Food Smokers and Smoking Tips/Tricks/Techniques

How long? I would think the acidity would start denaturing the protein the same way you make ceviche with lime juice.

 

Have done it up to 4 days with large cuts of meat.

 

I love mine! I have a 560.

 

Meat on the grill, 6:30!

 

This makes me want to fire up the ole WSM, but I'm trying to give the pellet pooper an honest go.

Speaking of, take two with the Pit Boss is a 3 lb chuck roast, just put on the cooker. Kinda late in the day, so not sure if it will be dinner tonight or not.

 

I've enjoyed watching this piece of meat cook. Something I couldn't do quite so well when caking it up with rub, then hiding it under the dome of the WSM. With the Pit Boss I have a nice view of the meat as it is cooking, and it's been especially cool in a way to watch it render down with the bare minimum of a SPG rub on it. Still not crazy about the smoke output, but we'll see how this looks after the cook is done. I do really like the way this piece of beef looks just a few hours in.

 

Turned out great!

 

Red MK4 25% off. Biggest discount I have ever seen.
https://www.thermoworks.com/Thermap...GEQISBEVROMA4&bxid=D433F5A5358245E45489F5938F

 

WB!

 

Just building smokers and loving life brother

 

There he is!

 

For a second I thought I won the lottery then I realized he is just getting old and he texted the wrong person...

 

Yours is next get to working that corner and make some money

 

Hell yeah! Solid day in the books.

 

For anyone who cares.. SMF is back online

 

I really hope its not Submucous Fibrosis...

https://acronyms.thefreedictionary.com/SMF



Super Mario Flash sounds fun, though.

 

Smoking Meat Forums.. some of us visit over there too.. but it's not all that these days.. actually not sure it ever was ! HAHA

 

Nice 5 lb. Chuck roast from Sam's. First attempt at Mississippi pot roast. On the egg of course.

 

Gonna be delicious!