Food Smokers and Smoking Tips/Tricks/Techniques

Ha.....mesquite pellets. The smell with ham is............different......but the taste is amazing. Citrus glaze. The au jus is too smoky overpowering, but OK for me.

 

Yes I’ve found many times any drippings from the smoker are far too intense on the smoke flavor for most.

 

My wife didnt like the turkey gravy i made with drippings from the smoked turkey. I thought it was good though

 

Beef ribs sitting in oven til time to eat!

 

Maple glazed ham on the easy bake today. Turned out ok but I’ve done better in the last

 

Great day! Got some seat time on the new Iron and now some Prime Rib and beer....

 

For several years now I've been on meat duty for our family Christmas breakfast. 3 pounds of bacon coming right up! Using the cast iron griddle on the weber gasser is my new preferred method when cooking large amounts of bacon. Keeps the greasy mess and smells out of the house.



I put a 10 lb pork shoulder on late last night. 15.5 hours later its only at 180 so I just wrapped it and tossed it in the oven. Here it is several hours ago. I gave it a heavy dusting of unicorn rub. I've always used Pitfaced OG rub on my shoulders so I'm super anxious to see how this one turns out. I've got high hopes!



Edit: I also got to use the firedial for the first time on this cook. No surprise that temperatures held great like they always do. I'm curious if i'll be able to identify any different flavor from the vaporized meat drippings.

 

Be fun to die tryin’.

 

Get a Blackstone griddle! Best damn thing ever. Bacon, hash browns, eggs for Xmas morning!

 

Let the cheese smoke job begin!! This is the most cheese I have done at one time and the first time I tried Monterey Jack... Colby Jack... and Gouda

merry Christmas all!!

 

After scalloped oyster casserole yesterday, filet minion and grilled king crab legs thought I'd take it easy today.

Or not, thought is the operative word.




Christmas smoked baked beans will have to wait until second plate. But I don't feel that coming on anytime soon...

Hope everyone had\is having a great Christmas.

 

After 19.5 hours of cooking and a 1.5 hour rest, I finally got to dig in. That had to be one of the best pork shoulders I've ever done. I switched a few things up on this smoke - unicorn rub, the firedial, and I used alder wood instead of oak or a fruitwood. Needless to say I found a winning combo for pulled pork!

 

Dinner from today. Little more done than I aimed for, not sure if it’s the probe or carryover.

 

I think the only time we went to the gulch was to the bakery there. But I love ribs and a place called peg leg porker sounds like a good place. Thanks for another place to try.

 

Prime rib today, thanks for the tips and link to the video. It was a little done more than I liked but it was good. Hope y’all had a great day!

 

Christmas breakfast = sausage, eggs, and hash browns

Christmas dinner = fried rice, hibachi chicken, and zucchini/onions

 

Parking there sucks. It's called peg leg because the owner has a peg leg.

 

WOW Zoiks. That is a load a' cheese. What temperature do you hold?

 

tillimook is good cheese