Food Smokers and Smoking Tips/Tricks/Techniques

I don’t know about locally, but you can order freeze packed from several places in Louisiana

 

Im sure anything can be delivered for a price. Somethings im not willing to pay for though

 

Snap frozen, I presume.

 

Seems just like yesterday when Zach wowed us all with this gator.

 

You can get them fresh in Florida! Of course Florida isn't Cali... I used to see them on the menu at lots of places when I lived down there, but can't remember if I've ever had it.

 

My buddy had it shipped from Louisiana.

 

Yep, a bunch nope for me...i had some at a fair in Texas though

 

Well I messed up. I had two beef hind shanks to go for today. I don’t know why I thought they’d be a short smoke but I did. So I didn’t start them early. So now I have to smoke tomorrow after work instead of all day Sunday. Got some quail and a game hen to try too. And sausages. So if I jack up everything else at least I know how to sausage. Shank will probably smoke for a few hours after work then go into the oven overnight.

 

Ive learned to plan this way for most of my experiments, buy brats and sausage as a back-up... "if this takes 6 hours longer than im planning, at least i know how to sausage" lol.

 

Timing is always a concern for me...sometimes brisket is done quick, sometimes it stalls forever it seems

 

this is why if it matters or it’s a school night I’ll do it after work into the stall and then just use the oven and go to bed.

 

Yep. Better safe than sorry

 

Worse thing for me is when I’m well into a smoke & get called in to Work. It’s like automatic. Just thought about it last week. Minutes later the phone rang.

 

So always did brisket on my gas smoker thinking was easier .Today did one on the WSM and boy was i wrong . Didn't have to baby sit for smoke. Also smoked at 225 1st 4hr . always did at 300- 325 Out with the gasser lol. Not getting that bark though . Dont know if its because only using montreal steak seasoning . Also wrapped flat at 150 instead of 160. Flat could also have gone a little longer . Was ok . WSM all the way from now on .

 

For fathers day I smoked meats. Pork butt with SPF. Ribs 3/2/.5 with regular pit face, and an onion, jalapeno, cheese stuffed fatty.

 

Finally able to smoke some meat chunks today!

 

Oh I'm still at work I haven't even started yet. Don't you worry, there will be images

 

Oh for fuck sake I just looked at the weather and it's raining all afternoon now. Shenanigans. Might delay my afternoon off work until tomorrow then.