Smoking Food (Meat)

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Not really smoking, but I attempted to make some tacos al pastor this past weekend.

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Here's a pork butt right after pulling it off the smoke.

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I’ve started experimenting with using my Jumbo Joe for low and slow smoking. Tonight I tried my hand at a chuck roast for the first time. Six hours on the grill, I had to reload the charbasket a couple times, and by the time the meat hit 192f I was losing heat so I had to finish it up in the oven. Maintaining a steady 225 was a challenge. It turned out okay for a first go. The bark wasn’t bad, but I was disappointed that I didn’t get a smoke ring. Oh well, still tasty!

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Captain Mack said:
Yeah I filled a drip pan with water prior to plopping down the beef. But it didn’t generate much steam. Even by the end of the cook there was still quite a bit of water left.
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I usually run a little pan on top of the coals or fill the water insert on a slow-n-sear to keep the humidity high. For fuel, I typically burn briquettes and put the meat on cold. You can also "cheat" a little bit and put some curing salt on the meat surface.
 
cholula69 said:
I usually run a little pan on top of the coals or fill the water insert on a slow-n-sear to keep the humidity high. For fuel, I typically burn briquettes and put the meat on cold. You can also "cheat" a little bit and put some curing salt on the meat surface.
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Thanks for the tips! I’ll try putting the water over the coals next time. By putting the meat on cold, do you mean you just throw it on straight out of the fridge?
 
Captain Mack said:
Thanks for the tips! I’ll try putting the water over the coals next time. By putting the meat on cold, do you mean you just throw it on straight out of the fridge?
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Yes, exactly. This opens up a larger window of time in which nitric oxide and carbon monoxide can travel into your meat during the cooking process.
 
Does cold smoking count in this thread?

I like to cure and smoke my own bacon & pastrami, etc. So I built a cold smoker when I had a couple of days off (this was years ago now). Hopefully you can see the photos in my Google photos link. I use a ProQ wood dust smoker, works really well and lasts for roughly 10-12 hours. I tend to use apple wood or maple wood dust.

Here's the photos I took of the build

If that doesn't work I can post pics here manually

Cheers
 
HumbleHomeCook said:
First smoke of '24. These guys have been waiting in the freezer since Thanksgiving. Did the tenderloins as well but they go fast and aren't as sexy. :)

Just a quick run on this first real break out of winter day.

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Please mark pornography as NSFW, I looked at this at the bar and now everyone knows the dirty stuff I'm into.
 
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