Food Smokers and Smoking Tips/Tricks/Techniques

It was a test fit to make sure the whole thing would fit in the grill it’s now been rubbed with pit faced spicy rub and sittin in the fridge ready to be thrown on the smoker at 8am tomorrow!

 

just something i mixed up the other night and ended up being pretty good.

1stick butter melted, an unmeasured amount of garlic powder (3teaspoon maybe) and an unmeasured amount of pure maple syrup ( tablespoon or so...) mixed in bowl well, use basting brush to apply while wings are cooking.

I do a lot of rouge recipe congering, some (most) work out well, some not so much.
mostly depends on what’s in the fridge or cabinet and my level of sobriety and curiosity at the time. whisky, rum, tequila have been used in the past along with shiracha, tabasco, cayenne, chili powder various styles of mustard.

rarely ever have the same concoction, keeps things interesting

 

Well, it sounds delicious. My wife wouldn't eat it, but that's her loss.

 

Place on bottom rack (top element only) and cover with foil after 15 minutes.

My wife keeps burning the top...

 

@bvbull200
I don’t know my ass from a hole in the ground about bourbon but this stuff tastes pretty great mixed into some diet-rite cola
Edit:
I’m sure there’s s bourbon thread but I’m more comfortable here lol

 

my wife learned to enjoy my cooking, it makes her crazy because i rarely measure but once she actually tried what i was cooking she’s learned to not say much and enjoy the spoils (sometimes failures)

first time i made pancakes when we started living together she about had a fit, i just poured a bunch of bisquick from the box, added 6-7eggs, half a quart of cinnamon apple sauce and a little milk, mixed it til everything was wet and most of the lumps were at least pebble sized. let it sit for a few minutes then cooked them on a hot buttered skillet. First one is always scorched, after that they brown and fluff nicely. No unmixed lumps either (people tend to over mix thinking all the lumps need to be broken up, they’ll dissolve on their own)
SHE having been a diner cook for many years prior to our getting together was used to following recipes and prepackaged “stuff”, she was pretty engrained in “how not to do it”

Scrambled eggs almost anything leftover in the fridge is usually a sunday morning or a batchlor thing (she’s gone to work already)

Looking forward to steak and egg scramble in the morning, left over NY strip smoked on the grill, peppers, onions, shredded cheddar and Monterey jack....

 

You rock! Big thanks!

Its overrated but still shouldn't be defiled with soda.

 

You're welcome!

 

After the years of working a kitchen I do it ll my look now, when I add liquids to most of my recipes I rarely measure I just know what looks right. As you said with pancakes and Alton brown says. JUST WALK AWAY, let them be and WALK AWAY. lol I want fluffy not over mixed cakes.

 

Dinner is around midnight or slightly after then?

 

I smoked some more ribs and finished on the pit with Hickory and Red Oak. I made them wet this time. I like it much better than just a dry rub.
We are having our front yard redone and I made most of it for the guys doing the work.

 

I just picked up a ys640. No complaints yet besides pellet consumption

 

Lookin for a sauce recommendation. Either a premade bbq that can be found at stores or an easy recipe. Need something to go with the pulled pork sammies

 

Kings Hawaiian makes a pretty good one for pulled pork. I would take the original and add some brown sugar and chipotle chili pepper to give it a little more kick. Any of them would do fine thought. You are in OC so Walmart should have it.

 

13 month old Masterbuilt that’s been used maybe a dozen times has already blown a seal

 

Same here
Dunno what recipe wife uses, but I know is the only oyster-based dish I absolutely don’t have any problem consuming.

Going back on the thread’s track: we will try smoking a pizza next. Any input from anyone here? I was thinking to place the pizza on the highest rack inside the smoker, me thinking there’s the spot with most heat? It’s a propane smoker we will give a try first, but we also have an electric one. Which would be better to smoke our pizza in??

 

I use sweet baby rays, thinned down and heated with juices from the pork and more rub. A lot of people will use a vinegar based finishing sauce that they say compliments pulled pork well. I personally don’t like a lot of vinegar.

 

My new go to sauce is a combination of sweet baby rays, maple syrup, apple sauce and orange juice ( to thin it out). Great stuff and goes well with all pork and chicken wings.

 

My current favorite Bbq sauce:

About equal parts ketchup n cider vinegar, a couple squirts yellow mustard, a little Worcestershire sauce and a whole bunch of PitFaced Spicy. If you want it a little sweeter add some honey or brown sugar. Bring to a simmer and it’s ready.

Also makes a great jerky marinade

 

I use these pans when we do smoked pizza.

Eastman Outdoors BBQ Grill Pizza Pan

Eastman Outdoors BBQ Grill Pizza Pan

They have worked really well. Done them on my pellet pooper and in my friends propane smoker and both have made great pies.

I don’t seem to have any pics on my phone anymore. I know I’ve posted em on here before though.