Food Smokers and Smoking Tips/Tricks/Techniques

There was more room on the kettle so I added more food. Bacon for the sandwiches, cream cheese stuffed, bacon wrapped Anaheim peppers with some random rub on them.

 

3 hours for the PBBE, time to add some butter, more rub, brown sugar and honey….shit, I’m out of honey. Oh well, back on for 2 more hours.

 

PBBE and stuffed peppers were delicious. Still waiting for that other cut to hit 205F so I can shred it.

Guess that’ll be breakfast.

 

Oktoberfest is already out?

 

Stagg...STAGG!!!!!!!

 

Seems like it comes out earlier every year. Sierra Nevada does collaborations with German breweries, this year is a tasty one.

I’ve never been able to find the stuff until recently. It’s high octane, 66%.

 

Shredded pork belly is so much more flavorful and moist than pulled pork shoulder.

Bellydamngouda sandwich for lunch:

 

I've never done the Pork Belly Burnt Ends...Might be time to try..

 

I am willing to risk premature death to eat that

 

Worth it.

 

Yup. Got my Sam Octoberfest at Wegman's last weekend

 

Just scored another weber 22 off the side of the road! In pretty good condition too.

 

The price was right!

 

Can't beat free 50 free.

 

I have to do two oil changes today and mow the lawn…
So let's have something to look forward to in six hours
I like to squeeze some fresh lime on the St Louis ribs as they're cooking… Smoked with my Kingsford original, and a couple dried chunks from my cherry tree pruning. I didn't have the heart to throw away the loin end I trimmed off at some point I can snack on it.

 

Oh and if you're ever looking for a fantastic remote thermometer Thermo works smoke with the gateway and the app…
Oooh They're running a 25% off tailgate special right now..
Don't buy it all together. Wait for one of them to be on sale and then they will send you a discount code for your next purchase and then buy the other one I have the smoke for outside and then the square dot for oven stuff.

 

Ended up doing Spare Ribs yesterday. Did two rubs, first was just a simple mix with no heat (silly kids) second was PitFaced BBQ OG rub. Used 3-2-1 method and both got Organic Apple Juice while wrapped as well as more of their run. When I pulled for the last hour they got one more light dusting of rub. PF ribs came out nice and candied with that signature back end of a little heat. Pics are great and last one is messily still on our small cutting board. Wife did a broccoli cheddar rice, we did some corn (not on the smoker this time (would have added more time to cooking and we were all starving from smelling the ribs for 6 hours) and some goof fresh watermelon to go with it. Was a great meal on tonight I will have some leftovers. Yes some of it was so tender it fell off the bone (also need a new knife set). I go back and forth between 3-2-1 and just straight smoke depending on if I want tender or a little chew.

 

Awesome!!

 

Such a thing doesn't exist

I love that you added bacon to it, because it needed that.

Let me know - I'll be there!

They're similar to a butt in that they're very forgiving.

Practice your seasonings and cooks with hot dogs. I know it sounds silly, but they're cheap, still come out amazing, and you'll be able to figure out the temps/seasoning levels. I used WAY too much brown sugar my first time.

https://heygrillhey.com/hot-dog-burnt-ends/

Oktoberfest is in September. I had a Sam's Summer at lunch the other day. I don't believe in winter though.

I am also conflicted right now. I want to smoke some cheese and the temps aren't dropping enough for me to do that. BUT, the temps are staying up, so that's glorious. Looks like I might be able to Thursday night. Way too early for a mid-October camping trip, but I just want to make some smoked cheeses

 

Do you eat hot dog burnt ends with your pinky up