Food Smokers and Smoking Tips/Tricks/Techniques

I have a couple BGE's and a Masterbuilt 30" electric w/ cold smoker. I can certainly hook you up with either chunks or chips.

 

I'm all set, was just messing around. I see your username, you have a couple BGE's, and you can't afford chips?

 

Welfare isn't as good as it used to be.

 

LOL

 

Pitface gives you a pass . But not posting pics is a fail

 

I put a tri tip on a little while ago. Should be done soon.

Tried something different today. One side with a basic pepper/garlic/sea salt blend, and the other with a spice & herb blend with garlic powder and kosher salt. Also switched up my wood to pecan. First time using it.

Just flipped it at 95*.



Almost ready for reverse sear.

 

I use pecan for tri tip all the time, can't find oak locally in Seattle area. 'Tis good.

 

I ate burgers cooked on cast iron on the stove last night and had gas grilled chicken the other day, so no sweat .

As long as it tastes good, that's all that matters!

Yeah, the no pics thing is unforgivable, frankly.

 

I usually use a cherry and hickory combo, but I hear good things about pecan.

 

Looks good! Pecan is by far my most used wood. Love the stuff.

 

That's alright, we had non-smoked meat loaf.

 

would have been better on the smoke, but wife did a real good job. I'm going to promote her to head chef from now on.

 

Great movie.

 

Looks good to me.

 

I might be getting a 22.5 weber for $40 if I can get the person to reply back. Hopefully it works out.

 

Cooked my first "brisket" today. It's in quotes because I bought it a while back and had to cut it up to fit it in the freezer. I did part of it in @bvbull200 spicy rub and one regular rub. Flavor is pretty good but it's a little tough and a bit dry. Still edible though.

 

Smokey mountain or kettle?

 

kettle. Looks decent and cant pass it up for $40

 

Cut up and almost gone already.