Food Smokers and Smoking Tips/Tricks/Techniques

how much of the starter do you use for bread?

 

I used an electric for years. The only thing on the MasterBuilts are the chip system (sucks) and the inability to surpass 300* for crispy chicken skin. Search AMAZN smoke generator and your chip issues will be over. I like the dust models best, some like the pellet versions. YMMV. It’s a true set it and forget system. Through a butt or two on, go to bed, wake up late to perfect pulled pork. As far as crispy chicken skin, I just finish them off in the oven to crisp things back up, gas/charcoal grill will do the same.

 

I'll have to check out the AMAZN. I've also read to finish off in the oven. I do really like the crispiness but it's not a deal breaker for me. My wife just peels off the skin anyway.

 

Blasphemy....

 

I shake my head and cringe every time.

Then take it and add it to my plate....

 

Don't know.. just follow the recipe.

Rewatched it, saw it's only the starter. Here's the bread recipe:
https://www.youtube.com/watch?v=GDNWZF70wcc

And a biscuit recipe as well:
https://www.youtube.com/watch?v=x1g3Hw4kB0w

 

Get an AMAZN tray or tube smoke unit.

Also, plenty of options for thermometers. Scroll down and browse the adds at the bottom, i think there are a few oltions showing. I have one from Thermopro, works great.

 

Mine is similar to the one on the link and has a chute to add the chips in. I could never get the integrate blue tooth to sync with my phone, so I bought the one I linked.
https://www.homedepot.com/p/Masterb...-Electric-Smoker-with-Legs-20072415/205515767

 

Pulling a page from @Cold Iron.....

These bad boys were picked up from Sams the other day, and were begging to be reverse seared. Threw them on with some hickory chunks, partial burnt apple from the other day, and some cherry chips to get things started.


Had to spend some time cleaning the patio and smoker off first, and added more coal than I normally would. Thermometer is in the loin on the biggest one, and is currently at 50*. 70 to go before the sear.

 

Seared to 138, rest to 143. Perfect for us. Kid ate one of the loins, I ate the other. After I cut it, in wasn’t stoppig for further pics.

Second best steak I’ve made.

 

Was watching Man vs Fire today and this place was starting up one of their pits and as part of the kindling they used Cardboard that had been soaked in brisket drippings along with some crumpled up butchers paper. Worked like a freaking charm.

 

Finished product. I love brisket!

 

When camping, i save my oily paper towles from wiping out the cast iron, and use them.

 

Controlled grease fire I saw that episode...

 

What's everyone cooking for Super Bowl Sunday? It's usually a really good excuse to make an excess of wings or something else you can eat a few at a time over the course of four hours.

I'm still not sure if I'll be at home or on foreign turf. If traveling, I'd prefer something that holds up to a little travel and wait time before serving.

I'd really like to do some chopped/pulled chuck roast mini-sandwiches, but we'll see.

 

Scored this...

for $8. Still in the box!

I'm sure there are better options... but not for less than the cost of a fast food burger!

 

Looks like I will be doing nothing all weekend. Daughter's soccer team advanced in their finals tournament so we have 2 games Saturday and 2 more on Sunday.

 

That's a great price. I have used and still use their vacuum sealers. Should be great for all your needs now.

 

Great score!

 

Super Bowl chili is our usual. Think I will do some wings as well. I might drink tequila as well, since MiL bought me a bottle of Patron Anejo.
I thinks she likes me!