Food Smokers and Smoking Tips/Tricks/Techniques

Funny thing, when I posted my response earlier, I was going to say just don’t ask about curing. I get it, the same questions have been asked like 500 times, like how big of a tire...... And there are a few guys that lose their shit over it, just like here. If you can see past that, it’s a good site, just like here.

 

Looks great!

 

https://www.tacomaworld.com/threads/tacoma-world-cook-off-open-category.572470/

 

Can I use hear pics to enter lmao. I’ll be working the rest of the week and wedding to go Saturday.

 

Or really can it be food from within the past month or so?

 

The spirit of it is anything cooked between the contest open and contest close date. Those flank steak tacos definitely qualify! Put those pics in the contest thread, make sure the top/first picture is the one that you want to use for your official entry, and I'll get it in the voting. I'll put one picture in a post with all of the entries, but I'll link to your post with all of your other pictures or any further details you want to provide.

Food looks great!

 

Cool. I just posted for the entry

 

Wish I could put my beef rib in there. Got my first Instagram feature from barbecuebeast with it lmao. Took it late September.

 

No kidding? I'll look it up on Instagram. That's pretty badass!

 

Some badass looking beef ribs!

 

Frank's Red Hot Sauce injected and Pit Faced rubbed smoked pork shoulder... Yes.. I know where I posted this.

@bvbull200

 

This is really what I want to submit in the contest threads... But I won't

 

who wants to share their pork belly burnt ends recipe/technique ??

yes, ive never done one

 

https://youtu.be/nL82hlORY-k

 

I got 8 lbs. of beef ribs for the smoker. Seems 6 hours was to long, 5 was to short, so I'm going to go for 5 1/2 hours and see if I can get them perfected. Hickory.

 

You could go by temp instead of time. Seems like a more reliable variable.

 

Doing yet another bone in ribeye steak this evening. 2.75 pounds. It’s on the smoke with some cherry and hickory.

 

Submit!! All that looks great.

 

Pulled from the smoke at 105, and put it over the coals, until 138. Plated and tented for 8 minutes, sliced and devoured. This was good as usual, so juicy, the boy hammered a plate full down in about 3 minutes. I have learned that tenting pretty much ruins the grill marks, but I don’t care. The only thing left is that piece by the bone.

I took that cap piece to save the wife from having to eat it!!

 

All looks good from here. BTW, my nephew and I gave the stove a nice outing last weekend. Thank goodness the weather has broken. Was planning another trip this weekend. But the remnants of Willa had other ideas. Thanks again, you’re too kind.