Food Smokers and Smoking Tips/Tricks/Techniques

Side of air fried potatoes

 

but sammin is supposed to be goud for ya ??

 

Smoked Bone in Pork Chop, Smoked Loaded Hash Brown Casserole, Miso Buttered Corn and a homemade Cherry Chipotle BBQ Sauce.

 

I took some stew meat from our locker beef. Dry brined. Rinsed well. Pelicle. Smoked with pecan.

Then made chili with the smoked meat

 

Tri tip and St Louis ribs yesterday (no pics).

Today smoking baby back ribs and Pork Tenderloin. Funny how ribs are plural and Tenderloin is singular. When ribs are 1 piece of meat, and pork tenderloin always comes in twos. Like square tubing I guess.

 

So I seen quite a few post on pork loins here so I decided to try it out. Sitting around 130° right now so about 10° to go. I knew it would cook faster than I thought. Put it on around 12. Early dinner for me I guess.

 

Pork fairy brought me a present



Pulled pork sandwiches tonight!

 

Well now I feel inadequate

 

Oh. My. God. Why haven't I done this earlier? Wasn't paying attention and it was slightly over 145°, but I just tried an end piece, wow. Not even going to bother with doing a pork shoulder anymore. This is much easier and cuts better. Letting it rest now, but I had to sneak a piece first

 

Wait until you do a pork tenderloin

 

This seems like the first piece of meat I've done to really get penetrated with the smoke flavor from the pellet grill/smoker. Roughly 3.5hrs at 230 so I'll know better next time. Guess I just need to experiment with more stuff. I know it isn't a "purist" smoker, but I like the set it and forget it.

 

You have a pitboss right?

 

Yup.

 

How you like it? My FIL can’t decide if he wants one of those or a traeger

 

Its been a crapshoot. Initially disappointed as there wasn't as much smoke flavor in stuff, but I guess there's a learning curve. Now, I've made some steaks on it that definitely slap, so there is that.

@Superdave1.0 uses the shit out his and I think really likes it. I think he would be able to guide you better.

 

You're smoking meat right? Purist is for the silly people

In my unprofessional opinion, I would buy Pit Boss over Traeger every time. I have several Pit Boss and I feel the quality is way better value than buying the Traeger name, which is now made overseas.

 

that’s good to know.. thanks!!!

 

True. I've been using it more often for just regular stuff and it seems to grill really good as well. Gonna have to experiment with different cuts of meat for smoking. I'm a lazy guy and just want something that I don't have to babysit for hours at a time. That it does really well.

 

Trust me.. if you like the pork loin.. you'll like the tenderloin even more.