Food Smokers and Smoking Tips/Tricks/Techniques

If you reeeeally want it to last, dig a 4-6” trench and fill with road base gravel. Level and line the cinder blocks meticulously like a retaining wall and cement them in.

If you spend some good time planning, you could work in some rotisserie cookers for chickens, a massive Santa Maria grill, or any number of fun toys!

 

This is the way

 

https://lacajachina.com/roasters/or...5j_Nj2KmRnk16DfmlIbe4cyY7TwSgxtdFpgGSjRpe25Hl
I remember seeing these from time to time over the years. Never cooked with them.

 

Smart & final (here in socal) has high quality pork butts and tri tip. I've yet to find a place more consistent and affordable.

Pork butt is on the Pit boss for an overnight smoke. Seasoned with meat church Texas sugar.

 

How it turn out

 

Just pulled it to rest. Find out in an hour or 2.

Happy Friday!

 

@PCTaco

 

I am not sure if I should post this here. First time going in on a cow. Nothing says America like guns, explosives, and red meat.

 

Where do you get your shrimp?

what kind?

 

After admiring my feezer full of beef yesterday, I decided to make some smoked, sliced taters and smoked sausage. Turned out pretty great. I cut up and browned the sausage on the stove with butter, onions and garlic, and tried to put a crisp on the taters at high heat, also with butter, onions, garlic, and also some salt and pepper, before I got them on the smoker. Super simple.




Taters and sausage were on the smoker at 230 degrees for two hours. Mixed them together, then did a can of carrots with shallots, garlic, dried sage, and vermouth on the stove.



The smoked sausage and taters with the sweet carrots worked well. There was just a subtle smoke on the sausage and potatoes. A nice short smoke for a weekday, and i finally had dinner ready just after 10pm.

Bonus is my next few dishes in the cast iron should have a little smoke to them.

 

Vermouth is very underrated as a cooking ingredient. As a martini or Manhattan drinker, I've always got both types of vermouth around and use them in a lot of dishes. Happy to see I'm not the only one on the vermouth train.

Edit: my boss asked me once "how long does it take for vermouth to go bad?" My reply, "How would I know"

 

Theres always vermouth in my pantry. I dont use it for anything except cooking, and it's mostly been in this combination of butter with sautéed garlic and shallots, flash the sage or whatever spices you want, and a little vermouth/broth to cool and cook down before you toss into/onto whatever.

This is the first time I did that vermouth sauce on carrots. I have usually used it with green beans and broccoli or other green veggies that I blanch.

 

Went with the pit boss, thanks for the help everyone

 

Every 3 or 4 cooks you should empty the ash cup. Otherwise you can get an error code, ask me how i know. I didnt read instructions on that so book might tell you different. But thats been working for me.

 

So that's a boiler preheat tank from work that has a wood stove welded to the back of it and mounted on an old house trailer axle. The output of the stove is piped into the tank via a blower and controlled by a deep fryer thermostat. You could do the controls a little more elegantly with a relay and a real temperature probe but the thermostat is already 120v in/out. Pigs are pretty set it and forget it about 200 degrees. Feed it wood every few hours and eat the next day.

This was literally made with crap laying around and cost mostly electricity for the welder.

Also Danny does NOT remember that picture, he was hammered.

 

"Hold on, I've got a deep fryer thermostat. That should work"

It's thinking like this that split the atom, invented the pull tab beer can, put a man on the moon, and led to GPS

 

225 for 4 hours. I just put them on

 

Me too! And party wings.