Food Smokers and Smoking Tips/Tricks/Techniques

Couple small ribeyes about to hit the charcoal grill.

 

Turned out pretty good, 2 1/2 minutes per side on 600* grill.

 

Appetizer:

 

Main course:

 

Teriyaki thighs for dinner tonight. I usually throw these on the gasser but man I feel like you can taste the difference grilling them over coals.

 

Just got this yesterday for Father's day

 

Very nice. Always a good present to get. Now you need to give it a good workout.

 

@uhplifted lest we forget.

 

That’s just his new one. I heard this is from his Traeger days.

 

Now that’s what I call a reverse sear.

 

morning all

 

Is this thing on...

 

Ok ok, here is the tri-tip roast I did last night on the Weber kettle. About an hour at 220-225* with some hickory wood got it to 125* and I moved it over to the gasser to sear for a few minutes till it hit 140*. Tender as hell with a delicious smokiness that even the lady liked, we have a winning formula here.

Seasoned with a decent coating of this stuff, my favorite for tri-tip

$15 Lindberg Snider Porterhouse & Roast Seasoning - 14 Oz

https://www.amazon.com/Lindberg-Snider-Porterhouse-Roast-Seasoning/dp/B0007Q426U?th=1

 

Looks like a flapper night around here.

Even doing a few with lemon pepper just for shits and giggles.

 

Turned out near perfect, no sauced or plated pics, we both were hongry!!!

 

Decided I was going to try my hand at cheese today...

Cheddar and pepper jack with apple pellets. This is the progression with the last picture at 2.5 hours.

 

Finished picture. 3.25 hours.

 

Let it sit out and “sweat” for a day, then wrap/vacuum seal and age for at least two weeks, the longer the better.