Food Smokers and Smoking Tips/Tricks/Techniques

Need to try that oneday . Even a brisket .

 

Ive done a 3hr on coals, then 3hrs in oven@350°.decent results.

 

I’m with you I’m not a red meat guy.

I’ve never done a brisket this way. Pork butts are so forgiving that I figured I’d try it there. I might have to give a brisket a whirl next time we’re allowed to host people. I can’t do a whole brisket myself. I typically do it in the 225 to 250 neighborhood on the smoker (because I know how to maintain that one) and around 200 for the overnight so I don’t make it to leather if I miss the alarm.








Today’s coals rolling. Two pork loin I might cut them in half around 165 and let half go to 205. Undecided on that. 10 chorizo sausages (woops from the store oh well) and a brick of tofu with seasame oil brush. That’s the new experiment today we’ll see how it ends up. I’m cautiously optimistic. This was about 90 minutes in opened up to add more charcoal.



I also did grilled pineapple the other night. Brown sugar and cinnamon and then grilled over gas. Next time, not worth it to go fresh, canned works just as good. And I’ll have to try a thinner slice this was I think just too thick. And didn’t have ice cream. I’m intrigued to try that one again it came out decent and is easy enough and relatively healthy for a dessert. Trying the same but with peaches next.

 

Done.

Tofu is good. Sesame oil brushed on, did it over apple. I think oak or hickory would be better as much as I said the type of wood isn’t really important Will definitely be doing this one again.

Chorizo good.
Pork loin good. @bvbull200 I stole a few bites of each already and the feedback I already gave is the same, but a little bit toned down on all fronts with the slow cook.

cut the loins down about 2/3 for slicing at 150 and the rest is going up to 200 or so for shredding. Haven’t done smoked burgers before so since it’s going anyway, and was planning to do a burger tonight...decision made for me.

 

I forgot to post after pictures because I had the longest stall EVER!!!! right at 145 degrees. Took 11 hours to cook a 7 pound pork butt. Ate dinner at 945pm

 

Looks good!

 

it was good but man that stall was unreal

 

First time I ever experienced one of those I was tappin’ on the gauge. Tryin’ another one. Crankin’ up the heat ‘n all. Then I came to my senses & just waited it out in the end.

 

I used 3 different thermos thinking the first one was wrong....

 

this is one reason I got into the night before and oven method for butts too. Guests aren’t waiting eagerly for an extra few hours.

 

just me and a roommate. No one really waiting

 

Smoked burger about to go on the gas to sear and be delicious. Also foiled the pork loin sections to shred. Those are stalled so hope those are done soon at around 160 right now. Need 195 minimum would prefer 200 to 205.

 

Noms.

 

I don't think that tenderloin is going to shred like you think it is.

Pork is done at 140F (chops, loin, tenderloin etc.)

I also think every time from here on out that you mention you don't eat red meat you owe us all a beer.

Lastly.. you do know that despite all the "other white meat" advertising, that pork is still a red meat right?

 

I bought a Boston Butt about a week ago, it was supposed to be good until August 12th. I mixed up some spices for a dry rub, pulled the pork out and realized the packaging had swole up. I figured it had gone bad but cut it open anyway. Smelled like Bigfoot’s asshole.

Already had the spice so I went and got a tri tip and just used the rub sparingly since it was salt heavy:





Threw it on the kettle, pulled at 135F for medium-rare. My probe must be off because it was rare. Figured I’d give it a shot, you never know until you try it. Was pretty damn good, still prefer medium-rare.

 

For awhile now I've been pondering jazzing up some mac and cheese for the Party Garage.. and then I remember that mac and cheese can be a pain in the in the smoker and I just have to be different... And no... These are not @Misplaced Nebraskan quality photos..

May I present to you..

Smoked Cheesy Hashbrowns with Crawfish and Andouille Sausage
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7 oz Andouille sliced then quartered

16 oz frozen crawfish tails - Thawed

16 oz sour cream

2 cups shredded cheese

30oz bag of Oreida Hashbrowns Thawed

1 Teaspoon Smoked Kosher Salt

1 Teaspoon Black Pepper

1 packet of Ranch Dip mix

1 10.5 oz can Cream of Chicken Soup

1/4 to 1/2 cup crushed Kettle Cooked Jalapeño Chips

Using a LARGE bowl dump in sour cream and whisk in Ranch Dip mix then add Salt, Pepper, Soup and whisk together.
Add in hashbrowns, cheese and Andouille Sausage and whisk together. Add the crawfish tails last and don't over mix to keep them from breaking up.

Pour mixture in a disposable foil pan and smooth it out.Top with crushed jalapeño chips.

Put in smoker at 350F for 60 minutes or until the center is 160F IT.

I had pondered adding some Cajun seasoning but the crawfish had plenty on them and the Ranch Dip mix was a perfect balance to that.

​

 

I guess I should say I’m not a beef guy. I do like burgers but more often land on chicken sandwiches.

I can’t afford that much beer.

I usually pull loin for slicing at 145 but the pork did shred good at 200. I’ll say it shredded like you’d expect loin to shred after a low and slow, it’s good but it’s still a very lean cut compared to a shoulder. Might make it into tacos. @bvbull200 once shredded there was hardly any difference in the two rubs so they got put together into the fridge.

 

That looks great! And sounds amazing!

We actually quit smoking mac and cheese and just do stovetop. Gives us better end results for what we want for flavor/consistency.

 

I adapted the hash brown casserole recipe from the oven to the outdoor easy bake oven LOL Especially when it's 100+ degrees and high humidity and no desire to turn on the inside oven LOL It's something that I used to make for Thanksgiving without the craw fish and andoullie of course.. though I would put bacon in it... You know me.. I had to try something different and it worked out quite well.. Definitely making this for the Party Garage when the time comes around.