Food Smokers and Smoking Tips/Tricks/Techniques

It's been cold and even freaking snowed twice last week here. I have not even wanted to go outside lately lol. I want to be able to smoke foods year round in my shorts and t-shirt

I'm not 18 anymore so I can't do that here anymore. When I was young it could be snowing and I could go out dressed like that. I guess being in FL for 18 years turned me on being able to do that.

 

Did a reverse sear ribeye last night. Smoked for an hour at 150 til it hit 120 then seared til it hit 135...

 

Nope not Florida that ruined you, nice try. Your getting older is what did it, suck it up buttercup

Foot of snow last Mon-Tue and was snowing when I woke up this morning but only got a couple of inches last night. Haven't seen 50 or above in 6 months now. Supposed to hit 50 Wed-Thur-Fri have to wait and see before I believe it. Then highs of 30 with snow Saturday and Sunday. Your right this shit does get old. Isn't just us though this has been going around here lately, I'm sure Mi. could say the same especially Yoopers

 

Yes, my diffuser is in in that picture. It is just a 19" pizza pan with some random holes cut in it . I can't remember the distances between the fire basket, the diffuser, and then the lower rack. If you want me to measure, though, I can do that for you!

 

@itzyoboipaul ... I will soon be in your hood... moving North next weekend. Watch your grills But will need to meet up for some q and brew at some point.

 

Small flat for some tacos. Gonna smoke some veggies in a bit for salsa.

 

Tasty!

 

Thank you very much! And thanks for the offer but what I have been reading the height doesn't matter near as much as I thought it does. I purchased the Gateway drums diffuser which cost way too much money, but is a hefty chuck of steel



But also found a pizza pan that fits snugly too and cost less than $10, and much of what I read says it will do the same thing Getting warm enough that I am almost ready for a test run with it and might try the biscuit bake test. Thanks again!

Needed to cook some protein tonight and saved a bunch of chicken from my Costco run this weekend. Marinade for 6 hours in 1 cup each Sprite soda, soy sauce, and Italian dressing. My sons like boneless skinless breasts and the marinade makes it so even I can eat them. I prefer the .99 cent lb. thighs with skin on.

Was going to fire up the kettle but realized I had used the gasser to season cast iron pie irons, skillets, and clean smoker grates. But hadn't grilled food on it in quite awhile. I keep the GrillGrate for the 18" jumbo joe in there so it is out of the elements. Decided to cook 4 breasts and 2 thighs on it and 2 thighs off to the side to see how it would work in comparison.



The Sprite really tenderizes the chicken and the Italian dressing and soy is very flavorable, but also highly flammable.



Think I will be ordering a couple more inserts for the GrillGrates in the morning to span the Genesis. Might have been cooked on the gasser but damn that was good and the boys tore up that chicken breast. I went straight for the burnt skin on the thighs But don't want to live on burnt skin all the time either.

 

Gonna give that a whirl....sprite, soy sauce, etc.....

 

brisket taco??

 

Yes sir!

 

Awesome!

 

Sprite, 7 Up or Ginger Ale all work and compliment chicken. Equal amounts of Soy sauce and for the Italian dressing I get whatever is on sale. Kraft garlic, zesty, etc. Because of my sons I just use those 3 ingredients.

But I just remembered from a previous post of yours IIRC, and I could be wrong, that you may also like how I have done it when they were not back here with me. To compliment the soy I also have used Calamansi, although it is hard to find in this part of Mn. I use this in addition to the main 3 to my taste

$20 Juan Powder Calamansi Philippine Lemon 48 Sachets in a Pack Net Wt. 96g

Calamansi They don't seem to appreciate the balance offset as much as I do however.

And they really don't like any added vinegar but I like

$10 Datu Puti Cane Vinegar (Sukang Maasim)- 33.81 fl. oz.

this one Of course there are many different types out there and we all seem to have our preferences

 

Ya getting old sucks for some things lol. I can't handle the cold like I used to. I'm not a Yooper but my gramps was born/raised WAY up there. Spent a lot of time in the UP and it does get COLD up there lol.

Once we are back in FL will be smoking a lot more again.

 

A couple guys at work are smoking a brisket for us tomorrow, actually today bringing it in tomorrow. 2 10+# briskets started today at noon. Will they be done by 6:00am?

 

18 hours? Should be. I’ve had a cook last almost 20 hours but for 10 lb briskets you’re probably looking at 12 hours or less. Much less if wrapped through the stall.

 

If there are just over 10lbs it'll be done way before 6am especially if they're wrapped in foil or butcher paper.

 

More beef rib action

 

never done beef ribs but those look amazing, what you guys look for when buying beef ribs

 

Plate Short Ribs trimmed have lots of meat. Back ribs are less expensive but there's only really meat between the bones (they're what's left when a prime rib is trimmed). The back ribs are a easy cheap way to get started.