Food Smokers and Smoking Tips/Tricks/Techniques

Best advice I can give is to keep it out of the wind as much as you can and as dry as possible. Looks like you might be past that point now. Hoping for the best!

 

My elderly neighbors asked me to do a butt for them.
Teeter was running a sale @1.29/lb.
Picked up a tiny 5.5lb for them.

Pulled at 7 hours.

The brisket is 13lbs. It's been going for 8 hrs. Probing super-tender at only 180F.
Foil boat and cranking it up pretty soon. More storms coming.
Fat cap is still weeping a bit. Mother nature might force my hand.

 

Considering the storms and the amount of time they've already been on the smoke, this might be a wrap in foil and finish in the oven scenario.

 

I'm about 15 miles to the east of the Blue Ridge. It's only a couple thousand feet of elevation higher than me, but the weather is always wonky.
Just rechecked the radar forecast and the storm tracks are gone. Lol.

 

Wind is the worst for temp control, rain is easily combatted with a hotter fire. Sounds like you had it handled. Hope it turned out well for you!

 

Small pork loin and some doctored up beans.

 

Beans on the smoker are the bomb!

 

Surprised myself. Pork loin was smoky, tasty, savory, sweet, and not dry! Beans delicious.

EDIT:
Also tried some Smoking Pecan pellets. Supposed to be made from pecan shells and wood. Pricey for a box. I mixed some in with B&B pecan pellets. Definitely some smoke flavor.

 

These came out perfect.

 

Back ribs with Berbere/Indian rub. I thought they were going to be too spicy for the family but they were a big hit.

 

Pork Belly burnt ends on the Kamado Joe

 

I appreciate the effort you spent on these. A man of determination.

 

Tri tip today, smoked @ 250 and finished on the gasser. Normally would let it rest longer…but got a new knife that needed some hot meat patina



Bonus shot of said patina:

 

When I have wind I use a cheap Harbor Freight welding blanket...seems to work

 

Smoking some baby back ribs, 4 different flavors.
Also some appetizers.

 

How do you deploy it?

 

I was on a mission brother

 

I just loosely wrap it around and ensure I have air flow for the vents

 

The crackers and cheese on the grill/smoker. I've never seen it. Can't wait to try that. Thank you.

 

My smoker has been rolling all weekend! Happy Labor Day everyone.

- Pork butt Friday night into Sat morning.
- Saturday made delicious pork tenderloin.
- Last night another pork butt for a friend's party today.
- 3 LB pork tenderloin marinating right now for today.
- Baby back ribs for my family just seasoned. Following meat church.