Food Smokers and Smoking Tips/Tricks/Techniques

Well I didn't get to do the turkey breast Wed/Thurs as planned. I did however get to start it out yesterday. Got the apple cider brine made up and got the breast soaking in that since yesterday afternoon. Also made up the cider glaze reduction and that's sitting in the fridge. Will be starting up the smoker in the next hour or two since this only goes for 3-4 hours it says. Fingers crossed it comes out good.

 

Haven't paid much attention to this thread at all - been smoking things from time to time as time permits. Many years ago, we started with a cheapo electric (cowl rode) smoker. Then, bought a cheap propane smoker. Then, bought an electric that would maintain the temp (we still own this one - has issues, and doesn't stay ON).

We always thought about owning a Big Green Egg - but they're sooooo damn expensive and were afraid of the 'burning wood' and our lack of being able to keep it at a proper temp. We always assumed that would be hard to do.

So, a few weeks ago - My husband bought an XLarge Big Green Egg. OMG.....this thing is frigin AWESOME!!! With a little bit of schooling on how it works (air vents & such) - it is really really easy to maintain and keep at a constant temp. It's amazing the things you can do with this thing.

So, if you've been throwing around the idea of buying one but couldn't justify the cost - you won't be disappointed. The only problem we're having - is wanting to use it EVERY weekend and use up a lot of coals!! LOL We would've never thought it'd be this easy to use.

Smoke on!!

 

The boss got her Venison chilli up in the hizzy. Rocking her 50's Aluminum Wagner Dutch

 

I made jerky today from flank steak and it turned out good. I need to up the spices some (I'm always afraid of too much).
Not the best of picture.

 

Smokin a batch of chili. Recipe courtesy of Mr. Johnny Trigg.

 

That was quick! It smoked for maybe an hour and a half before it was around 130. Seared it and finished with temps around 140. Expecting a rise to 145-150 by serving time.

I had a "scrap" piece I trimmed off and cooked seperately. Tasted like prime jerky. No "gamey" taste. Slightly chewy, but in a good way.

 

About to pull the ribs off and wrap em up for two hours. Should be ready just in time for the Seahawks game

 

Celebrating their loss??

 

I did ribs today, they were awesome. I'll post a pick from my phone.

 

Kinda looks like dog poop in a bag.

 

Johnny Trigg is the shit IMO!!!

 

I have to admit that I'm not feeling all that confident going in to this one..

 

Already a hit with the lucky few who stole a taste while I was slicing it. Guessing I'll be getting a few more game roasts from friends haha

 

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Bacon wrapped fatty

 

The moose roast won the best dish! Rather impressive because there wasn't enough for every one unlike the other dishes. So the people who got some pulled through.

 

Turkey came out pretty darn good. Had a very faint cider taste to it and the outer portions that had the glaze on it were damn good. Next time I might also inject it to see if I can get a slightly stronger cider taste. Was super moist and really good tasting.

One of these days I need to setup an account for photos so that I can show them here.

 

Or just use the upload function.

 

Ok I must be dumb I'm not sure where to do that lol. When I click the image icon for a post it only has Image URL. Any help is appreciated.