Food Smokers and Smoking Tips/Tricks/Techniques

Reverse seared ribeye....

 

Vegetable? Those are turf foods.

I did a ribeye last night just on the gasser and nothing special though. Black pepper sear and then med. Was good though.


Gonna be a late start for me this year - probably won't have a smoke going until the May 1 weekend.

 

I did this particular steak on my Traeger using hickory pellets. I seasoned it with a coffee rub and smoked it at 195 until it hit 115 inside. Then I transferred it to my Weber gasser for a seat.

 

Yep, the one @YotaBum quoted is the one I used. Very simple and delicious.

 

Let’s get that recipe out in the open , I’ll try it this weekend

 

see above post

 

Thanks

 

Saved! Will report back on a few weeks! Gotta go camping this weekend so next!

 

Thermoworks warehouse sale.
https://www.thermoworks.com/warehou...SCR0T0EBAIMTO&bxid=D433F5A5358245E45489F5938F

 

I couldn’t wait for the weekend.
For me, this was in the smoker about 2hrs. After the first 30 min I realized that I needed to move it up to another shelf. Worked out perfectly.

 

Looks great. I’m gonna have to try this....

 

Did some wings and ribs over the weekend.

First time doing wings and first time smoking more than 1 thing... Little nervous trying to get the timing done. But everything finished within 15 min and it was actually done at a reasonable dinner time haha!

Half the wings brined and naked and the other half done with a sweet heat rub. Both turned out great, but I preferred the heat!

Ribs done 3-2-1 - with some doctored up (extra brown sugar and cayenne) Famous Dave’s rub and then apple cider vinegar, brown sugar, butter, and honey during the steam. Didn’t do the spritzing this time and they had much better bark and bite than my 1st try.

 

Looks great!

 

Picked up and put together my new Grilla Grills Silverbac AT last night. Now to figure out what to smoke on it first this weekend!

 

Hey my family loves your recipe! Thank you! We made it last month but I never got around to saying thanks.

Tonight, your hot Italian sausage recipe will be paired alongside @Cold Iron 's famous TacomaWorld smoked mac n cheese. A TW recipe feast!

 

When I try the 3-2-1 method, the ribs fall apart, lol they are great but just fall apart.

 

I'm glad you like it!! I just ground up 50 #'s of venison/pork put it up in casing links

 

Folks be askin’ You “How’s it Hangin’ “ once you open that Lunch box.

 

I will PM you my address.

 

Ive done the 2-1-1. Just have to find the right combo for you. Id reduce the wrap and cook time if you want less fall off the bone