Food Smokers and Smoking Tips/Tricks/Techniques

I use those, but I’ve got the orange and yellow hanging out

 

Guess depends how much you are making, 1 pepper for a batch is prob enough, half of orange half of yellow

 

Color doesn't matter for taste if it's the same kind of pepper. Add 1, then taste then next day add another if you want more heat. Easy to add, hard to adjust if it's too hot.

 

Forgot to mention they’re all bell peppers

 

Anyone ever been to the block and tackle on the cape in mass? I passed it on the way out this morning and then looked at it online, they just do chicken and pork. Didn’t stop on my way back but curious if anyone knows of it.

 

Anyone besides a green one

 

I used the Blow Torch method on those but grillin’ ‘em has the same effect I’d think.

 

I wouldn't add too many Brother. It could completely change the profile. You might be able to offset it with some chipotle powder. Great for color but sweet. Maybe too sweet.

Oh! What if you smoke them? Like fire roast to scorch them, then move off the flame and crank up the smoke. Would completely change that sweetness.

Curious what you do

 

Yum yum yum



Also I love my Weber kettle.

 

Smoked at 225-235 until 175, seared off until 180. I kept half dry rubbed and the other half were triple sauced throughout the cook.

I knew indirect heat cooking allowed the flavor to intensify by soaking into the meat, but smoking low ‘n’ slow really brought it out. Second spiciest wings I’ve ever eaten. I’ll need to ease up on the peppers in my rub next time.

 

@CurtB @wilcam47 I got the bell peppers roasted and diced for a Mexican inspired “one pot” dish. I think they’ll work out nicely with some habanero/rice/beans/ground beef/etc.

 

Sounds good

 

I can't stand raw bell peppers but a few cooked in something is ok.

 

Everyone should own a kettle . Looks good!

 

I had to wipe my mouth just looking at those! What was in the rub? I'm gonna do wings again soon. I got some Peach Pain Carolina Reaper Sauce that has been begging to go on some wings. I don't know why I hate myself, or my rear end... but it sounds good!

 

Had to hit up @bvbull200 for some pointers on the beef ribs. Can still count on one hand how many racks I've actually done sadly.

250°F for three hours with pecan smoke, then covered in a foil pan for the last leg. took about 5.5 hours total. They didn't get much of any rest as we were hungry. They worked out pretty good still! Made up some Mac and cheese, sweet corn on the cob, and fresh baked sourdough.












Brisket on a stick!







@yota243 - Reppin' them plates here too!

 

It looks unbelievable but I probably wouldn't like it Zach.



















Pretty grill color too. I like it a lot!

 

Don't be sad
Don't be Blue
I provide half my income to Weber too

 

Thanks! I'm still happy with the purchase!

 

I'd eat that no questions ask.