Food Smokers and Smoking Tips/Tricks/Techniques

Oh yeah, that’d be a winner!

 

Though not popular around this site.. I prefer to use Pops Wet Curing Brine to make my bacon, Canadian bacon, pulled ham, cured chicken wings etc. Takes a little while longer but I've found this process to be far more consistent.

 

Myself, the chipotle idea is the killer one but I have to take it easy with the heat for Deb. But maybe I can sneak a little in there.

 

What about the dry cured method of salting/spicing them and then hanging them? Now that it's getting colder is that a viable option or does that require more than me hanging meats out back on the clothesline?

 

you can always cut the pork belly in half/thirds and make multiple flavors at the same time and not have a giant portion of bacon that you hate the flavor of

 

I don't know enough about that method to make any rational comments

 

Blasphemer! There's no such thing when my tastebuds are involved. Now the wife, she is a tad bit more particular, and the way I see it, if she is unhappy with the outcome, then there's just more for me.

 

I'm merely speaking from experience.. when doing experiments.. it's safer to do smaller portions especially combining bold flavors... if you end up with something you dislike it's easier if it's a small portion

 

I do that, even now that I settled on a few flavors that I prefer. Easier to handle half a belly at a time IMO



Gives me an excuse to break out the fancy slicing knife



Then again bacon is always a special occasion, even if it is everyday

 

Alton Brown. Scrap Iron Chef: Bacon Challenge. Junkyard bacon. Not the best produced episode IMO and corny even for Alton Brown, but as usual somewhat educational.

 

Damn.................drooling.................then you sliced that by hand. How hell yes bowing down: :bow:

 

like others said looks good...id partake in the brisket...

 

thank you.

 

Nothing goes to waste around me. I will turn something into something else if it doesn't taste right. That's what sauces and gravies are for. Hell, I'll turn an overcooked roast into chili if I had to. Just increase the water content.

I do appreciate any and all tips though.

 

I loved that touring America series he did, on the motorbikes. That was great.

 

9.8lb shoulder dry brined for 8 hrs. Used some southern vinegar sauce when served and grilled brussel sprouts. No pics with the rub on, unfortunately. I've got this shoulder down easy, it just takes time. This one was 13 hrs from lighting the charcoal to shredding.

 

oH hell yes!

I missed it - what wood was used??? For me, I can tolerate a little dry if smoke is good, meat is tender and the sides are good!!

 

I combined hickory and mesquite

 

Brisket one day. Smoked queso dip the next...

 

Good combo for beef, what were your thoughts on smoke favor?

What brand of pellets?