Food Smokers and Smoking Tips/Tricks/Techniques

I have one but I’ll pass HAHAHA
Here is my bacon wrapped pork loin
https://youtu.be/7rsCFNMXQeA

 

Try Google okinawan shoyu pork . Made with shoyu and brown sugar . Depending how much sugar you use can be on the sweeter side or not . I know smoking related but...

.https://www.allrecipes.com/recipe/216760/okinawa-shoyu-pork/

 

kids brought grandbaby by. quick, grilled some mustard/vinegar basted chicken thighs

 

I had no idea that such an animal existed...

Been trying to make up my mind on a dedicated fish smoker for years now, I do not like to do fish and other meats in the same smoker. An electric smoker would have to be well insulated to work here in the winter, they make them starting at $600 and up. I know some use a Bradley smoker even in Alaska for salmon but I don't want to get into propitiatory wood pucks. Oh there is that too, wood pucks vs. pellets LOL. A vertical pellet smoker should fit the bill don't need to get too hot in fact don't want it to....

Hmmm

The only issue I see is monitoring internal temp. I don't have a rotisserie thermometer even though I own 3 roti's. But if I did have one I'd try it. Without one it would be a real PITA and easy to overshoot.

 

Neighbors Breakfast


Turkey fryer filled with water and brought to boiling



If you don't use FREEZER bags they will melt.



Everything you could want in an omelette!



Add 2 eggs and whatever ingredients you like!



10 min in the boiling water



Enjoy!

 

Some pork belly burnt ends for the CU vs. Washington Game!!

 

A vertical pellet smoker is pretty much set and forget and you could do a ton of fish in the Copperhead 5 or 7. I paid $396 for mine at Walmart and though I had to have them replace an internal temp probe I'd totally recommend Pit Boss. Let me know if you have any questions. This thing has a 60# hopper which is good for 30+ hours of smoking (figured at a burn rate of 1.5 -2 pounds per hour)

 

Yes.. the point of the turkey fryer is to accommodate the bunch of neighbors that show up for football Saturday. If you can do 10+ at a time then it works out for most people.

I have a rotisserie that will go in my gas grill, but how do you stand a brisket on there to make it go around and cook evenly?

 

If you can make an adapter to the side rods you could pass all three rods for the rotisserie completely through the meat which would hold it in place.

 

I've thought about it... I have a 4 prong with a center bar... I'd have to do some trials I guess

 

Do it. Report back....

 

If it works, it’ll put an end to the fat cap
Up/down debate.

 

It will literally make it fat cap up/down/up/down

 

I guess you could do it sideways!!!

 

The new debate would then be fat cap inside or out

 

We don't carry the models you mention, however, we do carry Pitt Boss pellet grills. Eight of ten we've sold (total guess) have been returned, I tear them down and replace a very weak fuse, on a weekly basis, then sell at a discounted price. I, in good conscious, could never recommend one of this brand to anyone. YMMV... In addition, we will not sell this brand of grill/smokers after the current stock is gone.

 

I had to put up the tent last night. The temperature got down to 35deg last night and they were calling for snow.....
She is very close to being wrapped and then rested for a few hours.... kickoff is at 1pm
CANT F-N WAIT !!

 

Well she is done. Just in time for Football Sunday....

 

Pork loin stuffed with my homemade Italian sausage and wrapped with rosemary
Slow rotisserie

 

Prepping some flank steak tacos either making it tomorrow or for Tuesday. Should come out good with my marinade

Bourbon/whiskey, soy sauce, brown sugar, black pepper, garlic and onion powder, Cheyenne pepper.