Food Smokers and Smoking Tips/Tricks/Techniques

Pork side ribs, smoked potatoes (then cut them in wedges seasoned with salt, pepper, garlic powder, butter, parmesan) foil wrapped back on the bbq.

 

Love BBQ foil pacs! The ribs look great also.

 

My Brother made some Moose cheddar cheese links up here in Alaska

 

Those look and sound amazing!

 

Tried something different, a German kessler. 4.5 lb pork loin that is mildly cured for 2-3 days with salt, curing salt, sugar, juniper berries, sage, and thyme. Smoked on alder wood to internal temp of 155°F, then rested for an hour. Has a ham-like consistency, but much more tender and juicy, and taste is milder. Served with traditional style fried cabbage and potatoes.

Followed this recipe if anyone is interested:
https://www.thespruceeats.com/kasseler-cured-smoked-pork-loin-recipe-1447049

 

I bought a Traeger smoker. This thing is way too easy. Turn it on, throw the meat on, come back at desired time, eat. Now everybody is going to be a pit master. I guess the real difference now will be in the rub you use. 2 examples, ribs and tri-tip.

 

Yeah unfortunately they are pretty lean so highly suggest injecting with beef broth every hour or so. It's nice to not have to be on the smoker for 12-18 hours for a brisket.

 

Yup I called my Traeger an Easy Bake Oven. Used it at least a few times a week. Sold it when I left Alaska because I was never happy with the amount of smoke flavor it would give me, even with a secondary smoke tube going inside. You'll make a lot of good meals on that thing!

 

For me, it's not always about the smoke flavor, but more so having that out door "oven" in the summer time to avoid heating up my house.

 

Some of the new Traeger's have a mode to crank up the smoke so you will get more of that flavor if you want it. I've smoked all the different ways and for my day to day smoking efforts I prefer the pellet method, I don't have to babysit all the time.

 

Yeah, both my Big Horn and new Camp Chef have the ability to adjust the amount of smoke, to suit everyones needs.

 

Fire in the hole.

 

Chicken!

 

Today is chicken wing day

 

How about some food porn??

Ribs

 

Bacon rain burgers

 

Chicken drumsticks

 

Fudgeing it on my gas grill.

Two tracks of ribs, generic BBQ sauce with fresh minced garlic, small dice onion, zest and juice of an orange.

5 hrs at 275F (lowest I could get my grill) to internal temp of 145F. Pie plate of hickory chips smouldering away for smoke that I regularly had to hit with a torch.

Just a hint too dry but not too much. Something to work on next time.

 

I'm developing an addiction to Wegman's Jerk Marinade.



overnight marinade...smoked on the weber to 160F and then crispy finish over the hot coals to 165F

 

I like your corn to meat ratio.