Food Smokers and Smoking Tips/Tricks/Techniques

That’s one Awesome Smoker, Jeff.
Do you herd ‘em in with an ear of Corn through one door while someone closes the back or No.

 

It was a hog pen for the last 4 years and now after scrubbing and bleaching we turned it to the hog shack. Building a new pen for the feeder pigs this winter. It has the size I bet I could do a 1/2 a pig in there easy have been playing with the idea of putting in a hole pig block cocker just to try it

 

Got me one of those fireproof storage cabinets but it never had any chemicals in it. Bringing it home tomorrow so we’ll see.

 

Buddy had one and we cooked a bunch of meat in it

 

Bacon done will chill for a day in the fridge then slice
Also did the sausages and burnt ends kids couldn’t finish leftovers for lunch

 

Ribs

 

That looks amazing

 

Happy Labor Day grill masters!

Ribs and chicken legettes for me today.

 

Follow up to baconhad to test for Q/A it passed all sliced and packaged in 1lb vacuum sealed, on the freezer

 

Am I still allowed in here? Been too long.

Fired up the pit today for a few things. Made a brisket for my brother's birthday party tomorrow. Had to crash cool for reheating tomorrow. Not ideal, but with the pace of the day and the golf schedule, it's necessary. Rubbed with On Point and the chef's sample was wonderful. ~16 hours.



For us, it was lollipop chicken. One rubbed with Meat Massage and glazed the other were a homemade garlic Romano seasoning with a butter glaze.



The show was stolen by the pork loin, though.

Stuffed the hell out of the pork loin with:

Cream cheese
Goat cheese
Parmesan cheese
Crab claw meat
Red onion
Garlic
Black pepper
Rosemary
Lemon juice

Rubbed it with Meat Massage. Smoked and glazed with a sauce of 1.5 sticks of melted butter, garlic, lemon juice, rosemary, and romano cheese. Absolute banger.





Just went through a bunch of pages. This thread is going strong as ever!

Hope all are doing well.

 

New guy comin in hot. Are you vampire? Please introduce yourself.

 

Just bought an air fryer and bottle of liquid smoke. Here for the tips.

 

Tip#1
Throw the liquid smoke in the trash.

Tip#2
Post here more often!

Tip#3
Finish the rub!

 

Tip#4
Get this Stuff^^^

 

Oh @bvbull200 probably has some of that stuff already from the TW discount thread.

 

Perfect... I haven't been around in ages as well.

 

Put some Country ribs and some seasoned up cabbage on the smoker for two hours. Then put the ribs in a pan with some sauce and wrapped the cabbage in foil and went low and slow. And took a nap while the smoker did it’s magic

 

I don't think I could eat pork loin any other way if I had it the way @bvbull200 knocked that shit out. Very nice!

 

Might have to try out that Pork Loin. I've got one I'm pulling out of the freezer for the weekend. Now if we had some Vampire Rub to go on it.

 

Yew


chicken leg things went into the air fryer for 10mins…