Food Smokers and Smoking Tips/Tricks/Techniques

Reminds me of that canopy roof that Wayfair left in our driveway that turned into building siding

 

Beef jerky in the electric smoker done in mesquite, ribs and wings on the weber kettle done in crabapple wood.

 

Picanha about to go down on the kettle

 

I’m not seeing a missed call…

 

Seen this rig today. Might have to
Track them down just because.

 

They spent some money on that set up... bet their food is pricey! Cool set up though!

 

Yup! Or it’s a used ambo. Either way, Wifey says we need to look them up.

 

Pork Ribs


Spareribs. Decided not to trim so we’ll see how they turn out.

 

Turned out good. The part I usually trim kind of tasted like beef ribs with the fatty connective tissues and such. Trimmed the ribs a little before serving.

 

I didn't realize you're supposed to trim them lol.

 

I got a hold of some banana leaves so im going to smoke a small pork shoulder and make a faux kalua pork or something

 

Chicken and shrimp hibachi on the blackstone followed by a quick smoke on the pellet grill for a unique twist. Hit this one out of the park.

and that Japanese BBQ sauce is sooo good.

 

Either way is fine. I like to trim to St. Louis cut and smoke trimming to add to baked beans or bean soup.

 

Spare ribs have extra cartilage and fatty stuff. Trim to make St. Louis cut basically.

I cook it all regardless just too lazy to trim prior to cooking. Made no difference as far as I could tell. Delicious.

 

Smoked fajita chicken drumsticks and adobo lime sauce.

I experimented by cooking most of the drumsticks to 180 and a few to 203. The latter bunch was only slightly softer (but a little dryer) than the 180 group. Not worth the extra 20 minutes

 

I'll take 3

 

You need to go on MasterChef.

 

Thanks, but no thanks. I prefer doing weird science experiments in the comfort of my own home.

 

FTFY

 

Fire in the hole.



Rubbed ‘n Ready



Done



….and Dinner.