Food Smokers and Smoking Tips/Tricks/Techniques

https://jewcanque.com/appetizers/spam-burnt-ends-with-traeger-smoked-pineapple/


I am loosely following this recipe, taking liberties where I need to.

I dont have the exact same spices and sauces, so i am subbing in hot sauces and seasonings. I have the tajin seasoning with the pineapple which I think is more traditional Hawaiian combo instead of his smokey whatever brand. Using some hells kitchen sauces I got for Xmas.

Just tasted it before basting with the sauce and putting back on the smoker and it's pretty damn good at this stage.

 

Which island were you on?

 

Awesome! Thank you for sharing!

 

Thanks to those who gave their all.

 

Listen here, son. That bark is looking immaculate. All around excellent cook.

 

Oahu

 

Five hours in on a 14lb brisket. Was supposed to get this done over the weekend, but the weather forecasts wouldn't cooperate.
Another hour and she'll get the foil boat treatment.

 

Anybody experiment with cold smoking? I want to try it.

https://m.youtube.com/watch?v=71teQWySVts

 

Works well.

 

Ive done cheeses and butter a couple times. I went too long the last time I did it and it was POTENT, borderline inedible. So if you try it, sneak up on the ideal smoke length and error on the shorter side in my opinion, until you get a feel for how much smoke and intensity you're putting out.

 

I've smoked cheese. Mostly cheddars. 1-2 hours, then vac seal and let it set in the fridge.

The important part is the rest - you want to let it rest at least a week or two in the fridge, otherwise it'll be a sucker punch of smoke.

 

Yeah my first try I did 3 hours, I think shit was like eating a campfire

 

I do quite a bit, but I wait until the ambient temp is 40° F or below to eliminate the risk of food borne illnesses (for temp controlled foods like cheese, butter, etc.)

Of course you can do things like nuts, bourbon, salt, etc. at any temp.

As others mentioned, fatty foods take on loads of smoke quickly, so be mindful of the time!



Also, the pellets you buy make a huge difference. Fruit woods tend to be best as their profile is much lighter than others like mesquite or hickory.

 

Picked up some decent sized pieces of pork to smoke. Will be my biggest to date smoking in the offset. Got a deal, at least compared to normal prices here in New England.

 

Good deal...

 

yep, 99 cents a pound is certainly a deal!

 

Dang, that's a good one.
1.99/lb at BJs if you have one around you. Stop and Shop is usually $$$ for those.

I usually wait until it's pretty cool out just so the smoker stays lower temps. You don't want to get hot and have the cheese melt on you

 

Weird how they're not labeled "Boston butt," given the location.

 

I live in -40 temps……does that count.

 

Ended up getting run off by some heavy weather. I had cranked up the fire once I got the foil boat in place.
Did a 20-something hour rest in a 140F oven.
Decent fat render for only 9 hours on the pit. Smoke ring was pretty weak, considering I used mostly Hickory. Flavor was really good, though.