Food Smokers and Smoking Tips/Tricks/Techniques

First batch of PBBE they look dark but there not burnt.
Awesome !!!

 

So Iv been planning to do a pork shoulder tomorrow since last Sunday. It’s supposed to rain and I have an electric smoker.

Hope the tarp spread over my back deck keeps water off the smoker I’ll be putting under it.

 

I might know someone who’s done that before...

 

Pizza on the kettle. Used the grill grates as a stone if ya will.

 

ABTs and 321 ribs. Yummy.

 

Flank steak pinwheels

 

Looks damn good . Had to google . Mom used to stuff flank with stuffing and cook in oven and serve with gravy . Was good .
On my must do list.

 

The rain is finally over, for now.

Fired up the pit with Hickory and Mesquite. There was also a half burned up chunk of Red Oak.

Filet Minion and some corn.

 

Was on a tincan that spent a couple of years in Bremerton, Wa. and was on 4 section duty. In the evenings when I had duty and was stuck onboard would go out on the huge logs that were bumpers between the pier and ship and crab. Cooks would hook me up with meat scraps and I'd tie it on the end of some line with a nut for a sinker and drop a dozen lines over. Pull them up and the crabs would be latched on to the meat and I got really good at pulling them out of the water onto the log. Would fill up a mesh laundry bag in a couple of hours then the cooks would clean and cook them for me. They would take half and I usually couldn't finish my half and someone was always standing by to scarf up what I couldn't eat. So damn good didn't even need butter with them. Thanks, now I am right between the Atlantic and Pacific and want fresh crab damn it LOL.

Making beef soup today and picked up a bottom round roast for the beef. Cut it into 3 sections, salted and grilled and smoked like I would a steak. With a cheddarwurst.



My faithful helper, the blizzard had just started





Will make the soup today, the cheddarwurst I sliced and mixed with some rice, peas and sauce made with beef base.

Ugly sight this morning. Think I will start calling my WSM Conehead



At least I will have some warm good tasting soup when I get done shoveling the deck off. And clearing the drive. And.. screw it think I will just go hibernate until Spring.

 

Pork shoulder and PBBEs on the smoker at 1245. It is becoming obvious to me that is way too late. I also used the last of my PF Spicy.

 

Turn up the heat 300ish and foil it.

 

Well they just Closed All the Highways due to No Visibility & White Out conditions. Thinkin' the Grill gods tryin' to Tell me somethin'

 

I’ve been neglecting my smoker lately...just finished smoking a Tri-Tip. Still have a pork tenderloin on then will be throwing on a spatchcocked chicken.

 

Seems like it is amateur hour at my place... put the food on way too late. Also, completely forgot to put any smoke wood on the fire.

PBBEs and shoulder have been on for 3 hours. The shoulder is at 147 right now, and I tried some of the PBBEs. Very tasty, very spicy as I was grinding them into the loose seasoning at the bottom of the bowl when I put them on.

 

Hmmm my pork shoulder has been staying at 167 for the last 2 hours... I almost want to move the thermometer around but I feel opening the smoker is counter intuitive.

 

Oh don't go by my experience, I am not an expert by any means. My last Boston Butt stalled at 190 degrees.

Also, lookin' ain't cookin'.

 

Time to re-order!

 

Fired up the Kamado Joe today. All this freaking snow/ice we have going on in WI, not much else to do but smoke some meat.

Another plug for Pitfaced BBQ, I tried out their spicy rub on some baby backs today and they were amazing. It’s definitely a bit spicier than their regular rub, but not over the top. It was just right. About 4 hrs at 225-250. The kids scarfed them down and my 10 yr old insisted I scrape off the last few so he could have them warmed up in his thermos for lunch tomorrow .

Right before the BBQ for the last 30.


Finished


Had a good smoke rolling and the smoke ring confirmed it


Lacking grocery, so the sides were boring but here’s the best I could do.

 

The ole WSM was running just a tad on the hot side yesterday - closer to 300 for a good portion of the morning so I finished this 10# butt off in 11 hours.



I didn't get any pics after this but man it was some of my better pulled pork. The boys from my monthly poker night loved it too. Once again, pitfaced rub FTW!

 

Looking good