Food Smokers and Smoking Tips/Tricks/Techniques

I once worked with a fella who would buy pre-made ground beef patties and a loaf of bread from WalMart, then proceed to make sandwiches in the break room to eat for lunch. There were no cooking appliances; he ate them raw.

 

My pork loins and chops I pull at 130 now. Venison 135. Beef might hit 125. Might. Chicken is the only thing I take to 160. Chukar a little lower.

 

That’s what I got out of it as well. I’d try it if I could find tri-tip.

 

You gotta get your hands on a TT roast. Game changer. So quick and easy if you cook it the normal way. Beef flavor intense, even better with a horseradish cream dipping sauce.

 

I gotta go grab those ones @itzyoboipaul picked up. Looked damn good! Been too long since I've done TT.

 

Tri tip should never be some thin steak cut meat. They should be triangular thick cuts with marbling that is meant to be very slow cooked over wood until medium rare.



Please don't abuse this amazing cut of beef.

It should look like this when done properly.

 

Anyone using a smoke generator like the

A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8"

A-MAZE-N Pellet Smoker?

Yesterday heat broke but of course with strong storms coming through. So used the propane grill for some bacon, sausage, peppers, etc. and more bacon.



While I love the grillgrates getting my smoke box below the grates is a bit of a pain now. So have been wrapping chips in aluminum foil and poking holes in it. Sometimes it works but others like yesterday only ran with one burner on and never got hot enough.

Thinking it may be time to look at other methods of making some smoke. Wouldn't exactly be a pellet pooper of course, more a static pellet burner. Seems like a lot of people have a hard time keeping them lit. Any tips, tricks or other methods?

Those that can figure them out seem to really like them a lot. And it would be easier to cold smoke with one. Wouldn't replace the smoker by any stretch of the imagination at least for me, propane is too expensive compared to charcoal.

Speaking of which Kingsford 2x18.6 $9.88 @ Lowe's 6/30-7/4. They claim limit of 5 this time.

 

Not really sure what I just did....

 

Missing the close bracket on the quote.

 

I have the pellet tube. It works well. I primarily use it to smoke cheese, but am thinking of trying it on shoulders Wednesday.

 

Do you have a cooking show, I think you should have a cooking show... Lol

 

they got plenty there. their meat quality is really good. Go make a trip to H-mart. Take the tollway, and youll be there in 15min

 

I hate that it's so convenient to use 45 and 130... I'm trying to be cheap But I will make it there soon to take a look around.

 

good way for that guy to get e-coli...lol

 

Like this one...

 

another with the same pic...lol

 

Meat racism! You are not treating all meat the same, but favoring one kind with different treatment.