Food Smokers and Smoking Tips/Tricks/Techniques

I’ll agree a wood burning pit most likely produces the epitome of smoked foods. However to me at least, the ease of a pooper out weighs any benefits IMO. Hell, I ran (and can turn out an excellent product on an electric/dust tray) for years, still have and use it for certain things.

 

Nope... "Just" a 5 lb bag of on point hand delivered with a box of whiskey... That coupon code worked!

 

That’s up to @bvbull200 but from my side we are down for it.

 

The Iowa code only works via USPS .. no hand deliveries

 

Did you try?!

Try putting some Booker's and bbq out overnight... He might make an appearance

 

This should keep my PP addiction at bay for a minute... Roughly two lbs. each. One butt was for my Sister and her kids.

 

Like Santy Claws??

And the one Booker's I have is for me! I'm not good at sharing!

 

A pp addiction? That sounds kinda wrong.

 

Yeah I'll be honest the mac and cheese was a flop. I didn't expect much it was kind of a last minute idea with leftover spinach dip. The bean juice might have been a good idea but maybe next time. First time doing Mac and cheese smoked (I've used smoked cheese before). I'll learn, but I don't eat it a lot. I've said it before but I usually go for the lean and white meats. I eat somehow relatively healthy even when smoked.

 

I'm running dangerously low after bourbon clause came today

Got my first complete little book set though! Need one more #1 for the second then I can open em and have some tastings!

 

What type of pellets are you using? I get nice smoke and even good rings on my pit boss pro. First example I found

 

Dang!

 

Just noticed your sarcasm post......

 

I wonder why some people get good smoke and a nice ring on the poopers and others don’t. I use no tubes or anything and most would be hard pressed to tell my stuff isn’t off a stick pit.

 

Type of pellets I assume

 

Mac and cheese ain't easy...and there's many ways to do it.. and more ways to screw it up.. don't give up yet.. Waaaay back in this thread we spent days talking about it. Otherwise.. Googlé

 

I understand what you’re saying, and wonder myself. I “think” part of it is when you season/rub and how long the meat is out of refrigeration before hitting the pit. I’m NOT a fan of rubbing and wrapping the night before, I’ve never noticed a benefit doing this, other than a runnier mess inside the Saran Wrap. I’m a cold meat, quick score and rub kind of guy. Still playing with everything, it’s only been 35 years since I started...

 

I do the same I rub not long before it goes on and all the meat goes on cold. Some of the research I did stated the smoke will adhere better if the meat is nice and cold. They went into the scientific reason and it made sense to me so that how I run mine.

 

It's been a long wet winter here in the NW. Finally got the kettle fired up again tonight and reverse seared a pork tenderloin seasoned with some meat massage. The wife opened a bottle of wine from a little winery here in our town so I figured I might as well drink a glass with dinner too.