Food Smokers and Smoking Tips/Tricks/Techniques

Weekends can get crazy up in here...

 

I think the smoker finally settled in at 235 for me. Wind was making it tough.

 

I’ve said many times, wind hurts smoker temps more than ambient temperatures do, at least in the Deep South that seems to be the case.

 

I moved the smoker to the corner of deck and stairs and it helped a lot. But the wind comes from all directions out here. Worth it though

 

Back when I used a a charcoal “pill” smoker I fabbed up a a wind screen from three 2x4ft sections of 3/8 plywood with hinges so I could fold and store it when not in use. Worked wonders.

 

How long do you go on a straight smoke, no wrap? And do you do any kind of maintenance on the ribs along the way?

 

These went about 5 hrs. Wife was getting antsy . No maintenance on em. Just let em ride. Honestly could've used another hour but was still good eating.

 

Five hours should be long enough. I typically do 3 hours open and 2 hours wrapped. The honey, butter, and brown sugar is a must for pork ribs, though. I would be afraid to try cooking without wrapping.

 

Thanks. I was hoping there was some mod for the MES, but no luck

 

4 1/2ish at 275, no foil. Will never foil again.

 

The mod for a MES is a AMAZN smoke generator.

 

Maybe I will try half with no wrap and half wrapped next time to try them side by side.

 

I usually do 3-2-1 with the same ingredients in the wrap. More fall off the bone that way. These were cooked well enough but a tad more firm. Still worth a repeat though.

 

My dinner over charcoal.

 

Lord God that looks good, what is it? Some sort of cheese meat wrap concoction?

 

I never wrap anymore either, I like them a little more tug than fall off bone. The honey brown sugar butter in the wrap is definitely good, but maybe I’m just to the point where quality meat cooked right is all I need or want. Or maybe I’m just lazy

 

Tri tip stuffed with Gouda, prosciutto and homemade pesto

Green beans with bacon, spinach pasta with cherry tomatoes, Gouda, lemon juice, fresh garlic and olive oil, and sliced French bread finished the sides, with a garden salad.

 

Very nice. Those look like whole TT roasts... did you just slice like a bagel leaving a hinge and stuff them? Did you cook it all at once or did you par grill the meat before stuffing? Did you slice the finished product in two directions like normal TT? Did you, did you?

 

I wasn’t the cook. All the pre-cook process is butterfly and stuff. Rub with olive oil and season. Sits in refrigerator until a bit before grilling time and it stays until it’s done. No par grilling.

Lose quite a bit of cheese but I’m not the cook! It’s delicious and free.. every Sunday we have dinner at the in laws.