Food Smokers and Smoking Tips/Tricks/Techniques

Sir, no beans will get near my chili!

 

sumbuddie's gawtta dew it...

 

Mmmmm. Shrimp.

 

My feed is chaos and i had to share this bad boy.

https://youtube.com/shorts/e7BbPxRIxBA?si=tPqUOZ_KXj8fxR4E

 

Zero Dark Thirty... firing up the easy bake oven for the first time in over a year.

 

I have nearly exactly the same model. Great value pellet popper. And don't let anyone deter you. Meat tastes good.

 

Haha no one is gonna deter me!

 

Well... Mother Nature deterred me with her 40 mph winds that caused faults..twice.. gave up on that and have it in the regular oven... at least it's got 4+ hours of smoke on it.

 

I used my recteq a few weeks ago with winds that were real high and it drove temps down. Used some extra pellets but stayed rock solid on temps the entire smoke.

 

aint got nuttin fancy like that, I just adjust my vents to accommodate, or fight, the wind.

 

Yeah it is what it is.

 

Vampire Pulled Pork, Homemade Coleslaw and a slightly altered version of @Cold Iron 's Mac n Cheese with an Everything Bagel Seasoning Bun.

 

I've always said wind was way worse than temps. The tail end of winter here, I simply laid a few old towels across the top of my Camp Chef while trying to fill my jerky orders. I have 6lbs marinating right now, will smoke tomorrow.

 

Char Sui (bbq pork). Used some boneless pork butt marinated 24 hours and smoked on the kettle @ 275 with cherry. Done at internal temp 170.

 

Incoming!