Jayzgainz's picture
Jayzgainz
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-1 Hello...hello...hello

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Is this group alive? Im just getting into smoking foods. Did my first run last night. A chuck roast as a trial. Came out ok. Could have been better. Hoping to find tips recipes and all that good stuff.

fusebox's picture

This is my favorite topic. So bring it. I can help with lots of stuff. Technique and tips. Gear as in smoking gear not gear gear. Bring it on jay I'm game and it's smoking season.

Jayzgainz's picture

Nice! Its definitely smoking season! 50 degrees and sunny today. Glad someone else is interested in smoking. My roast last week was my 1st go at it. It was really tasty and had a nice smoke ring but after the fact I realized what I had done wrong. The 1st 3 hrs I would go in once an hr and spray if with broth. After the 1st 3 hrs I should have just let it sit but I kept opening the smoker to have a peek. If was still good but not as good as it should have been. I picked up a cast iron dutch oven just yesterday so next time I do a roast like that I can throw some veggies in with the roast and let them do their thing.
Not cooking today, have other things going on. Im thinking about what to do next. Burnt ends maybe or smoked salmon. Leaning towards the salmon. Once I get some of the basics down I plan on making my own bacon and jerky.
I realized last week I need a better knife for trimming and cutting meat. Any recommendations? Im leaning towards a victorinox.

fusebox's picture

My theory is always if your looking your not cooking. Watch the temp on the meat and cooker. Keep smoke rolling but beef doesn't need a lot of smoke. On a prime rib so to say I'd run heavy smoke for 1.5-2 hrs max. Then just low indarect heat until it's at the temp of 130-135 max. When I stop smoke I flip and it's the only time I peek until it's done. Same with pork butts and ribs. But I go 2.5 hrs of smoke then I flip. On ribs I wrap and sauce when I flip. As for the knife I spend money on other things like a hi tech wifi meat thermometer. That way I'm not stuck at the cooker all day. If the temp is good I on wbits good

Jayzgainz's picture

I did play with the smoke quite a bit during the day. I was looking at wifi thermometers and I agree it is a good idea. I was constantly out there checking the temp. I'll do some research and let ya know what I get.

fusebox's picture

I'm in the process of buying one but like my gear I always research research research. I have a blue tooth enabled one but that isn't as handy as the wifi enabled one. I currently have some brisket that I have been planning on smoking but haven't had the right weather. I'll keep you updated.