Food Smokers and Smoking Tips/Tricks/Techniques

How long on the coals? How often do you turn them? Red hot coals ok?

 

I did it for roughly 25 minutes this time and turned every 5-10 minutes. Red hot coals are fine too. Reduces cooking time and increases the number of times needed to turn it. Then again even if the kernels get blacked (some not all) it is really really good also. Caramelized and even sweeter. But don't want to blacken the whole ear.

 

Got it, thanks. Doing this soon! Never done those before

One more question, two actually... why soak so long and do you season the soak? And do you get the hair out first and put the husks back to cover? That's 3 I know

 

LOL ask all you want. I may not know the answer but I can make one up

Not sure how long the soak takes. Growing up we would throw dozen of ears in a burlap sack and throw it in a lake or river all night and part of the next day. But I think 4 hours or so should allow it to penetrate through the husk.

Usually no I don't season the soak water.

Personally I wait until I cook it to husk it. The silk comes right off then it only takes a few seconds to husk and silk with gloves on. On the other hand before cooking a lot of people will carefully pull back the husks and remove the silk and wash the ear. Then doctor it up with what ever and pull the husk back up and tie it off. I must be lazy because I never have done all that and love how fast and easy it is to husk once it is cooked. On the other hand growing up my mother canned a lot of corn and I got to husk most of it. To this day I am not fond of husking corn and prefer to just get it done and over with. Still taste pretty damn good to me keeping it simple.

 

Last night was a success with me hosting the fight. I wish I had time to take pics last night after the food was cooked. Everything was a hit, brisket, ribs, corn, and beans. It all was immediately attacked as soon as I laid it out.

The beans were the surprise hit because everybody is used to regular beans all the time. Nothing special, just Bush's baked beans with diced bell peppers of each color and an onion. All in a tray underneath the ribs to get the drippings.

Best of all, I now have a decent idea of how much I would need to feed X amount of adults.

 

Many thanks.

 

Also, I would highly recommend the Yeti Roadie to anyone. It is the perfect size and the brisket came out the smoker at 10:30 am and was left in the cooler until 5 pm. It was still very warm and nobody believed it had been in there for so many hours.

 

Well that took a lot longer than I would have thought but my goodness it was worth the wait. I love the pit faced rub as it isn't too salty like some can be. Will have to pick up the spicy one too it think

Pics make it look really pink, not sure why really


But damn it's tasty, didn't dry out like I figured it would when my initial temp spiked to close to 300 before finally settling between 225-250 a couple hours in.

 

The tofu almost looks like pork belly cubes. Almost .

Good to see the rub getting worked over all those different meats and ("meats", I suppose )!. Love me some cherry wood, too.

You can also get an injector, melt some butter down with a little salt/seasoning, then inject it right under the husk. If people aren't aware that you did it, when they peel back the husk, corn that appears to grow pre-buttered/seasoned looks like the greatest scientific achievement in the history of mankind.

 

Haha, good idea.

 

Very nice.

 

A $5 styrofoam cooler accomplishes this too. Wrap in towel, drop inside.

 

Corn looks awesome!!! Is that "peaches & cream" variety?

 

How'd I miss this the first go through?!?!? Looks good! I think I have a little spicy left in stock .

As for the initial temp spiking early, I wouldn't sweat that too much. You can cook the whole thing at 300* if you want and it'll still turn out nice and juicy, but the window for getting it just right is much smaller. Even if it takes a little longer, the relaxation afforded by a 225-250* cook is quite enjoyable!

 

Smoking ribs this weekend after my fiancee's charity event.

 

I might be roped in to smoking a couple pork loins. only problem is I have to cook one day ahead of time. Is your method good way to cook one day and slice/reheat the next?

 

The guys selling it out of the back of the pickup truck said it was Kandy Korn. Being this late in the season guess it likely was. Not that I have ever been able to tell the difference when eating it. They both are sugar enhanced corn and the best IMO. And toward the end of the growing season like this are maxed out on sugar

Most of the market garden farms here are all ready selling pumpkins instead of sweet corn

 

It was very good, I was pretty damn proud of the results. I learned a lot, was a bit worried at first because of the temps but then just said screw it, whats the worst that can happen?? lol After that and bit more fiddling I had good consistent temps and just let it ride out. I still don't think I could do a really big brisket without a lot of work on the Kettle but I'm down to do the smaller ones

I think I'll be placing that order for the spicy rub, thanks!

 

Received! I should have that out the door tomorrow! Thanks a bunch.

Keep up with the pics, too. See the rub thread. I tipped off a promotion of sorts that we'll be doing once the large scale production gets started .

 

The rub thread is the one in the group buy section?