Food Smokers and Smoking Tips/Tricks/Techniques

I'm at 180 currently so I think with a couple more hours I should be able to get there.

 

Don’t know why it wouldn’t work! The only thing missing will be a nice bark.

200 would be fine. Don’t forget to give it a rest as well.

 

Move it indoors

 

I’ve done that, works good but be careful with the rub, very easy to over season.

 

Sliced pork shoulder nearly done marinating. Excited to try it.

 

I was lucky enough to get a chance to try the sausage that @Misplaced Nebraskan made. Half of a log made the regular way and half of a log made with Pitfaced BBQ Spicy Meat Massage mixed in there. Good lord, they are good. The plan was to have a couple slices on crackers with a little cheese, then make a sandwich. I liked the cheese/sausage/crackers so much that I ended up making a bunch more. Appetizer, perhaps, but a great lunch.

Big thanks to @Misplaced Nebraskan. We need to lean on him a bit to make more . If the Pitfaced BBQ version gets traction, I'll provide the rub .

 

Thanks for the tip. Worked great.

 

Filipino street BBQ was always some of the best BBQ I have ever had. Varies not only by location but even 2 stands side by side. What it all has in common is that it's fantastic. Can be pork shoulder or belly. Cubes or slices. Always on a bamboo stick. Finished with a glaze, crispy yet tender inside.

You know those packages of sliced pork belly that Costco sells and everyone always wonders what to do with them?








Pretty damn close I even used calamansi juice and banana ketchup for the marinade and glaze.

 

. PF on the left? Looks a bit darker. Glad you enjoyed. And I'm still researching costs cause I want to move forward with it. And I have a good test subject pool here to try it on too!

 

I don’t see any smoked cheese on that!

Looks real good though.

 

I haven't mooched from you, yet, but I'm coming

 

3 hours in the smoke. Some took more color than others, but it should be good either way. Into the fridge until tomorrow evening, then packed for a few weeks aging.

My cousin texted me today to tell me the cheese I gave her for Xmas was really good.

The drawer below the cheese on the left has 12 more pounds to smoke. Some of the current batch and the next batch is going to be sent to a member here.

 

Keen eye! That is it on the left. I unwrapped it and the first thing I saw on the Pitfaced version was a familiar red pepper flake.

 

Might have to do a collaboration here with cheese, seasoning, meat and others . The TW summer sausage!

 

I may be able to do that. Need to fulfill a promise I already made to another member first.

 

Bout to hit the PBC

 

Dayum! Might have to start swimming your way!

 

Maybe get a little kiosk at the mall....

 

Finished my 3rd masterpiece. Bacon wrapped chicken.