Food Smokers and Smoking Tips/Tricks/Techniques

So it does have a Hail Mary function if you gotta go deep.

 

You mean crank the heat up to 11 and hope and pray..... I remember the first time I tried to cook something.....

 

Speaking of cranking heat... have you tried that packable stove? I have 4 friends with them and it’s split on whether or not they’re worth it. For your sake, I hope it’s great! I’m wanting to start fabbing my own, so all criticisms are welcome.

 

#meatmemes

 

I have a chuckie with a fresh ground blend of rosemary, thyme, and other spices — dijon and Worcestershire binder. I’m thinking about offering this as a holiday meal package with garlic mashed potatoes and a red wine demi glacé sauce.

Has anyone done a sliced chuckie? I was thinking pulled and atop the potatoes, but sliced seems more elegant — that’s also pushing steak territory.

Yes, it looks like hepatitis precook.

 

lol it looks like hepatitis that gave me a giggle.

Brisket is usually sliced when served. I’d go with it. That’s how I eat my chucks too.

 

Sliced IMO. Should be nice and fork tender.

 

Big Happy Birthday @Cold Iron.

 

Happy Birthday @Cold Iron!!

 

Have great birthday, @Cold Iron

 

Ended up pulling it and it was delicious. Needed a little salt and garlic, but the herbs shown through! Didn’t get a pic before is was devoured.

Also, first time smoking beef ribs. They’re incredible! Wish I had tried them sooner.

 

Mornin', folks. Happy Friday!

I've been making my own bacon, brats, kielbasa, summer sausage for 5 years or so. I use a Weber Smokey Mt. (WSM) I aI just ordered one of those pellet maze things for $30 so I can do actual cold smoking in my WSM.

I just ordered one of those pellet maze things for $30 so I can do actual cold smoking in my weber smoky mt. Bacon, fish, sausage, etc. all does better cold smoked. I used to just put a few (literally 3-4) pieces of charcoal and some hickory wood chunks in the bottom and keep the temp as low as possible, but it was still 150 or so. I'm just sharing since this was a light bulb moment for me, maybe I'm behind the times. In my research I came across a lot of VERY creative solutions for cold smoking in the WSM....most notably cardboard boxes, hot plates and dryer vent hose. That shit isn't happening cause I live in E. WA. and that setup will for sure burn everything down. Anyway, a few well respected BBQ guys swear by those mazes so I'm excited to try it.

 

I use a pellet tube for cold smoking... the WSM will make a perfect vessel for cold smoking.. depending on what you are smoking, you can also add a pan of ice to keep the temps even lower.

 

Check out these monsters.
They were amazing.

 

AWESOME! Thanks for the confirmation. I'm pretty excited. I just started curing a full side of belly (9.5 lbs) last night. I'm doing this as close to the Allen Benton process as I can.

 

I'm not familiar with that process but this is the one I use ...

 

But you do know who Allen Benton is, right?! Benton's Bacon....?! It's widely agreed upon to be the best in the country. They are also very famous for their country ham.

Process: https://www.youtube.com/watch?v=nVNSNGXzmO4
Website: https://shop.bentonscountryham.com/
Interview and History: https://www.southernfoodways.org/interview/allan-benton/

 

I'll be honest... never heard of them before you mentioned it... I'm pretty happy with my own peppered bacon and I know a lot of people on here and on Smoking Meat Forums that would claim theirs in the best as well. Homemade is far superior to any commercially made bacon.. I'll have to watch the video when I get home. I'm always up for learning something new though.

 

All good man. I was just messing around about not knowing who he was. It's just a cool place, small company, he's been making salted pig products for 70 years. I'm pretty happy with my bacon too, but it's not half as good as his.

 

FIFY