Food Smokers and Smoking Tips/Tricks/Techniques

Overnight cooks are the best. She is now resting in the cooler while I catch a few more ZZZs.



Smells so damn good I had to have some of my leftover tri-tip for breakfast to hold me over for now.

 

looks like @bvbull200 gonna be busy filling orders this coming week!

 

We’re up with family and not cooking or smoking anything. We brought the side dishes. Pesto tortellini salad with sun flower seed pesto (nut allergy for one cousin) and my homemade salsa. A little strong on the onions in the salsa should have cooked them a bit more or separated them a bit better. Then I’m going home and then a road trip so like no smoking for me. BUT lots of smoked meats. I’ll be getting bbq:

michigan. Tennessee. Gates in KCMO. Texas: might try franklin if it works out well but I’m not waiting in a 4 hour line. I’ll do a take out if there’s a short wait though. South Carolina.

 

How’s the campfire cider? Saw it in the store and almost grabbed it. Never used Rib Rack brand before. Figured I’d try it cause I get tired of the same old sauces all the time.

 

Its good, kid of has an apple butter vibe. The apple taste is a little overpowered by the BBQ taste but that fruity apple sweetness comes through. We also got their Smoky sugar free(uses allulose) for our friends that are on that kinda diet, and it tastes good as well.

 

Definitely have to pick up a bottle to try then. Thanks!

 

Oops. Copy paste on my phone didn't work....

Fixed.

 

Giving these a shot, doing some cold smoke a bunch o' cheese right now. Fell for the marketing......it's the 4th!

 

I'd like this if I could finger out what the heck you're talking about LOL

 

Looks like the Jack Daniels pellets.

 

just got a bag of these to try out as well. Lemme know what you think!

 

Didn't seem overly complex to me, but yeah

Bought a sack of JD pellets. They are black barrel char and oak. Smoke smell is really promising. Sweetish oak.

Bought a variety of low cost store brand medium soft cheeses.

Cold smoke is just a lit smoker tube, auger and burner box are not energized.

I figure most of hype for such pellets is 100% marketing BUT the Apple Mash pellets are excellent so we will see.

 

after 12 hours it finished at 185*, my lowest yet. I guess/hope probe tender don’t lie lol

15# packer cooked in a Weber 22 kettle with slow n sear

1 load of charcoal/cherry cut offs and I set my temp range on the ambient probe 225-250.
Slept all night with no alarm going off, reloaded fuel this am, wrapped, and pushed it through

 

Sorry.. I can't see the picture..

Cold smoking with pellets and a tube is the best thing!

 

Happy 4th y’all! Shout out to those who serve and have served!

 

I have never done it, but my first attempt will be tomorrow. I have the Maze I am going to load up and put the cheese above a pan of ice in the smoker. I plan to run all the vents wide open to try to get as good a draft as I can.

I have a 10 lb wheel of gouda that I think I will cut into 1-1.5lb chunks.

 

We I have learned a thing or two. Apparently the temp on the racks under the main grate aren’t as hot or even near the temp of the grate. Pulled 2 racks of ribs from underneath and they’re still pretty raw. While the ones on the grate are about an hour away from being done. Might need to rethink a way to add a grate above the main one for additional space.

 

Brisket hit The Alto shaam at 09:00 at 155*
Beans just came off smoker and joined. Mac and cheese next.

 

I like that little set up! Glad to see those hotel pans hold the foil pans nicely too!

 

What is this sorcery?