Food Smokers and Smoking Tips/Tricks/Techniques

Just pulled from the fridge and letting them rest. Going to hit them with an hour maybe two on the smoker, then finish on the grill.

 

Jerky on

 

Meatloafs taking smoke. Little one minus onions for my son.

 

Cheese on right now. When it comes off does it instantly go for vacuum seal or do y’all let it sit for a bit first?

am I good to deal up a few blocks in a bag at a time? I don’t want to do these individually if I can do a few together. Would save plastic and fridge space.

edit cheese

 

Wings in progress

 

I would imagine seal right away. I wait for bacon to hit room temp and wrap ASAP to preserve as much flavor as possible

 

I read to wrap in parchment or butcher paper for 24-48hrs and then vac seal for at least 2 wks and the longer the better. I’m no expert by any stretch, only done cheese twice but have liked my results so far. I’m trying to keep my last batch sealed for a month before opening it but man it’s so tempting to rip it open and enjoy it now.

 

In the professional opinion of y’all pit masters, can you brine too long?

 

Try one

 

Yeah, I've already opened one of the latest batch a couple days ago. It was just a day or so short of 2 weeks resting in the fridge, trying to see if waiting longer changes the taste in the other cheese. I'm really a noob still yet with smoking anything so I'm always experimenting.

 

Ive had some friends made and the smoke flavor gets more towards the center, vs just on outside the longer you wait

 

Tried that once. Seems to evaporate while waitin’. Barely any left to freeze.

 

I ended up not waiting. Let it sit for about an hour, I used cheap stuff so it wasn’t sweating at all anyway. Sealed them up, will let sit for about 30 days. I’ll break one open first to try it before giving some goodies away to coworkers.

 

I'm really happy with how these turned out. Was concerned a bit, though. My temps were low at the start of what should have been a quick smoke on a cool day, so I dumped a small fresh chimney of coals on about an hour in, and it got hot fast (duh). I ended up not using the grill at all, and just opening the top of the WSM completely about two hours in and letting the coals get some air to give the pork a nice little crisp to the bark. Not great at taking pictures, especially when I'm hungry!

 

lol and someone called ME a picky eater!

 

About how long did you leave that on?

 

4 hours @ 150*

 

Go on.....

 

I did a prime rib experiment last night. I tried that garlic/herb/butter encasing thing. What a waste of time. It isn't bad, but doesn't add anything. I'll stick with a dry brine and seasoning the meat for Christmas.

It still came out great, though, with the reverse sear.

 

I mean it looks pretty darn tasty!