Food Smokers and Smoking Tips/Tricks/Techniques

Killing me to not slice into, but like I said it's going on a trip Thursday. Rested on counter under loose foil for ten mins, now it's in fridge with ice packs at perimeter of sheet. Will vac seal in half hour. After that, it is what it is.

 

Good luck! I did something similar with my brisket last week. Finished it Thursday night, separated the point and flat then bagged up the flat. We had it for lunch on Saturday and it had dried out some but was still good.

I think you'll fare better. Brisket gets cooked until it's well done, while tri-tip (hopefully) gets pulled when it's around medium rare.

 

If you ever come up to Bellingham I can hook up you with a bunch of red and white oak!

 

Nice! Aged, dry, ready to smoke?

 

Smoked pork belly tacos. Pickled onions, avocado mayo.

 

Well done Grdgz97. Love me sum belly with avacado. When I use to ride down in Baja there was a must stop right as we got down to the sea of cortez. You would get a fresh mahi and belly taco on a hand made corn totrtia with a Pacifico for a buck. Deep fried or grilled. Shit was amazing. By the time you took your last bite. Two freshy's and a cold beer would be placed in front of you. Just suxs, belly prices have gone through the roof here. Even from the local farms. Keep the good work

 

Bone dry chunks. I'm not a super experienced smoker but it's all I've ever used and my food has always come out good.

 

Some (317) sliders for ya'll

 

What kind of pan is that?? I see Lodge....but, I mean what the heck is it called?? Slider skillet?

 

The I can't make a patty pan

 

It's the lodge biscuit pan. Perfect for sliders. Making burgers that small turn into mearballs. Just lay your bacon across the bottom, pack the hole with whatever creation you choose. Boom! Perfect little slider cooked in 100yr old technology.

 

I've always done St. Lois ribs and used a spicy rub. Today I'm trying baby backs for the first time and not spicy (this was a request). So 2 racks with SPOG (salt, pepper, onion, garlic) and 1 rack with SPOG, paprika, cayenne, brown sugar and a few other things. For me. After they'd been on for awhile the grey pallor of the SPOG only ribs didn't look appetizing, so I sprinkled them with a little paprika for color. We'll see how they go.

 

Whats in the amaz-n tube??

 

Baby backs are a conspiracy by Big Restaurant to sell less meat for more money. Spares or nothing!

(seriously though, looking forward to your thoughts on how they end up compared to STL)

 

Hickory in the hopper, hickory pellets plus cherry dust in the tube. Usually use apple but wanted to try cherry. Should have used cherry pellets in the tube but I only have a small bag...

Yeah, those were/are my thoughts as well. I got politely told BB's are "better" than STL so I decided to give them a try. I'll let ya know.

I've got 1 BB rack and 1/2 rack of my style wrapped (3-2-1) while 1 BB rack and the other 1/2 of mine will go naked throughout. I'm also going so sauce a half of each kind, so theoretically there'll be 8 different kinds!

4 1/2 hours in:

 

Well?

 

Skillet taters, and pull apart sliders....had to dust off the pellet grill. Y'all dig!?

 

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Yow. Xtreme grubbage.

 

Patience! Friends just left. Dinner was awesome. I just bought an ice cream maker early in the week. Thursday I made Very Chocolate and today I made vanilla (to go with the peach cobbler a friend brought). Best ice cream ever. No joke. Custard based, very creamy.

Anyway, on to the ribs. I'm not sure how to say this... I've been converted! Not only were the baby backs better (they had more meat then the STL, which surprised me and they tasted better), but the wrapped (3-2-1) were better than naked, the SPOG was better than the complex rub I normally use and the wet were better than the dry.

I'm so confused but next time I know it will be BB's, SPOG, 3-2-1 and light BBQ sauce at the end. Everyone thought this was the best combo. I've been converted! Hallelujah, I've seen the light!