Food Smokers and Smoking Tips/Tricks/Techniques

Made some pulled pork yesterday

 

Doing ribs, first time smoking in a month. Had to get new deck finished so my baby has a new home.

 

Deck looks great

 

Thanks

 

You two need to give us all a little cheese smoking tutorial. I tried it a few years ago and definitely was successful in smoking the cheese, but it turned out super strong. Only bits of the very inside of the bricks were usable to me. I'd love to get good at it, though.

My pleasure! Always happy to discuss any successes or failures I have along the way. Definitely proud of this one, though.

That is one clean bone! Nicely done.

What a fantastic setting to enjoy BBQ and an adult beverage. Good looking setup. How'd the ribs turn out?

Awww yeah!!! I'm am DYING to get this packaging done so that we can start rolling again!

 

Wunderbar. Daughter in law is getting a big batch of them tomorrow, has a Korean husband. Based on experience I’ll predict he’ll be hooked. He loved the last batch I made and this one is straight PF rub, great sugar balance.

 

Smoked some brisket and short ribs yesterday
https://youtu.be/uji7HTAiAzY
https://youtu.be/CeBABSW5Mps

 

Do share recipe please

 

Slather with mustard, rub with montreal steak seasoning, smoke at 225 for 4 hours, wrap tightly with foil and oven at 210 for 4 hours, rest for 30 minutes, enjoy!

 

Smoking cheese

1. Pick a cheese or cheeses. We prefer Sharp cheddars, Colby , Swiss and Gouda. WalMart $1.88 a brick stuff works
2. Unwrap cheese and let I get to room temperature for an hour or so.
3. Set up smoker. You want to generate smoke but not or very little heat. I use a Masterbuilt 30" with a offset smoke generator.
A. If the O/A temperatures are warm put a pan full of ice in the smoker below the cheese
B. Place cheese in smoker above the ice/smoke inlet
C. Set time for 3 hours
4. Pick smoking wood(s) you prefer. Apple is my favorite but have also been using Maple and Pear wood as we cut down a few trees and have them readily available.
5. Get smoke going. Some folks say just a whisp of smoke visible at the smokers exhaust is enough other say a heavy rolling smoke is what you need. I'm more towards the latter.
6. Smoke cheese for 3 hours remove from smoker and set in refrigerator uncovered for a couple hours or over night to firm up
7. Pack cheese up for aging. Vacuum packing is my preferred method but better for long aging but HD zip top bag will work for shorter storage durations

THIS IS THE MOST IMPORTANT STEP

8. Put cheese in the refrigerator and forget about it for at a bare minimum 2 weeks or better 4 or 12 months. The longer it sets the more mellow and distributed the smoke flavor get. The more time you wait the better the cheese will be.

Its interesting that the cheese right off the smoker is almost inedible but wait a couple weeks and its good and keeps getting better from there.

 

OMG!!! Thinking about doing something like that pretty soon. Looks so good!!!

 

Why?

Also, why 250? I dont suppose 25 degrees makes much of a difference though.

 

I assume he likes having that extra bark on the meat side more. Just my guess tho.

 

Montreal steak seasoning - I love that stuff! I usually just use it on steaks and burgers. Never thought about using it as a rub on anything else. Looks like you ate good!

 

I cook at 275. I see little to no difference in any of my cooks other than the smoke ring being bigger in the lower temps but it all tastes the same to me.

I cook at all temps tho 225 and 250 depends on the weather really. I just prefer 275 for a faster cook

 

If you like montreal you should try the weber chicago steak rub. Everyone i cook for loves it.

 

I think i am going to push my next pork butt even higher than that. 300-325.

 

I see nothing CRAPPY about that pic! Mmmmmm

 

It'll most likely be just as good. So much fat in them pork butts, it should be fine.

My rule of thumb is if you can pull a pork butt together without using forks or those silly bear claw things it's been done right. All my pork butts fall apart when i just use my hands to pull it which takes like 20 sec.

I've always had better luck with pork butts that were red like if you were buying beef. I don't buy pork if it's that light pinkish color.

 

I do a modified version of that also