Food Smokers and Smoking Tips/Tricks/Techniques

thats sad....

 

I’m pissed off at my smoker. (All my fault)

We’re having lasagna for New Year’s Eve supper. But right now, I’m going to finish this Bloody Mary...

 

Ya, I think it sat too long (overnight instead of 2 hours). Brown sugar, salt, Apple juice, pepper

 

It was good

 

Well damn I want one just to say look at this. Need the basket bigger so we can put a brisket in and solve the fat cap conundrum.

 

Yes shoe leather is sad. My wife told me once before I met you I didn’t know you could eat steak with A1 or the like.

 

Exactly why I refuse to cook rib roast!

I try telling everyone in the family, the cow is already dead!!

 

Had leftovers last night, it was just as good.

Make sure you don’t have it too close to the heat element, or it will burn.

Loosely cover after 15m should do the trick.

 

No doubt if you want it that done I got an old pair of dress shoes we can toss some A1 on for ya.

 

Whys everyone into killing prime rib today. It's so sad

 

That’s just crazy, but would be fun to build. I’m busting off the big pit in the morning with ribs and chickens.

 

Nice! How is that thing running so far? Initial impressions?

 

It’s getting seasoned in pretty good, just had a buddy drop som fresh pecan, mesquite and post oak off yesterday. Biggest learning curve is feathering the heat to warming box without fluctuating temps. I’m really liking it!!!

 

Man now I need a huge smoker. I think I need a better job so I can afford this stuff

 

"some" fresh pecan, mesquite and post oak

That ought to get a few meals done!

 

I think we can do a whole cow on that beast.

 

Finished product!! Everyone drink responsibly!!!

 

About 4.5 hours in and 109 degrees

 

Hell Ya!!! How’s the pit doing?

 

Was going to smoke it but decided to do this one in the oven since I did the last rib roast on the smoker for Xmas