Food Smokers and Smoking Tips/Tricks/Techniques

Only been a cpl days, did a tritip so far and it came out good. Hard to fubar that cut of meat tho.... dryer vent mod?

 

3” dryer vent, stuff it in the vent, down to the grate,so the heat doesn’t just flow right out of the unit. This will bring the heat down to the meat, before it exhausts.

 

This. Did it on my old smoker. Works really well.

 

Chicken hind quarters on the grill with some apple wood smoke at about 375 for 35 min.

 

After doing grocery store wings the other night and my sons and I agreeing that they weren't the best we have ever had decided to redeem myself tonight. Costco. What a difference. Don't care what your cooking need to start with decent meat to begin with. Even chicken.

The new red limited edition kettle is getting well broken in now, half way to being done. 5 lbs. instead of 4 of the grocery store wings and at half the cost.



Sauced



Burp



Might have been half the price of the grocery store but walked out of Costco $257 poorer. But protein rich.

 

@scottalot your order is ready for pick up

 

how long did it take?

 

Right around 8 weeks from beginning to end.

2 weeks in the cure then 5-1/2 weeks in the curing chamber until it lost around 40% of its weight

 

I'll get some posted up tonight. Plans got thrown off by a day. Smoker stalled out at some point and I didn't realize it so cooking times where off. Pork wasn't going to finish till too late for us to eat so we ended up getting pizza while it finished cooking. So we will be having that tonight and the steaks tomorrow.

 

Sounds like I need to be "cured". How big is your chamber?

 

We did Sam's this time but the same thing SO much cheaper and better than the grocery store. Going to try and get to Costco this weekend to grab some meat from there. Membership is up in a couple months and there is no Costco close to where we are moving in FL so sadly won't be renewing it.

 

When is the rest of his order coming in?

 

How do you guys get the dryer hose to mount and stay mounted?

 

Mine was close enough in size it just held by friction. But right next to them at home Depot are band clamps. Just measure pipe and get one close and you should be good to go.

 

I don't think I have any overhang below to attach it. I have a Chargriller and going off memory I believe it just goes up. Not sure if I can just squish it in the stack.

 

That would work too if there's no protrusion into chamber. Just smoosh it up there. Even if not perfectly sealed, it'll still help redirect a lot of heat and smoke

 

30.06

 

Pork butt on sale for .98/lb

 

prob just use a clamp you would use on the dryer hose or get one at Home depot/hardware store to fit the pipe.

 

17 new pages since I last logged in...

dammit y'all!

Per my previous discussion (long ago apparently...)

Im looking to upsize my GMG Davy Crockett, Ive learned that its too small for my usage. (Im wanting to put on more meats than it can handle, and I plan on cooking for a larger group on a regular basis-husbands work group).

I like the pellet pooper. Is Traeger worth the $$? Stick with GMG? What other brands should I be looking at??