Food Smokers and Smoking Tips/Tricks/Techniques

Pork left, beef…everywhere else.

 

Happy with the pork belly fat drippings in the mac!

 

Busy this weekend

 

Do you have any issues with the tofu drying out or forming a pellicle? How long do you smoke it?

 

Smoked a brisket today, went in at 6am, came off around 4. Just under 8lbs. I need to use more wood next time, the smoke ring came out a little thin for my preference..

 

I haven't experienced that. 2 hours around 225 on the smoker. We're about 30 minutes in the sauce and about time to grub.

Not sure if it helps or not but I put a bunch of paper towels underneath and on top of the tofu with a cast iron skillet on top of it for about an hour to remove the moisture prior to putting the rub on it. My wife likes it!

 

Smoked mac

 

If that’s the last of the Bacon it sure went out in style.

 

Just before the ribs got foiled for their nap...

 

@Cold Iron 's recipe?

 

Awesome. I’ve done some grilled with savory orange glaze, but I want to amp it up. Thanks!

 

I absolutely suck at taking plated food pics, so here's one of the left over ribs....




Very tasty.

 

Yes sir. If it ain't broke...

 

Last of the photo dump. Burnt ends done.

 

Burnt ends, so nice I liked it twice

 

last time I smoked some, someone posted the danny devito gif of him shaking his head no

Try a press - these things are great. Whole shebang goes into the dishwasher after.

https://www.amazon.com/Tofu-Press-stylish-transform-Tofuture/dp/B01698J0RU

I did the same, about 2 hours 225. It's definitely a bit more finnicky, but mine came out pretty good too. Would do again, but my wife doesn't like smoke, so....

I tried to make my own tofu before. It came out....Not good. A lot of work, didn't even work out, and they're like 1-2$ for a brick. Very much so not worth your effort. Burmese tofu is, but that's just blended red lentils.

 

Thanks for the link to the press, might be worth investing in!

 

I don’t care for Jess Pryles’ methods or her other seasonings, but this is the absolute truth to up the ante on chicken. I tried it on the outside of my fajita jalapeño poppers and they turned out even better. Add it to soups, marinades, dips, you name it. Just passing it along