Food Smokers and Smoking Tips/Tricks/Techniques

Coals, Lol. Like I would have expected anything less.

 

Did a test run of turkey this weekend before the big day. I’ve always liked a deep fried Turkey over any other cooking method but this 100% surpasses it.

brined it for 12 hours then spatchcocked and seasoned and thrown on the smoker.

 

Temp?

 

What flavour (wood) too if you don’t mind.

 

275° for 3.5 hours until it reached 165 IT

I went with Hickory

 

OK y'all have me convinced to do a meatloaf on the smoker tomorrow. Any suggestions for recipe? Everything I know involves meat, bread crumbs, an egg, and ketchup. I know we can do better than that, especially since I don't like ketchup.

 

My staple is a 3 meat job. Pork, Beef & real veal. Soakin’ your breadcrumbs in cream never hurt no one any. Don’t think I have to remind about Bacon on top. I’m at Work so that’s a start. Sunday after all. You can let your meat loaf. GLWC

 

When in doubt, hickory is almost never wrong.

use canned crushed tomatoes instead of katsup. Or fresh tomatoes, half and core, and grill them in a pan. I do them in a cast iron. From there I blend them to either make into marinara or salsa. Depends which flag I feel like flying that day (and seasonal). Salsa gets blended less, marinara gets blended more. For meatloaf I’d say blend the snot out of it. I’ve done it smoked before too, but only for salsa. I haven’t smoked tomatoes for my marinara or gravy. I leave the skins on when I blend it, there’s some debate back and forth about removing the skins. Takes a lot less time to just dump everything into the food processor than to remove the skins so I go for efficiency more than anything.

 

I’ll be doing two turkeys this year the same way. I’m not wasting money on 3 gal of peanut oil for the fryer.

Did you inject it at all?

 

I used my sons favorite bbq sauce instead

 

I've always gone with some form of these....

https://www.smoking-meat.com/tag/meatloaf

 

I did not inject it. Just brined for 12 hours before.

 

Operation bacon is a success.

 

looks good

 

Portioned up and ready for t-day week!

 

Good work

 

Thanks man! Really fun and turned out tasty!

 

PMed you my address.

 

Had to try the smoked loaf after seeing others. This is 1.5lbs venison burger and .5lbs pork. Substituted BBQ sauce in place of the ketchup like another member mentioned. Used hickory. 1st picture is 1 hour in, and then final product.