Food Smokers and Smoking Tips/Tricks/Techniques

When the weather gets better I'm making these! Thanks for sharing!

 

You could practice a batch in the oven

 

Literally thought the same thing while I was typing.

 

Halfway, fellas!

 

Perfect.

 

Playing with different flavors for pork belly.
Cooked 6 hours sous vide and then finishing on the pellet grill.
Regular BBQ, Thai/soy type mix, Fruity chutney.

 

How long on smoke? Why not smoke/wrap for the entire cook?

What did you think of this cook?

 

I have done just smoke or smoke & wrap before. This time I wanted to play with the sous vide & smoke option. I am not sure how long exactly, but 6 hours sous vide, probably 1-2 hours smoke, then added the foil, wrapped for 1-2 hours, then opened up, sauced and cranked up the heat a bit to caramelize.

I am not sure that the sous vide really added anything worthwhile.

I did sous vide pork chops and chicken breast today and those came out awesome juicy and tender.

My experience is that some type of braise on the pork belly has worked best for me.

 

So I was browsing around Home Depot today looking for a crescent wrench when I noticed a small stack of 20lb Embers Briquettes in the back marked down from $9.40 to $4.70. Half off! The manager caught me looking at them and said he had a total of 37 bags in stock and if I took them all he'd give me another half off. At $2.35/20lb bag I couldn't pass it up so here we are.. Enough coal for the next couple of years. Now to try and explain this to my wife...

 

Nice snag! That would last me a season, but I don’t have anywhere to store that much

 

Thank goodness I have a massive garage. Otherwise I don't think I would have even considered it.

 

Thata a great score!

 

Anyone try Kirkland briquettes from Costco yet? They apparently don’t carry kingsford anymore just this store brand. At least locally.


Made in the USA probably by Kingsford. We’ll see!

 

Costco: "Hey Kingsford, we won't sell your briquettes but we'll sell your briquettes if you know what we mean."

 

Pork! It’s what’s for dinner.

trying a new rub with brown sugar as it’s first ingredient… haven’t used a lot of sugar due to fear of caramelizing it.

 

BBQ is like love: it sticks to your heart.

 

I've got a couple of bags in my garage and I just ran out of my last bag of Kingsford yesterday. I'm hoping that only the packaging is different. What's your early assessment?

 

Same. Bought the Costco bags to replace my dwindling Kingsford stash. So haven’t tried tried it yet.

 

A BBQ forum is saying they're probably Royal Oak.

 

I haven't used Royal Oak before. Are they all wood or do they use fillers or binders?