What We’re Smoking (or Grilling, or Curing)!

[aja8888]

OK I’m going to have to get one of those smoker tubes for extra smoke. I have a couple of thick tomahawk steaks on the smoker at 225, and it looks like they will reach 115deg (desired temp before reverse sear) in just a little over an hour. I know that’s not enough time to get much smoke flavor.

This is my smoke tube;

https://www.amazon.com/gp/product/B07JGVBKN3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Works like a champ! Fill with pellets, start it with a butane torch, keep the lit (smoldering end) elevated a bit (what I do) and you have plenty of added smoke.

There's a short video in the linked page.

 

[OldShooter]

OK I’m going to have to get one of those smoker tubes for extra smoke. I have a couple of thick tomahawk steaks on the smoker at 225, and it looks like they will reach 115deg (desired temp before reverse sear) in just a little over an hour. I know that’s not enough time to get much smoke flavor.

I'm a believer in smoke tubes. I think I have three. But if you want more smoke, why run at 225deg? 175deg will give you more time.

 

[audreyh1]

They actually came out better than I expected. Subtle smoke flavor but definitely there. Thinner smoke ring. DH thought it was great.

 

[audreyh1]

I'm a believer in smoke tubes. I think I have three. But if you want more smoke, why run at 225deg? 175deg will give you more time.

180 deg is my only lower option, but I’ve had difficulty with that staying lit in the past (different model). This smoker has been pretty reliable as long as I keep the fire pit clean, so I probably should try it. I wish they had a 200 deg setting as an option.

 

[CincyDave]

They actually came out better than I expected. Subtle smoke flavor but definitely there. Thinner smoke ring. DH thought it was great.

Looks delish! Perfectly cooked,

 

[folivier]

When I see a steak cut like that above it reminds me of being a kid and dad always cut up the steaks like that. I was an adult before I had a whole steak to myself.

 

[braumeister]

When I see a steak cut like that above it reminds me of being a kid and dad always cut up the steaks like that. I was an adult before I had a whole steak to myself.

Me, too. But I think the reason was we always just had cheap cuts of meat and cutting it across the grain makes it easier to chew.
I still do it that way sometimes.

 

[audreyh1]

When I see a steak cut like that above it reminds me of being a kid and dad always cut up the steaks like that. I was an adult before I had a whole steak to myself.

Yeah these ribeyes are way too big for one person, so I slice them and we still didn’t finish the first one. DH had fun gnawing on the meaty bone.

 

[Slim11]

Smoked stuffed meatloaf. Getting the portable smoker ready for the camper.

 

[MuirWannabe]

Smoked stuffed meatloaf. Getting the portable smoker ready for the camper.

What is it stuffed with?

 

[Slim11]

Mozzerella, provolone and spinach.

 

[MuirWannabe]

Mozzerella, provolone and spinach.

Looks nice. I smoke a meatloaf we really like on my BGE. But I’ve never tried stuffing it. May give it a go.

 

[Slim11]

I made it a bit dryer then normal, spread it out on parchment paper, patted it out thin. Put stuffing in the middle and rolled it. It was easier then I though. And smoking it made sure the inside didnt come out like in the oven.

 

[Sunset]

I made it a bit dryer then normal, spread it out on parchment paper, patted it out thin. Put stuffing in the middle and rolled it. It was easier then I though. And smoking it made sure the inside didnt come out like in the oven.

Does smoking kill salmonella ?

 

[audreyh1]

Hot smoking does, you just have to bring the food up to the same temp internal as you would in an oven.

 

[Slim11]

I was going to say that smoking dosen't, but the temperature does, lol. Its cooked to an internal temp of 165. That should do it.

 

[Gumby]

Sadly, the young wife hates meatloaf, so that will never be on my plate. I did smoke two racks of baby back ribs last week and we had the neighbors over for dinner.

 

[SJhawkins]

Not exactly what we are cooking but. We have a Blackstone that we like but its just one more grill to trip around.

Just picked up this flattop from Webber to drop into our Webber 400 series, they came out this year. It's a tad smaller then our Blackstone but it works great.

Linky
https://www.weber.com/US/en/griddle/full-size-griddle-inserts/genesis-full-size-griddle-%E2%80%93-400-series/6789.html?utm_source=Google&utm_term=&utm_medium=paid_search&utm_campaign=Google-PMAX-Weber-Griddle&utm_id=go_cmp-19893868276_adg-_ad-__dev-t_ext-_sig-EAIaIQobChMI9oz4pOCCgAMVDi-tBh0F9gBpEAQYASABEgJ9_vD_BwE&utm_adgroup=&gclid=EAIaIQobChMI9oz4pOCCgAMVDi-tBh0F9gBpEAQYASABEgJ9_vD_BwE

Zero to do with Webber but this a game charger for us.

 

[Stormy Kromer]

Sadly, the young wife hates meatloaf, so that will never be on my plate. I did smoke two racks of baby back ribs last week and we had the neighbors over for dinner.

Smoked baby back ribs instead....not a bad second option.

 

[Gumby]

Smoked some pork sirloin chops yesterday, then cut them up very thin, heated them in a pot with BBQ sauce and cider vinegar, and ate them like regular pulled pork. Accompanied by coleslaw made from our own cabbage and carrots, as well as zucchini waffles (also from our garden).

 

[audreyh1]

Smoked a whole duck yesterday. Came out very good.

 

[HighFlight]

Smoked a whole duck yesterday. Came out very good.

Very nice.

 

[GravitySucks]

Smoked a whole duck yesterday. Came out very good.

I have a duck in the freezer. Never thought to smoke it. What type of wood did you use?

Any rub suggestions?

 

[braumeister]

I learned something the other day. For the first time I blew some dough on a "heritage breed" pork shoulder from D'Artagnan. Never believed it would be worth it but wanted to give it a try.

I am now a believer. Best pulled pork I've ever made, and now I see why people buy it. I've ordered more.

 

[audreyh1]

I have a duck in the freezer. Never thought to smoke it. What type of wood did you use?

Any rub suggestions?

So I did a dry brine overnight which means the rub is mostly salt. I made a rub of 3 Tbsp of coarse salt, 1/2 Tbsp of black pepper, and 1 teaspoon of smoked paprika. After drying the bird well I rubbed that all over including the cavity. I placed it on a rack over a drain pan and left it uncovered in the fridge overnight.

I used maple as a recipe mentioned it and I happened to have plenty, but any poultry friendly wood would work (cherry, pecan, etc.).