Food Smokers and Smoking Tips/Tricks/Techniques

Ahh now it all makes sense. Damn for the rest of the night I will now have Lynyrd Skynyrd lyrics "ooh that smell, can't you smell that smell" running through my head!

 

how about wild game?

 

Beautiful day here, up in the 20's and sun is out. Didn't put a jacket on the smoker or even myself much of the day so far.

Waiting for cool down and firming up to slice.


Scored the one on the left to provide more surface area for maple syrup glaze. Much to my surprise it also cooked a lot faster than the other 2 because of that. Have 3 meat probes on the remote and the ones on the sides also cooked faster than the one in the center. Position on the cooling rack is same as it was on the smoker. Took the scored one to 155 for snack candy, the other 2 to 145 for pan frying. With a little butter and maple syrup of course.

Not sure I will even get to it today I did move them to the fridge in the garage after initial cool down, didn't want some rabid meat eating squirrel to steal one Or as bad one of the birds on the feeders to chit on them. Vacuum sealer came and picked up a couple of ribeyes today. Going to see if the hype about Sous Vide is real or not in a couple of hours.

 

got a 6.5# butt on the kettle, at 174 now, not wrapped. should be another hour

 

well how'd it go?

 

Got my grill grubber in from Amazon. My wife keeps telling me that the metal grill brush will kill us, I had the wood "scrape" style for my gas burner but it forms to those grates. So I needed something for the Weber. Found this, got it today. Made in the USA!

$25 Grill Grubber BBQ Cleaning Brush Safe for People, Bristle-Free - NO Bristles That can Stick to Your Food, Made in USA!

https://www.amazon.com/gp/aw/d/B01N...ll+grubber&dpPl=1&dpID=41uRBKNPTZL&ref=plSrch

 

Let us know how you like it. I use a metal brush and just wipe with wet paper towel to make sure there are no "hair" left on the grill. I have found that these woven fabric ones tend to clog up with grease and then it is not effective anymore. Would like to know how the grubber works.

 

Will do. Admittedly, I bought it late one night and didn't really read much into it lol. I specifically avoided the scotch brite style ones I saw in stores because they are made to clean when cold, I like to clean after preheating (talking grilling here, I should specify). So we'll see how this one goes lol

 

Ah went great.forgot pictures ...

 

looks like a win!

 

Tried my hand at some pork butt burnt ends yesterday.
Started with an almost 6lb boneless pork butt. After trimming most of the fat and cutting into cubes, I hit it with some yellow mustard and some dry rub from Paulie Spice. Refrigerated over night.


The two sauces I used: My favorite from Sticky Fingers and some Mango Habanero RibCandy from Texas Pepper Jelly.


My assistant for the day.


Pork on the smoker along with half a dozen eggs.


Pulled the eggs after an hour and a half at 260.




Pulled the pork off the smoker and sauced once the bigger chunks hit 170 internally (about 2.5hrs cook time).


While the pork was resting in the sauce for a minute, I put some beans on the center rack. Left them on for the remainder of the cook (about 2hrs).


Almost done.


Finished. Total cook time was somewhere between 4.5 and 5hrs at an average temp of 260.


Put a few chunks on a toasted bun and enjoy. Cheers!!!!

 

i really need to figure out how to properly foil the water pan... looks good though

 

I bought some 18in wide, heavy duty foil off Amazon. Takes two pieces to cover my water pan.

It was good!! And the eggs are great. Something to snack on while the main course cooks. Straight from the fridge to the smoker. Doesn't get any easier.

 

Man those look mighty good. Question on the eggs does the actual egg inside take on any taste of the smoke (not sure if the shell blocks it or not) or is it just an easy way to cook them?

 

The smoke taste is there, but very minimal. Really just a super easy way to cook them.

 

Awesome I may have to try this out. I am not a big fan of hard boiled eggs (by not a huge fan I mean they gross me out) but my wife LOVES them. Will give a few a try this weekend when I'm smoking for her to try out. Other bonus I can see if my house doesn't smell like we all ate a ton of beans and had some gas clouds while they are cooking.

 

If you want more smoke in them, soft boil first and gently crack the shell by rolling on the counter. The smoke will get into the cracks, and the eggs will finish cooking.

 

I only foil mine to keep random drippings and ash/residue from getting on it. I put disposable foil pans on the bottom rack to catch the majority of the food drippings. If I need the bottom rack,I bend and contort the pans to fit inside the water pan. Unless you have foil that is a lot wider than your water pan, you'll never make it water or dripping tight. It will always get through the foil seam. The foil pans prevent this.

 

I have found that 2 sheets of large heavy-duty foil, criss-crossed, adequately cover my WSM 18.5 pan. Whatever does get through the foil seams, the heat from the pit burns away. I've never had to wash it, just turn it over and give it a slap over the lawn before a cook to get rid of whatever bits may be lingering.

 

Takes 3 sheets crisscrossed to cover my 22.5. that's too many seams.