Food Smokers and Smoking Tips/Tricks/Techniques

I have 4 little feet and 4 medium feet following me around the whole time. They don't get any though, too many allergies.

 

Tri-tip does make excellent jerky!

The 1/8" slices are done. It just needs to lay out for a few hours to wick off any moisture.



The 1/4" slices are going to need another 2-3 hours.

BTW: I dropped a piece and Land Shark (the cocker) beat me to it.

 

Looking good.

 

What temperature are you doing that at?

 

150*

 

I got home just in time for the second half to be finished. I swear if Walmart had a tri-tip I would have bought another and doubled up. 3Lb sure disappears fast.

 

3 lbs of meat makes about 3oz of jerky, or so it seems.

 

About the only thing the Bag Suffocation warnin’ ever means anything.

 

I'm eating a couple pieces of the 1/4" now and at 150* the pellet smoker adds a lot of smoke but for jerky that is a good thing.

I used Pitboss Hickory pellets, it didn't take very much even at 6 1/2 hours. (maybe 5 Lbs)

I kept it very simple 3Lb of tri-tip
2 cups Stella Rosa red wine
1 cup L&P Worcestershire sauce
1 large white onion sliced
5 large garlic cloves
Marinated in a ziplock in the fridge overnight.

That's it. I usually add salt, pepper garlic salt and chili powder or Chipotle powder but it wasn't needed. This actually tastes better.

I have used, top sirloin, brisket and bottom round many times but for now on it will be a tri-tip. I did use the whole larger one I posted earlier.

OK since I typed this the two pieces are gone, going to get more. so so good.

EDIT: If you want nice slices put the meat in the freezer for 1-2 hours to stiffen it up. This makes it much easier especially if you are using a slicer.

 

We rolling smoke this morning

 

lil change up today, who needs a Blackstone ? not me !

 

Essentially Philly Cheese steak without the rolls
Was good, got a lil carried away with the kosher salt.

 

Looks good!

 

Breakfast today was leftovers.

Schmear of recently made smoked queso
Added bacon and more sausage
Fired an egg with some molds
Small tortillas
Folded, browned, and ate. Pretty damn good.

 

@Tatts521

ask any questions here if you or your dad need help.

 

the charcoal hibachi does a good sear lol

I cheated and used foil

 

GOOD TIMING. Literally coming in today to ask about fish!

I have in-laws that are not red-meat eaters. They're in for chicken probably, but they are mostly fish people. However, I am a white meat + pork kind of guy, some red meat here and there but almost never fish. And also not a raw fish kind of crowd - I am a fan of a tuna steak like you see on the food network, but my family eats chicken cooked beyond belief, so a rare tuna - not doable.

SO cooked fish - salmon, haddock, whatever - any suggestions? Smoked, grilled, etc? Recommended recipes? Looking for something "abnormal" rather than the typical - breaded baked haddock/cod.

 

Any fish is good on the grill with salt pepper garlic and a squirt of lemon juice.
U might need foil or a fish basket.
Dill is good too