Food Smokers and Smoking Tips/Tricks/Techniques

Haven’t done pork ribs in a while

 

Just cause.

 

It’s been raining off and on all day so I tried a new way to make party wings...

Little chief with a blanket wrapped around it.


Also tried a couple briquettes in the pan with some cherry chips


Worked pretty good. Slow burn. Restocked the pan with chips.


The temps were pretty steady. I used the probes for top and bottom smoker air temps.


And now in the oven to finish them off!

 

Taste was spot on. Texture not so much...


Couldn’t get the smoker hot enough. I though the oven would make up for it but it didn’t. Oh well, lesson learned.

 

Needed more crisp?


Maybe that baking powder (er soda?) trick?

 

No the meat itself was rubbery. I’ve had this issue before. Helps cooking it at 250f+

 

Big thanks to @Bigdaddy4760 on helping me do this deer backstrap the right way yesterday, without your guidance it would have been tough as shoe leather. Went 130° IT, reverse sear, let it rest for a little bit and it turned out awesome

 

Reverse sear is the only way to go. Nice.

 

haha, that link goes to sears.com

 

Took me a while to get used to the Mirrors. Once past that, the rest ways easy. Grill still thinks I’m pissed off at it tho.

 

Can’t sleep, so here we are. Smoked cheese all day



Then went straight to fajita bowls



Missed some ingredients in the photos, but you guys get it.

 

Niiiiice. I have a few bricks in my fridge. Cheddar, November 22. I'm thinking on busting one out tonight.

 

Bout to do some burnt with a chuck roast ends for the first time on the egg. After reading y’all comments, sounds like I need to pull off a little before 205? I normally do my butts till 205 and then wrap them in a towel for about an hour but didn’t know if I need to do the any different?

 

You're good. Yeah, with chuck roast ends get em up in temp, let em rest, and honestly I might even glaze them with a bit of honey or molasses and give them a bit of a sear, just to finish them off. Play around, have fun with your ideas.

 

What Eric said.

When doing Chuckie BE I go to 190° pull rest a bit then cube. Then back on to finish just like pork belly BE. From a post I did a couple of years ago on here

I take chuckies up to at least 203° IT sometimes a bit more. And put a pan of carrots, onions, celery and potatoes under them. The cook times can vary a lot just like a pork shoulder, the smaller one took an hour and a half longer than the larger one IIRC. Anywhere from 8-12 hours always hard to tell.







Often I will cube it when it is close to done and make chuckie burnt ends





Also have smoked them for several hours then throw them in the instant pot They do turn out well best of both worlds

 

Damn good looking!

 

That meat and gravy shot in the last picture has me mixed with the vegs... 10/10

 

Thanks guys

 

Not bad.

time to stock up

 

Hey, comes cooked already. More time to do Christmas stuff. Great idea.