Food Smokers and Smoking Tips/Tricks/Techniques

Smoked for about 2 hours, at about 210 degrees to get to 155 internal. Cut, sliced and some fried up to go on a sandwich made with chicken breast I brined overnight and smoked alongside the bacon. Bacon smoke flavor is powerful, but it should mellow out after a day in the fridge. Going to vac pack it into small packages and into the freezer. Think I'll try to turn a shoulder into buck board bacon next. I'd rate this first attempt at an 8 out of 10. a win overall but lots of room to experiment with the cure recipe and smoke time.

 

BBQ is serious bidness!

 

I am pretty sure this is meat abuse and he should get life without the chance for parole.

 

I need to figure out what to smoke this weekend...

Guess I'll see if there's any sales going on. If not, I'm going to try this meat about a mile away.

 

http://bwmeatcompany.com/

My friends have brought good cuts of meat from there.

It's a lot cheaper than the fancy places that open up near downtown.
http://bbbutchers.com/

 

I'm thinking about some ribs and/or sausage on Sunday. Going to a friends cabin to help him with a shed Saturday so I only get to smoke one day.

 

Of course it looks fantastic.

But I'm poor.

 

Weekly flyers are crap. Guess I'm hitting up the meat market in search of ribs. And also give a go at the sausages in a pan like @ryanjboutin posted.

 

All hail @ryanjboutin , the Sausage King.

 

Hola.. I randomly found this thread while lurking in the background. I've been on here more frequently as I am trying to convince the wife to trade in our subaru legacy for a 15 tacoma. Anyway... I use a Camp Chef DLX pellet smoker with Cabela's brand pellets. I'm using a blend of Apple, Cherry, and Hickory for most of my smoking right now. Baby backs, pork spare ribs, shoulders, butts come out great! My favorites are Ribs and chicken wings. I didn't search through the entire thread but amazingribs.com is where I spent literally months reviewing smokers until I chose the pellet. I had originally wanted the WSM or the PBC but didn't pull the trigger. I'll post a few pictures after work of some of the food.

 

Few shots of final products. The last shot is of the Amazn Smoker Tube cold smoking steaks before grilling.

 

Those wings look fantastic. I love to smoke wings!

 

Looks good. I may need to get one of those smoke tubes to play with while my smoker is in storage.

 

If you have any crafty friends.. Mine is actually home made. He rolled stainless sheet with the holes, then tack welded it. Works great and didn't cost me a dime. Love it for cheese in the winter.

Also, the tube says pellets but I add chips to the tube as well for heavier flavor; zero trouble.

 

Man that looks good. On the smoker you just have to be careful or it can dry out badly. Usually put them on there for a little while then on the grill to finish then off. I also like to do sausage/peppers and onions mixed with some nice olive oil, salt and pepper all cut up and then cooked on the grill (charcoal if at all possible) in a pan.

 

Not to mention BEER. You just can't really go wrong there.

 

Smoking a butt on the gator pit today!
https://vimeo.com/139803979
Got the thin blue going on right now!

More to come!

 

Here is an update

 

And scene! It was so good!!