Food Smokers and Smoking Tips/Tricks/Techniques

Ouch what was it??

 

don't know. Saw it on funny pics site.

 

That first pic in your post is cap only. Strips because they slice the whole sirloin first. Then remove the cap from the steak. I've asked if they would remove the cap first for picanha style, but the guy said they have to follow Costco's guidelines exactly. The cap steaks are still amazing grilled but are too small to cook low/slow over rotisserie picanha style.

 

so... doing some searching online for briskets and Tri Tips... wound up on Creekstone Farms website.



That's some stiff pricing that is sure to get a rise out of someone!

 

SURE that’s what you were searching for.

 

Wifi and pellet pooping smokers...

I'm just wanting a cooler full of beverages, some fire, and time. Smoking is relaxation time for me, not a time I need my phone telling my pooper isn't pooping lol!
But to each their own. If it works for you, party on Garth!

 

Oh, don't get me wrong, I've got a nice thermometer I use that's wireless


Question about using the vent tube on the Char Griller; does it alter normal grilling for steaks/burgers? I just pondered this since the heat and smoke exit will be at grate level.
Also noticed I'll have to pull the top rack out to avoid a kink in the plumbing. No big deal there.

 

I know. Just giving you a hard time.

I never used the charcoal side for grilling on mine. Well, once, but that lead to a big grease fire

I'd think it'd help retain some more heat for grilling. The tube is just pressure fit so could easily be removed for grilling sessions.

 

See that’s the thing I don’t get a lot of people say this but the pellet smokers give you the same thing. It’s fire made from wood, you can have the same cooler with the same beverages and the food takes the same amount of time to cook. Only difference is you aren’t loading wood while cooking is going on or fussing with temps. As you said to each their own.

 

You're making excuses for the fact that you are letting technology make you their bitch!










BTW, JK, but going to have some fun anyway.

 

Or am I using technology to make fire MY bitch???

 

Nope, that's what all the bitches say.

 

Heck you can even buy or build your own pellet mill if you want. Then you can take the wood and make your own custom pellets.

 

I'm a cheap ass on most things lol
Got the main part of my Griller on sale for $100. Took ~4 years to convince myself to pony up the $75 for the side box, I blame this thread for making me do that

I work in IT. The less tech, the better imo.

 

I personally love the convos on here. Fat up/down/inside out, Easy Bake/Offset/Weber/Drum/Sous Vide, trimming styles, knife selection, yada yada etc etc...

If we all did the same thing, where would the fun be?!

The one thing we should all band together, unite on, and push for;

Spoiler

Where is the Vampire rub @bvbull200 !!! [\spoiler]

 

I flip fat sides at about the 3-4 hour mark on fatty cuts, or when it really starts to render on the outside, but I do trim a fair amount if needed.

I drool when I visit this thread for sure! Gonna pick me up a chunk of something for the weekend!

 

I’ve been in I.T. For over 25 years now. I’m all about tech. Honestly I’ve used all types and I ended up deciding for my personal use the pellet fit many of my needs. I want to do some competitions also so I’ll end up with a stick burner again at some point since I can’t use pellet.