Crush it REAL GoodHBT Supporter
- Jun 16, 2013
- Reaction score
- N of Denver
And done forgot to take a pic before we shredded.
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Home cured ham, smoking with hickory.
I just replaced the control panel for my masterbuilt smoker, and it was about half the price of the smoker when I bought it a couple years ago.
I would've bought a new smoker, but I felt bad tossing this one out when it could just be fixed with a control panel.
Next time I have a problem with it, barring a disaster I'll be getting a new one.
I thought I'd throw out some functions I'd like with my next smoker and see if anyone could make some brand or even specific appliance recommendations.
Hope everyone is having a good weekend.
- I'd like to stick with an electric smoker. I really like the set and forget method, it's almost like a crockpot. The worst that happens now if I don't keep up with feeding it chips is that it doesn't smoke. I don't lose heat. The food still gets done on time.
- I'm not bringing a smoker indoors.
- My current smoker can't get above 275°F or maybe 300°F. I'd like it if my next one could get up to 400°F or even 450°F. Then I could make some sides, or even maybe just use it almost like an oven in the summer when we don't want to heat up the house.
- Size/capacity- I want it moveable by one person. I've never used all four shelves in my current smoker. I might've used three shelves once or twice in the couple years. I assume that if I can use it to make some sides that I'll need a little more space.
- I like being able to set a cook temperature with an app. I used to be able to monitor a meat probe thermometer in the app and would like to get that feature back.
- I sometimes cold smoke cheese in my current smoker. I would like to be able to keep doing that.
Here it is all done and deliciousI’ve got 3/4 of a pork loin being turned into Canadian style bacon. It’s getting the cornmeal “peameal” treatment Saturday
I tried that a few years ago, I never got good smoke flavor. We had been to a salt smoking place in Maine, they had the process down, but mine was a failure.Making 50 lb pounds of smoked salt for Christmas presents
I'm from Brazil and here I make charcuterie.
These are pork ribs and pork coppa smoked
Wanted to mention the temp probes. It’s a Inkbird Bluetooth 4 prong temp thermometer. This thing has been excellent. I won it a few years back but if I lose this thing, I’ll order another on Amazon today.This was a couple of weeks ago. Brined and smoked chickens. Took them over to in laws’ house. They can’t get enough smoked chicken.
I like it as well but really like to use leftovers in chicken salad with apples.
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sea salt and cracked black pepper dry rub for a couple hours, then direct from fridge to indirect heat in the BGE @ 225F until inside temp hit 115F. (was about two hours getting to this inside temp) Remove tri-tip, remove ceramic heat shield, stoke the fire so it's alive, set a grate low near the coals, and then sear both sides until inside temp hit 130F in the thick part. wrap in foils and towels for 15-30 minutes, then carve up and serveLooks good @Rodent ! Tri tip is one of my go-tos.
Looking at the sear, it appears to be grilled? That's how I do my tri tip as well, although I know some people also like to smoke it. I used to reverse sear but (per the other post I put in this forum), I have moved to the sear-then-finish-indirect method.
I do traditional Santa Maria style seasoning, just salt/pepper/garlic. Although I'll often slather a little worcestershire sauce on it before seasoning to hold the spices to the meat, which adds a little umami of its own.
Smoked pork in posole? Sign me up.View attachment 813669
The small, unwrapped one will be smoked over pecan wood for tonight's dinner. The other one will be very lightly smoked and I will shred it and put in the freezer in one pound bags to use for things like tacos, posole or sandwiches in the future. It doesn't take any more charcoal in the Green Egg for 2 roasts.
Other than the occasional brisket I rarely ever smoke beef. Is it cooked well done (205F) like pork?From last night- smoked, pulled chuck roast. One of my faves. The leftovers are so versatile- sandwiches, breakfast hash, chili.
Last night I made sandwiches out of them with cheese, pickled onions and horseradish sauce.
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