8th Annual AOAA Invasion [Pennsylvania] - Oct 11-13, 2024

It's killed before he puts it on the BBQ.

 

Pigs are food not friends.

We're adaptable. It'll probably be up around 300 when we get started.

 

I'm just thinking if I wanted to do sausages Friday night - I run 225/250 for about 2-4 hours, depending on the day. Really, anything will do, they're not really picky. I could do chorizo, hot italian...I have options. I'll think on it, forget until the day before, and then show up with way too much sausage.

PS I think I'm out for cheese this year my barrel grill gave up the ghost, went to the curb. I MIGHT be able to get something going but, I wouldn't count on it.

 

Time temp on cheese? Any links for beginners you know about for the whole process?

 

LOW temp, you want to do it once it cools down at night is when I do it. September October etc, that way the chamber stays nice and cool. <90 deg, so it doesn't melt.

Hickory pellets in a smoker tube works wonders.

Here's one I did a while back, I guess I didn't take any pictures of last years:
https://www.tacomaworld.com/threads...cks-techniques.229517/page-2635#post-26266019

Summary:

• Open cheese, let sit for about an hour
• Put cheese on smoker, cold, smoker tube - hickory pairs well with cheddar, cheddar is the easiest
• 2 ish hours with cold smoke rolling the whole time
• Take in, let dry - want to get rid of any moisture on the outside
• Vacuum seal and let sit in fridge for 2 weeks before eating
• After 2 weeks, can put into freezer for however long you want

$18 LIZZQ Premium Pellet Smoker Tube 12" (Set of 2) - 5 Hours of Billowing Smoke, Hot or Cold Smoking, for Any Grill or Smoker, An Easy and Safe Way to Provide Smoking, Free eBook Grilling Ideas & Recipes

https://www.amazon.com/LIZZQ-Premiu...13118&sprefix=smoker+tube,aps,133&sr=8-3&th=1

The biggest problem is the temp - I have a tabletop pellet pooper now that I got for fun, I like it, but it can't hold <90°, and it's tiny, so a tube in that takes up almost all the space in the thing, I could only do a couple blocks in there. Great for me, not great for sharing

 

https://www.dairydiscoveryzone.com/blog/smoking-cheese-easy-guide-beginners

Hmmmmm - I might have stored in the fridge before vacuum sealing, now that I think of it.

It's been a while and I only do it like once a year

If I can find a free barrel grill on the 'book, I might grab it....

 

Thanks. I've been getting into my electric smoker more and more lately. Haven't actually done something that I've liked. Brisket was meh. Ribs were not great. Pulled pork came out good. Chuck roast (poor man's brisket) was terrible.

I've now been doing beef jerky. That seems to be going well. Doing 2 batches tomorow. Will probably try a Brisket again on Sunday. Made some pickles and have been learning about fermented foods too. Certainly learning more as I go. Cheese seems easy enough

 

Brisket is an art form and the easiest thing in the world.

You need a good cut, then it takes WAY too long. I never do it because you can't get away with less than 10-12 lbs cooked, so I just go out and buy it the 1-2 times a year I have a hankering for it. You have to wrap it at the right time. it's forgiving on when you wrap it, but team no-wrap gets kinda dry.

That surprises me, ribs are pretty forgiving. How did you do them? I do a dry rub, no wrap, and just send it at 225 until they're done.

1 for 4 ain't bad

Chuck doesn't cook the same way. You can do good things with chuck, but they're just way different cuts. Chuck is super lean - brisket isn't, so as it's cooking, the collagen breaks down, and the fat brings in moisture for the brisket without drying out. Or something like that. The lack of fat in the chuck means that it dries out as it cooks. You can smoke chuck but just not the same way as a brisket.

I've made burnt ends with chuck roast before, they're good, but not great. Worth the squeeze, but I wouldn't jump around saying they're god's gift to meat.

Which one you got? I have a Pit Boss tabletop. One thing I noticed is that it runs a fan, circulating air a LOT more than a regular offset smoker. I think in the big ones, this isn't that big of a deal, but all that extra air movement in the smaller one I have isn't doing any favors, tends to make things drier. Maybe I'm wrong, too, I'm far from a meat pro.

Your electric also won't do cheese on its own. Can't keep temps low enough to not melt the cheese.

 

I overcooked the brisket. I think I overcooked the ribs. I wrapped each time. Spritz with cider vinager when dry. The bark on everything was great. I think I need to learn times temps better.

Maybe my ribs expectations were too high. They tasted good but were not fall off the bone. The pulled pork wasn't wrapped, just was really good. The chuck, well it was a VERY fatty piece. Like a freaking huge thread of fat right thru the middle and spreading out into the rest of it. Looked good from the outside. The inside wasn't that great to eat.

I've been using meat church seasonings on everything. It's pretty good. They're just mixtures of different things I have anyway.

Masterbuilt smoker. It's the one with like 5 racks. Feed the wood chips in the side. I think the lowest it goes for temp is like 100. Maybe less. I'll find out tomorow. Doing the jerky at 150-160 for like 5 or 6 hours. This time I'm going to try some wood chips. Last time I didn't. The slices my girl did last time were too thick too.

 

Google says my smoker goes 100-275*

 

You guys are making me really hungry

 

I stopping using the chip tray on my Master built and use a pellet smoker tube...I'll never go back to the tray thingy. With the tube the key is to leave the chip feed thing in the side partially open the entire time. I think @GarlicFarts also uses that method...or maybe it was someone else Rob?

 

Noted. Do you use chips in the tube or does it have to be pellets?

 

I've only used pellets...and be careful where you place the tube do it doesn't get dripped on or it will get extinguished. The tray has that shield over it.

 

oh shit, its the time we all stayed at the adventures house

 

DUDE been way too long hope to see you this year

 

With Monday being a holiday - Anyone sticking it out and staying the day Sunday and leaving Monday instead this year?

 

Holiday lol. I work in private industry.

 

Sucks to suck I get it off

 

I'm in, gonna roll in Friday night. I'll bring Pico de Gallo, the habaneros are coming on nicely this year.