I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
A screwed up Monday when I didn't post this before pic and didn't get an after pic of the slow-smoked salmon effort. Yeah, it was awesome. My God it was good.
Also, for low-temp smoking on a less expensive smoker like mine that already struggles with constant temp, especially at low temps where getting smoke from the electric element into the chip pan is tough, this smoke tube has been a gem. 130-150 with good rolling smoke is easy as pie now that I have it. One of the best investments "cheap" I've made..
I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome.
Originally Posted by Dayze:
I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome.
Great little product,
Fully packed I get ~5 hours from my tube. But I've learned how to load it about 25% full, tilt it back toward the opening, then carefully tilt it back to level so it's all near the opening. That provided ~2 hours. And yes, it's awesome... [Reply]
Would you invest in the wheels and tires if you had to do it again?
Originally Posted by philfree:
We're having a b-day party for my youngest grandson so I'm smoking a couple of butts. I tried to sweeten up my rub a little because not everyone likes the heat.
Don't have very many pics of the new smoker. The iPhone slid out of pocket, on Cycle at 50MPH, right into a 5 foot deep culvert full of water....Had to use spare phone with defective front camera
You like the 10mm square, solid rod, 17" wide racks that side out? There's one for the fire box for searing that gets so hot it glows.
Originally Posted by philfree:
Got'em injected, rubbed and now there now in the smoker.
I think in this thread it's picks or it didn't happen.
I'm horrible at taking pictures. But I did an overnight brisket the other day. Put it on at midnight @200, then wrapped it at 8 am with butcher paper, then took it off at 5 pm.
Originally Posted by philfree:
I don't remember so I'd have to go read specs or measure it. I had it custom built but I would do it again. It's cool! And easy to move.
Pull two wheels and tow? That would kick ass [Reply]
I’ve got some 2” thick tenderloin filets in the sous vide set to 120 for 2 hours, so under rare.
When that’s done, I’m going to throw them on the Traeger to smoke for 20 mins, and then throwing them in a cast iron pan on the Weber gas that I’ve turned on full blast for the sear.
I was worried that smoking with meat that thick would dry it out and lead to inconsistent results in the middle. [Reply]
