Food Smokers and Smoking Tips/Tricks/Techniques

Fucking midwesterners. Wife likes the same. It was part of their lunch menus when in school.

 

I've come to expect comments like these from 3rd gen owners

 

Dude....my mom used to cook chili and cinnamon rolls when we were growing up. Loved it! I just thought it was some quirky shit she’d come up with, that’s nuts. She was from Indiana originally and lived in Iowa for a bit so that might explain it. That’s too funny.

 

Get off my lawn!

I bought my SR5 before you were born!!

 

aaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhh!!

 

@Bigdaddy4760 chili has to have beans....

 

I like all kinds of chili but I can’t put chili on spaghetti and then top it with cheese and onions. Something in. My brain says NOPE NOT GONNA DO IT.

Outside of that I like a lots of different styles of chili beans or no beans. I do my chili with beans on it but when it comes to being put in chili dogs or fries I want the thicker chili with no beans. It’s how comets are done here and how I grew up eating them.

 

Just for the record I did toasted spices (like they do in India, whole) then ground them. Made chili with smoked butt and smoked chicken, black and pinto beans. Moistened it a little with vegetable broth (it was way thick). No canned tomatoes.

And get this: Served it on veggie pasta which I have never done before!

Friggen awesome!! Yes beans (low bean ratio though) and served on spaghetti

No it did not look like canned chicken chili.

 

Next stop cinnamon rolls!




Sounds good though. Any pics?

 

Sorry crew demolished it while enjoying the Packers going down

No one complained that I was stretching the chili with pasta, lots of meat and real spicy is the key. The beans are along for the ride, before and after.....

 

OK I thought about it, a good bread dough cinnamon roll.....with NO FROSTING, it probably would be OK. I just originally pictured a cinnamon roll with 1/2" of gooey sugar frosting and chili on top.

NOW back to smoking. Those of you with vertical smokers with large hoppers, and low pellet removal doors, are there any tips, tricks to getting the pellets out? Next time I do it will take pictures. PITA!!

 

I like chili mac so on spaghetti its prob not bad....cinnamon rolls...eh not my thing. I dont mind a little hint of sugar but that might be over the top.

 

I love how cinnamon rolls have made Zach the center of controversy.

My grandpa always included a little bit of spaghetti noodles in his chili - that's how I've grown up eating it. Now, it is nothing like Cincinnati chili in that the spaghetti is a main component of the dish. He'd take spaghetti noodles, break them down to little 1" pieces, then put a small handful in a big pot of chili. He did it for adding a little color and weight to it. I do the same with mine. *shrug*

 

Roasted Chinese salt 'n pepper is a staple in the house. Can't duplicate the taste any other way.

 

I remember traveling one time and asked for spaghetti at a roadside diner...I get something resembling what you said. It was by far top 5 worst meals Ive ever had. Plus it tasted like cigarette smoke. I took one bite, paid and left...

 

Maybe I'm not explaining it right, but I'd be hard pressed to think that ordering spaghetti would yield anything like what I'm referring to.

Spaghetti noodles make up maybe 1% of the whole pot of chili that I'm talking about.

 

Prob not bad the way you explain it...I like chili mac but with elbow mac. Had that on active duty.

 

That's how I grew up eating chili. Base of elbow mac at the bottom of the bowl, heaping serving of chili, topped with cheese.

Was raised in Milwaukee, so it's funny how regional chili is. Down south here, nobody puts any type of noodle with their chili lol

 

now you are talking Now I got a hankering for some chili mac...

 

Gonna be a little while before I cook chili it seems lol