I got a smoker finally. I love the foodie thread and wanted to make a thread for smoker specific shit.
Pork butt I have going at 225. Shared the details of this one in the foodie thread already.
More to come….
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This week’s meal prep. I like doing shoulders, but I’ve been smoking these shoulder cutlets more often to get more bark out of it
I like to marinate the leftovers in sweet fish sauce and saute it like carnitas, served with rice or noddles
Also
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That all looks so good….
And yeah bro, I don’t wanna eat anything but smoked food now lol
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I love my traeger. So glad to see you have one too! And loving the food porn coming out of it right now. <3
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More to come! Got a whole kune leg thawing out for tomorrow and going to do a goat leg on Friday.
I’m going to try rendering some lard in it too, and use it to mix into elk for smash burgers.
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Looking into a Green Mountain Grills Trek as soon as I can afford it.
Smoked some wings today, did a teriyaki style marinade and went fairly hot. I grabbed some B&B char-logs, I’ve really been liking them. Using a mic of Kingsford blue, char-logs, and post oak in the firebox
Bonus shot of flame roasting a hatch chile for chili last weet
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Picked up a green mountain Davy Crockett used a couple of weeks ago.
Smoking the fuck out of whatever I can buy at this point.
Did two rack of ribs, salmon, sirloin tips and some cheese stuffed burgers this weekend.
Looking to make some bacon next.
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Just got myself a large green egg from an auction a few days ago, haven’t got the chance to put anything on it yet, but used a crappy walmart sidebox smoker for years before the sidebox finally gave up on it
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Shit let me know how that works out for you, i’ve been looking at those for awhile - usually for a full smoke I’ve got a literal barrel cut in half with hinges put on it and my Traeger for anything else but I think i’ve heard such good things about those eggs I want to find one for myself
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ohhohohoho a smoker thread? I have been summoned!
Did you know you can slice your hommade bacon as thick as you want/ There’s literally no law against it. Bacon steaks? Yessir!
Also:
My Beef ribs
My Brisket:
and last but not least, the reason I am no longer invited to thanksgiving:
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The eggs are great, but finicky. You really have to have your airflow dialed and if you didn’t have enough cc loaded in and you’re mid smoke it can be a bear to get more in and get your temps back up.
I just switched to a masterbuilt gravity fed charcoal smoker and I love it. HD had it on sale for like 50% off and it was a steal. All the flavor of woodchunk charcoal with the temp control of a pellet. Really nice to work with.
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Thats why I wanted one, tbh keeping consistent temps with a cheap sidebox like I had is a challenge sometimes, you can do a few tricks to increase smoke residency time (one I did was putting some dryer vent tubing from outlet stack down beneath the grates on the meat side) but there’s only so much you can do to stabilize temps when they’re so thin and lightweight. There’s a reason the guys who are competitive and serious about this have some incredibly heavy smokers with thick walls, with that much thermal mass, once your fire is stoked and you reach temp, you’ve got a significant hedge against temp fluctuation and drop.
Tractor Supply for a minute there was selling Black Olive pellet grills that looked and seemed to be designed like a green egg but had a pellet feeding/burning system like the Traegers, seems like best of both worlds, probably find one of those at a garage or estate sale a lot cheaper than a used green egg. This guy modded his Kamado Joe to accept a pellet burner/feeder, I admire the ingenuity I’m just not sure I’m ready to take the grinder to my BGE…yet https://www.youtube.com/watch?v=oqxMl9elmHs
Btw if you ever have any need I’ve got a Berkel 10" meat slicer and I’m fixing up an older Hobart 12" one
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Fuck that looks so damn good bro
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I’ve got two slabs of the pork belly curing up to smoke for bacon next.
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