Food Smokers and Smoking Tips/Tricks/Techniques

A smoke tube has its uses... especially for cold smoking things such as cheese. Since you already have pellets it could be a good fall project.

Heavy smoke isn't always the answer but to each their own.

 

Problem is, I don't even eat cheese hardly

I use pecan chips so the wood flavor isn't too overpowering, but gives a nice flavor to it. Haven't achieved that with the pellet.

 

Yep i like ease of use. And light smoke.

 

That took absolutely forever, even with kicking it up to 275 after 3 hours.





But damn, it's good!

 

And it looks great! I gave up determining cook time based on size a long time ago, who says size matters LOL. Sometimes they cook faster than you expect and others there is that forever thing. But always worth it when done!

 

I looked into getting a smoke generator that uses charcoal and real wood for the pellet pooper.

$200 Smoke Daddy Magnum P.I.G. Hot or Cold Smoke Generator | Works w/Any Outside BBQ Grill | Electric Smoker Pellet Accessory | Add Your Favorite Blend of Wood Chunks or Chips to Customize Flavor Profile

Smoke Daddy

But for $200 decided it wasn't worth it already have smokers and a 26" kettle that I use a lot for smoking. Reading the reviews of the Smoke Daddy discovered that it isn't just us looking for that real smoke flavor. Another issue with the smoke generators that I recall was that the small pipe on them builds up creosote and requires a lot of cleaning. Ain't got time for that nonsense!

WUT!

I do a lot of cheese living in Mn. I start ~November could start earlier but there is hunting to be done in October. And then I do a last run right before May of each year with a few in between.



I smoke a bunch by or on Thanksgiving to give as Christmas gifts, with bags of smoked mixed nuts.



I use apple or cherry for most of my smoking. Except salmon there is a law someplace that you have to use alder for salmon. Then again when I first started smoking it was salmon in the 70's. Then smelt and well it all went to hell after that LOL, everything got smoked or at least tried to.

For gifts I will mix up the cheese types



Honestly anymore I just do Tillamook from Costco the most. The fancy cheeses I don't smoke as much as I used to for personal use.

And I found for me and my taste the pellet smoke tube sucked for cheese also. But I can hot smoke cheese 6 months of the year here so no problems if you plan ahead

 

Update - every single scrap of the pork butt is gone. I do believe that was the best one I've ever made.

Which is awesome, but it kind of sucks.

 

Now you have a reason to make more

 

Couple years ago I pellet smoked a frozen apple pie and paired it with bryers vanilla ice cream. I promise this combo will change your thought on pellet setups.

 

Can confirm that alder for salmon is Alaska state law. I even keep a small amount of it down here in Texas for when it’s salmon time. We’re just about to get out of season so I know what we’re having on Friday.

 

Ok, 8:45pm this 8lb boneless pork shoulder wrnt on @ 225. Planning on checking in the morning around 7. Then wrap. not sure yet if I wil put in a foil pan and foil cover or butcher paper...
will update in the morning.



update 0600. Internal temp 163, put in a foil pan wrap poured 6oz pineapple juice over the shoulder and glazed with some honey.


OK, took the foil pan wrapped shoulder off the trager at 201°. wrapped in butcher paper wrapped in a towel and put in the cooler for 2 hours. yeah the bark did get a bit soft but OMG this was my best by far. my judge is my son... Do not think this will last 2 days.

 

I usually use a foil pan. I seem to think it doesn’t matter and it’s cleaner

 

A pellet smoker I see it as a smokey oven. You can make a lot of things in it. My buddy makes frozen pizzas in his.

My first smoker was an Oklahoma joes, offset smoker. I ran that for 3 years and loved it. Definitely much more smoke flavor and overall better results.

BUT! The amount of time and labor required to run an offset smoker is absurd. I have 2 small children. I don't have time to drink 84 beers and run an offset smoker for 12-14 hours.

The pellet smoker has kept me smoking almost every weekend. I set it up at night time, and go to bed. Meat comes out amazing and tender.

 

After getting the break in period done and a few cooks, I really like this grill. Realized it will take more regular cleaning and maintenance than my larger Traeger. Did some Smoked Green chile bacon cheese Wallburgers tonight Pretty solid.

 

Updates Complete. All I needed to shread the pork was my hands. This was fall apart in your fingers tender. but not mushy.

 

Smoking a pork loin. Never cooked one in my life. Very short on time, so it won't be fancy. Put on my typical cimarron docs pork rub. Want to try one garlic and herbs next time.

 

Almost done. Will pull at 140 ish. Going with a bbq sauce glaze.

I'm excited to try different variants of cooking pork loin. I got this on sale for $13 at Ralphs.

 

Boys, how have I missed out on pork loin my whole life? Oh, my Lord it's SO good and juicy!

It's literally drooling on my table!

 

Wait until you discover pork tenderloins

 

That turned out well, it is hard to keep it from drying out you done good! I agree with Kilo Charlie (no surprise there LOL) wait until you discover pork tenderloins. Especially with heritage hogs. Friend of mine at work has a daughter and SIL that raise both Red Wattle and Mangalitsa pigs. Fall is just around the corner and so is butchering time

I normally save loin for Canadian bacon. I will vary the solution I cure them in but always use maple syrup for the final glaze no matter what I use for the cure.



Cripes next I'll be eating Canadian poutine when I'm hunting there. Oh wait...