Food Smokers and Smoking Tips/Tricks/Techniques

> Day 1

> Day 2

I use my barrel grill as a smoker, I didn't count "days", but by cooks I was certainly in double digits before I was "good" - and at that, it was just being able to be consistent at AROUND 225 - usually I was a bit higher (I'd rather be at 250 than 200).

Knowing how much charcoal to put in, when, how much will catch when, how much chips to put in with it, etc - that's all just trial and error. You'll get there. Keep cooking, you'll learn

 

If you work the bottom lever whist looking down into the open grill you can see the vents opening and closing (also cleaning the ashes out lol)
There are other tricks to regulate temp, mostly involving the quantity and arrangement of the fuel; for example slow n sear setup, minion and snake techniques etc

 

Made pastrami today. Was also shoring up a fence and moving a yard of river rock mostly by hand so I didn't give the smoker the love and care it needed. Didn't hit a high temp, I think I got to 170, maybe. Oh well, it'll do for sandwiches. Reuben for dinner tonight.

 

Speaking from 22” experience…

The top vent is critical in controlling the off gas. Keeping more carbon dioxide in the cooking chamber helps keep the coals from running wild and sucking in more oxygen from the bottom vent. For low and slow smokes using the 2-1 snake method, I’ve found the top vent at half open and the bottom vent halfway between the “closed” and “halfway” open marks is a good starting point. Adjust for temp, humidity, briquettes, etc.

Hot and fast is open/open with banked coals for reverse searing.

REALLY hot cooks get 1.5 chimney full of coals, dumped, and the lid stays off to hyper heat with loads of oxygen.

You’ll find the sweet spot for all types of cooking, just keep practicing. Don’t get discouraged, you’re learning what works and what doesn’t!

 

Whats it normally cooked to?

 

I think 195. Last time I did it I wrapped it around 170 and let it go up.

 

I'm getting better at it but I love you brother!

 

Had the family from Cincinnati in town for a few days. They’re mostly CA natives and all they wanted was tri tip. I was happy to oblige.

 

Nice spread!

 

Put a butt on for our trail ride tomorrow. Spicy Pitfaced rubbed. Haven't used that stuff in a while!

 

I’m thawing a venison hindquarters roast right now for my first try on venison pastrami. Following a decent looking recipe, but any suggestions on brining or seasoning?

 

London Broils on the Traeger Scout. Rubbed in horseradish mustard and coated with a blend of Montreal Steak Seasoning, coffee, and brown sugar. Hickory and Cherry blend. 90 mins at 180-220. Perfection. Tender, juicy, sweet and spicy.

 

For rub I used brown sugar, black pepper, garlic and onion powder, and paprika.

Since it was a corned beef I soaked it in water for 24 hours to get rid of some salt.

 

Pulled pork breakfast sandwich.

 

First butt on the new pellet grill

 

Keeping with my theme this week. Pulled pork tostadas.

 

I havent had a tostada in many years

 

Me neither until like three weeks ago when I had one and now it's been a focal point lol. They're a tasty snack vehicle!

 

They are good! Just never remember to make them!