Food Smokers and Smoking Tips/Tricks/Techniques

The wifi on an IP may have been meant for a certain forum member that doesn't have wifi on his pellet pooper.

 

Academy. Old Country BBQ Vertical Smoker. Heavy duty walls. $699. I stole mine for $370+ tax. They want to move their stock. Find the manager and negotiate. They don't want to have to ship them back to Katy, Texas, so the farther you are away, the better deal you should get. https://www.academy.com/shop/pdp/old-country-bbq-pits-smokehouse#repChildCatid=3321871

 

My wife is making a couple for Christmas

 

Dinner on the pellet smoker tonight. Ribeyes, hassleback potatoes, smoked onion and green beans.

 

What temp were you cooking the steaks at and how long did they cook for? I haven't cooked a steak on my pellet smoker, yet.

 

On my pellet
Good quality steak I’ll cook at 425-450 and do for a couple of mins on each side...
not so good quality I do at 275-325 for longer

 

Not a bad idea. I usually bust out the charcoal for a ribeye but it's getting colder and I'm getting lazier.

 

Have you tried a reverse seared steak? Works best on thicker steaks (1" or more).
Gmg at 225f until IT of ~130f, the pull and get a CI skillet or griddle smoking hot on a stove burner. ~1 minute then rotate if a griddle for another minute. Flip, repeat. This gets mine to medium rare. By griddle I mean this, reversible

$64 Lodge LSRG3 Cast Iron Single-Burner Reversible Grill/Griddle, 10.5"

https://www.amazon.com/Lodge-Single...rnid=2528832011&sprefix=cast+,aps,251&sr=8-16 using the raised side.

 

I do either low&slow (225) for sirloin, chuck roast etc. and for better cuts such as rib eye or T-bone I will do 400. I don't do it by time, but by temperature. I use a thermometer in the meat and grill till 245 degrees. When it is just my son and I we pull it sooner, but my wife and daughter prefer it medium.
I sometimes sear it in a cast iron pan at the end, and sometimes just finish it in the smoker. Different every time.

 

This is the best way. I use either a griddle plate or a cast iron skillet. In the skillet you can do melted butter, rosemary, thyme and garlic, and sear the steak in that after a slow cook.

 

Yeah, i have reverse seared a few ribeyes and tri tips but not yet on the Rec Tec. I was just more curious about the temp he was cooking his steaks on his.

 

Yeah, those steaks and potatoes just looked really good so I was curious as how you cooked them.

 

The reverse sear is great for thick steaks but I still prefer searing and finishing in cast iron and butter.

 

Smoked chicken legs are perfection.

 

My wife was talking my ear off, so the deer loins got cooked a little too long. Still good though!

 

best turkey i've ever made (first on the smoker)

24 hour brine, spray with olive oil, sprinkle some rub, creole butter injection

 

Yes, it's a repost, made me laugh so live with it.

 

Bacon wrapped chicken breast stuffed with cheese with lots of garlic. Forgot to take pictures after pulling off my GMG.. Also using Pitfaced Meat Massage which reminds me as I need to order a new bag.

 

Holy garlic Batman! That pic gave me indigestion. Garlic no love me long time.

 

Got the app and wifi working on my Rec Tec over the weekend. Nothing says smoking better than splitting the 2.4Ghz and 5.0 Ghz bands on your router so that you can tweak your Easy Bake a degree or two, while on the other side of town!