Food Smokers and Smoking Tips/Tricks/Techniques

My next venison shipment has been delayed since the shutdown but I'd be in for that

 

New butcher shop gave me a sample of their own bacon. Fried it up just now & powerful good. Lean & not salty at all.

 

I am so ready for something for a cook or something all together

 

I have a double grill so I can’t rig up the rotisserie. I’m okay without that for now I have enough methods and recipes. But my next grill....

I’ve never done butter before. I also done do the whole 3 2 1 thing. I just chuck them on the smoker for about 6 hours after a dry rub. If I plan to do bbq sauce I slather that on around hour 5.

 

I may have played with my food more than normal this time .

The contest, linked here for voting, has amazing dishes and inspired me to go back to the whiskey glaze for some pork belly burnt ends. That and I was overdue for delivering some to some friends.

On Point BBQ Rub after tossing the cubes in Wooster sauce. Smoker around 3.5 hours at 215-225 on the Weber with pecan chunks. Foil covered pan and into oven set at 200. Or 190. Somewhere in there for about 1.5 hours more just to render them more and try to keep that awesome red color.

Made a glaze again of light brown sugar, honey, butter, tiger sauce, Sriracha, and Barrel Proof Jack. Simmered for 3 mins to tame the Jack. Once cooled I tossed the cubes and proceeded to eat and drink!

These were what I envisioned when I started. Awesome pepper savory profile of On Point, sweet and heat from glaze and a small tinge of whiskey. Belly fat was super soft and there was just the slightest tear to the meat. That was me keeping it low for the color

Cheers y'all and go vote for someone (or two) in the quarantine cook-off!

 

I almost always do rib eyes but last night I cooked a thick new york. It's a great cut of meat. This one was very well marbled. I sprinkled some malabar steak rub on it.

 

You might enjoy this thread too

https://www.tacomaworld.com/threads...on-or-dutch-ovens-go-here-post-them-up.97176/

 

Looks amazing as always! If you ever needed to make side money you can be a food photographer LOL

 

Hey y'all .. less than 24 hours left to vote in the cooking contest!


https://www.tacomaworld.com/threads...ok-off-voting-now-open-for-the-finals.660248/

 

When doing ribs if I am wrapping then I always put butter in with the wrap, lots of butter. And brown sugar then top coat with honey. Last couple of months being on Atkins I now skip the brown sugar and honey. But the butter still adds a lot IMO.

I love rotisserie's especially for birds. Have one for the gasser



22" kettle



And even the 18" Cajun Bandit which fits the Jumbo Joe and the WSM





Not sure I will pick another up for the 26" kettle that I just got as I have enough already.

I am loving the larger 26" kettle for smoking, I use it at least twice a week.

When done I just close the vents and the fire goes out. Next time shake the ash out of the coals and throw some more on. Almost as easy to use as the pellet pooper, and get real smoke flavor

Last night did 2 pounds of medium spice pork sausage made into ~ quarter pound patties and 2 brined pork chops. Then seared the chops when done.





The pork chops were almost falling apart and juicy as hell. With riced cauliflower, scallions, sour cream, and fresh grated cheddar mixed in. Was awesome.

 

This turned out very well. Was good on a bun yesterday. Today, we cooked some tater tots, and I chopped some of the leftovers and added it to the tots with some cheddar.

 

Getting up to start a butt tomorrow morning around 05. Happy birthday

 

Alright ladies and gents, been following this thread for a while. Moving in the next few weeks and my self-move gift to myself is a smoker haha. Open to suggestions! I was thinking offset smoker but I do like the convenience of the pellet or electric. Looking around the 500 dollar price point or lower.

 

If you want Pellet the Pit Boss has gained a good rep around here and can be had on sale for well under your range.

 

My pitboss 1100 pro has been pretty awesome

 

If looking for a pooper, the pitboss is a great place to start.

If offset you could look for a used one. 500 would get you a solid offset that originally cost more. Find a good thick one that'll last even if it's a bit smaller.

My 2 pennies anyway.
My pennies are worth 1.1 pennies each haha

 

Upgrade
Rectec 700 bull

 

Good choice. You're going to love it.

 

first time making a beef ribeye roast. 4lbs


after 40min or so of rest:



DAMN JUICY