Epic food porn

Jay5.9L

...I just filled the cup.
Location
Riverton
#64
I like them but they are over sweet and sometimes dry. This one was surprisingly moist and the bbq rub in the glaze helped balance the sweet.
 

frieed

Jeepless in Draper
Premium Member
Location
Draper, UT
#65
here is the pizza from last weekend:

home made sourdough ball in a bucket (not shown is my home made sauce. heck I've been known to make my own sausage in the past)
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dough shaped into a pie (non-stick foil makes this so easy)
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one of four cooked on the big green egg

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yum

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Homefryy

Premium Member
Premium Member
Location
Salt Lake City
#68
Do pellet smokers produce less smoke when the ambient temps are super cold? I smoked 2 Tri tips Tuesday and they were good but did not have as defined smoke ring as my other ones smoked a few weeks ago
I think that to reach higher temperatures the smoker requires a more efficient burn/complete combustion which causes less smoke production. Even though you aren't going for higher temps the cooler outside temps may cause something similar since you need more heat production to reach those same temps which would result in less smoke.
Disclaimer: I know almost nothing about smokers but my brother has one and I hung out a drank with him on Thanksgiving while he smoked a Turkey.
 

Jay5.9L

...I just filled the cup.
Location
Riverton
#71
I think that to reach higher temperatures the smoker requires a more efficient burn/complete combustion which causes less smoke production. Even though you aren't going for higher temps the cooler outside temps may cause something similar since you need more heat production to reach those same temps which would result in less smoke.
Disclaimer: I know almost nothing about smokers but my brother has one and I hung out a drank with him on Thanksgiving while he smoked a Turkey.
That’s what I assumed. It kept temp just fine. I may have to do the Unstuck blanket trick
 
#73
Has anyone smoked a ribeye roast? I got a 14lb one I got to do for a dinner tomorrow. If someone has what temp did you smoke it at and what seasonings did you use.
I've done Prime Rib (I think they're similar) and it turned out great.

I rubbed it with a seasoning and then put a salt slurry on top to form the cap and put it in the fridge for 24+ hours. I smoked it on smoke for 4-5 hours then finished it on medium until it hit medium rare. Turned out amazing!
 

Jesser04

Well-Known Member
Location
Kaysville Utah
#74
I've done Prime Rib (I think they're similar) and it turned out great.

I rubbed it with a seasoning and then put a salt slurry on top to form the cap and put it in the fridge for 24+ hours. I smoked it on smoke for 4-5 hours then finished it on medium until it hit medium rare. Turned out amazing!
How big was your prime rib? I’m getting conflicting opinions on google. Some say 35 minutes per lb 14x35=8ish hours some say 4-5 hours. What temp did you smoke it at?
 
#75
How big was your prime rib? I’m getting conflicting opinions on google. Some say 35 minutes per lb 14x35=8ish hours some say 4-5 hours. What temp did you smoke it at?
I dont recall how big it was, probably around 8-10 lbs.

My traeger has smoke, medium, and high, so I dont know what that translates to in temp. I believe smoke on mine is like 175 or so.

I'm pretty sure i followed the recipe in the book that came with my smoker.
 

Jesser04

Well-Known Member
Location
Kaysville Utah
#76
So I over estimated how long it took to smoke. Started at 220 at 8:30 am about 1:00 I was at 110 so turn it down to 175 took it off at 130 rested for 20 minutes then put it in the oven at 500 for 10 minutes. I’ll report back on taste does every time I smoke something for hours I’m not that interested in eating by the time I’m done I don’t know why it’s weird. Seasoned it with rosemary, thyme, garlic and salt&pepper.
 

Attachments

UNSTUCK

But stuck more often.
Location
Magna
#78
I'd eat that!

220 is a pretty high smoke temp. I see better results starting out smoking at a lower temp for the first few hours and then turn up the heat if it's not cooking fast enough. If I start out higher it seems like the meat kind of closes up and does not allow the smoke to enter when I go back to a smoke setting of like 160-170 later on.

On my old fully manual smoker I had to babysit it pretty much non stop. Always adding or removing coals/wood to keep the temp right, sometimes for 12 hours! It was such a chore that I would lose interest in the meal by the time it was done.
Now with my pellet smoker I can set it and truly forget about it. I have a remote meat thermometer that lets me monitor the temps from inside the house. I did two chickens a week ago that I rubbed then placed on the smoker then didn't touch them or the smoker until I removed them 4 hours later. I think I looked at the thermometer 3-4 times throughout the process. I'm not a fan of chicken at all, but these were edible and I was ready for them. Do what you can to minimize the work needed for smoking. That piece of meat looks too good to lose interest in.
 
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