Food Smokers and Smoking Tips/Tricks/Techniques

You can keep the tofu

 

They turn out pretty good. Not my preference though.

 

Ribs! And brats.

 

I have a wife and kid that like tofu and was considering smoking some for them. What did you do to these?

 

Suck the water out with some paper towels and a cast iron skillet pressing down on it for 30 minutes. Then tossed them in pitface rub.

 

After 3 hours, sauce time.

 

Thank you. Going to have to call a bit of an audible on that one, though. The Meat Massage is out of stock and there's wheat in the On Point so my wife can't have that one. I'll find a good looking rub, though.

 

Smoked some Chex Mix today. Probs used a bit too much butter but not bad. Will have to make some adjustments next time.

 

That was the on point, I couldn't remember the name earlier

 

Burnt ends never disappoint! Banh mi.

 

Nice that banh mi looks great! I had some pork belly bao tacos last night, soo good.

 

Upgraded to a new Traeger 720 from my Green Mountain Grill. While I love some of the things about it, it's missing many features the other grill came with. No low pellet warning? Can't turn the grill on from the app? However I do like that you don't have to be on the same wifi. I also got a small single burner propane grill, with a cast iron pan that fits perfectly. Will sear at 700+ if you wanted. Perfect steaks

 

call traeger and see if they work for your size grill. worse they can say is no

https://www.acehardware.com/departm...Sh_hcqWmY3x1fHNrxykaAm3nEALw_wcB&gclsrc=aw.ds

 

It does. But for a thousand dollar grill I expected it to have the basic things the GMG did a few years ago. Now that I know I won't be caught off guard again with a cold grill and half cooked ribs

 

This past weekend. On the weber kettle. 3:30 am, 2 degrees C, nothing like starting a 13+ hr smoke on a 14.5 lb brisket. It just fit on the Q. Salt pepper garlic powder. Oh ya and breakfast beer and cigar

 

OOOH I am going to love this thread. I BBQ year round and always love seeing what other people are doing.

Last thing I made were some guava wood smoked ribs with a Japanese BBQ sauce glaze and then finished with sesame seeds, chopped peanuts and green onion. Wanted to try a different flavor profile than the normal stuff I make. My fiance loved it and wants me to make them again.

 

It's about time to fire up the Masterbuilt and do a brisket and some meat loaf.

Lynn

 

Is your kettle 22- or 26-inch?

 

Smoked meatloaf is the business! I like to put a cheese log in the middle of mine for a little pizazz