Food Smokers and Smoking Tips/Tricks/Techniques

Reverse sear both!

 

Just doin tri tip. Got my shelf in for the pellet popper from @Bigdaddy4760 so gotta get it seasoned before the weekend

 

Load that rack with some pork belly bites next weekend

 

Ohhh yup. That’s happening for sure.

 

And of course the girl used all the bacon but 2 strips and didn’t pull more out of the freezer so only like 1/4 of the shelf is getting a seasoning

 

Move them around

 

Nah. Just gives me an excuse to have to smoke something again this week

 

I fuckin love those grill grates.

 

I posted this on another site but thought id share. deer ham roast on the cooker. Injected with Bacon grease cooked to 135* and running the cooker @225*

 

How long did it take to get up to temp

 

They all look and sound good! I suppose it depends on what mood you're in as to which rub works better for you .

Thanks for running the test and posting results!

 

How would yall make your own rub? Pitfaced is great, but its got a little too much sugar for my taste. I was thinking about maybe doing 75% salt and pepper and then 25% pitfaced so that the outside is just a light glaze and not some super heavy sugar glaze bark coat like Ive been getting. Ive seen that the sugar gets burnt and turns a shiny black, and some people dont find that very appetizing.

 

with an offset fire around 2+hours, i was mowing the yard and just checked on them ever once in a while. never had to add more charcoal so 2-3 hours

 

Depends on the flavor profile you are looking for. Want an all purpose rub, or something more specific to beef, pork, chicken, fish etc. Tailor it towards the savory side instead of sweet? Want it spicier? Start looking up various rubs and then play with the ingredients. Make small single use batches until you find what you want then mix up larger batches that will last you a month or so.

I use a label maker or print it out on paper then seal it to the jar with clear tape so the jar has the ingredient list and measurements. Makes it easier to whip up a new batch real quick when I Start cooking then realize I am short on rub.

 

Ok Ok thats good info

 

You know PF now has a pepper based rub? Might want to try that one out. As for making you own I would suggest looking for some recipes on the Net then pick parts that work for your wanted taste profile and start by making a small batch mixing and matching the ingredients in lesser quantities than called for. Document it and then when you get a mix you like increase the amount you mix so that you have a larger batch.

 

https://penderys.com/?SID=7r72cj12sgdccgmb1q7e3f0or3

 

Im using the spicy one too, Idk if thats the one you mean.

 

I always make my own dry rubs. But sometimes I cheat and start with a premade dry rub as a "base". I typically use a lot of paprika Spanish, USA, Hungarian even Hatch chili paprika then go from there

 

No there is a new one out called On Point or as we refer to it here Unicorn Rub. It’s pepper based and not sweet. It’s really good.