Food Smokers and Smoking Tips/Tricks/Techniques

Walnut is a pretty strong flavor that not everyone likes.. I'd stick to only using it on beef

 

What a business idea. Is there enough demand for that?

I burn wood for heat tso maybe that’s another angle to “wood store”. Ha.

Also ribs today for dinner:

 

Man those look good! Yum!

 

We have a similar place where I live in Orange County called The Woodshed. They sell all sorts of different woods in different cuts and volumes. They also have a huge selection of rubs, sauces and smoking accessories. Some weekends they host seminars where they have local pit masters do demos and teach different methods. Definitely a great business model!

 

Meat Church for the win!

 

Tri-Tip

 

I still think tri tip is better than brisket.

 

I would agree with that. It's easier and man it tastes so good. 2 hours of smoke and you're making the family very happy

 

I hear you

 

They were excellent. Definitely one of the best rack of ribs I’ve cooked. My wife even said so and she is nowhere near as enthusiastic about smoked food as I am!

 

Pork Butt

 

What temp you take it to?

 

145° I did this for a get together and didn't know how everyone liked it so I went medium.

 

Low Country Boil Twice Smoked Potatoes

 

Blasphemy lol

 

We did some smoked bbq chicken baked potatoes last night. Came out good. We do them every so often. Big ole tater, I smoke the chicken for a while then grill it to finish it up, shred the chicken then mix in some good BBQ sauce, usually lots of butter on the tater, then a good amount of shredded cheese, heap on some chicken and then some sour cream over that and top with chives (mine since the Mrs doesn't like them).
Sometimes I do them or nachos with the chicken, at times we will sub the chicken for either pulled pork or brisket if either the taters or the nachos. One the fancy days (usually after a big party) we will use all three meats.

 

You had me at "pork grenade"

Dang is that all it takes for a point? I might have to give that a whack sometime soon.





Haven't been doing much smoke this year. Did some chicken thighs high-ish 300 or so, offset and just kept slathering on the BBQ sauce throughout the cook, that was goooooood. Will be doing some cheeses later this year again for a big trip. Was supposed to be doing a cook this week but then forgot to take things out the freezer, so it's good we have leftover pizza from trivia night :|