Who's smoking meat this weekend?

[S-Met]

What's your setup? Any way you could add distance from heat?

 

[bleme]

What's your setup? Any way you could add distance from heat?

I have a Mastercraft electric cabinet smoker. I put them on the top shelf, but that might not be cooler. I found one YouTube that suggests moving a bracket to get the heating element closer to the wood chip holder. I'm also thinking about putting some gasket tape around the door as all the smoke seems to seep out there. I found one mod where the guy cut a hole in the bottom and ducts in charcoal smoke. I would like to avoid going that far....

 

[imasickboy]

I have a Mastercraft electric cabinet smoker. I put them on the top shelf, but that might not be cooler. I found one YouTube that suggests moving a bracket to get the heating element closer to the wood chip holder. I'm also thinking about putting some gasket tape around the door as all the smoke seems to seep out there. I found one mod where the guy cut a hole in the bottom and ducts in charcoal smoke. I would like to avoid going that far....

Do you mean a Masterbuilt electric smoker? What size? 30"? 40"? I do know the 30" has a hot spot on the upper right side, for sure.

A good way to get tons of smoke with little heat is with an A-Maze-N pellet smoker tray. I use one with my MES 30. You can grab them on Amazon for $30-something. Lots of good info at https://www.smokingmeatforums.com/

Also, if you go the route of the A-Maze-N, look into the mailbox mod, it's cheap, and will easily give you cold smoking abilities.

 

[Elkobrewer]

The before

 

[Elkobrewer]

The after

 

[Elkobrewer]

The bite. Pure awesome.

 

[S-Met]

I have a Mastercraft electric cabinet smoker. I put them on the top shelf, but that might not be cooler. I found one YouTube that suggests moving a bracket to get the heating element closer to the wood chip holder. I'm also thinking about putting some gasket tape around the door as all the smoke seems to seep out there. I found one mod where the guy cut a hole in the bottom and ducts in charcoal smoke. I would like to avoid going that far....

CAUTION: REDNECK-SOLUTION!
Set your smoker in close, almost touching proximity to a solid table. Set your meat on a slightly raised rack on the table. A cookie sheet with a raised cooling rack works well to catch drips and aid in clean-up. Build a card-board box to sit on top of your smoker/table setup, making sure your heat and smoke flow into the box.

As heat and smoke rise it is trapped into the box. I would insert a dial thermometer into the box just to monitor heat. Cheap $5 pen thermometer works fine. You can extend the box as needed for cold-smoking options.

 

[bleme]

I’ve never seen bacon this lean before. I actually had to add some EVO to get it to fry right. It’s a little too salty, but the flavor is great. I’m happy with my first try.

 

[corkybstewart]

We're at the house we inherited in France from my in laws. Since my wife loves my smoked meats she bought me a very nice German made smoker/grill. We even found baby back ribs.

 

[applescrap]

Ham. This was so good. With what has become the usual rub, brown sugar, pumpkin pie spice, and mustard with a few other things cant recall. Smoked with Jack daniels oak chips and apple chips. This combination is nice on ham. Need to look back and see what i liked this on. Haven't loved the apple. Never have really.

 

[Sadu]

8kg of manuka smoked pork & garlic salamis for me. These will hang for about 2 weeks then should be pretty decent.
I like to fry up whatever is leftover into patties for a preview of what I'm getting.

 

[Ki-ri-n]

https://www.homebrewtalk.com/forum/media/20180728_212044.69313/

Making jerky. Got an hour or 2 to go.

 

[flars]

Getting two racks of spare ribs ready for the smoker tomorrow morning. Small pieces of trimmings are snacks after a couple of hours of smoking time.

 

[JonM]

Doing a couple racks of baby backs. I was planning on doing them non-traditionally with just olive oil, garlic and rosemary instead of rub and sauce then I had a eureka moment - rub one with Polish sausage seasoning. That can’t suck.

 

[flars]

Doing a couple racks of baby backs. I was planning on doing them non-traditionally with just olive oil, garlic and rosemary instead of rub and sauce then I had a eureka moment - rub one with Polish sausage seasoning. That can’t suck.

Will need to know the result. I've never used a sauce. First good ribs I had were from the 17th Street Bar and Grill in Murphysboro, Illinois. Tried to emulate Jim's magic dust using no sauces.

 

[JonM]

I’ve done the garlic and rosemary thing before with great results. I put Polish sausage seasoning on chops often and it’s great. Don’t know why it took me this long to figure out the sausage seasoning + ribs thing.

 

[Ki-ri-n]

Beer Can chicken.

 

[Elkobrewer]

Ribs on the smoker. For work tonight have a part showing up at 6:00pm that needs installed. So I thought I would bring these to the guys.

 

[Elkobrewer]

Now to wrap them up and another 2 hours they will be perfect

 

[Lax coach]

Beer Can chicken.

Bonus points for it being "Pseudo Sue Can Chicken"

 

[Ki-ri-n]

Bonus points for it being "Pseudo Sue Can Chicken"

It was only the can. I put my homebrew in it instead. A pint can helped hold it up better.

 

[treacheroustexan]

Not sure if I posted this yet. My first attempt at smoking ribs a few weeks ago. I'm still learning but they were SO tasty.

 

[brewbama]

Looks good from here!

 

[Lax coach]

You guys are killing me with these outdoor griddles! We have one built into our range which we literally use 10x per week, but it's only 12" wide so large batches have to be split up. Plus the whole cooking outdoors being awesome thing. So now you've got me tempted, and I have to decide whether I want to go all out and get a Dedicated flat top grill that would essentially replace the Weber Genesis that has been neglected since I got my Kamado Joe; or get a topper for my camp stove for less than 1/3 the price.

Less than 2 months later, assembled the Camp Chef Flat Top Grill yesterday. Chose it over the Blackstone due to more solid construction, better grease management, and the fact that there's a grill underneath (as mentioned above it's replacing my Weber Genesis).

Converting it to Natural Gas today and looking forward to its first cook!

 

[stella_tigre]

HWMO just put these beauties in the smoker. More like chops, they're so thick! Homebrew amber will be perfect with these......smells heavenly!

 

[applescrap]

Put a huge chuck on, salt only, and 6 hours later still stalled at 160. Was coming through it fine at 275, but getting late, turned it to 225 and nighty night. Hope it works out!

Update. ... this morning it was at 194. Looked normal, but a quick taste seemed a little dry. Had to do, what i had to. It seems like a long slow beef roast will require wrapping. Since i norally go 275 straight through its less of an issue.

 

[jammin]

View attachment 579145

Awesome to see so many likes on some perfect looking “bite through” ribs when only a few pages back ppl were losing their minds about how fall off the bone is so much better

 

[Dimax]

Brisket on the Treager Mustard slather and seasonings

 

[Schlenkerla]

Brisket on the Treager Mustard slather and seasonings

Cut that sucker and less us see it.... [emoji14] [emoji481]

 

[Dimax]

Sorry it was consumed by all on Sunday, did save the drippings in the bottom of the serving pan to add to the dogs bowl the rest of the week!