Food Smokers and Smoking Tips/Tricks/Techniques

Ribeye and baby potatoes on the gasser...

A "compound" butter at the end which was really just butter and black pepper.. previously seasoned courtesy of @bvbull200 ... the potatoes started out being tossed in olive oil and salt and pepper and finished with Tillamook Colby Jack, Ranch and Sriracha.

The @Misplaced Nebraskan attempt​

And the @medic2230 tribute below​

 

I usually do the potatoes in a cast iron in the gas grill. Ima try straight on the grates next time I do them. Might even be tomorrow we’ll see.

 

The gas grill is likely a better route for London broil, but I desperately wanted to break this thing in. The 12” Lodge fits fairly well, debating if I’m going to get the Weber insert. Also learned I need an ov glove or something.

 

The little ones need about 20 min.. turn them every 3-4 min .. tossed in oil first then seasoned.

 

For those that would like the Santa Maria grilling without the high price this is what I had before we had our back yard renovated.

I had a Master Forge single grill wood burner. This moves the wood/charcoal up and down instead of the grill but works pretty much the same.

I bought it at Lowes about 8 years ago.



My dad really liked it so I gave it to him (he still has it and uses it) and bought a double grill version from Lowes online.







I'm not sure why I never took any pictures cooking on it.

Yes the real Santa Maria pit works way better and lets you move the grill further away from the flame but also costed a lot more. I'm just putting the option out there for you guys that want the experience but with less of a cost.

 

Back in the Rain Forest of the Olympic Mountains in Washington State ~1980 I used a lot of Instant Boy Scout. Gasoline. Fire Starter. What ever you had normally on Cedar. Or pine needles. That was just to get it started. Had to drink a lot of beer for it all to cook off before you could actually cook on it... But it worked. Usually.

For the ants I highly recommend Diatomaceous Earth, works on most insects except for spiders. I put it around the house foundation in the Spring and along the deck railings although after heavy rains have to repeat the application in places. Cheap and worth it IMO. I use

$15 HARRIS Diatomaceous Earth Food Grade, 4lb with Powder Duster Included in The Bag

this and get a bag each year and last for all 6 weeks of piss poor sledding here.

Lot of variables with rust we fought that with vehicles in the 60's and 70's with salt and recycled steel. Well and today with Taco frames in the North, just saying. 20 years on ships in the engine and boiler room of ships with high heat, humidty and salt I have spent enough of my life fighting it.

None of my Webers have had an issue with it. I'll take that back the legs on the Jumbo Joe rust out in a few years.

When my oldest got married I offered to buy him a Weber but no he said he didn't want me to spend that much on it. Told him not to worry about it my gift to him and my DIL. Still said no. Couple of years later when he moved I took my sawzall with me because I knew it was going to the dump. And it did.

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@DC 17_3 HyVee had Wagyu NY Strips for fathers day first time they ever had Wagyu here. $38 a pound which isn't bad considering. Not a fan of NY Strip it is my least favorite cut of steak but what the hell at that price I can choke it down, being Wagyu.



But first need the bacon on the asparagus to finish smoking before the steak goes on



Have I ever mentioned how much I like the 26" kettle for smoking over everything else I own?

 

@Cold Iron I was in HyVee today but never made it to the meat counter... Still haven't seen any Wagyu anything around here.. hell that Ribeye I got was 13.99 a pound but that was worth it to me. Cane from a local meat shop that is using their own cattle... Tasty AF!!

Been meaning to ask you how close is a keto diet to a gluten free diet? I was at HyVee looking at $7 loaves of gluten free bread today when luckily my pager went off and I had to go save a life.

Anyone else.. is there a Gluten Free thread already? Yes I searched but haven't found much

 

I’m GF & Not by choice either. $7.00 isn’t bad. Up here I’m payin’ $10-12 for the good kind. Dam good thing I know my way around a kitchen otherwise this transition would have been hell.

 

Well.. I've just begun my journey this week... And what's the good kind?

So far it hasn't been bad per se... But bread is on my list haha.

 

Keep in mind that I’m in Canada. Several local bakeries are GF. The supermarket stuff is so so. Good if you get it on sale. I’m at work so I’ll get you some names If/when I get home. One bakery makes the greatest cookies. Hard to believe there GF. Look around at your local places & get to know them.

 

For those like me who experiment with their own rubs...

I picked up a 3 pound jar of minced garlic today at Sam's Club for less than $4!! Obviously I can buy granulated and powder ..but dried minced is a different story... So...



That's 2 cups in the strainer.. draining all the moisture out before going into my dehydrator for the next 12 or so hours... Then it should be shelf stable for awhile to make some new rubs.

 

Like I said.. I just started this week.. spent about 90 minutes walking around the local Walmart looking at all the things I would normally buy... A few surprises...and I learned a metric shit ton!!

The biggest surprise to me... Was that the Whiskies in my collection are not all GF. Luckily.. Jack Daniels is supposed to be .. so there's that!

I'm going to be open to any and all ideas about this path.. feel free to share all y'all

 

https://www.healthline.com/nutrition/are-whiskeys-gluten-free

 

Adulting sucks. I was going to shoot 5 stand at Austin tonight and then got a call about 3 sites in NW Wi. and patient care issues. Didn't get to shoot. But did smoke and grill...

Big difference between keto, Atkins and GF. Huge.

Dr. Atkins was the original one in the early 70's to say that carbs are evil, for some people. We don't all process food the same. You can eat all the carbs you want until you get old enough then when you turn diabetic they will basically put you on an Atkins diet anyhow. Not induction level but still close.

My primary care physician is a Chair at Mayo Clinic and he once again told me Mayo does not support or endorse Atkins. But what ever the hell I am doing keep doing it and he took me off my meds.

GF is for those that have issues with Glutton obviously. And most people don't. No comparison to Keto or Atkins and not even in the same ball park. For most people GF is some where in Left Field, just saying. Unless it is a problem with you and your body.

Don't probe that much anymore but with a reverse sear is kind of mandatory. Ready to sear.



Plated and done to perfection. All of it.



But the last of the carbs I will likely do until until hunting season. Well you have to have some carbs but I try to keep it under 20 grams a day. Net.

However corn season is just around the corner....

 

Thank you sir!

 

Drumsticks on the PP last night...

 

What is that rack thing you got there? I love me some drumsticks and cook them enough to justify buying that gizmo.....

I just googled "drumstick grill rack" and found a few. Cool beans!

 

You going GF for diet reasons?

 

Going to attempt a shoulder for the first time this week. I feel ready but always worry about timing. I’d rather be done early than late so if I shoot too far early, what do you guys do to keep the food hot or do you use a method to reheat?

 

In a skillet with BBQ sauce on low to reheat is a-okay in my mind.