Food Smokers and Smoking Tips/Tricks/Techniques

And when I say one bag, I mean the vacuum sealed finished product, not one of these

 

Got a pair of 11 lb. turkey boobies. Absolute honkers.

This one will go into a 6.5% brine to cut the 15% existing solution and add some flavor.

 

Wife is picking up a can of Cougar Gold today for me to try cold smoking over the weekend

 

Sounds delicious. I’ve been thinking about making a business purchase to try some out for… R&D purposes

 

First brisket on the rectec, didn’t turn out too bad but I can do better. Mistake one is I under seasoned it. Put it on at 9pm last night @ 180 “extreme smoke” until 6am. Cranked to 250, wrapped at 8am because I had to leave for a work appointment…mistake two, bark wasn’t really where I wanted it. Finished at around 12:30pm and rested for a couple hours. Plenty juicy, but the cut was very fatty and it lacked bark. Have plenty for chili now and my neighbor sampled some and said it was great, so he got about a half pound lol.

 

I typically wrap it and put it in my cooler for about 4 hours, mostly out of the process I use. I'll smoke it into the stall at night, like start 8PM ish, usually around midnight it's in the stall, then it goes into my oven overnight at 210-225 (depending how big it is and what time I want to get up). Then I wake up, wrap it, put it in the cooler. Go home at lunch and shred it.

That was with my offset, now i have a tabletop pellet pooper, process might change. I don't care about bark though (I know, I know).

 

Service animals?
I thought you said SERVING animals...

 

Split it in two and it became this:

 

Just imagine your some colonist from the 1700's and you stumble on an 11lb PART of a turkey...

 

riPIG
St. Louis cut, homemade rub blend, cherry chunks from my tree. Lil' pile o' trimmings for snacking...

 

I was trying to think about the physical size of the bird when I was prepping it, but I couldn’t wrap my mind around it

 

Whats everyones goto oil for seasoning - just had this delivered!

 

I used an entire can of regular Pam on my Workhorse. Took a lot of fuel to get up to the smoke point, which I think is around 425F.

There's a lot of shine on that cook chamber, is it already coated?

 

Oh no it's another oil discussion thread. I'll just say avoid synthetic

 

its just clear coated in high temp. but I want to give a seasoning anyway just to be sure

 

There’s some patina!

 

Damn!

 

That stuff will keep for ever. With all the salt and lack of oxygen, you'll be fine. However, on long term orders in advance, I do seal and freeze. Got almost eight pounds going on tomorrow.

 

Smoked with apple wood