Who's smoking meat this weekend?

[applescrap]

Don't have the app so it's hard to put pictures in but I smoked a brisket last weekend. I think the trim was so key. A nice 8th inch all the way around. Did not cut into the fat between the point and flat because I wanted to leave it to support the meat. Really rounded all cuts keeping aeroDynamics in mind. Then just cut it in near half because the whole thing would not fit in my smoker. Set the electric smoker to 275 and thermometer the flat first because it was thinner cooked in 7 hours the point took 8. Just salt and pepper I could see doing that on pork butt to

 

[applescrap]

Here's some pics also smoke a pork loin cook the brisket to 200 degrees the pork to 1:45

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[betarhoalphadelta]

I have the Kamado Joe. I constantly overshoot 225 when I try to do a low and slow cook. I find it way easier to maintain the WSM at lower temps. Also BW how many chunks of wood would you use in your Kamado when doing a low smoke? I find I get minimal smoke output from my wood chunks and they seldomn burn completely. Every now and then I get hints of that target blue smoke but it just doesn't stay consistent for those critical first hours.

I don't overshoot, but I start closing down vents well before I hit 200 degrees. If you close the vents too late, you have too much for and it's hard to stop it from creeping up afterwards. Generally for low and slow I'm lighting the smoker at least an hour before putting food on. I'll sometimes go 90-120 minutes so I can be sure the temp is stable and heat soaked.

I use a lot of wood chunks. I do agree that it's harder to get as much smoke on a kamado due to very low airflow, so I compensate with extra smoking wood.

 

[jammin]

Sous Vide Flat Iron direct seared on mesquite coals

 

[applescrap]

@jammin
Nice

 

[JimRausch]

A friend gave me a venison tenderloin. I marinated it overnight in a homemade teriyaki, seared in some bacon fat, then smoked it using hickory and mesquite, before finishing it off on the grill. Pretty yummy, especially with my first sample of a bock that I started back in December and bottled 3 weeks ago.
Sorry, no pictures unless you want one of my belly
Since I have 2 levels on my smoker, I also did a couple of salmon fillets on a cedar plank. Put those in the freezer for future consumption.

 

[Homercidal]

Smoked some ribs on my POS smoker. Heating element burned out so I swapped in an element from some electric thing I had sitting around. It doesn't quite get hot enough to cook, though. I may have to buy a new smoker. I love the convenience of electric. Set and forget. I often start the smoke during break at work and don't have time to mess around with charcoal. I'd love to have a charcoal smoker, but it's not convenient for me.

 

[Oldskewl]

Burned the cobwebs off my ole Bradley yesterday. I've been neglecting her with my new found beer brewing hobby. LOL! Smoked some chicken leg, thighs & boneless breast for the wife.

 

[BrewinBromanite]

Sous Vide Flat Iron direct seared on mesquite coals

That's awesome! Looks great!

 

[applescrap]

Corned beef, like to pick up like 8 on clearance after st. Pattys

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[Homercidal]

Picked up my new, used smoker yesterday. It was a Brinkmann electric Gourmet. Like my old one, but actually works.

Lady said her husband converted it from charcoal to electric. The element he put in it is now selling for $100 on Amazon as Brinkmann is going out of business.

Now I guess I'll simply put that element in my old smoker and convert the new one back to charcoal.

Need a decent thermometer to put in them both.

 

[applescrap]

Picked up my new, used smoker yesterday. It was a Brinkmann electric Gourmet. Like my old one, but actually works.

Lady said her husband converted it from charcoal to electric. The element he put in it is now selling for $100 on Amazon as Brinkmann is going out of business.

Now I guess I'll simply put that element in my old smoker and convert the new one back to charcoal.

Need a decent thermometer to put in them both.

Bingo bango bongo! I love it nice score. I don't know if it's a good one or not but I use sur la table thermometer that gives me the temp of the meat and the temperature of the smoker so it dual reads. I'm sure there are more expensive ones but this one is nice has magnets and works, some of them will tell you via wireless to your phone or the receiver giving alert excetera. I prop my smoker in front of the door so I can see the temp just looking out

 

[jammin]

Short Ribs. Cooked Souse Vide & seared over Apple wood

 

[bob1852]

I need to smoke something soon!

May make some lox again soon...

 

[BaylessBrewer]

Smoked a 5 1/2lb pork butt today. 10hrs at 245 with Apple wood.
She's resting now and I can't wait to get a taste!! View attachment ImageUploadedByHome Brew1462585617.985321.jpgView attachment ImageUploadedByHome Brew1462585632.352805.jpg
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[jammin]

Ribeye on the hibachi

 

[applescrap]

@jammin i love the work you do at bayless looks good.

Smoking ham tomorrow neelys rub.

 

[BrewinBromanite]

About to go to bed, but I'd gladly stay up and devour that entire deliciousness!

 

[applescrap]

I'm now smoking everything right out the door so I can see the thermometer from inside and have chips right there. Roughing it. Got ham going hickory and apple, as always I swear by Hickory and Cherry but my wife accidentally bought Apple. Have used it before still just don't care for it that much. I think I would like to try Oak and apple

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[applescrap]

Went a little too high on it while I was working in the bathroom cooked to 160. It is really really really good. 4 hours smoking the whole time

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[smit70136]

Putting some corn on in a minute to go with these bad boys. View attachment ImageUploadedByHome Brew1462667980.016628.jpg

 

[EHV]

Got a 12lbs brisket on the KJ for Mothers Day. Basic salt, pepper, garlic and onion powder. Started at 630 so I'm hoping for at least a 12 hour smoke but once again overshot my temp and its hovering at 160 already. Hope for a loooooong stall but I doubt the Kamado will be having much of that.

 

[applescrap]

Got a 12lbs brisket on the KJ for Mothers Day. Basic salt, pepper, garlic and onion powder. Started at 630 so I'm hoping for at least a 12 hour smoke but once again overshot my temp and its hovering at 160 already. Hope for a loooooong stall but I doubt the Kamado will be having much of that.

Dont worry 200° is 200° it'll be great

 

[jammin]

Smoked over 100 frenched drummies for a buddy today. These will be served to a large crowd of professional restaurant owners (clientele) to show case various sauces that my buddy's company sells. He is in the food supply industry.

The drummies will be deep fried and sauced prior to serving so I smoked these at a low temp to apply smoke and retain juiciness/tenderness.


I can't wait to hear what his clients think of my work!!

 

[EHV]

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Terrible pictures but this has been the best brisket I've done yet. Probe went through like butter at 197. Took the top portion of the point for burnt ends and applied a little homemade sauce. Phenomenal. The Kamado kept this piece very moist.

 

[Elkobrewer]

Pulled pork and home brew for Mother's Day

 

[Elkobrewer]

And the final product

 

[HoppyDaze]

I did some drummies on the Traeger this weekend...very good! forgot pics

 

[Terek]

had a good weekend catching kokanee salmon, so im gonna be doing an all day smoke binge tomorrow. usually takes 3-4 hours for hung fillets, but i got A LOT to do. Best thing on the planet

 

[applescrap]

had a good weekend catching kokanee salmon, so im gonna be doing an all day smoke binge tomorrow. usually takes 3-4 hours for hung fillets, but i got A LOT to do. Best thing on the planet

I agree! What kind of wood will you use or I guess can you recommend some for fish