Food Smokers and Smoking Tips/Tricks/Techniques

Not sure the exact process. I did:

elbow noodles
Pour in cream
Slice up butter and spread around
Dice up velveeta and spread that around
Season up
Spread cheese over the top
Throw it in the cooker!
I stirred at 1hr, 2hr, and as I took it out.


EDIT:
I threw some panko across the top after it cooked and into the broiler to brown up.

 

The light messed with the frame rate on my slow mo, so screenshots of the video will have to suffice



Tri tip and beef ribs going on in a few hours!

It’s hella thunder/lightning storming right now, so I dry out / warm up the wood in the cooking chamber.

 

Put dry noodles in the pan
Pour over heavy cream
Top with cheeses
Top with seasonings
Top with butter
Put in smoker
Stir at 2 hour mark
Stir at 2:15 Mark
Stir at 2:30 mark and remove from smoker.
Eat.
Eat more.
Become Hero to family and friends.
Send gratitude to @Cold Iron

 

Got the smoker fired up today. Took a while for me to get the smoke in check. I think it's because it's windy and my oklahoma joe isn't air tight.

- 7.5 lb pork butt
- Spare ribs
- Chicken drums going on later

 

2 hours in. @1buzzbait



4 hours in.

 

Ribs at the finish line. Pork butt is going through the stall. Stuck at 150°.

 

You have ribs for the appetizer.

 

Brisket style tri-tip.

 

Did you cook it for as long as a brisket? Looks tasty!

 

It’s incredible, but I don’t do them often due to $/lb. They usually take 8-10 hours at 225.

 

Nice smoke ring

 

Interesting. Do they probe like a brisket after that long? Buttery?


I might need to try this.

 

Pork butt still going. It's done when it's done lol. I should just buy a Traeger, and smoke while I'm sleeping.

 

Pitboss

 

Yessir, always the same test when going for these types of cooks.

Proceed at your own risk, they aren’t the cheapest cut. I’ve had a few duds, however, I prefer the taste and texture over brisket.

I’ve tried countless times to grill them ‘as intended’, but it’s just incredibly underwhelming. I really wanted to enjoy them that way. Now, I’ll throw one on during a long cook to have a surprise dinner treat.

Treat it like a tiny brisket and you’ll do great

 

Thanks, I appreciate it. I was surprised - I cooked a little hotter this time because of the storms - normally I’m at 215.

 

I will try this with my next tri tip. Wrap it at 160 and take to 205?

 

So, my current grill is a gas and charcoal combo. I've had some success smoking with it, but honestly it can get tedious. Due to falling off the back patio a couple times it is just about ready to fall apart if I don't weld it in some spots. Guys at work have been raving about pellet smoker/grills. I know it's not as hard core as most of you, but it has me intrigued.

Looking at picking up one of these in the near future https://www.tractorsupply.com/tsc/product/pit-boss-1000d3-pellet-grill-pb1000d3

Pros/cons? I'm a total noob at this. I love slow cooking/smoking food, but want the lazy way out

 

@Delta09 - I am as far away from hardcore smoking as you can get. I just want to, to steal a phrase from 90's infomercials, "set it and forget it". That's what you'll get with a pellet grill. No adjusting dampers, adding wood, checking flames. Just turn it on and make sure there are (quality) pellets in the hopper.

I'm in awe of the people that can manage to maintain a good smoking environment but I'm not committed enough to do it.

Get the pellet grill. I highly doubt you'll regret it.

And don't let it fall off of the patio!

 

No worries about it blowing off the patio again. I employed some backwoods Pennsylvania engineering