Food Smokers and Smoking Tips/Tricks/Techniques

if you want a smokefire wait for the second gen. The first release are trash and getting terrible reviews.

 

Amazes me that they would put out a crap product.

 

Must have! lol
https://mysmokeshield.com/?fbclid=IwAR35LLYNQMFPMbb9NP4Uo9Jy-uc-lNeMC9TtKHknyo-SwZdu0LyV0k8B9Ec

 

No I don't need to wear a dress when smoking my food. If it's that bad I can just put on a new shirt. Most of the time when I smoke my daughter will walk up smell me and say you smell like yummy food.

 

Makes you wonder if they should stick to what they know. Kettles and Gassers ain't pellet poopers.

 

NO.

 

I love Weber and the Smokefire has some innovative designs not found on other pellet grills, But they dropped the ball on it. Im sure they will make it right but I will wait for them to do so.

 

Best way to smoke a tri tip on my wondrous pellet pooper?

 

I go 250-275. Take it to 125-130 internal, then sear over some coals or whatever you want. Let it rest a good 10 min, slice against the grain!

Time wise....oh, 2hours-ish. Depending on your preferred level of dead (doneness). I use pecan primarily, but I don't think there's any wood that doesn't work with Tri Tip. IMHO. Also, you can forego the sear and just take it straight to your preferred internal temp....meat tastes awesome, just no good texture on the outside.

 

Welcome! It don't matter what you cook on in here. as long as you remember the one universal truth...

 

But yeah... slow smoke to desired temp minus 10-15*, let it rest while getting coals or temp up to max. Sear it, rest it, slice it, take pics...

 

Hahaha! Yeah, next batch in April/May I will fire the old girl up and get picks lol!

Until that day I'll just lurk!

 

Pics of before, during, and after. MUST have pics of libations consumed.

 

Marinate over night in bag with olive oil and some Worcestershire sauce and favorite steak seasoning. Pat it off some and add salt/pepper little garlic. smoke 225° until it's get to 125° then sear. Use hickory pellets

 

When I smoke mine, I do it at 225 until it reaches 130 or so. Traditionally, we cook tri-tip over red oak, but it's hard to find oak pellets where I live.

Cruising through the last few pages of this thread, there's a good amount of tri-tip talk. I was born and raised in Santa Maria, so it's cool to see tri-tip making it's way across the US and seeing what other people do with it. Personally, I still prefer mine on the good ol Santa Maria style pit over an open red oak fire with Susie Q seasoning.

 

Explain Susie Q seasoning

 

Susie Q's is a brand that offers a handful of traditional SM Style BBQ products. I've always used their seasoning, but have never found it outside of the central coast. I live in Orange County now and it's impossible to find even only a couple hundred miles away, so I order it online. I'd definitely recommend giving it a try!

Idk how you all eat it once it's prepared, but traditionally, we eat it with salsa or pico de gallo. BBQ Sauce does not belong on tri tip.

https://susieqbrand.com/santa-maria-seasonings/

 

Why'd you scratch out the info? How am I supposed to contact the seller?

 

You know I was thinking about this. Might not be hot, I know a lot of people buy bulk returned items and then sell them individual. That’s how we got the pit boss I picked up for my friend. If people aren’t liking these and are returning them it’s possible some of these people got them that way.