Food Smokers and Smoking Tips/Tricks/Techniques

Well, Tis the season!

 

Smoking a ham and ribs for Christmas.

But we're also getting thunderstorms and cold temps. Should be fun.

 

Goodies on the FedEx truck for delivery! May need to go ahead and defrost some meats...

 

Ordered yesterday...delivered today.

I’ll have to grab a butt (teehee) to test how good it is for smoking in the kettle.

 

at the banana.

Nice new toys for the kettle!

 

I'm going to be smoking a nice big ole roast beef for Christmas. Going to be heading to Costco either tonight or tomorrow to pick it up. Didn't get any smoking done this past weekend, had about 8" of snow in front the garage door where I wheel it out and didn't feel like moving the cars, getting the snow blower out again, pulling out the traeger, putting the thermal wrap on it and then dealing with having to put everything back.

Yesterday warmer weather took care of the snow for me, going to throw the wrap on it this evening most likely and then make sure it's all clean for Christmas. Thought about maybe smoking some ribs this weekend. I hope I have enough pellet's should probably order some lol. Burned through a ton on my last cold weather smoke without putting the thermal blanket on.

 

I'll be grilling a big beef tenderloin for Christmas. Can't wait to slice that bad boy and eat some of the crust off the edges... mmmmmm

 

I almost grabbed one yesterday at Sam’s Club. Still thinking about it but my plans were tomahawks which I’ve already got.

 

We do the tenderloin every year since we have a mixed group of people and how they like their steak. The thinner side comes out medium well and the middle is for me, and the thicker side is for the rare people.

 

Made some filet's last night for my dad and I. Turned out pretty good, just used webers chicago steak seasoning and pepper.

 

“Rusty!! Rusty!!!!”


https://m.youtube.com/watch?v=lroZLN1gQnw

 

Got to do this with my $4 ham - "gone in 1 hour" and had to print out the recipe for 4 people.

Thank you

 

Hahahahahahahanopehahahahaha

 

Oh, pic or it didn't happen

 

I couldn’t wait so I threw a rack of baby backs on the kettle to try out the new Slow N Sear. This kettle has kept rock solid temps for the last 5 hours. I added a little bit more water to the reservoir at the 4 hour mark because it was half full and I didn’t want it to run dry.

So far so good. Will have to try other meats on the kettle now and see if I can just keep the WSM’s parked unless I need the real estate.

 

Rubbed down with Pitfaced Rub and smoked on the Weber kettle with the Slow N Sear at 230°. Tasty...

 

Picked up around 15 lbs (I think) of cheese to smoke this week for Xmas giveaways. Pepper jack and white cheddar mostly.

 

Cant eat it right out of the smoker. Well technically you could, but it would taste too strong. Have to let it age for a few weeks.

Last batch was perfect. Not too smoky, just enough to add a little smoky flavor.

 

Lol. Gave some to my boss and other co worker last week. Asked him how it was, he said good. I told him that I can now try it since he didn’t die.