Food Smokers and Smoking Tips/Tricks/Techniques

Beast mode! That's some dedication right there. Unless it's one of them fancy digital Kamados. Do you let that cook overnight?

 

Tomorrow I'm cooking for TWO, 2, TOO 4th of July parties. FML. 2 pork butts tonight on the pit boss. Tomorrow is 2 Tri Tip roasts on the kamado, 2-4 racks of ribs on the pit boss.

Why did I have to run my mouth that I can cook? lol.

Right now smoking 2 racks of ribs on the pit boss pellet. To test run for tomorrow. Holy voodoo main seasoning. 2 different side seasonings. Only spritsed one of them every hour.

 

2 racks of baby backs. Meat Church Holy Voodoo top side. Texas sugar and then gospel bottom side.

The better tasting rack was NOT spritsed with apple juice. It had Texas sugar as the bottom coat of seasoning.

Both slightly over cooked. Both very delicious. Highly recommend Holy Voodoo seasoning for ribs. I've made a ton of ribs, these were top notch.

Reviews said Holy Voodoo is spicy. It was not spicy at all.

 

it’s a KJ Classic I, nothing digital about it. Just fire and vents. I let it go overnight, held a steady 250 degrees all night starting at 7:30 pm. Plan was to wrap it once bark formed, but this morning I’m feeling froggy and this doesn’t need to be ready at any specific time so I decided to try no wrap this time.

 

Wrapped up the butt this morning and put some beans on Happy 4th Everyone. Be Safe!

 

Success! I sliced up half for me and dropped the half off to the neighbor. Bark is legit

 

2 Mexican style pork butts on. Happy 4th!

 

Well the time has come to say goodbye to my 40 year old Weber Smoky Mountain Bullet Smoker. I inherited it from my grandfather and have really worked hard to keep it going but we have reached the end of life. I've been researching what to replace it with and really wanted an offset but I don't need that much grill space. Although it would be nice to get one and feed the masses sometime.

I've settled on the AKORN and will be getting it after the Independence Day Weekend.

 

You will be utterly amazed at how little charcoal it uses. I've had mine for months. Use it every week. On only the second bag of fogo.

 

It was good I need a nap !

 

Ribs are 2 hours in and looking good. But the beer brats are ready. Come on over. I will put on another rack later and have some chicken thighs marinating in Korean BBQ sauce that will go on the Traeger as well. Finish it off with coleslaw, baked beans, and cornbread. Happy 4th

 

4lb Chuck Roast smoked to 150°, foil wrapped to 200°, rest wrapped in towel in a cooler for an hour, sliced...

 

@wilcam47 yer 4 wheeler gone needa oil change soon !!!

 

Brats are always a great snack when you are waiting for the big show!

 

They are the perfect snack. Then cut the left overs up and add them to the main meal. It was delicious

 

Leftovers

 

Wish I could have a smoker or grill at my place. Yalls food looks good.

Will say, as someone who puts grills and smokers together as part of my job, love yall traeger people. Easy to build and all the free screwdrivers i keep lol. If you got a pitmaster, specifically the 850, just why. They a pain in the ass.