Food Smokers and Smoking Tips/Tricks/Techniques

I was thinking the uniformity of the blade bone had something to do with it - it being thinner and flatter on its sides. It makes sense that a whole joint system might cause uneven cooking. Thanks for sharing!

 

Cool, someone else using bricks! Yeah I did the same, I figured I could get some more real estate but had no way to make it happen. So, I made it happen with bricks

I don't have mine wrapped, for what it's worth. They act as a great heat sink too.

 

https://www.instagram.com/reel/CloNoVKN6ia/?igshid=YmMyMTA2M2Y=

 

I'm very torn on this... Either it could be absolutely amazing, or dry and horrible.

 

Haha I'm waiting for someone else to try it first!

 

LOL, that was one of my first thoughts. Or just try a personal size first

 

Guess you could do a "personal size" vs a whole loin

 

What am I missing I'll try it.

 

Basically a huge full sized pork loin pizza

 

Just discovered this thread, looks good

 

Funky cheese melt and lousy pepperoni - only inspires me to one up that bad boy

 

That's the spirit!

 

I'd like to put this forth for discussion, I present this without opinion at the moment.

https://www.smoking-meat.com/august-13-2015-pre-slicing-ribs-before-smoking-them

 

Been there done that... it's not my preferred way, but it's not a horrible way either. If you've never done it, I recommend doing it for your own knowledge. Obviously it will take more rub and you have to be careful about the salt amount due to the extra rub.

I even once did them on a charcoal grill with my homemade Vortex like you would with chicken wings.. talk about hot and fast ribs!

I still prefer the traditional whole racks methods.

 

Ive seen these done with a vortex on the kettle but never tried myself. I have done baby backs high heat 400 deg. Just salt and pepper indirect 1/2 hr. Wrap in foil 45-1 hr indirect. Then another 1/2 hour open and indirect. No sugar rubs or sauce as it will burn. Sauce after if desired. Taste is a bit different. More toward bacon as it's not in smoke as much. Still good!

 

Pork butt today.

 

Santa dropped off a new toy. I've been reading this thread non stop since then. First order of business was some tuna jerky.

 

Never had that but looks good

 

Gotta try the 1 hour chicken challenge that traeger uses. It’s amazing and teaches you to trust the smoker