Food Smokers and Smoking Tips/Tricks/Techniques

Looks good. I cut some chops out of a loin that are 1-1 1/4" thick for the smoker. Can't wait to try them.

 

Looks good...mine usually turn out dry and tough

 

I cook my pork lion/tenderloin lion to 155. Always juicy!

 

I usually shoot for 145, after a rest it's around 150.

 

Think we are going to do a brisket this wekend. Need to stop by the store tomorrow and see what I can pick up. Do that and maybe some mac'n'cheese or loaded mashed taters.

 

Ha, I just finished a pulled pork salad out of leftovers from last weekends smoke.

 

Sounds really good. The local meat market up the street from me has awesome twice baked taters, whenever I get steak from them I always end up getting some.

 

Fully agree with that. Hopefully it turns out to be a good meal. Will figure it out when I head up to the store later on and see what they have.

 

Can't go wrong with that. Tonight we will end up going out. Have some stuff we have to do later so that won't allow me to cook. Will be working around the house all day Saturday and Sunday so perfect time to throw some food on the smoker. We are heading to the cider mill next weekend so I will be picking up some cider to try out that smoked cider brined turkey breast. Hoping it's good because it sounds good.

 

Smoked a small Rump Roast today and it turned out great. At least my Wife didn't say it was too smokey like my pork chops.

 

Had a killer Sunday Dinner! Ground up sum Ribeye burgers with bacon and red onion. Topped with feta goat cheese. The boss made her grownd sausage and spinach, with ricada and parmesan cheese. Stuffed that into a bell pepper. Made a patch of Idaho taters with bacon and onions. Finished it off with some lemon in crusted cajun scrimp!

 

You and the Mrs. are consistently creative.

 

Major bummed. Ended up hosing myself on the Brisket front this weekend. Planned to do it yesterday. So Saturday in my infinite wisdom decided you know may as well take some time and clean up the smoker good. All went well and then I was like you know what I have the new gasket kit for my Traeger and the new shelf to install. SOOOOOOO I start out and install the shelf, no issues there get it installed and test it out works like a charm (it's a folding shelf from them). THEN on to the gasket install, picked up the nomex material off Amazon, go ahead and get it installed and it looks good. So all proud of my new simple mods and cleanup job I put the smoker back in the garage. So I'm cleaning up the boxes from these and I decide to read the install directions for the nomex gasket, ya it says let the gasket sit there for 24 hours before using the smoker.

Had I actually taken the time to read that AHEAD of time time I would have done it Friday night since Sunday was going to be my day for smoking. So now I was denied

 

at least you know by next weekend, the nomex gasket will be well cured and ready to go

 

No doubt. Might try and do a quick smoke on something during the week and see how it works out. Supposed to help seal up some of those gaps. Maybe throw on some steaks or some chops.

 

It was raining here all weekend so no outdoor meats for me. I am going to Costco today so I might pick up some ribs. I owe a rack to my apple wood supplier

 

I have about 20 pounds of fresh caught salmon to smoke this weekend. I plan on brining/curing with salt and brown sugar for 12-24 hours, rinse, air dry, then smoke low for 6-8 hours. Honey and pepper glaze and back on the smoker for a bit.

Any suggestions or tips, or changes to my plan?

 

I've watched a few videos about it. What I wrote was basically what I thought looked like the best. There is a "salmon candy" recipe I saw and am trying to find again. May try some of that as well.

 

Enjoying a Indian Summer (I know it's not PC). Got the car out and went for a topless cruise. Stopped at the butcher shop and got a couple Rib Eye steaks.
Just a little salt and pepper!
Before:


After:

Perfect, just to the rare side of medium