Food Smokers and Smoking Tips/Tricks/Techniques

Two chuck roasts on the smoker... brisket cook.



Will go to 165°. Wrap in Butchers paper to 195. followed by rest wrapped in a towel in a cooler

Ok 6 hours of smoke, Wrapped the finish

 

Oh yeah

 

Hope the neighbor likes Apple Wood,

 

Anyone out there with a Yoder, either the 480 or 640? Does the pellet hopper have a door to easily remove the pellets?

 

First smoke of the year

Couple store bought seasoned pork tenderloins. And Jamaican jerk curry turkey tenderloins.

plated with some potaters for dinner and eating simple.

 

Landscape Rob, Landscape

 

Guys.. they say denial is sign of “problem”. So ill jus come out with it. Used Smoker yesterday chicken & today got lil outta control. Uugghh

 

Smoked Meat Loaf & All approved.

 

Not my fault. I held it landscape and then it decided to be shenanigans.

At least that's the story I'm going with.

 

edit the rotation on your phone

then tell us about this Jamaican Jerk Curry

 

That's too much work.

Inspired by @AllTacosFloat my levels were a bit different because i winged it

I also ignored the note about not being meant for smoking, since it was a short smoke on white meat and I wanted to try it.

 

bewbies....

 

Appropriate for this thread also

 

or postin em up on TW.......

 

Is that Kevin Bacon?

 

you're only 6 degrees off

 

FIFY