Food Smokers and Smoking Tips/Tricks/Techniques

Some ribs from last weekend . Top rack is Killer hogs. Bottom rack is a recipe from Swine Life Bbq on YouTube called steakhouse ribs . A great savory rib and a nice change from the normal rubs out there.

 

Another pic

 

Yesterday’s pot roast . Smoked for 1hr then put in foil and braised for 3 1/2hrs . Put the veggies in about 2hrs from my guesstimated time of finish. Finished with with some texture not completely fall apart which is what we like .

 

Pork and salmon!

 

Smart move not cooking them together!

If I smoked fish I would totally have a dedicated one to that too!

 

They look good and reviews are great for the most part. Price is pretty cheap for that many knives. Then I see their made in China so I'm out.

 

Thanks for the heads up. Was just at Costco and grabbed a set to try.

You have a “No Chinese knife policy?” Or won’t buy anything from China?

 

Lazy and it’s hot in Texas. Pork chops and salmon in the pellet pooper

 

Haha are you afraid the pork is gonna taste fishy?

 

I'm not saying I wouldn't buy anything from China. I'm not saying there's anything wrong if someone buys this set of that's what they want. To the best of my knowledge though China doesn't come to mind when I think of quality cutlery.

 

This

 

Nope. They go down the same pipe

 

And out...

 

True. I also know Japanese and German knives charge a premium. And I know Chinese factories will make whatever quality you want based on what you want your profit margin to be. One hopes that since these are distributed through Costco they are buying in such bulk to allow economy of scale to work in our favor.

Meh. Figured I can risk $100. I have to say I am impressed so far. The spline of the butcher knife is thick. Almost zero flex in the blade. and you would think they would cheap out on the provided carrying case. It is pretty good quality. Heavy duty cordura and sturdy zippers.

 

Poppers on.

 

Ribs are on, no photos, too lazy

 

Done!

 

Little rack of beef ribs. Heavy coat of on point. Spritzed a few ish times with Wooster, ACV, bourbon, and water mix.

235* on the P&S
Pecan pellets for heat
Sugar maple in the smoke tube.

About 4 hours in now.