Food Smokers and Smoking Tips/Tricks/Techniques

Used a Bulgogi Korean marinade and smoked some baby back ribs

 

Smoked some sweet and spicy salmon (no photo) and steak fajita stuffed poblanos for meal prep. The Dr. Pepper cream soda ribs were for dinner.

 

40th birthday, so wagyu ribeyes on the 26”kettle. Sear and slide with cherry wood, pulled at about 130F.

 

Happy late birthday! Those steaks look amazing!

 

Musta been. Left the whole thread speechless for over a day while we chewed on ‘em.

 

I used my smoker last night but posted it in my grilling thread LOL

https://www.tacomaworld.com/threads/grilling-all-forms-are-welcome.769998/page-72#post-28883288

 

3 hours in....

 

Posted on Grilling forum too.....

Canada Day BBQ. Beef ribs smoked with mesquite, wife's making the fixings..... bean salad, salad, corn.

 

I rarely post on here, but after making that Mac and cheese, I got to say, I have never been so damn full in my life.
That is hands down the best pasta dish I have had in a very long time. Thanks so much for sharing!!

 

Every time someone posts the mac and cheese I feel the need to try it but shy away from it because I'd have to make some changes to make it gluten free and I fear it just won't turn out the same.

 

Please let me know when you get ‘er down. There’s just too much good to pass it up.

 

Keep posting! We like food!

Just try it dude!

I'd be surprised if @Beef Nachos hasn't figured out something... he needs to share if he has!

Exactly!

 

After I saw the ribs @TomTwo did with bulgogi, I had to get some and made a mop with it, some SBR, and some lemon juice.

Here they are about 3 hours in....

 

Looks great!

 

Rib eye and tri tip cooked over almond wood yesterday while camping in the High Sierras to beat the heat!

Really digging cooking with almond. Kind of like apple wood and hickory mixed.

 

One rack down, one to go. Great flavor!

 

Getting hungry now seeing all these ribs. I gotta wait until tomorrow.
Not sure I have any new tips other than my electric smoker works better now that I bent the heating element to touch the chip box. I would also suggest using an extra box.

 

Well it's taken 5 years but my ThermoWorks Smoke finally died on me. It's been through Alaska winters and Texas summers, subjected to rain and snow, and until today has worked flawlessly.

They're having a great sale right now if, like me, you need to replace any of your thermometers. $60 for the Smoke and $70 for a Thermapen One.

 

Briskets are resting, Dr. Pepper Cream Soda ribs are on their way, and 20 lbs. of bacon burnt ends just went down. Yeehaw!