Food Smokers and Smoking Tips/Tricks/Techniques

you can still pull it, but its a PIA

I pulled my first butt off at 170F...

Now if i'm in a hurry I'll wrap it and throw it in the oven.

 

I used to be in a hurry when I started smokes in the morning. Now I start them before I go to bed and it's done shortly after breakfast.

 

I've done that one time. I woke up every few hours convinced my house was about to burn down...

I'm sure if I did it a couple/few more times I'd get over it.

 

A few sleepless trial runs so you can get a feel for it.

I drop a fire extinguisher nearby for easy reach. Plus this is done under the car port which is 6'-8' from anything combustible.

 

Good idea.

I do it on my back porch... Probably not the brightest idea but haven't had any issues yet.

One of the reasons I put the smoker in a SS tub with a couple inches water if I have to leave it for any period of time.

 

Has anyone tried one of these? When we move I might be at loss for thin sliced meat for awhile. I have an electric slicer but that thing is a pain to use, the one I had 30 years ago was the same brand worked until it died...

$37 TSM Products Jerky Cutting Board and 10" Slicer Knife

https://www.amazon.com/TSM-Products...?srs=2602771011&ie=UTF8&qid=1502394717&sr=8-1

 

Sometimes I don't trust reviews but 3 different sites run about the same - pan needs clean up for the welds and the knife needs a good sharpening, not a good knife for some meats. The plastic inserts sound like a good idea, if I can get 1/8th inch cuts I'd be happy. I have 12 pounds of cut meat right now so not in a hurry but unless someone has used one and says it's junk I will be ordering after this camping trip.

 

Looks like it would slide all over the counter.

 

That's one of the complaints about it. As Scottalot said, a non-slip mat. Need to see it, then figure it out.

 

https://spokane.craigslist.org/for/d/weber-original-kettle-grill-18/6215099434.html

https://spokane.craigslist.org/for/d/large-heavy-duty-bbq-grill/6254242775.html

https://spokane.craigslist.org/for/d/weber-charcoal-grill/6253063064.html <----WTH!

 

https://spokane.craigslist.org/app/d/meat-slicer/6251302531.html sometimes I wonder about people...

 

Just found an 18" wsm for $80 on CL.

 

Emailed them, told them I'd take it. We'll see what happens.

 

I was thinking clamping it down, sheet of plexiglass on top, adding weight. For the small pieces... I have sliced my fingers so may times on a mandolin, when I scream all Robi asks is "you need stitches this time?"

 

Why yes it is, although Sniper in my avatar passed away a couple of months ago at the age of 14. Been around the breed for more than 30 years now. 2 months ago took in a rehomed Toller from a breeder in Texas that is a year and a half. Handful and hunting season is almost here. He has come a long ways.

My 2.5 year old is just waiting for hunting season, impatiently. He turned 2 in SD last year. He has the ditch chickens down pretty good.



And the limb chickens in the deep woods



But normally use 1949 16 ga. M37 on ruff

Maybe brisket, never bought a prime brisket. But every other cut of beef sure as hell can. If you can't you need a new butcher shop or packing plant.

I have that T-shirt. Make that long johns and down parka at teens and twenties below zero.





Those black plastic Weber covers suck when it gets cold you can't even remove them they are so stiff.

I have this one-

JerkySpot Jerky Cutting Board & 14" Slicing Knife - Make Your Own Beef Jerky & Slice Meat Thin Easily

https://www.amazon.com/gp/product/B014KF8KSE/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Works great. I put a towel under it to prevent sliding. And when I get close to the bottom use a small plastic cutting board on top to press down. Knife isn't the best but isn't bad. Made a lot of jerky with it so far.

 

Fired up the Vortex again tonight. Got back from Buffalo NY Monday night and had enough Buffalo wings when I was there so was looking for something different.

Parmesan garlic (naked here) and rub a dub mixed 50-50 with Memphis rub.

20 min in.



After 30 minutes pulled the naked wings and tossed in my garlic Parmesan mix and threw back on to get a cheese crust. Did 10 more minutes.



Turned out pretty damn good. The rub mix burnt of course with the high heat. Still pretty tasty



One thing to be carful of with the Vortex is all the grease that drips out of the wings sitting on the edges. I didn't clean it after the last time I used it. At the end after I pulled them immediately got a huge Class Bravo fire.



Grate is clean now...

 

I was considering one of those vortex dohicky thingamabobs. Worth it vs just moving all the charcoal to one side for indirect?

 

Good question

 

That has good reviews, added to my list to consider.