Food Smokers and Smoking Tips/Tricks/Techniques

Ahhh yes mountain pies so yummy

 

Good lord, how have I not known about this mountain pie business before...

https://www.generalrv.com/blog/pie-iron-recipes/

 

Now you know!! They are good, cheap, and easy to make, especially camping.

 

Adding to Amazon cart now. Thanks to all that brought it up. An old fckr like me can still learn something new.

 

Hell yes it is what keeps us young!

20 more minutes the wings will be ready. Not that long ago would never had dreamed of doing twice baked Buffalo wings on the grill with apple wood smoke and get them to be as good as a deep fat fryer. And these turn out better.

 

The two breaks you see were my two attempts to check the 90 degrees and it broke, so I figured we were good to go. These were from Costco, St Louis style, pre-marinated. I put my usual mix in the foil (brown sugar, Weber smoking rub, pats of butter, and water) and they were good but my wife thought the sweet + savory was an odd mix. Next time we'll go back to the recipe I used for the 'Bowl, which complements the foil mix nicely.

Let me know if you find them there. I don't know if shipping + tax would make it worthwhile but I may consider it if you'd be willing to buy and ship!

Looks like regular price is $499. I had to pay more than that because I'm behind the iron curtain, but discounted Cabela's gift cards saved me 20% and the cover was included. Overall the performance was solid but I did see some pretty big temp swings so I may look into a PID controller. Nothing about this 'hobby' is cheap!

 

They have an electric version would make the pies into like triangles. Used to used one, used them to make hot sammichs all the time. GOOD stuff. You would put some bread on one side of a clamshell lid, put the filling in two side of the bread another piece of bread on top fold the top lid down and lock it. Few mins later you opened it to crispy yummy goodness.

 

Well I’ll look into that too

 

Looks damn good to me! I would eat the hell out of those

I’ll swing by and see if my HD has them on sale and if so I’m all about hooking ya up brother

 

It looks good to me! Picked up 2 SLC ribs today, going to do them tomorrow. I have never wrapped them before I have always just rubbed and smoked dry. No sauce. Forever. But both my sons told me they prefer them juicy falling off the bone and buried in sauce. Mine were fine until they got out in the real world LOL. So giving the 3-2-1 method a try tomorrow for the first time.

The 3 of us put a hurting on 4 pounds of wings tonight. Could have easily done with 6 pounds but that would require a 26" kettle.

Half way in, cooking and smoking


Double sauced and back on


Tossed


It is the one thing the 3 of us seem to agree on. And love them.

 

The way you do wings is killer, and you do enough of them that you should own stock in a chicken processing company. The 3-2-1 works great with ribs, gf likes them the same way, fall off the bone and slathered in sauce. Too many TGIF’s or Chili’s trips. I like them sans sauce so I usually only do one rack sauced for her. She’s tiny, that’s plenty

 

I learned from others on this thread that spares require an extra hour up front, so that'd be 4-2-1. In my case, I did 4-1-1 with only one hour in the foil. I have a family that doesn't care for sauce so maybe you could follow the formula and hand the boys a bottle of sauce when you serve the ribs, so the rest of 'em don't get wrecked. ;-)

 

True dat for St Louis or spares as opposed to BB.

 

Its 5:23am Sunday morning. I got up at 4:00am (don't know why) so I decided to start smoking the 5lbs of natural cased summer sausage I stuffed last night.

 

False, there's no such thing as "spare ribs". They all get eaten and I never have spares.

 

Did some beef ribs yesterday.

 

So much win in that picture

 

Did a reverse seared tri-tip for the GF and I last night. Came out pretty damn good

 

Summer sausage links are out of the smoker, Sous Vide and ice bath and are now blooming on the counter for a couple hours. I cut open one of the small nubs and texture is good as well as flavor. Both sure to improve further after cold aging in the fridge for a few days. Also did 6lbs of kielbasa yesterday and it turned out better than expected.

This weekend I made

1-1/2lb wheel of cayenne cheddar

6+lbs of kielbasa

5 lbs of spicy summer sausage

​

1 quart of beef tallow

 

Looks delicious.