Food Smokers and Smoking Tips/Tricks/Techniques

I would get that one if I was close

 

For anyone thinking of adding to their BBQ quiver.

https://sacramento.craigslist.org/bfs/d/sacramento-smoker/7020071170.html

 

very cool! @itzyoboipaul road trip!

 

turning big 40 in two months.
wifey asked if I want the new weber smokefire with WIFI

 

you said no to the WiFi right!?

 

I got a request to bring ribs to Thanksgiving again this year, because my normal ribs are the shit. But I want to do something different, and have been working on a "holiday" rib recipe. Cranberry glazed St. Louis style ribs.

The current recipe, worked on over the last few weekends, is St. Louis style ribs with a light pork rub (sat overnight wrapped in plastic), smoked over apple-wood for 2 hours. Then brushed with a BBQ sauce (prepared as the ribs smoke) as follows:

Canned cranberry sauce ( the traditional jelly, not that whole berry crap) reduced on low heat with pineapple teriyaki marinade, Dijon mustard, a hint of cinnamon, and spicy honey. After the ribs have smoked, I mop them with the BBQ sauce, wrap in foil, and put them on the gas grill on low heat for another 2 hours, till they just release from the bone. I'll mop them again before I cut them up for serving.

The last test batch, last weekend, came out great. I'd post pics but they didn't last long enough. I just made this recipe up, and I'm doing a final test batch this weekend. I'm wondering if any of the BBQ gurus here have any suggestions?

 

Damn that sounds amazing.

 

no for now. want to read reviews once people start using them

 

Going to be a while. They don't ship till Jan, I don't trust the celeb reviewers. Too much like a paid endorsement.

 

If that don’t stick to your Ribs.

 

The goal is...Meat Candy. Sweet & savory, with a little spice, without overwhelming the meat.

 

Maybe make and bring a few racks of the normal one as well. If people love the normal recipe, and are expecting those, you don’t want to let them down.

Otherwise, that recipe looks good to me.

 

Siracha Cranberry would be good.

 

So @Cold Iron posted pics of an awesome meal Monday that made me want to throw the Chipotle I was eating away out of jealousy. Seeing as how I ordered my first batch of Unicorn Rub this week I figured tonight would be a good night to try it out.

Got a NY strip and seasoned it up:



While the coals were firing up I prepped the Anaheim pepper and mushrooms with cheddar and cream cheese, tossed a little On Point on them for good measure and crisped some bacon in the oven for bacon bits:



I didn’t wrap the pepper in bacon just stuffed it with bacon bits and threw everything on. I used the meat thermometer because this was the first steak besides the Tri Tip I’ve done on the smoker and wasn’t confident I could eye ball it:



Pulled at 138F, broke the middle of the smoker off and put the grate directly over the coals for 30 seconds each side to reverse sear, let it rest as long as I could stand and had dinner:



Totally awesome. I’m a fan of the On Point @bvbull200.

 

Ended up not smoking the tomatoes or garlic due to lack of space, but otherwise followed the smoking prep plan. Had meat and veggies on for about two hours, temp fluctuated between 130F and 180F.

Blended half of the smoked veggies with one tomato and one can of tomato paste, then put it in the crock pot with the rest of the veggies chopped up. One can of beans went in. Only used about 2 pounds of the beef, which had a great outer crust on it but was not cooked through at all.

Put it on low overnight. By the time we ate it for lunch, it had lost a lot of liquid and it honestly wasn't very good.

When I brought it home, I added a can of tomato sauce and left it on keep warm. Made a fantastic supper for the family. Even the kid ate it because it wasn't spicy at all.

Modifications to the above:

2 pounds ground beef, not 3
1 tomato, not 2
1 can mixed beans, not 2
1 can tomato paste, not 2
Add 1 can tomato sauce
Add ~3 tablespoons of Unicorn added to the ground beef before smoking

Next time I have a pretty good idea how to get it right the first time.

 

Here is how I did my smoked chili. I think it came out awesome. Pretty much the only way I will make it now unless in a hurry.

https://www.tacomaworld.com/threads...cks-techniques.229517/page-2170#post-21439709

 

Good Morning Cooks
Have a great weekend

 

Going out of town to visit the wife’s family. Just an hr away.
I’m in charge of the smoke turkey

Pellet popper with the smoke tube. Too lazy to fire up the weber

 

Brisket went on at 2AM. Hoping for an improvement over my last one.