Food Smokers and Smoking Tips/Tricks/Techniques

I’m down like Charlie Brown!

 

Better tag us bro!

 

I’ll send money in a birthday card.

Count me in too!

 

@Misplaced Nebraskan if you’re willing to ship to Hawaii, I’m in as well. Sounds amazing.

 

When the time comes I'll let y'all know

 

You guys need to learn how to make real tacos al pastor
https://www.mexicoinmykitchen.com/2017/05/tacos-al-pastor.html
and the salsa to top it off with

Taqueria Style Salsa Recipe

It’s the time of the year when many will use their barbecue grills almost every weekend if possible. For these days when you’re grilling your meat or chicken, warm up some tortillas alongside the meat to enjoy your grilling feast by making some tacos, and top it off with one of the most famous salsas in Central Mexico, one that’s sought after in many “Taquerias” for those who like to have a good, spicy, tasteful salsa. A good taco has to have a really good salsa to go along.

This salsa traditionally has Chiles de Arbol, tomatoes, tomatillos, garlic, onion and water. This is a very spicy salsa, but you can adjust the spiciness to fit your own taste by reducing the amount of Arbol peppers. This salsa goes well with Tacos al pastor. Most Taquerias in Mexico City that sell Tacos al Pastor offer this salsa to top your tacos with. Some people know this salsa as Salsa de Chile de Arbol and others as Salsa Taquera.

Ingredients
Makes 32 ounces fills a ketchup squeeze bottle nicely.

• 2 pounds Roma Tomatoes
• 1 pound tomatillos
• 2 garlic cloves, unpeeled
• 1/3 pound red onion
• 20 Dry
  $13 Los Chileros Chile de Arbol, Whole, 0.5 Ounce (Pack of 6)
  Arbol Peppers

NOTES:

I personally like this salsa when the tomatoes and tomatillos are pealed - broiler, hot water or blow torch method.

• The taste varies depending on the size of the tomatillos you buy – small are tart while larger are mellower
• If you want your salsa in a dark red color use more tomatoes than tomatillos
• Arbol peppers are spicier than other dry peppers. If you prefer less heat in your salsa remove some of the seeds from peppers.
• Smoke with mesquite until they are done, then run thru a blender.

 

Consider it added to the list!

 

Totally had a brain dump, Ive been working with some walnut and cherry, working my way to a new cutting board and using the planer. I have a big pile of shavings and rather than throw it out I figured Id just try to use it in the smoker!Should be an ok mix huh?

 

Let us know

 

Walnut is a pretty powerful wood to smoke with had a lot of it around growing up, American black walnut. But yes it should be fine unless you fumed the cherry with ammonia first or have glue from glue up in the shavings but sounds like you aren't at that part yet. Interesting I've been thinking of making another cutting board and new knife block with laminated walnut and cherry, always loved the look. You have to post pictures when your done!

 

Sounds good to me. I will be on the lookout for the thread.

 

Im doing an end grain cutting board, theres a little bit of wood glue in there but not a lot, Maybe not a good idea to use that if its toxic smoke. I had enough pieces for about half a cutting board so I have to make another laminate to try to match it to the other pieces, then square everything up and hopefully glue it together soon. My goal is something similar to this, but I dont know how well it will come out...Im having issues with my fence on my table saw.

 

Smoked beef cheek (cabeza) in green chili verde



Also made a pizza on the BGE. Got temps up to 650. Cheated with pre-made crust though.

 

The chips I had for lunch are no match for these pics

 

You had chips? I had a freaking tuna pouch....

 

seeing the pics of a fresh pizza just made my stomach growl and try to eat itself

 

I started to not even check in on this thread tonight, for that very reason.

 

In for this!