Food Smokers and Smoking Tips/Tricks/Techniques

I’ve only got about a year of experience smoking meats and such on my camp chef. I’m sure I’m not the first but I’ve been using this rack with great success. I was in a restaurant supply store and found this $7 donut rack. I put all my roast, butts, shoulders, pork loins, etc on the rake in the house and just carry it out to the smoker. What’s nice is when done I just lift it out with hot pads or high temp gloves. Meat doesn’t fall apart on me. Vegetables are on and off easily. For $7 it’s been very useful.

 

Getting ready to do some wings. Fire!

 

Come finish mine! That looks new!

 

And done. Tried for that @bvbull200 floppy meat shot

One of the better briskets I've done in awhile.


Big chunks of point for another cook later today

 

I used cleaning vinegar, razor blade, dawn soap and steel wool

 

Going to see if I can fit this cowboy in a baby kettle
Update: fits

 

That's awesome utilization and space!

 

Great success...spicy PF and lemon pepper w/ a chunk of pecan

 

Really liking this color.

Grill came with this electric heat blower thing. Pretty cool but I’ll probably just use it on my wood stove...

 

I didn't take food-p0rn pics, but it turned out better than expected. The white dust on the salmon in apple smoke for at ~200 for 1.5 hours was perfect. After that, I turned it up to ~240 and let the beef rib fingers smoke for another 4 hours. Didn't detect any fish taste on the beef. I still need to get my beef rib game dialed in; they were good tasting, but could have been a bit better texture (IMHO).

Now I'm super interested in smoking fish.

 

Maiden voyage.

 

Ok... The whole reason I really smoked the brisket was for this here:



Texas Poutine!






I large chopped the point for this. Made some quick pickled jalapenos from the last two peppers on my plant. The leftover "juice" from the butcher paper was chilled, de-fatted, and used to make a gravy with beef bone broth. Red Robin Steak Fries and some Wisconsin Cheese Curds.

This was absolutely amazing! I'm already planning on making more tomorrow














Couch Time!

 

That looks great! How long did the brisket take?

 

Thanks. This was one of my favorite things I've made as of recent.

13.5 hours
8 ish at 200*
2 at 250*
Wrapped in butcher paper for 3.5 at 275* to finish

2 hours in Alto Shaam at 140*

 

Has anyone here had bbq queen seasoning before? She's in the central valley. If so got some questions.

 

Not bad for first time. Fell off the bone while slicing. Bark had great flavor and the meat was as juicy and tender as butter.

 

Awesome. Glad you didn’t get the crossover tastes.