Food Smokers and Smoking Tips/Tricks/Techniques

Need manly handS to handle a BigDaddy cooker

 

Recteq is solid. Stainless steel,great customer service , WiFi etc. Two of my friends use “Rectec”


I didn’t want to spend a lot so I ended up getting a pitboss to add to my weber charcoal grills. pitboss has a great customer service, 5 yr warranty that they honor, and direct searing capability. Two guys that founded or were a big part of traeger are now part of pitboss is that tells you anything

https://www.deseret.com/utah/2019/1...-civil-action-lawsuit-against-founding-family

 

So it’s kinda like The Who then.
“Meet the New Boss, same as the Old Boss”.

Happy Sunday Folks.

 

uhhhhhh I think it’s Saturday

ps holiday in RI Monday. Might end up doing something on the smoker for that. Trying tofu on the next go around so we’ll see how that turns out.

 

Thanks Man! Must have been the Smoke. Next time I won’t inhale.

 

that’s okay for mostly all of Wednesday I thought the next day was Friday, ended up buying/selling some stocks based on that assumption. What a damn surprise that was still made out okay though.

yeah I’ll be doing a few pork loins with the vampire rub @bvbull200 I’ll let you know how they turn out. Probably do those and some snausages maybe some turkey. We’ll see what the grocery store gods have in store for us when I go. Might do the vampire rubs on the turkey depends what I can find at the store.

 

Yeah, gonna swing by the Butcher Shop soon. Hope they let me in. Last time they said I left too many nose prints on the display case glass.

 

Welp..... because of some family/living situation changes I haven’t done much of anything but here is my first smoke in a few months.

See you in 7ish hours.

 

Was going to season the Glen Blue and go on with my day. Too hot and lazy to cook. After seasoning, why the heck not, I have some chicken thighs in the fridge

 

I still need to fire mine off... I got a pork belly I've been itching to cook. And now @Bigdaddy4760 got me craving Mississippi roast!

 

My local grocery had these small slabs of pork belly a couple weeks ago. Surprised, usually have to visit Sam's for them. Cured for 10 days, rinsed then back in the fridge overnight. Smoked at 220 for about two and a half hours until internal was 150. Rinsed on the short side cause I like my bacon on the salty side.

 

Smoked, then reverse seared bone in porkchop, grilled white hominy and grilled then mashed potatoes.

 

Oof. Accidentally bought chorizo instead of spicy Italian sausage. 10 of them so I hope I like it! (I’m actually kind of excited happy little accident).

 

Did my first pulled pork. Sams only had boneless ones . Tried the high heat and came out pretty good .Temp about 350 -300 .Was going wrap at 160 but came back from helping friend was 169 (about 4 hours in .) Thought was going dry out but wrapped and pulled at 200 (about 2 hours more , 6 hours total cooking time .) and rested in cooler 2 hours . Had to go back to help friend out . Not going even try low and slow .Was happy with results .

 

Today’s cook

 

for me the benefit of low and slow is my cheat method. I smoke into the stall about 3 ish hours. Then just put it in the oven overnight and don’t have to fuss with keeping my smoker at temp for the whole time. Wake up, wrap it in a towel, Yahtzee. I don’t do a foil wrap anywhere in there. I’ve had good luck.

 

Ever heard the phrase “You don’t know what you don’t know.”

 

Country style ribs currently smoking

 

Some times its good to dont know what you dont know . Some times . I smoke at moms house (live apartment) so hot and fast is for me . Im sure low and slow is the way to go but I also would ratter have roast turkey and gravy then a rib steak. .