Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Smoked some baby backs yesterday on my kamado. Used the 3-2-1 method at 225*.

 

Looks good. That's a whole lot of ribs!

Are you using a loose probe to measure grate temp or was that from the meat?

I've used the meat one for a grate measurement, but you may want to stick in in small potato or onion to get it off the metal, which may be hotter than the air around it.

 

I have the igrill 2. Probe is laying on the rack to the left of the ribs. Grill ran from 225-235* the whole time and didn't have to mess with it.

 

3 2 1 has never steered me wrong with st Louis cut. I have started doing 2 2 1 for baby backs with success. Ribs are so easy and I think the best thing smoked. But now that I'm getting a new grill I will delve into new territory

 

My temp gauge came with a grate clip.

 

Most sets come with 1 food probe and 1 grate. I have grate probes that sit in a tension clip like yours or use an aligator clip.

If I don't need a probe in the meat and don't want to dig out a second thermometer set, I insert the food probe through a baby potato, apple or onion and stick it on the grate, so the point is exposed and off the grate. That way I have two temp grate probes and both are off the surface of the smoker or bbq.

For my Thermoworks Smoke, I ended up buying about 6 different probes as they aren't expensive. That way I can easily do both in meats or both on smoker etc

 

Last time I rolled smoke was for superbowl sunday.

Also, those with pellet smokers, what color is the flower print for your aprons? Lol

 

I’m obsessed my gauge has 8 probes. I never have used all 8 but I use 6 all the time. I use the thing all the time. Used it inside Sunday for prime rib it’s outside today for pork shoulder.

 

I like pastels in the cooler months and bold in the warm months

 

Also making this tonight ratatouille

 

My $9, 10 lb bone in shoulder going in the fridge for a day or 2. Can't wait to try out my new camp chef.

 

Agreed. The nice part is we can wear our aprons right to the golf course or local fishing hole, then wear them right back home to our cooked meat.

 

Olde faithful.

 

Oh, absolutely. Except I have one that I won't wear in public. I wear it when I'm doing my nails and the stains are just not presentable.

 

Quick and easy, nothing fancy! Smoked hot wings and Hefe-weisse (HafBrau)

 

With the 15 hour soak complete (a little shorter than usual), the bird is cooking. Smoker set to 250 and the grill temp around 220-230. Typically 20min/lb, this smoke will be done in about 7.5hrs.

 

What apron did you wear for this?

 

Today is a good day

 

Didn’t even have to use your A-K

 

Turkey came out pretty good. Let it rest for a couple of hours and found that it was slightly undercooked when we cut it up. So into the oven the pieces go. Eating good to night. Almost as excited for the stock my wife will make tomorrow. She puts that smokey turkey-honey in other dishes to up the flavor.

 

Mail order. Maybe the AK would have sped up shipping

 

Ribeyes tonight!

 

Smoke was definitely lighter than usual, so thinking it was the alder pellets.

This was not my best bird. The meat was tough and dry. Probably dried it out in the oven, but this wasn’t a good specimen in the first place. Everything was made from scratch, so still good eating.

 

Looks like a great plate though!

 

I don't care about the grill now, do I see a Honda Big Red in the background? It looks clean!

 

1985 250sx, similar to the big red but was the sport model. It's in great shape and still runs great, I used to beat on it but take good care of it now but still just oil and filter changes with occasional diff fluid changes. Never had any major work done to it.

 

haha, that is awesome. Just to show how times have changed, we had 2 of those 3-wheelers. Now that I think of it, we had the Honda Big Red and a used 250sx. I was around 8 to 10 years old when we had them. A lot of farm land where I grew up and we would ride those what felt like Mach 4 across the fields. Usually no helmets and just raising Cain. They weren't super fast, but what a blast. We also used them to pull sleds in the fields in winter time. I tipped them over twice but I was going really slow and had the bars turned all the way over.

We absolutely beat the hell out of them! Once everyone figured out how dangerous they really were, they were put away and did not ride them for several years. My dad ended up giving them away in early 2000's. I would give anything if he still had them. I would go get them in a heart beat and try to restore them as best as you could.

 

So I ran a science experiment today. Was heating up the Traeger and helping my daughter with her math homework and remembered I didn't preheat the oven for some fries. She reminded me that we still haven't tried them on the smoker yet. So I ran and put some on a pan and tossed them in while I was waiting to put on the burgers. These things came out freaking awesome! Like really good. Just some OreIda crinkle cuts straight out of the freezer and on for about 15 minutes at 475. Flipped them a little bit and back in for about another 7-10 minutes. Highly recommend!! Also burgers were great too.

 

Pork Loin smoking since 0930 for dinner and chicken wings on the grill for lunch.