Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for the advice and I'll keep trying to get this right. I should have thought about writing things down. I reload ammunition and I'm meticulous in my notes so it only makes sense. Well another weekend another chance.

 

That's the spirit At first I thought I was overdoing the notes, writing down every friggin detail, but every next weekend I looked back at the previous weeks notes and thought "hey, that actually helped".

 

Scotch eggs... Hard boiled egg wrapped in sausage.

 

I ended up putting some rub on them, threw them on to smoke for about 30 mins, cranked up the heat and finished them off. Have to say some of the juiciest best tasting chops I've had. Not sure if it was the smoking or just that this was quality pig with no preservatives and raised on good feeds. Can't wait to break into some of the bacon and sausage now.

 

Always wanted to try these but I'm just not fond of hard boiled eggs.

 

Traditionally I think they are deep fried. Smoking them may work too. Dunno

 

Pork chops are easy

 

I'm hoping he gives us a recipe... I've had them, and those look good.

 

Google is your friend.

 

They are fantastic and yes traditionally you would deep fry them but I try just about anything in the smoker not just the standards. The way I make these is as follows: Soft boil the eggs so that the whites are almost congealed yet the yokes stay almost wet, then carefully peal as the white's are pretty delicate and break apart easily. Once you have all the eggs pealed wrap them in ground spicy Italian sausage, and coat in panko bread crumbs. Now it's time for the smoke. I like to smoke just about everything over cherry wood it's my goto temp 200-225, 30-35 minutes...

 

Yeah, been there done that. Got all kinds of recipes for them. These look perfect, hence the request.

 

Thanks! Gonna try em that way.

 

Has anyone heard of the snake method of smoking? Charcoal, wood, charcoal, wood arranged is a snake pattern. one lights the other and you have pretty even smoke & cooking. I buddy told me about it last week.

 

Heard of it and seen it, never used it. In a WSM the minion method works great. What rig you got?

 

Weber 22" Performer with gas ignition Gen 2

 

I've done the fuse method. Coals around the edge with the center open, then light a few coals and dump on one end. It works OK. It might work better as a maze with fire bricks separating it.

 

What I have seen on a big Weber that works great is stack 3/4 chimney unlit briquettes on one side, then 1/2 lit briquettes on top/ side of that. Basically it's the minion method cramped in a small space. Leaves other half of grill as indirect heat.

 

I would have to use a different type of sausage. Wife isn't fond of italian sausage, she doesn't like fennel. My friend and I are the same way. If we think it can possibly be cooked on the smoker it gets cooked on the smoker lol.

 

You getting nervous about matthew? I couldn't pull a pin out of my ass with a tractor!

 

We need everyone to take their fans outside and point them east!!!