Food Smokers and Smoking Tips/Tricks/Techniques

Come on over man.

 

Beautiful morning. Chuck roast with Valentina binder and On Point rub.

 

Morning

 

Leftover brisket with some On Point eggs and Tillamook cheese and a drizzle of hot sauce. Dayum. Should've made more!

 

I like to make burnt end style meat candies out of those. So good. They're a little meatier and more flavorful than bellies, IMO.

 

Have any of y'all had any luck with pellet smokers? I've been looking at the Pit Boss

 

Time to look up some new ways to cook venison.....

 

I don't know what I would do without my Rec Tec nowadays. Allows me so much more time for other activities around the house.

Hell yeah! Email me some.

 

@ryanbitt has been rocking his pitboss with success.

And I tend to enjoy my Pitts & Spitts

 

2 months to go!

 

About to toss the chuck roast on top of here for the rest of the way. You can see one of the habanero peppers I grow floating around in there if you look closely.

 

a couple of my co workers make some damn fine food on their Pit Bosses. I have a Green Mountain Grills Jim Bowie and it is a great machine.

 

Congrats, Hank Shaw's wild game cookbooks have always been my go-to's. The new Meateater cookbook is grea ttoo

 

Very happy with my 1100 pro. I usually cook at lower temps around 200°, it seems to produce less smoke if you go over 250°.

And I use a smoke tube if I want a lot of smoke flavor, but even without the tube it makes everything delicious. I just need to get my seasoning down

 

I have an upright. Can't speak for the grill style.

My pellet smoker is pretty much the only smoker I use now. And I treat the thing like a smokey oven. From day one the output has been awesome. Want black cherry? Want Alder or apple or mesquite or hickory or pecan?I love it!

Didn't take much getting used to, but I do need to keep my pellets dry - to me that's the largest hassle. I have a HUGE pellet reservoir - guessing it will hold 100 pounds plus. I've never filled it even half way......I have six wood types...........it's not difficult to empty, just a bit messy. The pellets poof and turn to sawdust, well wet sawdust if you get water on them. Or even too much water vapor .... I store my pellets in buckets with these lids:

$16 GAMMA2 Gamma Seal Lid - Pet Food Storage Container Lids - Fits 3.5, 5, 6, & 7 Gallon Buckets, Red, Made in USA

https://www.amazon.com/Gamma2-4120-...386JEAH8232&psc=1&refRID=SHEE9F809386JEAH8232 (Shop around there are deals)

 

Had some boudin last weekend, older bro grilled/smoked a pile of different types of sausage for a football party he hosted.

 

Pellet grills/smokers are like cheating. Some even call them “easy bake ovens” I’ve owned and ran all types of smokers over the past 30+ years, and I can never see me going back to any other type. Put on a butt, go to bed knowing temp will be perfect all night long with zero figiting.

 

I still say it’s not the cooking chamber it’s the cook that determines the quality of the food.

 

Yes indeed! It's been a great buy for the price!