Epic food porn
- Thread starter frieed
- Start date
- Location
- Grantsville, Utah
I never liked honey baked ham. It always tasted like someone spilled syrup on my plate.
- Location
- Draper, UT
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)
dough shaped into a pie (non-stick foil makes this so easy)
one of four cooked on the big green egg
yum
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)
dough shaped into a pie (non-stick foil makes this so easy)
one of four cooked on the big green egg
yum
- Location
- Draper, UT
and tonight is gumbo see it here: https://www.rme4x4.com/threads/recipes.106543/post-1013157
Homefryy
Active Member
- Location
- Salt Lake City
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.
gary78bronco
Active Member
- Location
- elk ridge
That’s what I assumed. It kept temp just fine. I may have to do the Unstuck blanket trick
Jesser04
Well-Known Member
- Location
- Kaysville Utah
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.
- Location
- The Village of Kay
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
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?
- Location
- The Village of Kay
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
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.
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.
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.
Tonkaman
Well-Known Member
- Location
- West Jordan
What wireless thermometer do you guys like to use?
Jesser04
Well-Known Member
- Location
- Kaysville Utah
I have a smoke by Thermoworks. Had an igrill before this one and prefer the smoke.
https://www.thermoworks.com/Smoke?quantity=1&color=10
https://www.thermoworks.com/Smoke?quantity=1&color=10
rholbrook
Well-Known Member
- Location
- Kaysville, Ut
This is called Irish Nachos. This is tatter tot goodness. When ever I come to the Portland area, I have to get me some of this.
