Food Smokers and Smoking Tips/Tricks/Techniques

22" lol

 

Aprils fools... lolZ

 

For sure.

 

Couple pork butts overnight.

 

Got a hand-me-down char griller for free last week. Our propane grill was the casualty of 65mph wind last month, and a family member was upgrading to a pellet smoker, so this fell in our lap conveniently. I purchased the firebox for it and today is my first attempt at smoking a small brisket. Started about 1.5hrs ago, keeping the smoke burning clean and temp seems to be holding steady around 240. We'll see how this turns out
I'm going to change to splits/logs after I burn through these chunks. They burn up too fast and are forcing me to babysit the box to keep temp steady.

 

Just bought a big ass pork belly at Costco. Plan to cold smoke with applewood on my Masterbuilt before slicing and freezing for bacon. Any suggestions on brine or rub ahead of time? Figured I'd check to see how others have approached these. Last one I did was on a grill with a firebox with less refined heat control. It was good but the Masterbuilt allows me to have zero heat and no coals.

 

Put a deer back strap in some marinade Wednesday and smoked it in the pit barrel for lunch. Got it to 130 IT then reverse seared it. Delicious!

 

Fuuuuuuck....
That looks shitty. Don't touch it. Pack it on ice and send it to me so I can dispose of that properly.

 

Anyone here ever smoke trout? Got a bunch from opening day today. I've grilled them but people are saying smoking them is great

 

Treat 'em like salmon!
I brine in a simple brown sugar/salt dry brine, no liquid. Leave the skin on one side. After a day, because they're thin and much smaller than salmon, I'd rinse, pat 'em dry. The salmon typically doesn't get rinsed in this process. Lay 'em out out a cookie sheet with a fan on them until you get a pellicle formed and smoke over Applewood at or below 125°F. I never do fish over 125. It ruins the texture as well as shelf life by cooking the fats and salmon has lots of it.

I'll find a good video I have referred to for years with salmon. Our offshore Salmon season just started this morning!

 

Omg, Makin a brisket in the GMG.

 

Here ya go. Do the dry brine but rinse this one as I said.

 

Turned out drier than I intended, which was a surprise. Overall happy with my first smoke. Learned a lot as well.

 

still looks yummy

 

Nice smoke ring. Looks good to me.