Food Smokers and Smoking Tips/Tricks/Techniques

https://www.ebay.com/itm/334563793308

 

Picanhaaaaa

 

My favorite cut

 

Kiawe (kee-AH-vey) wood from Hawaii. Sister sent it with some local passion fruit bbq sauce (mustard based). The wood is in the mesquite family, so I’m expecting a strong smoke flavor with slight sweetness.

Testing a brisket, pork butt, and spare ribs. My main concern is the size of the split - the surface area will create a hot fire and I need to keep coals going without increasing temp

Wish me luck!



He’s doing his best, unprompted, side eye “leave it” to get a taste. He was rewarded with a nibble of cheese.

 

6 hours in. This burns hot, as expected. I didn’t get my normal naps in as I was feeding the fire every 20 minutes for a consistent 225. Larger splits would definitely solve that problem. So far, happy with the smoke consistency and bark formation

 

I have your GPS coordinates. Inbound.

 

20. Nvm...19 smoked beef/sweet Italian sausage meatballs in a spicy garlic marinara. Partnering with with garlic parm monkey bread later. Meatballs were a good experiment.

 

Made some wings!

 

16 lbs brisket w/ Meat Church Holy Cow and Holy Gospel. Trimmed heavy for more beef tallow. Flat came out a little dry at the end but the rest was perfect.

 

Nothing like next day Brisket Tacos

 

Ya I grabbed the last two decent looking ones in the case. I will be watching for the sale again and be picking up some more.

 

Dude everything is stupid priced.

 

is it my turn ???

 

Ribs

 

Coordinates engaged!

 

This is the bend test