Food Smokers and Smoking Tips/Tricks/Techniques

FOMO hitting me hard. Didn’t grill/smoke today. Still eating leftovers lmao. Food looks good as usual from you 2 and everyone whose been posting this Xmas!

 

I’m fairly new with this pellet popper also. Less than 2 years. I still use my Webers but if I’m making steak, I get the pellet pooper up and running. Love that sear capability

oh by the way, January 2020 they are releasing the new Lockhart. Price has t been announced yet. Rumor $799

the other rumor is that it might have WiFi and PID controller

 

I wouldn't baste, but you could spritz. A light spritz will promote a smoke ring and keep it slightly more moist just under the bark by not letting the outer edge cook too fast. You'll still achieve the bark you want. It's an incremental benefit, but worth trying out. Basting could kill your bark, but give it a whirl if you're feeling adventurous!

 

WiFi?!?

 

I didn’t want to “WiFi” Tag you. WiFi, wtf is that ?

 

He drinks from the no WiFi cup. Literally.

 

Doesn't matter what you sear with, as long as it's HOT. No WiFi needed.

 

That's what I'm thinking, no waiting, no lighting of coals. Of course, no wifi either, but I'll get through it.

 

Lordy.

 

This is how Zach cooks...

 

My wife bought me the same one...

Gottafly

 

Anyone have any grilled/smoked eggplant recipes?

 

Started the shoulders. Meats doing what I anticipated. Stalled. Didn’t wrap till about 7 this Am. Not making any tamales today, just shredding the meat and prepping so the pressure is off to get it done fast. Now I can add a little more smoke to it and have a red beer while the family runs around lol.

 

Also @bvbull200
If you had to make these today and reheat tomorrow.. any suggestions on the reheat?
I have great weather today but up to 2 inches of rain forecast tonight through Sunday before turning to snow.

 

how much time you going to have before eating tomorrow? Usually I heat stuff back up in oven @170 degrees for couple hours till they are warmed through. just my thoughts.

 

Party starts at noon so plenty of time to reheat in the morning

 

Capture all the juices, put everything in a foil pan, wrap tightly, and leave in the oven on low for an hour or so. You can pop the foil off the top for the last 15 minutes to try and firm them up, but I'd just be content with them being warm, tender, and tasty!

 

Thank you gentlemen!

 

Good afternoon everybody!

Brisket cooked for a whole 15hrs, its currently in the oven resting it up.

The pork belly was cut into rectangles rather than cubed up. I feel it will be easier to flip em if I need to. Im currently about to work on a glaze while the pit works down a bit from the 325f its at. Ill post pics of what im doing for the sauce in a bit.