Food Smokers and Smoking Tips/Tricks/Techniques

Success. I made 2 styles. Used the marinade to glaze one. The second recieved a hot bbq sauce glaze (Famous Dave's devils spit). The only bbq sauce I have right now.

I give the tenderloin a 9/10. The pieces towards the center are definitely more tender and juicy. The pork loin I made a couple weeks ago was slightly more juicy, yet more tough. So the tenderloin definitely wins.

 

Which is pretty much what those bottles of "Liquid Smoke" on the supermarket shelves are.

 

yea, but you shouldn't gonna go that concentrated to make some ice cubes

 

If anyone has a Winn Dixie near by. Killer Baby back rib deals.

 

Trying to use the rotisserie so went with beef chuck something. Hopefully good!

 

Fresh caught and smoked Sockeye salmon from a few weeks ago.

Caught:

Prepped (not pictured, but they were dry brined in salt and brown sugar):

Smoked overnight ~10 hrs:
Finished:

 

Used a Big chief smoker for many years.

 

I miss home. Enjoy!

 

Just picked up a free smoker, but now I have 2. Which one would you keep, don’t have room for both. The Old Smokey or a Masterbuilt 30” electric. Less parts to replace on the Old Smokey, so I’m leaning toward that one.

 

If you have room for a camper, you have room for two smokers.

 

Exactly!!

 

Oxtails and sausages to fill the empty space.

 

Another pork butt. Trying different methods. Each one comes out great. It's an awesome piece of meat.

Smoked fat side up. Instead of butcher paper, I threw it in a foil pan for the wrap phase. Splash of apple juice and butter in the foil pan. With butcher paper, most of the juice/tallow sticks to the paper. I'm torn because I like the bark, but it does come out less juicy.

Very juicy and tender. One of my best.

 

Had these wifi probes for awhile. Received them as a gift.
1st time using them on a couple of generously rubbed pork roasts.

I think I'll like them.




Edit: Setting the smoker at 190F. Using apple chips, poured apple cider in the smokers tray and will spritz with a cider/vinegar mix.

 

I ended up going to 205F. My electric smoker is difficult to keep going under 200.
Coming along nicely.
I'm wondering what I'm supposed to do with all this extra time, now that I'm not opening the door every 15min?!.

 

Is there a reason you're trying to run the temps so low?

 

No

 

I'm sure you'd be fine bumping up to 225F

 

What do y'all do when you've got a smoke going and a heavy storm moves through?
Asking specifically about stick burners.
I'm five hours in on a brisket and the radar is ominous.
I can move my offset around, as it's a wagon style.

 

Wasn't enough time to do much.
Packed the firebox, removed the drip bucket, closed the grease cock. Closed the firebox door, opened the vent all the way.
She's holding around 250f, which is where I've been all morning. The rain is bucketing down.
And the radar is showing a freight train of red blob after red blob.