Food Smokers and Smoking Tips/Tricks/Techniques

I dont think the dough inside would work good...but it might.

The bread on outside would be better like a beef wellington

https://www.chowhound.com/recipes/classic-beef-wellington-29112

 

I've made similar ones and after slicing.. turned flat and put on a hamburger bun.. haha same taste as a bacon cheeseburger.. just the layers are in a different format !!

 

I've done that with some breakfast fatties on biscuits before.
Always a good plan! And might have eaten less haha

 

What is this heresy that you speak of ?!

 

That’s what I was thinking.

 

Might have... but didn't

 

Hello fishy’s. I like having this other smoker for fish because it always seemed to make my other bbq smell like fish the next tie I used it.

Maybe another hour or two before I pull.

 

And chicken on the kettle

 

Guess I’ll play with my meat tomorrow. Had to mow then the rain started today.

 

Added another Oklahoma Joe to my collection this morning. $86 from the factory store here.




Spent $32 on a cover for the Longhorn, 3 gauges and a drip bucket.

 

Anyone know how long it takes ribs to thaw? I bought 4 racks of ribs when they were on sale three months ago, been in the freezer ever since. I want to smoke them Saturday.

 

In the fridge, a few days-ish. On the counter at 70 ambient, 6 hours will get you most of the way there then overnight in the fridge. Flip them over every hour or so on the counter.

 

Start thawing them in the fridge now today and if they're not 100% tomorrow night take them out for awhile before you run them (or what ever)

 

Put them in sink with water they thaw quick...maybe couple hours

 

Another place where sous vide comes in handy. The thawing speed of moving water without the waste.

 

I cook from frozen quite often. I will season, seal, and freeze. Then I just drop it in the sous vide about an hour earlier than I normally would.

 

What sous vide are you all running and what sort of containers are you using .. especially with full racks of ribs?

 

I have a cheapo $40 unit that I got from tj-maxx a few years ago. It was discontinued, but works fine for me. The first few times I used it I monitored it with a good temp probe and it was dead on. I keep thinking about getting a better one but it just works.....

For pans I have used several things. I have a 1/2 size 6" deep steam table pan that I use most often. I also have a full size for larger things. The most I have cooked at one time was about 16 ribeyes in a ~5gal Cambro bucket.

I have never done ribs sous vide but have done large chuck roasts, pork, and leg of lamb.

 

I use the Anova 800w.

If I needed to thaw or cook full racks, I'd buy the size cooler I needed and cut a hole in the lid for the unit. Sous vide containers can be absolutely anything if you're just thawing. A little more selective if you are cooking.

 

Elaborate on "selective" I'm assuming you mean something food grade plastic ?