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

Looks right. Yum.

 

Any trout smoking tips or recipes? Got two ready to break in my new camp chef

 

I have done a few and it was (according to the family, not just me) the best turkeys ever. They were moist and great color and crispness on the skin. I smoked them low, but turned the heat at the highest setting the last half hour or so to crisp it up a little.

 

Bottle cap catcher. First mod lol. It was once side of a old cooler that I dont use, there was a blank hole under the opener so I bolted it on. Will test soon

 

perfect first mod.

 

Going to smoke a 15lb pork shoulder tomorrow. Going on my pit boss, how long you guys think it will take? Of course, I'll take some pics and post them up.

 

About 90 minutes per lbs. 185 degrees for slicing, 205 degrees for pulled meat temps, give or take.

 

So I should start now haha Not my first shoulder but definitely the largest...I'm thinking it might actually be two shoulders in the costco packaging. Will let you guys know how it turns out!

 

Those are the times and temps that I used when I started smoking pork on my smoker . I use them as a guide. I mainly watch the meat temperatures. There's a lot of good info provided in this thread by folks.

 

The Costco ones are usually two but they have been changing things up.

My last pork, above a few pages or posts, was a big one too. It was only 8lbs and took 18hrs, including 1 hr of resting in a cooler.

I prefer one big one to a couple smaller ones, always seems to turn out better.

15lbs, I'd give yourself 24hrs to account resting.

 

Did a beer can chicken last night, came out perfect!

Have 2 pork shoulders on now. First pic was when they first went on around 430 this morning. 2nd pic is about 3 hours in

 

Fed the kids TacoHell a few weeks ago for the first and only time. When they were asked what they wanted for dinner this week, they suggested making our own:


So we did...with some brisket I had in the freezer. This is one that came apart during cooking, so it's a bit fugly. The ones we ate were amazing...Already talking about making again with pulled pork or chopped chicken. Maybe goat cheese too...nom nom nom

 

That thing would blow TacoBell away. Our kids have never had it either, maybe soon I'll show them how bad it is.

Looks amazing!

 

As a kid we NEVER had toxic hell or Arby’s, I’m kinda glad, not missing anything. It’s also hard to go to a place like the Bell when you live in the burrito/taco/Sonoran dog capital of the world.....

 

Good morning.

 

Why am I doing this to myself? I'm not even having a get together. Lol. Probably gonna give a few slices to the neighbors when it's finished.

17 lb USDA Choice packer trimmed down to about 13.5. Didn't get to be choosy at the supermarket this time.

 

Pork belly burnt ends.....again

 

Holy chimney Batman! What did you add in there? I have never gotten a torch out of a starter LOL

 

Looks like matchlight briquettes or something with additives.

My lump never never gets like that, even if I do it over my side burner to get it going. It get some, but not a rolling flame.

 

That’s what I was thinking too. I never use match light briquettes in a starter

 

I'm a lump guy. The odd time I've tried all natural briquettes, but I never use anything with additives or chemicals.

 

Neither do I



I have while camping. I mix some in ti get it going faster (not in a chimney) and cause of wind sometimes. So kinda like a fire starter.

 

Drier lint for the win!

We save it up and use it as fire starter. Put it in a toilet paper sleeve or just loose, shove in a few twigs or red pine, light it under the wood and it's good to go.

 

After reading all these bbq posts I finally broke down and bought a traeger from Costco. Never had a pellet/smoker grill before. Glad I bought it much different then Cooking over charcoal or wood- thanks everyone

 

A package of Costco St Louis cut ribs are on. They weren't trimmed by what I can tell. I thought St Louis Cut meant already trimmed but there was bunch of wonky bones, and flaps on them.

Trimmed them up, chopped up the off cuts and left a few smaller hunks to nibble on during the cook. I'm smoking the little pieces and will probably add them to the vegetables or beans.

I've only done SpareRibs once and we weren't impressed but I don't think I cooked them right

 

smoking 6 slabs from Costco on a rainy cold Chicago day good eating for our Stay At Home order

 

What is in the bag? Looks like some kind of injection from Kosmo's Q. I also see a bottle of Killer Hogs BBQ sauce?

I am more of a Memphis dry rub guy, but a 50/50 mix of Killer Hogs BBQ sauce and his Vinegar sauce is amazing! I lightly glaze that mixture in the ribs the last 15 minutes and it is so so good!

 

yea I like killer hogs stuff I got Kosmos as well good Rub

 

Yes sir, welcome to the community! I use my pellet grill 2-3 times a week to grill, then usually once in the weekend to smoke something. You will love it for sure!

 

First time smoking a turkey, but it turned out exceptionally well