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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jun 18, 2017 at 4:31 PM
    uhplifted

    uhplifted The Hopfather

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    It had been sitting for a while with rub before I took the pic. I did as you said as well. I feel I put enough for my liking though. A good amount was used
     
  2. Jun 18, 2017 at 4:35 PM
    WBF610

    WBF610 Member well known

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    We had leftovers from this 3.5 lb bad boy, and they were good, not like fresh off the smoker, but good. This was reversed sear though, not 100% smoke.
    IMG_5607.jpg IMG_5610.jpg


    The chops I reverse seared tonight were good. Only critique is I used a sweet rub, should have stuck with savory. Took em off at 145, rested, they climbed to 150. Good, just a tad sweet. If we weren't starving, I would have left them in the smoke.

    IMG_5717.jpg

    IMG_5719.jpg
     
    Kanyon71, Cold Iron, FFBlack and 2 others like this.
  3. Jun 18, 2017 at 5:02 PM
    uhplifted

    uhplifted The Hopfather

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    Pork goin good. Almost done. Just threw on the corn. Maybe another hour and we'll be eating.
    IMG_1011.jpg
     
    Cold Iron and WBF610 like this.
  4. Jun 18, 2017 at 5:05 PM
    uhplifted

    uhplifted The Hopfather

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  5. Jun 18, 2017 at 5:08 PM
    dan0mite

    dan0mite #NOTNORM

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  6. Jun 18, 2017 at 5:09 PM
    WBF610

    WBF610 Member well known

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  7. Jun 18, 2017 at 5:12 PM
    uhplifted

    uhplifted The Hopfather

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    Nice. I've been up and down with mine all day. Looking to get one of them wireless ones soon.
    Nice. Good to hear. I'll probably order this one then.
     
  8. Jun 18, 2017 at 5:16 PM
    horstuff

    horstuff Re-member

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    uhplifted[QUOTED] and dan0mite like this.
  9. Jun 18, 2017 at 5:23 PM
    uhplifted

    uhplifted The Hopfather

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    Gonna try this out. It's half the price. Might as well give it a shot :notsure:
     
  10. Jun 18, 2017 at 5:25 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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  11. Jun 18, 2017 at 5:34 PM
    uhplifted

    uhplifted The Hopfather

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    dan0mite likes this.
  12. Jun 18, 2017 at 5:47 PM
    horstuff

    horstuff Re-member

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    That model is time tested, you won't regret. I just liked the look of the Smoke more :D
     
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  13. Jun 18, 2017 at 5:49 PM
    WBF610

    WBF610 Member well known

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    Calibrate it first, boiling and ice water.
     
    uhplifted[QUOTED] likes this.
  14. Jun 18, 2017 at 5:51 PM
    uhplifted

    uhplifted The Hopfather

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    Pork shoulder. Covering up and letting sit for an hour. Then time to eat :hungry:
    image.jpg
     
  15. Jun 18, 2017 at 6:22 PM
    phillstill

    phillstill Long hair don't care

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    Forgot to take after pics. Father in law, sister in law and her husband came over. We finished the ribs and brawts and half the chicken.

    Food was a hit :woot:
     
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  16. Jun 18, 2017 at 6:28 PM
    horstuff

    horstuff Re-member

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    195... c'mon Bessie
    IMG_2810.jpg
     
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  17. Jun 18, 2017 at 6:31 PM
    dan0mite

    dan0mite #NOTNORM

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    Right?! It's 930pm here and I'm ready for bed!
     
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  18. Jun 18, 2017 at 6:33 PM
    horstuff

    horstuff Re-member

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    Haha. You'll only do that once or twice. Gotta start earlier, Texas crutch, or lower expectations.
     
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  19. Jun 18, 2017 at 6:47 PM
    dan0mite

    dan0mite #NOTNORM

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    I wanted to start it last night but was nervous to leave it as it was only my third go at it.

    Just pulled it off and letting it rest for a bit before I start pulling it.

    IMG_5936.jpg
     
  20. Jun 18, 2017 at 6:49 PM
    horstuff

    horstuff Re-member

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    What temp was it when you took it out of smoker? As long as at least 195, it'll pull. Looks right. These days I'm going more by looks than temp, they have a certain look when ready. Don't let rest too long, butts pull easiest when hot. That's what somebody said :)
     
    uhplifted and dan0mite[QUOTED] like this.

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