Food Smokers and Smoking Tips/Tricks/Techniques

The cheese has been on for about 2 hours now. Temps have been great with 2 trays of ice. Ambient is around 75 here today, but the only place I have to run this thing is in the sun for most of the morning. Haven't gone above 82 yet and the cheese is still nice and firm with no sweating. The ice is mostly gone now, but the sun is too so I think I will be alright. I threw in a couple blocks of Cabot Extra Sharp in for good measure.

Also, the maze works a whole lot better if you actually read and follow the directions....

 

Mike - is that a Duck Toller?

 

Yes he is 5.5 years old now. His sister moved in with us about a month ago on a rehome.

His breeder drove over from North Dakota Saturday for his first breeding, there were fireworks LOL. Then another yesterday morning before she headed back. Come November might have 3 of them in the house.

The black nosed Toller in my avatar passed over the bridge ~4 years ago at the age of 14.

 

I can't weld for shit with a glove on. Now, the other hand needs one or I'll grab something hot. lol

 

Use tig gloves

 

How am I got get that good tan on my hand though?

 

Leftovers use #112: Brisket Nachos. I eat them wearing a disposable glove.

 

Yummy!

 

I forgot to post after pics of the two pork butts I did on the 4th, but here’s some pepper nachos with the leftovers from last night

 

BBQ nachos are the best. We do them with leftover brisket, pulled pork or bbq chicken whenever we have those meats.

 

Excellent!

My girl (9 y/o) taking a break from frisbee time, prob needs a haircut. Best dog I've ever known!

I'm jealous of all your Tollers!

 

I like pig butts and I can not lie...You other brothers can't deny....

 

No smoke for me for a bit. But thighs and fries on the gasser tonight.

 

I wanted a burger last night and after a recent convo with @bvbull200 , I decided a fatty burger of sorts was overdue.

1 pound Venison/Bacon Blend (.5 pound each)
Pepper Jack Cheese
Leftover Brisket from 4th chopped up
dusted with On Point
Bacon Weave (More On Point)

smoked at 200°F for about 30 mins
turned up to 300°F until bacon was crisp and meat temp was 165°F.

as Bryan pointed out, more or less a bacon cheeseburger hot pocket but it hit the spot! second one should be lunch here soon.

 

Oh dear sweet Wilford Brimley

 

dayum that looks great!

 

Smoked my 1st brisket over the weekend, hit a stall around 160 temp and was paranoid but let it ride out. Next time I think I'll leave a bit more fat on it instead of trimming so much all of it off. Was able to cut the point off and make burnt ends, overall pretty happy with the 1st try.

 

Yum

 

Pretty low on sugar actually

Thanks. Was really tasty, although the Brisket was kind of lost flavor wise. Needs more next time haha.

Hell of a first brisket! Great job!

 

Hmmm got me thinking. Wonder how it would be with a layer of like pizza dough between the meat and bacon or wrapped over the bacon. Make it more like a hot pocket.