Food Smokers and Smoking Tips/Tricks/Techniques

As quick as I possibly can.... regardless of what I’m smoking.

 

Same here. I usually also try to run at lower temps for more smoke for the first part of the cook also then push up the temps to my normal range after those couple hours.

 

I like the cut of your jib..

 

I've rubbed my cold meat and cooked it. I've also rubbed and let it sit in the frig over nite. And, I've let meat sit out for a while to come to near room temp before cooking.

I can't really tell a damned bit of difference. Other than it's a piece of meat from a different critter?

 

The difference I’ve had is the intensity of the smoke flavor. Maybe it’s the placebo effect who knows.

 

6 hours in and time to wrap up for the night

 

I ain’t gonna lie when I looked at that first picture real quick I thought it was a red frog.

 

There are many things that affect smoke flavor. I don't think when meat is rubbed will affect smoke.? Hell, everytime I cook an egg it tastes different. Sort of. I imagine it's my taste buds, and sometimes I don't trust them.

 

I certainly appreciate the feedback!

The clumping might have been from me not sealing one of the bags quite well enough or a little humidity creeping in to the batch. They both use pretty much the same ingredients, but different ratios with one additional ingredient in v1.1. It should all be very dry non-clumpy ingredients.

Salt content is a tad higher in v1.1. Might have made it work well with the larger cuts where the ratio of salt to meat is cut down a little.

I have a couple other ingredients I want to try to add a little more depth to the flavor, but I was really happy with the start. I'm glad you liked it. When I get a little further along, I'll do another round of testing like I did with On Point...errr...Unicorn .

I'm workshopping another name, but, just like On Point will forever be known as 'Unicorn' on this site, I don't think TW will ever know this as anything other than the Vampire Rub.

I'll keep you all posted!

It has a really nice big, coarse texture and the garlic is intoxicating.

I'm down for something like that. If this comes to fruition, we'll get someone to do a vampire drawing for a TW exclusive shaker. I can get the rub brought in bulk packaging again, like when we did the Unicorn launch.

Still a number of steps between here and there, but I'm glad you mentioned it! We'll need to keep that in mind.

That swap worked WAY in my favor today. Badass sausage and a mess of Booker's .

I'd drive a couple hours for that any time .

We'll do something fun with it again.

 

I was meaning out of the fridge time. Honestly I usually don’t rub early because salt tends to draw water/juice out of the meat unless you are brining. I’m more of a whatever works for you type of cook.

 

We are down for whatever.

To be honest Vampire Rub could be one of those amusing names that really fits the ingredients. So could be a commercial name. One people will remember. If it then it should be in the label somewhere. You should all these quirky things into your labels it builds a following as people try to get in on the inside jokes and stuff.

Can’t wait to try this. When I get mine to rest I may have to splurge on some Tomahawk steaks.

 

And sometimes I burn stuff.

 

Damn, it definitely does look like a red frog now that you mention it. I would have never seen that until you pointed it out.

 

Now that u have the pizza attachment check out the pizza thread. It's a whole nuther world
https://www.tacomaworld.com/threads/anything-pizza.488785/

 

I like where you're going with this LOL

 

The big chunky see what you got in your hand is appealing.. Sort of like the Montreal Steak Seasoning...I really like what you did there.. and both sections were sealed up tight... maybe it was too tight? HAHA

Just don't change it too much.. the garlic/black pepper was spot on.. kind of the whole point of this one right? I don't think you'd want to distract from that too much.

I like @Kanyon71 's idea of subtle or hidden packaging cues. I'm sure TW is just a small portion of the overall sales but it's still something fun to ponder. In my younger days I used to enjoy getting a new cassette tape or CD and reading the liner notes. The local bands were always dedicating things to people that I knew so it creating that "bond" if that makes any sense.


As for the name.. I'm sure there is the mass market to consider but it is catchy and I feel like the majority of people would associate that it's garlic .. but then again I also feel the majority of people should know how to merge into traffic and they disappoint me every single day LOL

 

Oh I'm not giving up, just saying this one wasn't good, but wasn't expecting a whole hell of a lot anyway. Maybe the next one will be better (definitely).

 

Damn TacomaWorld does have a thread on everything..... Time to add another thread to my list...

 

@taco-houla

 

Yesterday I wanted fried fish but I also wanted to grill, so the perfect compromise was to 'fry' the fish on the pellet smoker.
I prepared the fish as I would for frying, then turned the smoker to the highest setting, about 450F, and grilled the fish while basting with melted butter a few times. It was really good.