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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Sep 6, 2020 at 2:22 PM
    WBF610

    WBF610 Member well known

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    Panned both. They are resting comfortably now. Both look good.
     
    Bigdaddy4760, FastEddy59 and wilcam47 like this.
  2. Sep 6, 2020 at 2:30 PM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    :thumbsup:
     
  3. Sep 6, 2020 at 2:37 PM
    RobP62

    RobP62 NVR20LD

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    HAPPY BIRTHDAY @Beef Nachos AND MANY MANY MORE BROTHER!!
     
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  4. Sep 6, 2020 at 2:46 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Where ya been?
     
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  5. Sep 6, 2020 at 2:51 PM
    RobP62

    RobP62 NVR20LD

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    Smoking my meat. :devil:

    Naa, been AWOL too long, that's for sure. Who knew WFH would make me an adult and keep me from being on here as much as I was.......
     
  6. Sep 6, 2020 at 2:52 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Adulting sucks...;) glad you are still around..
     
    RobP62[QUOTED] and Bigdaddy4760 like this.
  7. Sep 6, 2020 at 3:20 PM
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    Thank you! :hattip:
     
  8. Sep 6, 2020 at 3:33 PM
    timred93

    timred93 Never too old to Tacoma

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    Happy Birthday Beef Nachos!!! :bananadance::bananadance::bananadance:
     
    Beef Nachos likes this.
  9. Sep 6, 2020 at 4:03 PM
    nDub

    nDub Kan kun være malet af en gal mand

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    Beef jerky try #2

    No marinade this time around. SPOG and mesquite chips.

    turned out a-ok.

    6C5197FD-5D57-4264-BF34-5FDED01BD56C.jpg

    About halfway through. Rotated the trays.
    67755E80-7E9D-402E-8775-A68216FDE407.jpg

    seven hours later. Still some moisture so I’ll refrigerate but I like the consistency.

    A7E02436-05B0-4EAE-953D-C15E5BA40366.jpg
     
    Dawdaw808, AugustaTaco, CurtB and 9 others like this.
  10. Sep 6, 2020 at 5:26 PM
    SearArtist

    SearArtist Hybird

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    I tried making jerky yesterday. Turned out embarrassingly bad. Used eye of round and some Legg’s seasoning. Taste like straight up black pepper. I had to try and dry them in the oven since my pellet grill won’t do sub-180*F

    guess the dog has some new treats for the next week.
     
  11. Sep 6, 2020 at 6:55 PM
    WBF610

    WBF610 Member well known

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  12. Sep 6, 2020 at 7:01 PM
    RobP62

    RobP62 NVR20LD

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    Thank you. :fistbump:
     
    Bigdaddy4760 likes this.
  13. Sep 6, 2020 at 7:03 PM
    Kremtok

    Kremtok Well-Known Member

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    A couple of days ago a restaurant back home posted their daily special: '"The Mac-tastic" - BBQ pulled pork and house-made macaroni & cheese in a flour tortilla! While supplies last!'

    118881285_3018674604909291_5335385163651_f67e4c48fb8b90debce41363055af1dfc48be8e1.jpg

    I really REALLY wish I was back home for that one!

    Credit: Latitude 59 in Homer, AK.

    Might have to try to make some myself while I'm stuck out on the rock.
     
  14. Sep 6, 2020 at 7:08 PM
    RobP62

    RobP62 NVR20LD

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    That looks incredible Carey! :bowdown:
     
    WBF610[QUOTED] and FastEddy59 like this.
  15. Sep 6, 2020 at 7:10 PM
    knayrb

    knayrb Well-Known Member

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    Pure stock
    Pork loin roast tonight. Brought to 120 on high smoke at 225 degrees. Threw it on the searbox both sides. Put it back on the campchef until 145. 15 minute rest and it was very juicy. (Sorry for sideways pictures. Too lazy to rotate them on my phone).

    D085C41D-82B4-4361-86D1-C8284F61F27F.jpg
    A6EE6F22-F0B0-421C-BA82-2913FD064217.jpg
    7565ECEA-296F-4104-965A-8F6FB584240C.jpg
     
  16. Sep 6, 2020 at 8:36 PM
    nDub

    nDub Kan kun være malet af en gal mand

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    Tri tip for dinner.
    CA408418-7B36-4A00-B605-FC309F25B3D1.jpg

    Went for the reverse sear...
    6E37A031-6D06-4462-A497-7D9A25BC1E89.jpg

    C47985EB-2ECB-4258-8F70-837DC2BBF731.jpg

    Apparently the bbq wanted to also catch on fire. AD9D9AB5-E715-4630-A752-DDF0DAF8F9AC.jpg
    Time to clean it I suppose.

    Turned out pretty good. A little tough. Might be I over cooked it or Walmart ungraded meat. Toss up.

    C59FFA8F-2946-4188-B8A5-8EF56D54D826.jpg
     
  17. Sep 6, 2020 at 11:42 PM
    423 TACO

    423 TACO Well-Known Member

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    Looking some recommendations from yall on getting set up with the basics to start smoking. I've got a Weber 22in original kettle on order but that's it at the moment. On my list at the moment is a chimney starter, and a meat probe/surface temp thermometer which i'm open to suggestions on brands for that as well. I am already stocked up on Pitfaced as I used to lurk in here when I got started on the gas grill a few years ago, looking forward to really doing it justice now!
     
    nDub, CurtB and 308savage like this.
  18. Sep 7, 2020 at 3:00 AM
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    I have an Inkbird 4 probe thermometer that works fine. Has high/low temp alerts for the “oven” setting. It’ll run a long time on one charge, and is relatively inexpensive.
    BACBB7AA-47F0-415D-85C3-55B28DD1324D.jpg
    also, get an instant read probe thermometer.

    You may want to look at a smoke tube as well. They are like $20-30 and have models to burn pellets or dust. A-maze-n is a go to brand for them.

    check products discussed below.
     
  19. Sep 7, 2020 at 5:27 AM
    308savage

    308savage Well-Known Member

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    https://www.acehardware.com/departm...d-smokers/grilling-utensils-and-tools/8211450
     
    GarlicFarts likes this.
  20. Sep 7, 2020 at 6:06 AM
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    I’m relatively old school I use a dial meat thermometer. No batteries to worry about, don’t have to concern myself with WiFi etc.

    Don’t ever use starter fluid, and don’t use match light charcoal. Do you still have your gasser? If it has a side burner I put my chimney over that and crank it for a few minutes to start my charcoals usually. Works a treat. If not, newspaper is fine under a chimney I used to use that, I’m just lazy and doing it with the burner takes like 4 seconds and no effort :notsure:

    don’t over complicate your first cooks. Ribs 3 2 1 is fine. Brisket salt and pepper (and someone on here recommmended even not tx style just meat and smoke!), etc etc don’t start experimenting straight away. Then you won’t know if the smoke or temperature had an effect on the taste vs fancy gizmos like injecting with garlic and whatnot.


    I like these thermometers. You can use them in the oven and see the arrow and set through the glass. My 10 dollar thermometer is about 5 years old with no battery replacement and zero frustration about WiFi and Bluetooth.

    Poultry Meat Thermometer Analog Thermometer - Cooking Thermometer in Oven Safe, Waterproof Large Dial, Stainless Steel Probe and Housing,Best For BBQ Cooking https://www.amazon.com/dp/B0772RGV36/ref=cm_sw_r_cp_api_i_S9IvFbPWFC55A



    those Weber’s don’t have thermometers so you’ll probably want to do something for that. I have a char griller barrel grill with a thermometer. It tells me the neighborhood I’m in. If it says 225 it’s near 225. If it says 300 I know it’s not near 225, it doesn’t have to be spot on - 230 vs 225 won’t ruin your cook.
     

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