Food Smokers and Smoking Tips/Tricks/Techniques

Is that @uhplifted in cartoon version Morning! I slept like crap and got up early...

 

Let it hit 205 next time

 

I’ll do that, thanks!

 

^^This. Minimum of 200°F

 

How long did you rest it? I go minimum two hours. And like the gents above said, get it a little higher temp.

 

Action shot from last night. Served it with a chimichurri sauce.

 

I would say certain woods make more red than yellow tones, but color depth is mostly time in smoke.

My salmon came out a little saltier than I like, but not bad. It's well preserved. Never lasts though....... Made a smoked salmon omelette this AM. As for color, well yes more reddish

 

Quick question: going smoke this pork loin and I want to wrap it in bacon.

Do I put the rub on the loin then wrap it with bacon or do I put the rub on after I wrap?

 

Do a little rub on the loin and bacon. That way you get some flavor to absorb in the loin deeper

 

Put it on both. Like Zach said.

 

Wait, where am I going?

I missed the conversation!

 

Quoting this here, cause Jeff is a good cook!!

 

Ribeye on the pit boss
Wagyu on the weber 26”

 

How are the pellets getting wet?

 

Here we go.

Also left the lid off too long, my wood caught fire.

 

Sorta orangey red from cherry Very tasty, I can lighten up on the salt though.

 

Wings are done

 

On my way down.