Food Smokers and Smoking Tips/Tricks/Techniques

I'd consider that a huge success for a first attempt!

Don't worry though, there's never any bad ones, only ones you use as guidance on your next cook

And then on a rare occasion... there's a chainsaw brisket

 

That pitchfork is the king of all sears. Crust on yours looks way better than mine was tonight.

Yowza! First try and you did THAT? Nicely done! Looks damn good from here.

Hell, that looks like a huge success for a 50th attempt!

 

Ain’t no shame in that burger game. Looks freaking great.

 

Oh nooo I forgot to enter my picture last night!

I’m not really that disappointed. Not happy with the outcome of shortcut ribs so I wouldn’t have talked it up at all when I posted. Whoops. Sorry dudes! Next time I won’t be an idiot and forget. And won’t be an idiot and try something so new like that

 

Trying something new is how we learn ! Hahaha every time I cook it's an experiment!

 

The problem is right next to this rack I also made a good rack of ribs too, without trying anything new - came out fantastic. That's my dinner tonight, actually

 

Haha take pictures of everything!

 

I did the one on the left is a dry rub normal style, the one on the right went in about 2 hours later, dry rub and then shortcutted, and added BBQ sauce to 2 of 3 sections. And sausages

 

Speaking of not taking pictures. 9 lbs uncured Trader Joe's bone in spiral cut ham. Pack with dark brown sugar and soak in real maple syrup. 2 hours at 275°F after 15 minutes on smoke setting in the upright using alder pellets. Absolutely delicious ham.

 

Voting is open...don't forget there are TWO threads to vote in because we had so many entries!

 

Let’s not forget about the Brisket that got away.

 

Knew I wouldn't have to tag you and you'd see it

 

Thank you for your encouragement! I think I’ll experiment a little for the next one.

Thank you for your kind words! Yeah first brisket, but I’ve done a pork but and ribs since getting the smoker. Prior to that I did a turkey on a propane grill set up for indirect heat. But so far the smoker is hands down better.

 

Butts are super forgiving. I have a propane but it doesn't go low enough, I think the lowest I've been able to maintain is about 300. Brisket is not as forgiving.

 

Did my first full packer brisket on the traeger yesterday, coulda let it rest longer but the people were hungry

 

resting is the most underrated and hardest step! That's why I'll start earlier than I think I need to. Hunger usually wins out in those situations here too.

 

Bonus of temporary work from home, overnight cooks. This 14Lb big boy had a big chunk of fat running thru the point so I cut it in three pieces. I normally would not do that.

 

Anyone use this?

$29 Etekcity Infrared Thermometer Temperature Gun 800, -58℉ to 1382℉ with 16:1 DTS Ratio, Digital Laser Temp IR Tool for Cooking, Pizza Oven, Griddle, Fridge, Engine, Pool, Non Contact, Yellow

https://www.amazon.com/Etekcity-Las...mometer&qid=1586974485&sprefix=infared&sr=8-9

 

I use one for making yogurt. Don't see where the benefit comes in for smoking. Doesn't get the smoker temp, doesn't get the internal meat temp.