Food Smokers and Smoking Tips/Tricks/Techniques

Not gonna lie if someone was ladling that out of an actual pot, I’d be into it.

 

Agreed. I haven’t had a good menudo in several years.

 

I put a chuck roast on the Weber with some mesquite for four hours this morning. Going to chop it up and put it in a chili base. Here are the notes I'm taking as I go along in case I want to add it to my recipe book.

 

Chinese 5 spice is a very underrated ingredient...it's very versatile

 

The chuck roast could stand on its own so I'm pretty sure the chili is going to be nom.

 

Agreed! It's a nice way to add sweetness and depth.

 

Smoking a pig shoulder with hickory wood. The first photo is a couple hours in, and then just before wrapping with butcher paper. The bark came out super smoky/salty yummy.

 

Ribs

 

Got an unsolicited “this is good!” from my kids




I agree turned out great!

 

I let it “rest” for about 45 minutes and when I cut into it hardly any juice came out. So I figured it was over done and going to be dry… totally the opposite! Super tender pull off the bone and plenty of flavor/moisture.

 

Smoking some pork tenderloin that's almost done. About to throw on a baby 6 LB pork butt for overnight smoke. Also grilled some delicious chicken thighs an hour ago. Happy smoking all!

 

Somehow, the little 6 lb pork butt is stalling on me hard, lol. It's been at 160 ish for a couple of hours.

 

These things happen... don't sweat it. It'll be worth it when it's done!

 

It pulled through. Wrapped and cranked up to 300. Resting now.

 

Woohoo!

 

Heading to a wedding. So it HAD to finish, lol. I gambled and got lucky. Cheers!

 

Guys, I just have to say that I love this thread. Just a bunch of dudes being bros showing off their smoked meats.
Keep it going.