Food Smokers and Smoking Tips/Tricks/Techniques

I've always had one, no matter what other toys I pick up. Smoker is great and the gas grill is nice when you need something fast or need to feed a crowd. We have a pool so we end up with a lot of neighbors hanging around and the gas comes in handy for grilling whatever they show up with. If it's just us and I have an extra 30 minutes to get the coals ready I use the kettle.

My dad explained to me when I was young, if you have a charcoal grill you get to drink a beer while the coals are getting ready and another one while the food is cooking. He guessed you can drink a beer while you press the ignition button on the gas grill but he's never owned one.

 

Yes you need a Weber Kettle, this is why if she asks





And don't forget the rotisserie



Smoked on it for years but your limited on space as far as how much meat. So a smoker is still a must have. And as mentioned there are times the gas grill comes in handy. My grills and smoker don't stay buried in snow for long. I do need a bigger deck though as I still need a dedicated smoker for fish.



DO IT!!!

 

do you guys wet age your packer brisket? or has anyone tried?

 

http://www.thekitchn.com/whats-the-difference-dryaging-78737

 

so I guess the way the brisket's are packaged at walmart is wet aged?

 

Sounds that way.

 

Read from a BBQ forum that it helps the meat become more tender and better flavor

 

Plus 30-45 days in the fridge left in its original cyrovac

 

I can just imagine the answer when someone asks the Walmart meat lugger to identify the pack date from the shipping box.

 

yep...

 

very true lmao

 

looks like some scallops

 

$219 Weber Original Kettle Premium Charcoal Grill, 22", Black

https://www.amazon.com/gp/aw/d/B00M...ords=Weber&dpPl=1&dpID=41E5+lVfGpL&ref=plSrch

Looks like Amazon has a bunch of Weber stuff on sale including Kettles, probably won't last long.

 

Homemade hamburgers... Half sirloin, half chuck.

 

That looks really good

 

Damnit... Now you people have me wanting to smoke something. Maybe I will do it Sunday, and make a Costco run for it tomorrow.

 

I don't have the original packing date, but have a 8 pound flat sitting in my spare fridge at 35*, on the shelf the thermometer is sitting on that expires today. Was going to smoke it this weekend but really want some chuckie burnt ends so tonight picked up 2 large chuck roasts. Was going to throw the brisket in the freezer and still might. It has been in the fridge for almost 2 weeks and the store I got it from has a pretty good turn over of meat, and decent quality meat.

Not a fan of overly aged meat either beef or hanging pheasants that one didn't turn out so well. The Brits can have that one but I had to try. I could let it go 2 more weeks I think, safely. Or I could just throw it in the freezer. Hate to waste $41 chunk of meat but sometimes experimenting can lead to some really good results. And sometimes dog food.

Sunday high of 41 with rain and snow starting about 11 AM. Sounds like a perfect day to do some burnt ends. Going to play around with some other food in a drip pan under them to catch the drippings before the saucing.

 

I started a pizza thread if y'all want to add to it. Smoked pizza pics please

https://www.tacomaworld.com/threads/anything-pizza.488785/

 

And make sure you cut that crap off