Food Smokers and Smoking Tips/Tricks/Techniques

It all depends on how you want to eat it.. 160 is done and can be sliced.. 200+ is shredding

 

Glazed going back on for 10-15

 

Might as well post finished result. Muddy and amazing

 

Wings! Also had some jalapeño beef sausages in the empty real estate at the back. But, they were done and currently snacking on them

 

Me too! Pork ribs were pricy today so I stuck with poultry (and beer brats )

Half turkey breast and party wing



Blacking up the wings


I need a bigger kettle...

 

Finally did smoke Spam along with some baby backs, beef ribs, and beans. All good. Even the spam

 

Just wanted to update: sous vide for reheating frozen smoked meat is awesome! I did 190f for around 2.5 hours and the meat was just like I pulled it off the cooker. Maybe better as it wasn’t the best pork butt I have ever done to begin with.

 

Anyone have first hand experience with http://www.blazngrillworks.com/

I like that they are American made, but wondering if anyone owns one

 

Okay, two questions and such here.

1. I have a chuck roast I smoked to 160. I want to get it up to 205 ish to shred it probably. I’ve never “resmoked” is that something I could do? I might just toss it in the instant pot and see what happens. Sorry for the sacrilege I’m not a big red meat guy.

2. I might be ducking out of smoking. I think a bit too much of a good thing. Learned a lot from it and I can make some kick ass ribs. But, the carcinogenic side effects of the smoke has me worried. Since it has been warm enough I’ve batch-smoked food for the week for basically a month. I don’t think I’ve gone more than 2 days without eating some sort of smoked meat. That’s not sustainable (but it is delicious). Gonna start playing with some liquid smoke and maybe an instant pot/propane grill combo. I think my propane grill can run close to 250 at the lowest setting offset. When I get the hankerings I’ll hit up some restaurants, like I said I think just too much of a good thing.

 

Questions...

I’m going to be doing venison jerky this week on my smoker.

Who has done this and what temps did you use?? Approximately how long did it take you?
What flavor of pellets did you use?

 

In case you don’t know, “Liquid Smoke” is actually smoke run through a condenser and concentrated so probably way more carcinogenic than just smoking the meat. There is a good “Good Eats” episode where Alton Brown talks about smoking and at what levels it is more carcinogenic. Basically the best smoke is the smoke you can barely see. You get the flavor with fewer carcinogens.

 

I looked hard at those too. Made in Nebraska. Read a lot of good things about them.

 

Corn poopers

 

I’ve literally never used it or researched it I just know it exists. Makes sense thorough.

 

No one gets out of life alive. Just eat smoked meat in moderation, like everything else.

 

that’s my problem. When I have it at home and have made it habitual it’s hard to moderate. So part of me is just giving it up and I’ll let the bbq restaurants do the real smoke.

 

anyone. Anyone???

 

I only have used my electric smoker

 

Sunday's ribs. 2-.45-.45 method @270