Food Smokers and Smoking Tips/Tricks/Techniques

Since I bought that Kitchenaid mixer with the PTO, I've been looking at the meat grinder attachment and sausage stuffing attachment. But if I'm going to do that, I really need to start hunting.

 

Don't need to just hunt, my friend and I have made a bunch of sausage. Brats, Jalapeno/Cheddar, Italian, Philly Cheese Steak, Breakfast Links, Breakfast Bulk (used it for fatties), Kielbasa and others. All came out really good though with the jalapeno/cheddar ones next time we will chop the pepper a little smaller and add more cheese.

 

Looks like you are running an ATC on the WSM? Also, I'm interested in knowing where you got that insulated cover.

 

Welp. No Unicorn Wagyu brisket yesterday (I know y'all were hoping for more purple posts )... but email is sent to Pitts and Spitts for a new igniter... Maybe I'll go steal @itzyoboipaul 's new OJ pit he bought and cook it up

Could get charcoal for the kettles but I don't have the availability to tend them. stupid work

 

Didn't get anywhere on the discount for the WiFi?

 

will find out about that too...

 

you could borrow my parents' electric masterbuilt no need to babysit

 

Ha. true. I'll just hold out for this next weekend or whenever.

 

What is this Unicorn stuff I keep hearing about?

 

@bvbull200 secret new rub...

 

Ah, that's what I was thinking.

I'll have to raise my smoking game, and hope it hits the open market.

Didn't feel like bringing out the smoker this weekend- largely because I am limpd*cking around on crutches at present- but did potatoes, peppers, onions, mushrooms, and a pair of nice ribeyes in the cast iron skillet last night for dinner. Got the skillet up around 450, got the steaks up to room temp and salt/peppered them, them in the skillet for a grand total of 4 minutes. I panicked when I gauged the temp- 145!- but I think I went too close to the surface. The steak was perfect- on the rare side of medium rare- and I have another one in the fridge for dinner tonight.

Potatoes, however, are giving me fits in the oven. I pierced, oiled, salt/peppered, and wrapped. Into the middle rack of the oven at 350 for about 80 minutes. Still quite a bit firmer than I care for inside.

We tried last week, same idea, at 425- but I didn't specify to the wife to put them in the middle of the oven so she put them in the top quarter or so, up near the broiler. They were quite a bit firmer still, I think it was the distance from the heat, and the temp being too high.

 

Sub'd for the awesomeness that is BBQ!

Thanks for steering me here, Bigdaddy4760

 

Don't laugh... Potatoes - Pierce with a fork in a few places, rub in olive oil and salt and pepper (i like bigger coarse salt). put on a plate in the microwave, for 2 potatoes around 5-8 min. So easy and everything but a very crispy skin, soft throughout, not dried out, and can be done while steaks rest (or put them in before the sear if reverse sear) and it will be hot enough to melt all the butter, cheese, etc... when you slice it open.

 

That's the way I used to do them, but I got yelled at last time I mentioned it in here..

OK, I am exaggerating- a little bit.

 

I like them in the oven more myself even though I will eat from the micro when in a time crunch. I like the skins and I prefer them from the oven for that reason. I also will put them on the grill/smoker. Been thinking about try hasselback potatoes they look good.

 

I've seen hasselback chicken, but not potatoes. Off to Teh Google!

 

Hello Matt
It's time to get some que going.

 

Yes!

My co-worker just brought in some smoked ribs that he did yesterday - nice way to start off the week!

 

Yeah it is an early BBQ Guru Cyber Q, picked it up on Amazon during one of those flash sales about 3 years ago. Now they have the Cloud which looks like it replaced it and is quite a bit more plus does social media and all that crap. Honestly don't really get why people need all that.

I put it in a modified somewhat waterproof box. Found a sump pump hose at Home Depot that is the right diameter to run from the ATC to the Weber.





Has 3 meat probes plus pit. Really is set it and forget it. And if it dies can always run the vents manually. Never has given me any problems though, knock on wood as I really like it.

The silicone cover is also from BBQ Guru. While it is sold as an insulated jacket for the WSM I use mine more for rain protection. Wouldn't want to depend on it when the rain is blowing sideways for 12 straight hours but for most situations works well for me.