Food Smokers and Smoking Tips/Tricks/Techniques

Saw this the other day.

 

Smoked tri tip. Smoked to 120, then finished in the pan with olive oil & butter to 130. It's amazing.

 

Smoked mini meatloaves turned out really good! It was nice being able to store them right back in the containers I used to form them.

 

Even though it warmed up here a bit, still had some friends over yesterday that requested chili. Did the “over the top” method again on the pellet grill and added a chili bar lol

 

pork tenderloin-homebrew teriyaki

 

Baby back ribs done in 3 hours. Exceeded my expectations regarding flavor and tenderness. 2.5 hours at 270. It was already at 190 internal. So I wrapped for only 30 minutes. 2 different sauces at the end.

 

Gotta do a smoke this week.
Today, warm with steady 20 mph winds
Tomorrow, temps near or below freezing
Thursday, rain all day.

I haven't run the offset since Thanksgiving. Typically we get decent weather breaks, but not this winter.

 

Same boat different river

40°F and semi ok weather smoke on!

 

damn yawl, sideways rain stops me, other wise it's....

 

I like big butts and I cannot lie.


5 plus hours in on the pork. The small chuck is a fast cook, so it will go into a pan for braise pretty soon.

 

Picked up a couple or tritips on BOGO at Publix this past weekend. Thinking about tossing one on the smoker this weekend for a while then sear it. I need some more rub though. I am fresh out of everything.

 

Smoking then reverse searing works amazing on steaks etc so a tritip should be swell too

 

Oh ya it's how we do all of our steaks

 

BOGO TriTip?! In my dreams! If I ever saw that at any of our local grocery stores, I'd back up the truck.

 

I want one!

 

Self portrait?

 

I just re-upped on a ton of spices for my jerky, dang seasonings are spendy...