Food Smokers and Smoking Tips/Tricks/Techniques

Wow

 

We fixing to load the smoker

 

Not gonna get much smoke on it thru all that tinfoil.

 

They be naked when I put it all on.

 

Steak, peppers, onions, seasoned oak for some smoke

 

Smoking a butt. Stalled out at 165.

 

Damn, it didn't get finished until 5AM! I need to start these earlier. On the good side I did do a taste test and it was damn good.

 

too bad @Misplaced Nebraskan isn't there to take pictures.. I bet that thing looks even better all loaded up!

 

How’s it going?

 

If I had to guess...

 

Finally getting some rain today. Putting a pork butt on the smoker. Laying some smoke on it for couple of hours an then into the slow cooker for 12-ish hours. Slow cooker brew made of salsa, bone broth, onions, shallots, carrots and celery, salt and pepper.

 

Baby back ribs just went on. Hickory smoked. Beans will go on for last 2 hrs

 

And extra credit for the Behrens galvanized tub! They are over on the Mississippi River in Winona, still make them there. I keep ash in a couple of Behrens small trash cans.



They are a bit more automated these days though.

 

That’s cool I use them for spittoons in the shop

 

Butcher shop in town has Ribeyes going on sale next week. So did thick pork chops after brining them the other night. Today found a T-bone with a huge eye on it that followed me home. And a top sirloin for my son.

Couple hours smoke at 200°



Then sear on the grillgrates of course.



Ate the whole thing. And a salad. I'm sleepy now...

 

Finally decided it's been awhile for a brisket. Trimmed it up last night and gave it a good base of S&P with a coat of On Point. Got it on this am. Will add a turkey breast in a few hours for lunch.

 

I know I’ll get banned for no pics. But yesterday I did a small cut of a brisket and spatchcocked a chicken. First time I’ve done a chicken that way or on the smoker definitely not the last time. The brisket turned out fair a couple years ago I bought a big one on sale and we cut it in thirds and froze it. Not sure it was a good idea to cut it into sections but it’s decent, I’ve had worse in restaurants before lol.

edit.. I had to fight the maddening panic stricken crowds to grab a couple more bags of pellets. Thinking I’ll go grab a few more before everything around here shuts down

 

Haven’t been on much since I sold the Tacoma last month, but received a new 5lb bag of on-point so putting it to use on a pork shoulder today.

 

I went to Home Depot for cooking essentials. not bad at all. Maybe online order?


Also, @Martyinco already got you... but next time though....