Food Smokers and Smoking Tips/Tricks/Techniques

If you want to keep it simple, run it up to 120-125*, pull, then loosely tent.

If you want to get fancy, run it up to 110-115*, then sear over high heat up to 120-125* and tent.

Add 5-10* for medium instead of medium rare.

Good luck and share pictures! Tri-tip is an awesome cut.

 

That smoke ring, though....

Looks great!

 

Thanks for the invite.

 

Thanks.

 

Right?! And I'm only one or two islands over...GRAB THE PITCHFORKS AND TORCHES!

 

Looks pretty damn decent to me! Especially those burnt ends. I made some chuckie burnt ends yesterday with the rub-a-dub and likely the best I have made yet. But they will in no way come close to what yours are going to be like.

 

I think @scottalot should get the award for most accomplished with the least tools. I don't know what that funky looking non-smoker grill is, but he gets a lot out of it.

 

Now I'm interested to see what the whole thing looks like...

 

78 degrees out, a nice breeze, some shade, a beer, a cigar and my smoker rolling chicken and ribs. #smokelife

 

Thing looks like it came off the set as a prop on Leave It To Beaver or something. I've got an old toolbox like that... It's like "don't touch, it knows me and I know it, fck off with your recommendations". I'll probably have it till I die.

 

Bacon wrapped onion rings today!

Add sriracha:


Wrap in bacon and add your favorite BBQ rub that includes sugar (I bet you can guess what I use ):


Add to the smoker:



Take a blurry picture before eating:

 

Lord Jesus and mother of Mary. I must do this soon.

 

@llibrm , ^ this exactly.

 

I havent got to the spicy rub yet but I bet it would be killer! Thats a good idea for onion rings!

 

That is what I said back in May first time I heard about them, on here.

And still haven't done it. I really need to. The rub-a-dub would be freaking awesome on them. That must be what I was waiting for I have no excuse not to do them now.

 

Those look good.

That pic I put up was them cut up last night. I sauced them today and put them back on today. They didn't last long.

 

Saucy ribs tonight "holding" on the smoker while sides are made. Chicken came off hours ago, a test wing was amazingly delicious. I love my baby backs with a coat or two of sauce applied in the last hour, allowed to darken and concentrate. Good meal ahead.

 

i find this thread more arousing than porn.

 

Well the tri-tip is resting while the brisket finishes up. Stalled at 175 so the wait is on. Hold steady at a nice 250 despite the wind being a total pain.

 

Prolly not too hard to hit 250 when ambient temps are damn near 120 lol or has it cooled some