Food Smokers and Smoking Tips/Tricks/Techniques

First time cooking sirloin flap steak tonight, but won't be the last. Delicious cut of beef. This was Choice and amazingly tender. I reverse seared it in the offset.

 

Looks tasty.

 

About to pull 2 butts I've been smoking since this morning for a work function tomorrow. 1st ones on the new pellet smoker. Also had a friend pick me up a few pounds of shrimp from FL that I need to figure out what to do with.

 

Thanks for checking!

 

Local shop had sirloin roast on sale for $5/# so picked up a 3#er. Had them slice on their machine and went with a wet marinade instead of a dry rub this time. Worcestershire, soy, onion & garlic granules, my ground smoked hot pepper blend etc. Smoked at 225 til they were done. Tasty

 

The Easy Bake did well...







And here is a pic of me adjusting the temp on said Easy Bake...



Why in the hell didn't I buy one of these before?

 

What does it require to adjust an easy bake from your easy chair?

 

If you’re not @Misplaced Nebraskan and have WiFi just your phone.

 

So much you can do with the shrimp. Pate, and just simple Cajun shrimp on a skewer are my favorites.

 

You have forever spoiled us lol I had to witness brisket debauchery this weekend

 

Pretty much how my first gen ATC for the WSM works



Built a box to protect it from the elements and ran a sump pump hose to the intake port on the smoker from the blower. Jealous of the built in charting on yours though, I have to pull the raw data into excel to chart it with mine



All done with WiFi of course, set it and forget it.

How I picture it being done without WiFi

 

Top notch post. Post of the month material.

 

For you WSM users out there: Do any of you use the Firedial?

https://bbqsmokermods.com/firedialtm-heat-diffuser-plate-for-weber-smokey-mountain-wsm-by.html

I never use the water pan anyways, I just cover it with foil but using a firedial would mean even less cleanup and I like the idea of the meat drippings falling into the hot coals and giving off potentially more flavor.

 

Every time @Cold Iron gives us a glimpse in to his world of cooking, we get post of the month material!

I need to head up north for a weekend on that deck .

 

We're chipping in and buying you a tiny pellet cooker to mount on a motorcycle trailer. We want that to replace that shabby stick burner of yours .

 

I dumped the water pan a long time ago and use a heat shield Harry Soo style. Gives more space for coals under it and uses less aluminum foil to wrap it.



I got the CB stacker to add additional height so that I could cook directly over coals like a drum smoker\Pit Barrel smoker.



Including the rotisserie



It does give a totally different flavor profile, one I like. But one thing to be aware of with juices dripping on the coals is that they get "contaminated" so I do not reuse the coals that are left over. I start with totally new ones for the next cook. If you snuff your fire out at the end of a cook and reuse them now it is something to be aware of.

Ordered a Gateway Drums diffuser plate to use for my 18" from Cabela's back when the Bass Pro merger was going on and the bastages sent me a 22" one



Kept it anyhow because never know, I could end up with a 22" WSM some day

Cost a LOT more than the firedial one. Also did the UDS trick and found a pizza pan that fit for less than $10 but never got around to drilling holes in it to make a diffuser plate out of it.

Personally I feel the firedial you linked to would be worth it. A lady that I dated for awhile didn't care for the flavor profile of juices dripping on the meat and smoking. Notice I said dated for awhile, she complained about a lot of things. She contacted me ~a year after we broke up to tell me she missed my cooking and meat smoking LOL.

 

I got a chuckle out of that one! I think for ~$30 I'll try the firedial. I never reuse my coals so we're all good there.

My big problem now is that I'm on my last bag of Kingsford. I need another sale to pop up but I don't think that will happen until spring time.