Food Smokers and Smoking Tips/Tricks/Techniques

Ha. No joke.

 

Home Depot has 2 20# bags for $20

 

Heresy!

I need to get more pellets...

 

Going to do a three pack of Costco spare ribs on Monday on my offset. Super pumped! I have ribs down pretty well at this point. I have done a few briskets on my pellet grill and they were great, want to try one on my offset soon.

 

Preview

 

What you see below is NOT a rack of ribs... it's Black Peppered Bacon On a Stick!




The St Louis cut rack of ribs was cured using Pops Wet Curing Brine and smoked on the Pit Boss Vertical Smoker along with @Cold Iron 's No Boil Smoked Mac and Cheese (the only recipe you should even consider using) as well as a full rack of spare ribs... proving that smoked food doesn't have to be blackened to be freaking delicious.

 

Man you gotta weigh like 400lbs food looks great!

 

Thank you.. but 198 pounds!

 

Anyone use something like this for picking their butts and stuff up? I've got a bit of a sticky meat issue on the pooper and thinking this might help a bit.

$23 Oklahoma Joe's 3959563R06 Blacksmith Hawg Lifter, Black,large

https://www.amazon.com/Oklahoma-Joes-3959563R06-Blacksmith-Lifter/dp/B07NWK38NM

 

You're halfway there! Don't give up!

 

What's wrong with your hands?

 

Having issues with meat sticking to my grates. I would normally just use gloves or tongs to pull the meat off, but even with them way too much meat is sticking.

 

Are you spraying grates?

 

Clean your grates and spray them with Pam before you load it up.

 

No, never had to before the pellet pooper. Maybe that's something I need to start doing.

 

First cook on a stick burner. Using Maner’s pit and doing the second burn test on my unfinished pit.

 

Never trust a skinny chef that’s my excuse. The way I see it, I’m in shape as long as I get to define the shape.

As already said here - try spraying your grates and keeping them in shape. I have the gasser and the charcoal side by side thing. Every so often I swap the grates and crank the gasser and clean them up and oil them up a bit. Similar to dealing with cast iron pans. Not exactly the same but similar.

My mantra too - don’t over complicate something that is very simple. You don’t need a single use tool in your kitchen for something like that.

 

This is why I shouldn't drink and Amazon.

 

Did some smoked queso on the kettle yesterday, neighbor handled chicken and pork on his Rectec. Had a good spread

 

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