Food Smokers and Smoking Tips/Tricks/Techniques

Wrapping or going naked?

 

If it stalls too long I’ll wrap it. I’m not planning on eating it for dinner so I’ve got some time.

Although it’d be nice to eat it for dinner…

 

Wrapped


Not because I planned to but the flat (skinnier?) part is stalled bad. The bigger section is coming along ok. I also had to reload the snake and the smoke turns black for awhile and I don’t want to deal with that.

I also want to eat this today…

 

Queso orders getting smoked for tomorrow’s Taylor Swift fest.



Bacon burnt ends up next

 

Seven batches of queso with 2 containers per batch or 14 batches in 2 different sizes?

Either way...

 

Turned out A-OK!

 

https://archeryrob.wordpress.com/?s=smokehouse&submit=Search

 

14 orders, perpendicular for weight. I ran a double meat special - (Taylor’s Version) so much meat, it’ll make your heart break.

 

That’s really cool

 

Party wings

 

I filled two Weber kettles with wings for the Superbowl. All dry brined overnight with a spicy dry rub and baking powder. Grilled indirect high heat with pecan wood. 1/3 got extra cayenne pepper, 1/3 got a buffalo glaze, and 1/3 got a got a hot honey glaze. They were a hit.

 

Back ribs smoked with cherry. Killer Hogs and Hatch Chile rub.

 

Ribs are on.

 

This is news to me!

 

Me too. I wonder if you can actually tell a difference.

 

I really like beef ribs but there is not enough meat on them… you have to eat at least three! I bought the biggest rack Costco had and it was still barely enough for my family.

Good thing my kids are picky eaters so they split a rib and my wife and I polished the other.

 

You have to get the plate ribs (Dino ribs)! So much more meat and they’re rich enough to eat smaller quantities

This was from a cook on my Weber a few years ago

 

Oh yeah. Way more meat. I’ll keep an eye out for them. Thanks!

 

Ever since I've gotten my Blackstone I barley smoke anything I need inspiration