Food Smokers and Smoking Tips/Tricks/Techniques

them bacon wrapped stuffed jalapenos looked amazing!

 

Traveling! I'm out of the city, state, and country!

What'd I miss?!?!?!

Only able to peek in here on occasion right now.

 

You will be missed in this thread!!!

 

If you didn't wait too long already, the WSM.

 

I'll have to back and do some reading .

BBQ is non existent here in Denmark, but the seafood and desserts are fantastic! The beer is plenty good, but hoping to find some whiskey tomorrow.

 

Badass! Looking forward to seeing what passed across those grates! Looks like a wicked cooker. I love my drums, but I definitely envy the high heat of those kamados.

Congrats!

 

WSM all the way!

I have to 14 and I’d give a nut for a bigger one.

 

Flank steak bahn mi.....and let’s go GIANTS!!!

 

OK this recipe was a winner. We’ll definitely be doing that again. When I asked for ideas for improvement, the only response was MORE BACON! I don’t think it needs it, but what the hell, no such thing as too much right?

 

I often do a big batch of boneless on Sundays....makes for great salads and sammiches for the workweek. An instant-read thermometer like a Thermapen or Thermapop is always used to ensure it's a safe temp and not overcooked. Adding that to the arsenal was a hyooge game changer in my grilling. Sure is helpful on steaks, too.

Awesome !!!!!

That sounds like a great batch of beans right there !!!!

Last October I bought an Old Country offset stick-burner and a 22" WSM within a couple weeks apart. The stick burner is mighty fun to load down and play around with.....requires me to run it carefully, though....needs tending.....adding a hickory split every 30 minutes or so....tweak the vents here and there....great to do while detailing our cars or doing yard work. <<<<plus there is this cool looking WSM emoji thing.

The 22" WSM, however.....is almost set it and forget. I added a BBQ Guru DigiQ DX2 controller an Pit Viper fan to it and it truly is set it and forget it. Really nice capacity....two large packer briskets....5-6 Boston butts......or ribs a'plenty. It gets used much more often than my stick burner, but I'm glad to have both.

Awesome versatility right there.


I've always wondered about the baby BGE. How easy is it to tote around ? What do you cooking it it ? I've also got the smallest Kamado Joe, but that thing is far from portable.

 

Neat little Egg for sure.

My KJ Jr is too much for me to handle transporting ....now moving around the deck is one thing. No problem.

I set up a fire pit in the backyard for my wife and I to enjoy. My son helped me tote the Jr out there. Made for a nice secluded spot to "get away" and chill and enjoy the cool evenings together while having something good smelling cooking away. Sometimes there wouldn't even be any food in there....just a few chunks of mesquite filling the air with the wonderful aroma....waiting on steaks or burgers to go on.




I've done steak cooks for the folks at work on a few occasions. I'll have Costco cut 1.5" ribeyes and I'll mix up a batch of wet rub and soak them in it for a few hours while I drive to work and set up the grilling area.

I take orders for how many of each doneness folks want: rare, med-rare, med, etc. It always amazes me at how many folks want them med-well or well done. I don't understand 'em.....but hey....I don't judge, just want them happy. I don't even have to ask about how the folks in my household want theirs, however. We all are med-rare.....on a few occasions I'll get a nice cut and do mine blue.

 

At 5:30 this morning heard my smoker call out to me and say set me free. So I did.



Pulled a ribeye cap steak out of the freezer yesterday so am going to be grilling today anyhow. But might wait until tomorrow to do ribs. Or what ever jumps into my cart at the butcher shop and Costco this morning. Should take a skirt steak out of the freezer for tomorrow. It has been talking to me too.

 

neighbors will be jealous for sure!

 

Medium is about the most I can go with it. I usually like it medium rare though. If it's beyond medium I usually end up with A1 on it because the flavor is gone lol. Went to this place called Black Rock a couple weeks ago, you cook your steak at your table on a 750 degree volcanic rock. Didn't take much for mine to be done as I like it. Did the 14 ounce angus sirloin and man oh man was it good.

 

Head-to-head- rub comparison. Newcomer (from the folks that make the best brisket rub) vs my gold standard rib rub.

 

Smoking some fatties

 

Burnin some backstrap at the sister in laws

 

Dang that’s lookin good

 

Little reverse sear tri tip coming along