Food Smokers and Smoking Tips/Tricks/Techniques

I'm down to my last pack. I cut mine into smaller pieces for more surface area. I usually smoke for four hours also. Aging is definitely the key. Cheddar, mozzarella and Gouda.

 

Nice. Last time I did yellow and white cheddar, Gouda, habanero cheddar, Swiss and extra sharp white. The extra sharp white was so good, I did 6 blocks of it today.

I have about 40 lbs of summer sausage from a couple does this year, so I need a lot of cheese for party plates!

 

So what's everyone using for a vacuum sealer? I want one but can't justify an expensive one for just a couple uses a year.

 

I've got a bare bones Seal a Meal. Works fine, I only wish it had a "seal now feature". Mine only seals when a vacuum is achieved. You'll end up using one way more than you think.

 

I have a post on here somewhere detailing which sealer I have... I couldn't be happier with it. It's truly one of those "how did I live without this" things. Don't get a cheap one, it'll just be a pain in the ass suckfest. If you're gonna do it, do it, no matter how many times you think (as of now) that you'll use it.

 

Yep,^. I wish I'd got a nicer one, but it's works for now.

 

I buy bulk meat (burger, steak, p chops, loin, bacon, etc.) and vaccum pack and freeze it. I also vaccum my fish, large portion leftovers, and the list goes on. I found the cost of the unit was made up for rather quickly. The bags are where the real cost lies. I've spent more in bags over the years than the initial unit cost.

 

Check out garage sales. It's one of those products some people buy thinking they'll use it all the time and then it just sits. I think that's where I got mine from for like $10. Not the greatest but it does the job.

It's the gillette razor scenario for sure but I think that is the intent.

 

For sure. still worth it in my opinion.

 

If you are going 8weeks, you can go many more hours on the smoke IMO. When I only go two hrs, Its getting pumbled in 48-72 hrs. No bitterness or camp fire tasts

 

Lumberjack is what I use.

 

We use a FoodSaver vacuum sealer. We are on our 3rd one now. Gets a LOT of use. We buy things in bulk then split and seal them back up and then into the freezer. We are only on our 3rd one due to upgrading to a better model after a couple years then when we moved the last one got messed up, so we used that to get one that makes better use of counter space and fits in with out appliances. Great investment.

 

I use this one. It's the bees knees.

$200 FoodSaver V4400 2-in-1 Vacuum Sealer Machine with Automatic Vacuum Sealer Bag Detection and Starter Kit, Safety Certified, Black and Silver

https://www.amazon.com/dp/B00DI342B4/

I thought I would only use it for sous vide, but now use it about 3-4x a week.

 

So ended up not doing the London Broil this weekend (not by choice - no one had any) after 3 stores I ended going with a couple real nice looking flank steaks. Seasoned them up and let them sit in the fridge for a while. Then when the time came I threw them on the smoker for about 30 mins or so to get some smoke flavor. Pulled them and cranked it up to high, tossed them back on once everything was up to temp and let cook about 10-11 mins per side. Pulled them from the heat put them in a foil pan, covered and let it sit for about 15 mins before slicing. One of them was sliced then chopped, coated in BBQ sauce and served with buns. The other one was just sliced and served with the drippings and juices released from sitting.

Everyone must have enjoyed it, got quite while the eating was happening and there were like 4 strips of the sliced one left and I think they were only left due to people not realizing there was still more in the pan covered with foil.

Made some red potatoes, quartered, covered in olive oil, sea salt and parm cheese. Roast em up till they are soft on the inside and a nice firm bite on the outside.

Was a successful cookout/party. Now it needs to warm up and stay there so I can clean the smoker out better.

 

How would you "smoke" a boston butt or other meats on a Weber? I know Weber grills get high praise, just thought the Char griller "type" grill with side smoker box would be a good option for smoking. Pardon my ignorance with charcoal. I've only used gas grills before and only watched or assisted friends with charcoal.

 

Slow-n-Sear. Kinda expensive but works great.
http://slownsear.com/product/slow-n-sear-standard-edition/

Or you can use weber charcoal baskets with water in a drip pan.

 

All of that, precisely.

 

You don't even NEED that... Just build your fire on one side. I've got the Weber baskets and although they are not ideal, they get the job done. For pork butts I typically put them towards the middle and then build the fire outside of one side. I put a catch pan on top of them to prevent the butt from making a mess inside the grill.

If you don't have the baskets, still just build the fire on one side. I put a small pile of unlit charcoal down and then about half a chimney or less of lit on top of it. Come down the vents and go.

I've done numerous butts this way. It uses a lot less fuel than my wsm. I normally only use it on smaller butts and opt for the wsm on bigger ones.

 

Like this

 

https://www.tacomaworld.com/threads/foodies-bs-thread.151840/page-505#post-11055570