Food Smokers and Smoking Tips/Tricks/Techniques

Hot feet totally worth it.

 

Brat chub

 

got a 5 pounder on now, skin up , at 325 on the dome, but 275 at the grate. should be done soon, thermometer says 153 now

 

Good deal. She just about there.

 

Procuring a char

 

The finished top round roast... Much yum

 

What are those two cuts in middle pic?

 

I'm pretty sure it's salmon.

 

Looks like he's in just a Weber kettle so maybe this won't matter, but what y'all think about smoking fish in same smoker as pork and beef? I've heard that you shouldn't because it will stay fishy, but that sounds like a pita to me.

 

I've never cold smoked fish like they do in say Alaska....but I've smoked it in my pellet pooper. Not all at the same time if that's what you mean.

Seems like it would be difficult Fish is rather delicate and cooks fairly quickly. Even at low temp on my pooper it cooks within 45min to 1 hour tops.

 

I've just heard that once you cook fish in a smoker, especially ceramic like a kamodo, that flavor will always affect whatever you smoke after that. Again, sounds like hooey to me, but...

 

I've never noticed my smoker or grill tasting/smelling like fish.....

 

Just two north Atlantic salmon loins. They were slammin. They were done in like ten minutes. I could see if you were cold smoking like 30 to 40lbs of fish it's going to cross over. Other then that,I've never experienced it.

 

yea I got hungry so mine came off the grill at 185 degrees instead of 190+. oh well, that just means I have to try again haha

 

the one last week was better. but yea definitely still tasty!

 

oh I brined the hell out of them! they were tasty, just not as pulled porky as I was going for. damn my impatience!

 

Not long. Like tri tip, about 45 minutes at 225-240 for 2.5 pounds. Trick is to get it to 110 and then put it over close direct heat to sear. That searing on all edges brings it up to 120, then let it rest under foil for 15 mins. At that point it will be med rare, about 135. I think the wood chunk rule about too much is not good doesn't apply to these quick beef cuts... They're in for such a short time, you want quite a bit of smoke so it can penetrate. It doesn't get in get in very far, but overall it sure is good.

 

that's how ive been doing the pork shoulders. well the smoke part. ill get it as smokey as I can for the first few hours , then mainly just cook on low heat with just a chunk here and there. so far, so tasty!

 

Indeed. I love ribs and brisket, but these quick beef cuts are quickly gaining a place in my bag o tricks.