Food Smokers and Smoking Tips/Tricks/Techniques

Exactly! If it tastes good, that’s all that matters!!

 

It’s a Po’Man grill. Amazon for $120.


http://pomangrill.com/

 

OK I'm going to sound stupid here but when I first saw that picture I was trying to figure out how you got a turkey on one of those rotisseries they use for Kabob's, I was also thinking and I've never seen a charcoal one. I could only see the top half of the pics at first. As I scrolled down I figured out what it was.

 

I don’t unfortunately, but I was looking at those ZGrills on Amazon and really liked them. Just a little wary of shipping something large/semi fragile like that since everytime I do it always ends up dented.

I need to see if I can find them local

 

I love corn in my chili. I catch a lot of shit for it but they still eat it lol.

 

Corn! is life... that is all

 

They are actually very well packaged.

 

I always add in an ear or 2 of roasted corn, love it!

Not sure if it’s a dumb question, but do they burn most brands of pellets without issue?

$360 Z GRILLS ZPG-450A Wood Pellet Grill & Smoker with PID V2.1 Controller, 450 Sq in Cook Area, Meat Probe, 8 in 1 BBQ Grill Outdoor Auto Temperature Control, Black

This is tickling my buying bone

 

Crazy part is that's what it looks like before and After you eat it and get rid of it.

 

We top ours with cheese, avocado, cilantro, and sour cream. It’s delicious.

The seasoning sprinkled on top of the sour cream in my pic is Slap Ya Mama Cajun seasoning - my all time favorite Cajun mix, made in Bayou Platte, Louisiana IIRC. There was none in the chili, just for garnish.

There also may be a little enchilada sauce in there..

 

Do they brainwash all Midwesterners with that idea?

 

Not in Wisconsin where I hail from. We worship cheese

 

I was with you till cilantro. I have the gene that makes it taste like soap.

 

I'm in that camp as well.

 

Nope

 

I made chili tonight also, got everything last weekend to make it and finally got to where my left overs were gone and had to make something. 2 nights ago picked up some avocados so used them tonight for the first time because of your picture. Perfect!!



When I stop sweating going to get another bowl and put the rest of the avocado half on it. Or as soon as I hit reply to thread which ever comes first.

The cheddar cheese is smoked.

I like corn in my chili also, your normal!

And beer. I have been told more than once when on the other side of the river that beer does not count as alcohol. It is a food LOL.

 

There is a nacho bar potluck at work tomorrow. I figured chopped brisket would be a nice topping.

I went to my local Kroger and they had a brisket point. Perfect, right? I can throw it on the smoker and pay little mind all night. Point meat is hard to dry out and since I'm chopping anyways, tenderness doesn't have to be nailed like a prize packer.



It was kind of folded up in the package. I opened it up and laid it out. Can you spot the problem?



That's not a point. That's the damn flat. I guess I should have noticed, but it was rolled up in the package. I foolishly took the butcher's word for it.

I've never cooked a flat by itself. It's coasting at about 275* right now. Salt, pepper, chili powder, onion powder, cumin, garlic, and some fajita seasoning to help compliment the nachos. Injected with some beef base, Worcester, and chili lime pepper. I'll wrap after 5 or so hours.

We'll see. Not a great candidate for chopped, so I'm not holding my breath.

 

Put it in a pan with some liquid, cover, and let it go since you are chopping it. Maybe uncover the last hour to firm up the bark again.

Worst case, it’ll pull real nice.

 

Yeah, I'll probably throw it in a foil pan soon with some of the injection, then wrap it up.

Might just make some kick ass sliced brisket and skip the nachos.