Food Smokers and Smoking Tips/Tricks/Techniques

What you use to clean it?

 

Was raining hard yesterday but had a steak thawed in the fridge. So thought I'd give Sous vide another chance.

Cut some sprigs off my thyme plant. Butter, slice of onion, and clove of garlic crushed.



Went for an hour at 135 then seared in hot bacon grease. Because bacon.


And the dog ending up eating half of it. The fat was like rubber. The meat itself was really good and full of flavor. Good texture. But the fat was totally inedible. There is a lot of fat in a Ribeye. The Anova is back in the closet.

Been on Atkins for a week now and wanted steak, last night left me wanting badly. So back to what works.

Kosher salt base with "a little" Montreal steak seasoning. Let it sit out for an hour and a half to come up to room temperature.



Pat it down with paper towels before throwing it on the fancy smancy $60 Weber Jumbo Joe. I'm the odd duck that doesn't find much difference between sear and slide and reverse sear.



But when smoking steaks I find it works best to throw the wood chips on and smoke after the sear instead of searing a smoked steak. To me.



Set the alarm on the Smoke to 133 and after resting it came up to 135. Damn that was good. Dog didn't get anything tonight except for the juice that was left on my plate. Don't think he was happy with me.

 

Just found this
https://slo.craigslist.org/for/d/22-weber-grill-with-side-table/6568441153.html

 

fine grade 0000 steel wool, cleaning vinegar, dawn dish soap and razor blade for the inside of the the bowl.

Going to power wash the cooking grate this weekend

 

You gonna resell or keep?

 

Keeping for now. Might sell my blue performer. I’ll let you know if I do

 

I set my grill grates and... the grate off the grill.... umm Grill Grates. I hope ya'll get this. Set them out in the hot afternoon sun for an hour, then used my power washer to clean them. Damn that worked well, and 5 minutes work.

 

This is true. I have an inexpensive slicer that I curse every time I use it.

If anybody wants to travel to Chambersburg PA they are more than welcome to pick up my old slicer and make it their own.

If not it'll go into the flea market pile.

 

That's the only other (besides mine) Performer I've seen on here. God I love my performer. Gas ignition Then turn the gas off & cook on the charcoal.

 

Been real busy the last couple months with Korea TDYs and surgeries. Looking to fire my bbq and smokers up again soon after vacation.

Y’all been cooking some good stuff. Here’s my most recent deliciousness.

 

18 foot and 26 foot? jeeeeez

 

Thanks for this. Planned on hooking the hoses up this weekend, once it warms up enough need to do this. Haven't washed mine, yet. They are what I would call well seasoned

 

I couple of weeks a go I bought a whole chicken and in the past I've just done the "beer" can chicken on my gas grill before I bought my charcoal grill/smoker. I've seen some just put the whole bird on the rack and let it go insead of putting the can chicken rack through it. Have any of you done it this way and at what temp should I cook it at? Also, I think it is around a 4 or 5 pound bird, how long to cook?

 

I would spatchcock it. I did this and smoked it, around 240/250f until the IT got to 165f. Took around 2 1/2 hours (if I remember correctly). Rubbed butter, garlic, rosemary under the skin and brushed it it with melted butter every once in awhile. Tie back the wings with twine. It was pretty damn good - even the skin was crispy.

 

Not a beauty but here is the Kielbasa right off the smoker. Brats and Jalapeno Cheddar pics will come this weekend after we cook some up.



Tastes really good and will probably be even better once they mellow out and are reheated on the grill.

 

Agree with splatchcocking. Only time I keep birds whole is if I put them on a stick and rotisserie them. How long depends on how hot you cook it, and a few other factors. Brine first helps them from drying out even just dry brining which is all I do anymore. And it helps get the skin crispy too

 

Going to do plate short ribs, anyone got pointers? First time doing them

 

beef I presume - Please clarify - the food gods will be along shortly, I am but a vassal in this thread...

 

I cook mine in a similar method to brisket, only shorter. I cook at about 275* until I get a nice color, wrap them (though I put in a foil pan and seal with foil), then pull them when they're probe tender (call it 200* if you want a temp instead). Vent, then wrap up and rest for about an hour.

Plate short rib is soooo delicious.

 

Tossin' my first brisket on the Traeger this weekend! 14lb whole packer on Lumberjack Competition Blend!! Lookin' forward to it.

Later.