Food Smokers and Smoking Tips/Tricks/Techniques

Noice.

 

Soy sauce, brown sugar, cracked pepper

 

Your going to love it, I got the same one in black. I've got the beer can chicken and pizza stone inserts in mine.

 

Im looking for a good glaze, thats pretty simple No salt?

 

I feel guilty. I'm using my lp grill to smoke the rib tips that I bought a couple days ago. I hadn't planned for a monsoon and don't want to deal with charcoal in this rain. I put lots of pecan wood chunks of the grid and keep reminding myself that most food that I cook on propane tastes better than the average griller's food anyway. And besides, lots of commercial BBQ places are using gas smokers.

 

Exactly. I go to cookouts and see people squeezing their burgers on the grill with their spatulas. It sizzles... Makes lots of fire. No one likes a backseat driver though so I bite my tongue and say nothing about them wringing the flavor out of their meat.

 

Beer brats and beer bread ala Heineken via hickory

 

brisket day!

 

The soy is pretty salty

Soak the cedar board for a couple hours in warm water.

Skinless salmon filet on the soaked cedar plank. Cover the fish generously in soy sauce. Then generously apply brown sugar over the soy sauced fish. Let the sugar melt into the soy then gently smooth it out evenly across the whole fish. Crack some black pepper on it to preference. Let that sit for a hour or so in the fridge. Place in the grill and let it cook till the fat starts to ooze in the center on top.

Real simple. Some people add butter to the brown sugar and soy, I prefer it with out.

 

That looks great!

 

No need for a guilt trip, you will get no grief from me rain or not. I have been out of propane for around 6 months now made it through the summer on just charcoal. It is 9* right now outside. Propane is on my list for the morning run into town, I have 2 tanks so that I will never run out LOL. Likely use them both up before Spring comes and will still use a lot of charcoal for smoking and grilling. If I run out of charcoal I heard there is a large stash somewhere in SC....

 

I tested one. Tastes good to me.

 

Smoked a pizza after a 22 day staffing pattern, womp womp.

 

Update:

12/21/17 bacons got a 4 hour smoker then into the fridge to rest

12/22/17 bacons got a 10 hour smoke then into the fridge to rest

12/23/17 bacons are back on the smoke for another 10 hours then back into the fridge for another rest.

Starting to develop some nice color.,

Repeat another time or 2 then hang in the basement for 5 days to age.

 

Some ribs for my cousin cuz he's coming down from Vancouver for the Holidays.



https://youtu.be/YzrvZh3CNKA

 

Didn’t know what to tell my neighbor. He said he’s smoking brisket and wants to borrow charcoal lighter (fluid)
Told him all I ever really use is charcoal chimney

 

Late post from Thursday.

Couple Costco thick prime ribeyes I smoked to temp and then reverse seared on a cast iron pan with bacon fat and butter then open air rested for 15 minutes.

This was the wife’s cut, she likes to piss me off and have me cook her steaks to medium