Food Smokers and Smoking Tips/Tricks/Techniques

Woah wings turned out great! Wife even complimented twice on how good! Definitely attribute my ever evolving wing sauce recipe to @Cold Iron and using butter as a base!

Not very crispy would be my only comment. Wife wanted to eat and kept asking when they’d be done so I pulled them a little early.

Ribs are resting so review is pending!

 

Grilled flank

super tender

 

Unsolicited advice - I toss my wings in oil before I put them on the grill. That helps the skin crisp up quite a bit. I can’t remember if that was in the classic Cold Iron recipe, but I also do the 30 minutes, sauce, 15 minutes, then re-sauce method that he taught us all.

 

different unsolicited advice... if you want the crispiest wings ever, soak them in Sake for 30 minutes minimum prior to grilling, air frying or broiling them.

 

This was a game changer several years ago when you brought it up here.

Can also be done with tequila. Plus side for me is I know we have cheap tequila to use for this

 

Got me another pork loin ready to throw on today.




Gonna have some greens and field pea's/snaps to go with it

 

finished product, basically.. I call them the lazy man ribs. Throw them on the smoker with super smoke @ 225 for 4 hours.. turned out pretty good.. not the best but now I know I can get away with it when I am lazy

 

I just pulled an 8# Boston Butt out of the freezer to smoke for the 4th of July

 

I was thinking about smoking one for the 4th as well

 

First off, this is the type of fridge I can get behind.

Second off, I just did some yesterday at 300, hot and fast, one in herbs de provence and one in a grilled chicken seasoning off the shelf from the store. Not bad, would do again.

Well in that case I might just join in too.

 

Mine got done an hour earlier than I thought. It's almost 100° outside and definitely messed with my cook time. Last one I did was 230º @ 3.5hrs. This was about 2.75hrs and 148° meat temp.

 

I used a pellet pooper at 300 and it was done in about an hour for the smaller one, about another 20 minutes for the slightly larger one. WAY faster than I thought it was going to be.

 

Certain pork just cooks quick. The loin doesn't seem to have a stall like shoulders and butts do. Although some people think it's raw, 145° is the USDA recommended temp for a loin. I prefer it over the shoulder for sliced pork. I need to grab a loin here sometimes.

 

I'm guessing the leanness of a loin avoids the stall due to less fat and especially collagen to melt.

I'm glad I looked at this before hitting post.
It autocorrected ""stall due to" to "Stallone" lol. "Adrian!"

 

I’m just gonna chop it up and make sandwiches with it for anyone who comes over.

 

It was a hit either way. I'd show pictures, but it's pretty much all gone

 

my smokin hot black grillfriend, workin in 109 feel like, doling out 165 chiggin...........again....

 

Some chuck roasts on the shmoker. On sale, so less do et. Going to try poor man's burnt ends with them. The smell is fantastic!

 

Beef ribs! Was going to do tomorrow, but the smokers smoking and no time like the present.