Food Smokers and Smoking Tips/Tricks/Techniques

Now we will never get that mental image out of our heads.

 

Don’t know but lookin’ at the pic it appears to be a free range pie of some type.

 

It’s probably everything from the fridge that was about to go bad.

 

My guess is 3 eggs each 2 days past their Best Buy date. Some ham, venison salami, slightly wilted lettuce, little hot sauce, some ketchup, meatloaf they had last week, mashed potatoes that went with said meatloaf, leftover chocolate pie from Easter, 2 slices of bread with the moldy bits pulled off and some heavy cream so it all blends better.

 

My guess is Ramen Noodles

 

I’m probably not great to ask, my parents bought it in 2009. I offered them $2k in like 2015 and they turned me down lol. Then in 2018 the batteries died and they just gave it to me (my dad was over it by that point). I put new batteries and cables into it, which tend to be the biggest expense.

Now back to the regular scheduled program:

 

Local WSM for sale: https://westernmass.craigslist.org/for/d/easthampton-weber-smokey-mountain-22/7093755203.html

I know a bunch of you guys like these, worth the 250 I am guessing?

 

Not bad for the 22”.

 

I just took a peek at my local Craigslist.

https://fargo.craigslist.org/for/d/west-fargo-smoker/7104648710.html

 

dude. For 400 bucks?! That’s not terrible!

 

My reaction was more about the 90" tall. That monster would barely fit on my patio!

 

so what I’m hearing is that it would fit on your patio though.

 

How do y’all reheat stuff? I have leftovers of just about everything. I’ve taken to liking the instant pot to reheat ribs and have used it for chicken wings with decent results. Sausage casings didn’t do the best being reheated in the instant pot after smoking. Pork loin was good too. Just curious.

ps I have a mic at work but not at home. The instant pot is really good for reheating, fortunately it can be done in the dishwasher.

 

Damn you.

 

I cut up the meat into smaller portions, then vacuum seal them with my food saver. An hour or so before I’m ready to eat, I’ll heat them up to temperature using my sous vide. It’s slow, but worth it.

 

Hmm. I’ll have to give that a shot. I usually just do my shredded pork in a skillet for a few minutes which goes well. I have two pork loins to work with in the fridge though.

 

That looks so good i just know you had to inhale.

 

About 6 hours in. The stall has arrived. Also thought it might be a good idea to place the point on the top rack so the flat catches any runoff juices as it cooks.

 

Brisket Pie a la mode. Chopped smoked brisket, mirepoix, peas, Pitfaced On Point Rub. Gravy from Beef stock, BBQ Sauce, and a roux. Pie dough bottom and croissant top. Mac and cheese with Velveeta and Tilamook and crispy bacon pieces.



Sorry for the delay. got tricked into chores after yard work


I saw a pic of brisket pie going around the internet and wanted to give it a go myself. really happy with how it turned out except I wish I didn't chop brisket so fine. Still had great flavor though. I'm ready for a nap now.

 

Damn, that looks good!!

What are you using to take photos?