Food Smokers and Smoking Tips/Tricks/Techniques

My brother sent my wife and I a 10 oz cut of A5 Wagyu straight from Japan. I’ve never been so scared to cook a steak in my life. So delicious!

 

I’ve got a little baggie for him if he doesn’t head back before I get out there

 

Double like!

 

Seen this on slickdeals. Not sure if it is available for everyone at the price show but it looks like you can check brickseek for your area.
https://slickdeals.net/share/android_app/t/14514731

 

Makin bacon!

 

Now I just have to wait until next weekend.

 

did you cook it, or just leave it on the counter for a few minutes?

looks good

 

Made a bit of beef jerky today

 

lol the counter cooked it quite a bit. Ended up using the sous vide to get it right. Heated up the cast iron griddle as hot as I could on the stove and seared each side for 45 seconds. Was worried I’d overcook it if it was longer.

 

My new house has tons of oak on the ground from being logged. I plan to start cutting and hauling it to the house every Sunday. I’m thinking a stick burner might be needed to assist burning it.

 

Stick burners unite!

 

Only issue is I’d like a vertical smoker, and everything available appears to be of thin construction. Might have to get one built.

 

I'm still enjoying this Inkbird thermometer, but the app is absolute trash. I wonder if there's a way to use a third party app.

 

https://www.yodersmokers.com/backyard/the-stockton

 

Taking advantage of the heat today. Heading to the dog park soon and then swinging by the store on my way home. I have sausages already. Getting more and ribs I think.

 

Pellet poopers FTW

 

Charcoal burners....go cry in a corner.



I wanted to do steak on my salt plate last night. No steak. They had chops. But only in family size. So I have 4 extras. so those are on with nothing. Plain. Smallest rack of ribs I could find and then sausages. In with a handful of apple chips right now because that was the end of that bag and then hickory when it needs more smoke. Not doing 321 just leaving everything at 225 ish until it’s done.

 

I’m gonna smoke some venison from last year today. Marinate in apple/orange juice with garlic and worcestershire sauce.


Any suggestions on wood variety?

 

They just opened a new grocery store in my area. KJ's Market. Gonna be trying their meat out to see how it compares to my usual goto Publix. We need competition in the meat dept around here.

Looks like I'll be smoking chuck roast, country style ribs, and a pork shoulder this week. Might pick up some sausages, too, cause those above me are looking tasty!