Food Smokers and Smoking Tips/Tricks/Techniques

Just wow! Looks at that smoke ring dude. Err.... cowboy since you are in Texas. Most excellent!

 

Giving me ideas.

 

I have to say it is very easy to fake an awesome smoke ring with chili powder...., but this was just kosher salt & pepper. Smoked over oak and this is my best smoke ring & most tender "select brisket"ever. I think the 2 hour rest worked miracles.

 

Traveling to family for Christmas. They are doing Tri-tip... No ham or turkey?! No no no. So I'm smoking a ham, refrigerating it and bringing it down. I did a ham a week or 2 ago and found it tasted light years better the day after, so I'm optimistic this will be good. My neighbor found out and asked if I'd do one for her... I'm giving it a little Apple smoke with a smoke tube before firing up the grill.

 

What smoker?

 

She never replied.



@Daria , time to chime in!

 

Hopefully not a costco or Home Depo impulse buy.

 

Deer t loin and meatloaf creme cheese and jalapeno and bacon wrapped smoke d 2.5-3 hours over mostly pecan

 

Luckily, Houston right now is pretty warm. So the ambient has been in the low 70s, upper 60s. I started this at 7:30pm last night, and it hit that temp around 9am. So near 14 hours. For 12 lbs, that's not too bad. I estimated 18 hours total.

 

I'm not going to lie, it was sprinkling on and off all night. Luckily I setup under the car port. But the humidity was kind of a pain to deal with. I didn't get to sleep until near 230, and then woke up at 6 to check it.

 

I let this rest in the fridge a few hours and then sliced it all up (I found that cold bacon slices much easier than hot bacon without falling apart plus this insures that all the juices stay in the meat and it doest dry out by slices too soon) I brought some to work with me to day for lunch and its pretty delicious, and the office smells of smoke and bacon so win win

 

Amen old brother, wait till you have to get up in the middle of the night.

First old guy: I hate getting up at 3 AM to pee.

Second old guy: I hate getting up to poop at 4 AM to poop.

Third old guy: I get up at 7 AM. Yea it's an issue.

Not the full joke.

 

been cooking all day, started around noon with a pork butt and a rack of baby backs, just put a 9 lb full packer brisket on now, gonna smoke overnight for the game tomorrow, i really need to remember to take pics. that thermpro

$40 tp-08 thermopro TP08 500FT wireless meat thermometer for grilling smoker BBQ grill oven thermometer with dual probe kitchen cooking food thermometer

tp-08 is great by the way. quality unit.

 

I did about 15lbs of Top Sirloin Roast on the smoker for Christmas day. MIGHTY tasty. did a couple of hours at about 230-250 then another 1.5 hours at right around 300. Pulled them at 140 and let them set up for about 20 minutes or so before I sliced them. Some of the best roast beast I've had to date. Served it with gravy, scratch made honey glazed carrots (one of my wifes students dad is a beekeeper so it's local sourced), about 8 pounds of mashed potatoes and scratch made mac n' cheese. Nice rolls and it was a darn good meal.

 

Nice! What type of pasta did you make? I imagine making elbow pasta is pretty time consuming. Have any recipes? I've been wanting to start making my own pasta just haven't jumped in yet.

 

My first brisket. It was pretty good. 9 lb full packer , 225 , crutch at 150, cooked till 203. Trader Joe's coffee and garlic rub .

 

Looks great!

 

It was elbow, that is the one thing that we didn't make, for mac n cheese the dried pasta seems to hold up better over the course of cooking. I have made it in the past and it's not that bad I had a small die attachment for our Kitchen Aid. I need to get back to making fresh pasta though nothing quite like it.

Let me dig up the recipe that I use. I usually add more cream than it calls for so that it's creamier.

 

21lbs of Boston butt and a small pot of smoked ice.

 

Magic food science for magic uses. I mix it with my weed? Dunno.