Food Smokers and Smoking Tips/Tricks/Techniques

Ya Amazon wants over $30 for my Lumberjack pellets. I pay $8 a bag from Rural King.

 

Have I said that before?

 

Saw that HD had a blue Akorn on sale for $279, so I went to the only store around here that had the possibility to buy it. No.

Then I went to the only other store that had the charcoal one for the same price. No.

So I started thinking about the supply chain, parts availability, warranty, known complaints (rusting in particular of the hinge bolts), and what I saw of the display one at Lowes.

Came home with the Weber Master Touch for $219. It may turn out to be a mistake for what I want to do, but the supply chain is solid, parts and accessories are readily available, and Weber has a great rep. If I have trouble, then in the future I'll look at a more expensive kamado or a Traeger. This should get me reacquainted with building a fire and maintaining it, and I should be able to sell it for a few bucks if I change my mind.

 

Is this a pellet bbq thread now?

 

Where’s the meat!

I don’t care how you cook it.

 

can be. I don’t have one though.

Sometimes you have an off night. Like tonight. Hormel beef tamales out of a can. I’ve had worse, to be fair.

Starting to pick through our two week quarantine stash. Boring stuff until Wednesday when aldis has chicken on sale!

 

Father’s Day brisket despite not being a father lol

 

I picked up a sample pack a couple of years ago that included the JD pellets.



Don't think I'd go on a search for them myself. Then again if it was a LONG cook where pellets actually added flavor to the meat....

No mistake, well except that it wasn't the 26" LOL. I have three 22" Weber kettles and only regret I have is that I didn't go with the 26" sooner for smoking. Have the 26" kettle now also and I only use it for smoking so the 22" have their place too. And 18" Jumbo Joe. And Genesis 4 burner with sear station. And 18" WSM. Hard to go wrong with Weber wish it hadn't taken me so long to realize it. Not sure I would go with their pellet pooper though, then again I'm not a die hard pellet smoker.

Pellet poopers. Pellet poopers everywhere....

Good because I did a thing on the Genesis tonight. Half a year on Atkins and wanted carbs. Corn. Beans.

King Crab and bacon wrapped tenderloin with the Grill Grates for the son and I.



I prefer my crab dry instead of soggy and have come to like it grilled best. Doesn't take long.

Did I mention corn and baked beans? Hey at least the baked beans have a smoked sausage patty cut up in it so counts as smoked, with almost a full onion diced and browned first.



Feel like a kid that just ate a whole bag of Halloween candy and has a sugar rush. Pretty sure the son has some ice cream in the freezer. And chocolate muffins. If I don't post anymore then I blew up from all the carbs

 

I mean... But I'd roll the dice!

I still need that stick burner

 

It is, because you don't post pics of your cooks anymore.

 

I’ve been too busy

Been having to use the gasser way too much.

But I live vicariously through this thread!

 

as a Mainer it was always lobster boils. But lately I’ve seen people elsewhere cut them in half and grill them. I have yet to try that but I would like to give it a whirl. I haven’t had crab legs in probably a decade if not longer. Actually hell I probably haven’t done a lobster boil in similar timeframe. I’ve had a lobster roll here and there but not an actual bib required lobster.

 

We love lobster and shrimp grilled.

 

I’ve done shrimp. I dunno I’m not a big seafood guy. Shellfish better than fishy fish but still. Which is weird because I’m a sushi guy just not a huge fan of cooked. But, Whatever I’ll probably try a few recipes and cooks and see what I can do. Might end up with something I enjoy.

 

Cheated by using the genesis last night, but at least it’s pictures of meat

 

And so I discover another Tacomaworld thread thanks to @taco-houla...
Father's Day had me craving a steak...I get my beef on Monday. All the weekend steaks that didn't sell are deeply discounted. This was a 1.2lb T-Bone for $8.99/lb off $15.99. $10.80. I discovered a method for cooking the perfect T-bone and porterhouse. You heat the grill to 600F+. I have a Weber Genesis EP-330 (in Grey) and it has a beautiful sere station...You stand stand it on the bone for 5 min. This is also how they do those GIGANTIC steaks you see in Tuscany...


Then I cook it 3 min each side.
Next rest it on a plate covered for another 5 minutes. Perfect medium rare.


I also grilled some sweet corn on the cob, grilled green peppers and near east rice pilaf with shrimp dropped in...this is a death penalty worthy final meal.

Easter Egg..you can see my favorite app on the TLC Roku tv..

I was later challenged to prove the cook...And because I knew I should NOT be finishing a 1.2lb steak in one sitting there are some leftovers...but only on the sirloin side. Always finish the tenderloin


I also have a weber kettle 22" premium in classic red and a weber smokey mountain 18.5"
If we were ever ordered to evacuate I'm putting my grills in the Tacoma first!

 

Howdy welcome aboard

 

Like when those tamales come out of your can?

 

Maybe it's because pellet pooper owners aren't slaves to their process...