Food Smokers and Smoking Tips/Tricks/Techniques

A glass of water is pretty boring

 

The rules say "beverage" and if you're drinking water.. that's all that you need to include..

https://www.tacomaworld.com/threads/the-quarantine-cuisine-tw-cook-off-cooks-of-all-types.660248/

 

that actually what I usually do with butts. Start them around 8 pm. Around 11 they get to the stall, bring it inside and put it in the oven. Shower and get to bed, up at 6 or 7 to pull from oven.

I only have a charcoal barrel grill though so doing it in the oven means it’s a lot easier to maintain temp. once you’re in the stall the smoke doesn’t do as much as having it low and slow anyway.

 

Burgers and chicken today

 

Done a little cook on some hanger steaks @bvbull200 pitchfork method.

 

ThermoWorks. I have the Thermapen Mk4, Smoke, IR Gun and a bunch of ThermoPops. Hard to go wrong with anything made by ThermoWorks. And they always send a small pack of jellybelly beans with your order

 

What are those mats you have there?

 

Non stick copper cooking mats. Good for delicate or small things like burgers, seafood, veggies. Cheap and plenty on Amazon. Easy clean up too

 

Where does one procure some Hanger Steaks?

 

Bryan brings them to me and he gets them from restaurant Depot

 

Just a small carver ham for the wife and I. Gonna throw together some bourbon orange glaze to top her off.

 

The Tri-Tip is done and it was amazing.

 

Made some burgers using the vortex yesterday, so amazing. The crust they got was crazy. My wife converted me to bunless to cut carbs...the beer and chips make up the difference

 

Like and unlike. Bunless?!?!

 

Ham, tater salad, green beans. Tater salad coulda used 5 more minutes!

 

Aloha

 

Tri tip, chili, cornbread muffin, choc chip cookie?? And Japanese whiskey???

 

First attempt with brisket. Only did a flat so as not to waste a whole brisket. Tastes great but a little dry.

 

Flat is the lean part of the brisket. Drier to be expected. Looks good to me!

 

thanks man!