Food Smokers and Smoking Tips/Tricks/Techniques

If I trimmed my beard I could be his doppelgänger

 

1 I’ve never seen that guy but he looks exactly like I expected and is awesome

2 bitchin! I’m a rookie but to have some of the people who know a thing or two do the same thing I would do is f’in sweet. I don’t care if I sound braggy right now okay I’m done.


Making some burgers tonight with that cheddar. I might use some in some recipes this week but might also not want to have the smoke flavor in them. Lasagna, stuffed manicotti, etc might be in the works.

 

https://m.youtube.com/results?search_query=smoked+prime+rib

 

Never trust a skinny chef

 

Here is what he did with the bones

 

Omg why didn’t I just think of that

 

Ribs and a cowboy ribeye for the first cook.

 

I love that guy’s videos.

I had to trim the ol’ muff duster this morning:

 

Brisket is finished up and resting with about 5 hours of coals left, so I’m trying my hand at some bacon burnt ends. 1.5 hours in.

 

Got a 2 bone Prime roast for the wife and I. Should I separate the bones pre or post smoke? What say the peanut gallery??

 

More even cook with bone out. Can make some au jus with the bones

 

Snakey snakey

 

Whatcha makin??

 

Brisket prime

 

They say You are what You eat.

 

wakey wakey hands off snakey

 

Is that the new Glen blue 26”?

 

Yes
There’s a few of us here that got the Glen blue 26”

 

That thing is sweet.

I talked to a VP at Weber yesterday about the stop sale on the Summit Kamado I bought. It’s going to be replaced and I’m trying to keep the “bad” one also. So far, it’s a very impressive reaction from Weber on customer service and quality control.

It’s such an upgrade from the WSM and regular kettle. It gives you so much more control over temperature adjustments.