Food Smokers and Smoking Tips/Tricks/Techniques

Snuck a pic while opening. Sittin at 192, pulling at 200 and then a long rest until dinner

 

The wife and I love Jerk chicken. We found this sauce on Amazon and it is great, we marinate thighs for 45 min and smoke with fruit wood or pecan.

$12 Secret Aardvark Drunken Jerk Hot Sauce - Jamaican Jerk Sauce and Marinade, Made with Jamaican Jerk Seasoning, Soy Sauce, & Habanero Peppers, Non-GMO, Low Carb, Spicy BBQ Sauce - 8 fl oz 1 Pack

https://www.amazon.com/Secret-Aardvark-Drunken-Jerk-Sauce/dp/B00AIR3MZK

 

Speaking of smoking, I am anxiously awaiting a Hunsaker drum smoker to arrive. Hopefully its the last smoker I buy for a Long time!

 

Wife wanted chicken too. I told I need a bigger smoker...



I also got creative with the giant spare ribs my wife bought yesterday.

 

I may try that stuff, how hot is it? I use this one:

https://www.amazon.com/dp/B075PZ5V4L/ref=cm_sw_r_cp_apa_i_kdSFDbBGZ75XG

It's awesome, but not for people that can't handle heat!

 

It's definitely warm, may be to much for some. I'll have to try that one aswell.

 

The Grace brand one is available at just about any good supermarket (around here). I usually buy it at PriceRite because it's cheap. I can't believe it's almost $9 on Amazon. I think I pay $1.50 for that jar? It also comes in a mild version which I haven't tried. The mild would probably be a good base/addition to a BBQ sauce.

 

We like thighs too. It's really the only chicken we buy these days. Mostly skinless/boneless but if I'm making chicken wraps or tortilla soup I'll get bone in ones. Skin them, bone them, crisp up the skin as crunchies on top of the soup or in the chix salad mix. Tasty!

Another batch of mixed peppers on the smoker yesterday. It's a mix of jalapenos, serranos and some other kind of hot one that I can never remember the name of. I look *every* time I go out to pick them but I've got some sort of block going on them I guess

I run them through the spice grinder and keep that with my spices. It's a nice touch of smoky heat to just about everything I cook

 

Sunday dinner for football, rack of ribs some ribeyes and I keep seeing people smoking spam so I gave it a try. Spam was a little salty so I will not season as much next time. Go Cowboys!!

 

This is the 2nd time i've seen this posted. You guys smoke Spam, or is that something else? I'm not knocking it, I just didn't expect it, lol!

 

Does smoking stumps count? After the burgers were done of course!

 

If it can be smoked it will be smoked in this thread. Some mighty fine cooks right here.

 

7 pounds of pulled pork

 

Too windy to Q so I stove topped some lamb burgers. Yogurt sauce, red onion, and arugula.

 

So. Much. Meat.

This was after our dinner guests left...



I know what I’ll be eating all week

 

make you some pulled pork nachos...just saying

 

Street tacos in my future

 

Brother I’m in Nome for the next few days...no smoking in my future because I don’t partake of the Devil’s Lettuce and cigarettes are gross. Sucks to be me, I guess.

There’s nothing better than a cold beer on a hot day. Trust me.

You should have one next time.

 

I do sometimes, and treat it a bit different than most meats with traditional rubs. I like to cut it thick and score deep and pack brown sugar in it.



Then cover it with crushed pineapple



No right or wrong way, what ever floats your boat.

 

This made me