Food Smokers and Smoking Tips/Tricks/Techniques

Was good. Full now.

 

Great advice, thanks! Tonight it’s getting the water but I’ll look into the Harry Soo method while I’m eating. The smoker is a

$150 Cuisinart COS-118 , Vertical Charcoal Smoker, 18"

Cuisinart COS-118 vertical 18” smoker. Water pan is 16.5” wide. It’s pretty flimsy metal compared to the rest of the smoker.

 

Tossed with a tbsp of baking powder and some cookshack chicken rub. Piece of mesquite for flava.

 

If you like crispy the baking powder will definitely help! Did you let them rest in the fridge before throwing them on the heat?

 

Yup on both. Have tried the baking powder with great success before. Let em sit in fridge for about 45 mins

 

Nice! I've gone as long as overnight before and enjoy the crispyness

 

The al pastor pork came out great! I think next time I’ll bump the temp up to 400 as this stuff went about 2 hours at 350 and I didn’t quite get the texture I was hoping for. There were also a couple pieces in the very center that didn’t get 100% done. I threw those back on the grill for a little bit.



Overall my first time with this was a success. I served the tacos with just onions and cilantro. I didn’t get any served pics as I was too busy digging in.

 

Looks damn good!

 

Did not know this. How much do you use?

 

Wings and Tater Bombs...


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We put the wings in a brine last night for an overnight soak. Basic Poultry brine; Water, white vinegar, sugar, salt, garlic powder. Rinsed and dried them real good tonight and tossed in Baking Powder (for super crispiness!) and CookShack Chicken Rub. Cooked on the Weber 26" with a full chimney in the vortex and a chunk of mesquite wood for around 40 mins. These were by far the crispiest wings I've done. awesome crunch to the skin. The mesquite really darkened em but jsut a nice kiss of smoke flavor. even the wife agreed.

Was trying to decide on a side dish today and came up with the Tater Bombs... mini twice baked potatoes rather... Tossed em in EVOO, S&P. Baked off at 400°F for 30 mins til probed tender. Lopped the top off and used a melon baller to scoop out a bit of spud. Mixed the spuds with tillamook sharp cheddar, sour cream, heavy cream, bacon bits, and pepper.

Filled them back up and topped with more cheese. Tossed them on the pit for about ten minutes to reheat and melt the cheese. Finished with Sour Cream, Chives, and Bacon bits.

They were a little bit of work but an amazing one bite finger food! Will be making these again for sure! Pics of process... it is me we are talking about

 

Tri Tip smoked with Hickory until 140F.
Simple salt, black pepper and garlic powder rub. I need to get me some of that unicorn rub.

 

WOW. You guys are chefs!! I am just a lowly cook!

 

Awesomeness!

It's snowing here

 

@Misplaced Nebraskan
Once again.. quality photo!

 

I did it right and fed the wife first I took a few photos...

 

A tablespoon of baking powder with a mixture of spices..Here's a go to for me:
Cajun Chicken Wings

• For the Rub
• 1 tablespoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

And then pat chicken wings dry with paper towels. Place wings in a large bowl or place in a large (gallon) Ziploc bag and sprinkle seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.

 

You and me both.

 

Is your food cold by the time you eat, after settting up photos?

 

Hell I'm just a guy who plays with his food!