Food Smokers and Smoking Tips/Tricks/Techniques

Lumberjack seems to be a popular choice.

 

Spatchcock love

 

I don't smoke. But do love me some food

 

And we flip

 

First time in a few months that the temp was above 50. Found some charcoal in the garage and got the smoker going. Decided to smoke some chicken legs since we had some in the fridge thawed out. It's good to taste smoke again.

 

Gonna smoke a small 4.5 pound prime rib tomorrow. Cut the bones off, sprinkled with kosher salt to dry brine, tied the bones back on. Will rub with pepper gp thyme rosemary tomorrow morning. Smoke at 200 with pecan until IT is 120, do a quick sear over direct coals until 125, tent for half hour, slice and serve.

 

Very nice.

 

Pics please!!

 

Will do! I'm an old guy so pics are something I have to remember to do.

 

You're only as old as you feel! And some days I feel 90 when I get outta bed!

 

That char griller is great idea, but it is a huge POS. Leaks at every corner and will rust out and fall apart with in a few years. Like everyone said...weber kettle and be done. I've sold grills that run as much as $20k and a $99.00 weber will produce a much better product and last 20years.

 

Extra sharp Vermont cheddar going in for a 2 hour smoke. It'll get vac sealed and rested for at least 8 weeks. I did a bunch a couple months ago and it's amazing how much the taste changes over time. I used it all up testing it over time, so this load will be untouched for a full 8 weeks. Trying it out in the grill - thinking it might be easier to keep it at 90 degrees if it's offset vs. the vertical setup of my MES 30. Smoke is from an AMAZN tube.

 

4.5 pd prime rib and couple taters just in.


Loving this thing... Thermoworks Smoke.

 

What pellets?

 

Smokehouse brand apple, which are probably mostly alder with some apple mixed in. Got them on Amazon. I filled the tube halfway, and it's a bit windy, so the smoke only lasted 90 minutes. I think it'll be great though. Was shooting for 2 hours.

Will let it sit out for an hour to firm up, then vac sealed & into the fridge!

 

Time to pull...


Rest under foil for half hour then into 500 oven for 10 minutes for crust...


That drip pan below will be the base of au jus. Already made the horseradish sauce. Potatos stay on for 30 more minutes cranked up to 350.

 

I'm down to my last pack. I cut mine into smaller pieces for more surface area. I usually smoke for four hours also. Aging is definitely the key. Cheddar, mozzarella and Gouda.

 

Nice. Last time I did yellow and white cheddar, Gouda, habanero cheddar, Swiss and extra sharp white. The extra sharp white was so good, I did 6 blocks of it today.

I have about 40 lbs of summer sausage from a couple does this year, so I need a lot of cheese for party plates!

 

So what's everyone using for a vacuum sealer? I want one but can't justify an expensive one for just a couple uses a year.