Food Smokers and Smoking Tips/Tricks/Techniques

I can get them at Costco all day long but it’s a pre-marinated vacuum bag from a steakhouse brand. Doesn’t taste very good when smoked.

This was the first time I found them at the grocery store. I asked the butcher if they’d be keeping them in stock and he said they technically always have them but usually it just gets cut up for their stewed meats and other stuff. So maybe you can request it? He said it’s just trimmed off of a bigger roast

 

I'll have to ask them if they have it available. I'm not a fan of most of those pre-marinated meats. I would rather add my own flavors to it.

 

Did some strips and potatoes tonite

 

Yumm!

 

Tri tip tacos. Not fancy, but very tasty



And I went back to Publix today, they had one left so into the freezer it goes.

 

Was in Lowes yesterday picking up more pellets and they have a Weber Smokefire. Looked stout but really still thinking the Pit Boss Lockhart is the way to go if I upgrade the little pellet pooper.

Starting to get a plan in my head for what is going to stay on the deck and what is going to be added. Pretty sure a 26" kettle will be making out there soon.

After seeing how much the Genesis gassers cost now keeping mine. Haven't used it since I got the Pit Boss pellet smoker in Dec. Used it tonight for hotdogs, brats, Cheddarwurst, and some sausage patties. 2 hours at 200°



Couple of brats with peppers, onions and mushrooms with Mayo. Not really a fan of riced cauliflower but no more potatoes for me. For a long while anyhow. Found some mashed rice cauliflower at the store yesterday thought I'd try it. Mixed in some sour cream covered with grated cheese and sliced scallions. Was damn good.



Took the day off Friday to go shoot heated 5 stand in Wi. with some friends and on the way back as long as I was in Wisconsin...



I gots cheese.

 

All looks fantastic as usual

dat cheese tho......

 

since you were talking about lockhart. I read a little of description and it says for warming brisket .but didnt say anything about cooking in the upper chamber..?

 

Reading through the reviews on Walmart for those that got them before they sold out ran across several that were confused about it. They mention instructions say bring main cooking area up to 300 and the upper chamber will be 200. Think Pit Boss did that to themselves with their initial instructions.

Since then they have came out with clarification about it on their blog. They talk about bringing temperatures down to 275 in the upper cabinet after setting to high setting and hot smoking so yes you can hot smoke in it. But I think I'd use the lower chamber for hot smoking. I like the idea of using the upper chamber to cold smoke and also jerky, fish and sausage. Of course I could just get a vertical Pit Boss instead. It was my thought before the Lockhart came out.

 

Warming chambers are the only way to go. Makes cooking so much easier.

 

Kinda my thought too...

 

So is that optimum for cooking brisket?

 

I can bring the temps up in my warming box to cook brisket if needed and run out of room on the main pit but normally just keep it at 160 to all the food warm before serving.

 

Cool, im still thinking about lockhart. Be a while yet...lol

 

Seems to be a nice cooker. I have yet to look at one yet.

 

Hopefully in a few months I'LL be able to get one

 

Do any of you cooks run a kamado grill? I’m really thinking about adding one to the arsenal.

I’ve had my GMG going on close to a year and I’ve used and abused it. I feel pretty comfortable cooking about anything on it. Along with home brewing, cooking is one of my favorite hobbies and as with many hobbies the time eventually comes for a new challenge.

Any opinions on these things? I know they are expensive any way you look at them, but it looks like it’s not necessary to spend Big Green Egg money. I like the Kamado Joe and Pit Boss even makes one that looks good for the money.

 

The Akorn is a good option to get into the kamado game for a reasonable price

 

I’ve got an Akorn I’d sell you!