Food Smokers and Smoking Tips/Tricks/Techniques

If you guys like a 500 degree grill to cook a good ribeye. Grab a super thick NY or ribeye and reverse sear it.

 

Here is a loin that I did on the grill. Very hot grill, and indirect heat (in a cast iron pan, on a bed of onions). Did not dry out at all.

 

depending on the thickness of the steak it would be good. I like an accurate med-rare. Most places you ask for medium rare and you get medium.

I try to make deer loin about 1 minute on each side so it comes out medium rare...but thats only 1/2" or so medallions

 

MIGHT be able to get the wife to help me.

 

Well look here....

 

Wow nice price.

 

where dat?

 

Yay for smoked bananas




Just kidding, the butt looks like a better option.

 

Local chain, Foodland in Muscle Shoals AL. Yep, the one in the song...

 

That photo is not mine, but I have tried it. Sprinkled some brown sugar on it for caramelization. It was okay, but not a favorite.
Bananas are cheap enough - try and report back.

I have tried peaches also, and really liked that.

 

Not exactly smoked, but Bananas Foster is PDG!!!

 

Trifecta...

 

i used to hate driving across that dam between florence and there. when I was in school in florence, that big 157 bridge didn't exist. you either drove across the dam or had to go through a million redlights to cross oneal bridge.

 

You should try O'Neal now. They are about one year in on a two year blast and paint project. It's one NARROW ASS lane either way now. Yeah, Patton Island (157) bridge is a god sent for locals.

 

haven't been through there in years. one time I hit a bag of trash in the inside lane... it wrapped around the driveshaft of my car and i got to hear it spin for months.

 

I smoked some chicken thighs over the weekend. Turned out alright. I had expected the SO to have also trimmed and deskinned the chicken before marinating. So the chicken was a bit flavorless, and the skin was chewy. Live and learn.

One thing happened with the masterbuilt smoker tho. I turned it on with a few wood chips that were left in the smoker form seasoning. About 20 min later, the SO and i heard an audible PHHOMP from inside the house. I went out to see what it was. The wood chip inserter thing had shot out from the smoker and landed 3 feet away from it along with a few smoldering chips. Was quite exiting.

 

Depending on the model, the Masterbuilt chip systems are not impressive, in fact they suck IMO. And I use a MES 30. Get your self a AMAZN smoke generator, I have the older dust model and love it. Some swear by the pellet models and tubes. As far as your skin goes on these, the temp just isn't quite there. I finish off chicken, on broil (while watching) in the oven.

 

Thanks for the info. This was the first time using it. I thought about finishing it off in the oven with broil, but was too hungry to wait. At least it was tender and not over cooked. So I call it a win!

 

wow thats crazy!