Food Smokers and Smoking Tips/Tricks/Techniques

I don't disagree with that! At least it cooks off!

 

I forgot I did take a picture after putting them on the gasser.

 

Y'all quiet.

 

Awesome

 

No idea wtf this tropical cheese BS is. But I wanted to try something and figured give it a whirl.

October 15th is the game plan for driving into some of these bad boys so I had to tonight.

I've never used pellets before and DAMN do they burn slow for sold smoking. Pretty much filled my smoker tube with them (pit boss hickory it's all I could find I didn't know I was out of chips until I went to start the cheesus). I typically FF I'll the tube about half full or 2/3 full on its side. I did that. I went through like 3 inches of pellets and it was not shy on smoke.

Will probably do some more for the Thanksgiving and Xmas holidays -30 days out on each.

 

I still haven't decided on a smoker or a grill setup for the new house yet, so I've been learning how to use the oven and skillet a little better while I work things out. A few days ago I made the best tri tip that I've ever had. 3-day dry brine with just salt and pepper, then in the convection oven at 350F until 130F internal temp. While that was warming up I sauteed about half an onion and six garlic cloves in half a stick of butter on the stove. Once they were nice and crispy I removed the veggies and left the fats in the pan. Then I took the tri tip out and seared it in the butter for a few minutes on each side at a medium high heat, basting the butter and juices over the meat in the pan. After letting the meat rest under foil for about 5 minutes, we sliced and ate with rice and broccoli that I also sauteed in the by now well used butter on the stove. Crispy garlic and onions went on top of the meat slices.

I just realized that I should have taken pictures, but I'm still so excited about this meal even after a few days that I had to tell y'all about it!

 

Spicy pitfaced pork belly burnt ends hitting the smoke

 

Definitely making these again

 

This thing is pretty sweet!

 

Turned out nice!

 

Anyone here use/have a chamber vacuum sealer? I'm trying to decide if it's worth it or not.

I've done the cost benefit ( of course I have) analysis. Would take about 3-5 years to pay off using the non-serrated bags. But just curious if anyone else has used one/has one and what their experience was with them.

six cloves holy balls bro. I love garlic as much as the next guy but damn.

 

It’s not that much for a whole tritip and the broccoli!

 

ehh okay, fair enough I guess. My wife is vegan so I don't cook much at a time, guess 6 sounded like a lot of damn garlic for me there haha

 

F

 

Good day for a BBQ! Pork shoulder for dinner

 

I’m doing two butts, 6 racks, and 48 chicken legs for Sunday. Hope its enough for 11 adults and 12 kids.

 

Chipotle ginger crusted pork chop, cinnamon apple onion compote, charred rainbow carrots, sour herb yogurt. The pork chops brined in my leftover fermented apple hot sauce brine for 10 hours. Would recommend!

 

I’ll take that as a compliment, thank you! I took up cooking for my wife with celiac. I didn’t want her to miss out on “good stuff”, so I’m ever endearing to make it happen.

 

Any suggestions for accessories to smoke on the Weber kettle? I’ve got the

$45 thermopro tp20 500FT wireless meat thermometer with dual meat probe, digital cooking food meat thermometer wireless for smoker BBQ grill thermometer

thermopro tp20, lava lock gasket, and a slow n sear in my Amazon cart. Is the slow n sear overpriced for what it is and I’m better off without it?