Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, I just had that thought a few minutes ago realizing what I had posted... Ive got tri tip on the brain which calls for a very hot sear over direct coals at the end. In a WSM that's easy because you just put the grate over the coal ring at the end. In an oval you could move the meat to the other side. I guess in a BGE you could either have some sort of shield which segregates the fire from the grate, or you could pull the food off, add a bunch of lit charcoals, and put it back on. Either way, as I said, I was thinking more in terms of having both smoke and direct heat at your disposal. My bad

 

No worries - all types of awesome smokers out there. You sure can't do a whole hog on an egg!!

 

True. I guess for *me* the *ideal* one-rig-does-all would be the Primo. I'm somewhat lusting for one. Gotta... keep... in... control... no... money... yet...

 

What a disease we have. I feel like I'm reverting back to my cro magnon self. I wish that self had more money.

 

Exact. Same. Here.

 

Seconded!

 

How about...



Poached that off the net and resized it, probably not legal to use, but something like that maybe.

 

Not so much the ends of the brisket as the point lol. Everything else in your proposed technique is spot on
The point is the fatty lump that sits on top of the flat....burnt ends are awesome

 

Prime rib from last night....I did reverse sear technique on a Weber 22 kettle
The sear was a lil too intense lol there were like 5' flames and some scorching . Other than that, it was awesome!

 

That looks really good!!

 

My Automatic Temperature Control unit arrived today, need to build a water proof enclosure for it now. WSM and gaskets should be here tomorrow, let the Mods begin LOL. Really want to smoke (like everyone else here!) over the weekend but going to need to break it in and do the mod installs. Now that my WSM is coming I'm having a hard time convincing myself to use the Weber kettle to smoke. Done it for years but feel like a kid at Christmas now. Wait, it is! Still a kid at heart I guess.

Yeah the indirect heat true 2 zone cooking, direct heat, and smoke is a hard one to get in a Kamado cooker. You are spot on with the Primo. Meathead Goldwyn has a good review that for the most part I think is accurate here. In his review it boils down to just the Primo oval for the ability to do indirect heat. But on the Kamado forums out there a common question is for the best all around cooker which is better the Primo or Kamado Joe. Sometimes someone will throw in the BGE but it is normally shot down on the first post. If only money were no object. Headed back to ACE today and check on that Big Joe price today, if it is still there.

I like that and and at least third the idea! Can't help but keep going back and thinking of this, that would work too

 

One of my favorite BBQ joints near Asheville had a weekly pig pull on Sundays. They would set out a whole hog like that on a table and you go up and pull your own pork. Should see the faces of a lot of women when they walk in and saw that for the first time

 

Yeah, especially the cheeks if someone's not beaten you to it.

 

Thermoworks Smoke... any of you use? The good, the bad? Thinking of procuring one.

 

I have not, but certainly looks decent especially with the WiFi feature coming out in the Spring. Extra $89 but if you don't want to be tied down is a good feature to have IMO. I purchased a Maverick 732 according to Amazon June 2011 and it is still going strong 5 and a half years later in all types of weather and abuse. But would not hesitate to get anything from thermoworks.

 

I almost hate Amazon Prime I'm spoiled now. Cabela's said my WSM should be here today when I ordered it but UPS tracking said it just left Wa. State and will not be here until Wednesday. Prime has already delivered my cover, gasket kit, and CyberQ ATC kit. Guess I can work on waterproof enclosure for CyberQ and pit viper fan, put it on the network, etc. But a bit of a disappointment. Pulled pork for New Years is a given! Guess I've been really pleased with my Weber's over the years and sure I will be with the WSM also.

 

A friend brought over a piece of prime rib for us, its about a 1lb or so. My question is can you grill it like a steak? I think I prob can get two good sized steaks out of it. I havent grilled any prime rib before and its not a big chunk so that adds to my confusion.

 

Low and slow. Heat till 115 and do a quick sear.

 

around 220in the oven till internal temp is 115? then sear?

 

Went to an International market nearby to pick up some specialty thing for my GF's parents today. I took a look at the meat selection. Holy cow was it cheap! A nice porterhouse for $5 ($3.49/lb) and a rack of St Lois ribs for $7 ($1.99/lb). Time will tell if they are any good. Maybe porterhouse for dinner tonight...