Food Smokers and Smoking Tips/Tricks/Techniques

Just bought 4# of Smithfield bacon at Sam's.

 

Good luck.

 

I've opened a lot of ribs and I've never smelled sulphur. If you're getting that smell regularly enough to to think its normal, I'd try another brand.

 

When my mother in law does butts in the crock pot the pork is really soft and juicy. I think ribs would get to soft and fall completely off the bone. IMO it would end up being pulled ribs and not very cost effective compared to a butt.

 

Well i ate my fart smelling pork butt and i am still alive. Not sure but the smell when away after it cooled off. I will say i also now remember why i bought a pellet pooper. About 4pm i was tired of checking the fire.

 

High dollar rib sale!

http://www.snakeriverfarms.com/spec...+35%+Off+Ribs+|+Celebrate+National+Pork+Month

 

I have done this. It falls in the same category of pulled pork in a crock pot - not the same as the 'real' thing that was done in the smoker, but it's a different way of cooking it and it comes out great. As long as you don't expect it to be the same as ribs on the smoker.
I actually cook it in the crock pot and then just before they are fall-off-the-bone tender I pull them and char them a little on a very hot grill. It's awesome.

I also use the Alton Brown recipe of wrapping ribs in foil and cook (braise) them in the oven. Again, not the same as smoked ribs, but awesome.
Who said there has to be only one way of cooking a piece of meat?

 

Got my piggy parts last night. Sadly didn't get it in time to smoke anything yesterday though. Got about 10lbs of bacon, couple of smoked hams, about 4-5 lbs of sausage, probably 6-8 lbs of pork chops. The stuff that's been smoked (bacon and hams) OH BROTHER does that smell good. Friend I got it from was telling me he made some of the bacon this weekend and it's off the hook. He got the pigs from a small farm that's into high quality. All worked out to about $2.50 with all the processing and such. Can't wait to cook some stuff up here, he warned me when you open a pack of bacon don't let it sit more than a few days. Doesn't have all the preservatives and crap so I will end up with a science experiment in the fridge.

I looked at him and asked in in their right mind opens a package of bacon and doesn't use it all right away. What kind of craziness is this that he speaks of. WASTE BACON, that's like wasting beer, just ain't gonna happen. Last time I had to toss out a case of beer because it skunked I was very sad.

 

what is this crockpot you are talking about

 

That thing that you make yummy stew or soup on a cold winter day. Or to take things that weren't meant to be stew and make them mushy.

 

I've done the Alton ribs before too, they are very good. As long as you don't get hung up on the fact that they aren't smoked, they're every bit as good as smoked ribs, just different.

 

crocpot works, definitely not the same as on a grill but still works..

 

Everyone keeps talking about the crockpot for PP. I've had it, never done it my self. Have any of you cooked a butt in a brown paper bag in the oven? To me that's even better than the crotch pot, a more roasted taste/flavor. Like someone mentioned above, you aren't going to confuse it with smoked PP, but it don't suck.

 

I would never cook ANYTHING with a crotch

I have had it done the bpb way and it came out pretty good, in a pinch it does a good job. Way back it's how my gramps did it since we didn't have a smoker.

 

All this talk of crock pots, along with the cold wet weather we're having (raining and 60f), inspired me. Ran out to the store to get supplies and now have lentil soup going. I cut up a some of my smoked buckboard bacon and tossed it in...

 

Yep, cooler weather calls for stuff like that. I did a big pot of black bean chilli last week when we had a cool spell.

 

After yesterdays ribs debacle, I'm smoking and searing a 2 pound 2" thick rib eye tonight in my WSM. Gonna drown my sorrows in beef.

Never done one before, but I figure I'll:

1)Dry brine with plenty of kosher salt at least an hour ahead, leave in fridge unwrapped on rack on cookie sheet

2)Set smoker to 225 with hickory, no water in pan

3)Smoke, flipping and checking temp every 10 minutes with instant read therm, until IT reaches 115, usually around an hour, could be longer for 2" thick steaks

4)When 115, pull and let rest for 10 minutes. Pat dry if necessary and apply vegetable oil to both sides

5)Sear 1- 3 min per side on bottom of smoker right above the coals, flipping often (pepper each side once), to finish when IT is 125

6)Let rest for 5 minutes to raise IT to 130

I cobbled those directions together from multiple online sources. We'll see.

 

Crock pots are great for slow-cooking an old deer roast, then chopping it up, adding BBQ sauce and making loosemeat sammies. I'm sure PP works the same way, but it's definitely not smoked pork and it's definitely not BBQ.

 

I bought a big ass family pack of chicken thighs today at the grocery store. They were marked down to almost half off (I couldn't help my self). I threw them on the smoker about 1:00, they made some pretty good eating with some steamed veggies. Sorry no pics, hell everyone know what a smoked thigh looks like anyway.