally ended up spending ~$2,500 to get what I wanted ordered. And the salesman said but it doesn't have WiFi. I stared at him and finally said you didn't listen to a single word I said did you?!

Rut must have started here. 8 yards off the smoking and grilling deck this morning



Of course the deck railing blocked most of his rack but perfect typical 8. If he makes it till next year he will be a real pig.

Hmm pretty sure they made more than one movie about people like you... j/k!

The Feds have finally started doing controlled burns in the Superior National Forest again. About time.

 

Ive got an 8pt that comes around 2-3 times a week. Too bad I’m in Bloomington, too many Karens here to break out the crossbow.

 

I have one that's been "hanging out" in my garage recently...

 

Bambi killer!!!!

 

wow thats got a nice blonde cap!

 

I finally got all the components for modifying my holding cabinet. I've got a welder on standby as well.

I still haven't found/decided on what to do for a smoke generator. Still open to suggestions. I was seriously considering the bradley one, but I don't really want to deal with the expense of buying the pucks.

I'm looking at these two at the moment but $$$$$ damn.

https://komodokamado.com/products/n...ube-bonus-airpump?_pos=2&_sid=e1552ae88&_ss=r

https://smokai.com/products/smokai-3-litre-smoke-generator

 

Its not dead. Like I said its just hangin out.

 

Smoked meatloaf.

 

Tasty.

 

How long and at roughly what temp?

 

https://www.smoking-meat.com/july-24-2014-smoked-meatloaf-logs


Used the above for reference.

Mine went ohhh.....hour 15 to hour 30 prob running 350ish....it’s just a “trash can” smoker. I use a probe for the meat. So I cook to temp.

 

Hour 15 to hour 30? Damn I would think it would be a meat brick.

 

As thick as it is, 75-90 minutes is about right.

 

Ohhhhh duh moment for me. I was thinking it meant 15 hours to 30 hours of smoking not 1.15 to 1.5 hours.

 

It’s been a LONG week for me man. I hurt in every joint in my body right now and it’s still not over.