Food Smokers and Smoking Tips/Tricks/Techniques

22" kettle. My first snake ran over 8hrs. Did a reload for 5 hrs. . And I had to shuffle the brisket around to keep it away from the hot coals as they crept along lol

 

Ok right on. My experience too.

I’ve gotten 8hours on a single load but I use bricks and “pour” briquettes around them, so they’re more like stacked 5-8 high/wide then throttle the vents way down.

Definitely do the meat shuffle on long cooks. Which is ok because I enjoy the process. Set and forget seems like cooking in an oven… not that that doesn’t have its place.

 

I reloaded one time. After that, it went into the oven at reload and/or wrap. I also lived in an apartment, which did not make it any easier for me.

 

I had 3 rows of briquettes standing up as the base, then lump stacked to just under the the grill with smoke wood on top. It's a great process. I have no desire to get a pellet pooper.

Also once I hit the doneness temp, I preheat a cooler up with boiling water, spray the brisket with apple juice/cider, wrap in foil and let rest in the cooler for about 1/2 hr. Electric knife to slice

 

My Dad gave me a Big Green Egg as a house warming present (he sells them at his store and is a huge fan), tried it on a slow cooked tri tip tonight. Did about an hour at 275-ish along with some baby red potatoes with butter and seasonings. Tri tip was good (overcooked a bit) but holy shit those potatoes were amazing. We rough mashed them with some greek yogurt and they were phenomenal.

Apparently for the first cook on a BGE you’re supposed to keep it under 350 for the glue on the seals to cure, this seemed like a fitting first run.

Also, had a real hard time deciding between this thread and the grilling thread, but hey, lump wood charcoal and didn't really seem like grilling, so it's in this thread

 

14 blocks of cheese done and vac sealed. Rest easy my pretties.




2 hours on hickory after sundown, stupid weather got unreasonably hot today and going to be that way the next 3 days so i had to send it tonight. Would have preferred about ten degrees less but I'll make due.

Resting for two weeks, bringing some camping, the rest freeze until their holiday duties. Might need to do another round come Christmas, we'll see. Also i think this is my first time doing swiss.

 

Holy wood batman!!

 

Pork shoulder today. Wife came home with a Costco sized package weighing in at almost 17#

I cut it into four manageable sizes and cooked one today. Turned out great!

 

Smoking salmon today (costco special). Soy based brine with a light coat of maple syrup. Bourbon barrel and maple wood for the smoke

 

Poor man's ribeye. Amazing stuff.

 

These came out nice

 

Love chuck eyes! Can’t find them often.

 

Just shared to the Grilling thread about vacuum sealing the meat in marinade.
Try it if you haven't. Forces the marinade into it.

 

My local Safeway has them stocked regularly. It's very surprising. Just made some Philly cheese steaks with it!!

 

Smoked sliced baby swiss about a month ago. Three hours in Pecan. First time, turned out great.

 

Reverse smoke sear is a good one for Ribeyes.
Smoke them until almost done then sear them on the grill at the end.

 

Wagyu brisket trimmed and ready for seasonings last night.

 

All seasoned up with coarse sea salt and pepper this morning. Went on the Smoker about 8:00 this morning.

 

170' ready to wrap!

 

203 degrees and ready to rest for an hour.