Food Smokers and Smoking Tips/Tricks/Techniques

Operation make way too much pork for a family of 4 is underway. Lit the grill about 7:00 last night, pork went on at 8:00.

First smoke of the year so I always relearn a few things the hard way. Didn’t put enough charcoal in so about 7:00 this morning it got wrapped in foil and transferred to the oven when I figured out that’s why I couldn’t maintain temps anymore.

alao using a new thermometer my wife got me for Christmas. MEATER+. I like the app, and set up was simple and setting custom temp alerts that pop up on your phone is really nice for a long cook like this. The Bluetooth signal repeater setup works pretty well. Range is pretty limited that way though. Didn’t have signal next to my bed, so had to leave it in the living room with the volume all the way up, but that’s really more an issue with my house set up than with the thermometer.

 

I've been using the Meater+ for about a year and a half now.. I enjoy it.

 

Finished product…

 

Looks delish!

 

Costco prime ny strips (24ish hour dry brine) on the kettle. Good ‘ol sear & slide…forgot to take an after picture though, too hungry lol

 

Not smoking, but it has liquid smoke in the marinade…. I got a dehydrator, trying jerky for the first time. Marinating for the next 8 hours then on it goes:

 

Are you marinating 8 hours total before dehydrating? I'd like to try making it in the Ninja sometime.

 

Yeah recipe said marinate 1-8 hours, I’m going to my nephew’s graduation in SC so I’ve got 8 hours to spare.

 

Spicy pitfaced pork butt while knocking out some suspension upgrades

 

Did my first Brisket today... Mother of God. So damn good. I didn't get any pictures, but used apple pellets on the Traeger at 225. Dry rubbed for 10 hours overnight with a Traeger rub. It was an 8 pounder. Hit 160 at hour 5, double wrapped in butcher paper, and hit 205 at hour 7. Put into the towel lined cooler for an hour while we waited on the ribs to finish. It was gone in minutes.

 

Jerky turned out really good. Marinade was a quart of water, 1/4 cup salt, 1/4 cup brown sugar, 1/2 teaspoon of black pepper and 3 tablespoons of liquid smoke. Marinated 8 hours, on the dehydrator for 12 (this varies based on model and thickness of your cuts). Popped in the oven at 275F for 10 minutes at the end to guarantee it was done. Saw that last tip online somewhere, not sure if it was needed but I don’t typically cook at such low temps so I wanted to be safe.

 

looks good!

 

Are you using a hunk of sirloin?

 

I put on a steakhouse marinated trip tip and a rack of baby backs. Beautiful day for a smoke even if it's a little cool and windy.

 

So far so good.

 

It was a labeled as a London Broil so I believe it was a sirloin, it was on sale and I needed 2.5 lbs. of beef.

 

323 messages. Nah. I'm back fart sacks.

First smoke of the season. Basically clearing out the freezer.

 

To those who serve, have served, and especially those who gave all! Thank you!

 

Ditto. Big thanks to those who served and are no longer with us. My Grandpa Waelty included!

 

Kebabs for veggies