Food Smokers and Smoking Tips/Tricks/Techniques

Yes I have seen the XL. But right now I am currently happy with the regular one as I bought it for my 22" originally. I could see myself upgrading to the XL, but my money is going towards my Taco right now lol.

Pros of the XL:
Longer cooks, I assume I can get 10-12hr and I can add 2 split logs.

Cons:
I will decrease my cooking space.
Money lol

 

I have the XL. Really doesn't decrease your cooking space by much. Its actually pretty narrow and hard to sear more than a couple of steaks on it at a time.

 

One has kingsford briquettes and the other one has lump charcoal.

 

Little more than halfway through the cook. I just spritz it down with apple cider and brown sugar solution.

 

Looks good.

 

I believe that 18" WSM is mine. Supposed to pick it up tomorrow.

Defrosting some butts just in case.

 

But this looks even better...last pic before I cut into it

 

No scottalot they don't make a bucket big enough for your supply. Unless you have one of these buckets that is:

 

Enjoy

 

I got a 22inch Treager a month ago, been really enjoying tri-tips, 225F until center reaches 135F. mmmm

 

Some friends and I are going in on a grass fed cow and I just filled out my part of the form the other day. I picked Tri-Tip so I could try it out. One's I've seen in this thread look awesome so figured what the heck. I also took the brisket since no one else wanted it in the group (I think they all figured I'm the smoker guy in the bunch so it's best with me lol)

 

Trim off the fat cap and remove all blue tissue first.

 

Thanks for the advice, will remember that once we get the cow.

 

Started on grass, finished on ground corn. Trust me.

 

OH DAYUM!!!

 

So I bought "London Broil" 2.4 lbs at less than $5 - figured what the he11. Marinade it overnight, smoked at 250* for about 20 min per pound.
Char-Broil Coldspot thermo said 140*, Thermapen said 140* - call that a concensus so I pulled it and rested it for 30+ minutes.

It's juicy, it's not tough - slightly over done IMO - Thing is, it's really smokey and she doesn't like smoke.

Now there are a few variables going on:

• Royal Oak lump - I'm noticing its smokier than the stuff I got at BJ's (I think Cowboy, need to check the bag)
• beef - not the pork ribs I've been doing. Does beef pull in the smoke more than pork?
• No real flavor under the smoke - I should have rubbed it in Montreal or something before cooking but still - really smokey...

Now I've got 2lbs of smoked top round or whatever the cut and nothing to do with it...Suggestions? I hate to waste it but I don't want to serve it as-is either...

Thanks for the help - Cheers!

p.s. - oscolivar1, I hate you unless you share one of those with me, I'll bring beer!

 

Finally getting to start some practice cooks for Labor Day weekend. New injection to try on the brisket and going to go at pork belly burnt ends again. Shooting for a little more crust on the pork bits. The brisket is on the small side and a little thin, so not expecting comp level slices, but should get a good impression of the injection.

 

I don't have a lot of experience with Royal Oak lump, but I do find oak to be one of the stronger smoke flavors, for whatever it is worth. (I don't even know if Royal Oak is made of oak or not, just assuming based on the name.)

Let me ask this, is the smoke flavor "good", just too much? Or is it a "bad" smoke flavor? What did the smoke look like during the cook? If it was closer to gray or white, then it was what is considered "dirty" smoke and had excess amounts of creosote. This is typically due to incomplete combustion.

If it is just too much good smoke flavor, then you might consider a lump made of a different wood or use briquettes plus a few chunks of pecan, apple, peach, etc.

 

Got our costco beat. I bought the same twin pack of MEAT! 3.99 and 3.49. all thanks to you in the first place on the belly