The Smoker Thread - recipes, techniques, ideas

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dteng
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Re: The Smoker Thread - recipes, techniques, ideas

#601 Post by dteng »

GregP wrote: September 11th, 2019, 10:07 pm
dteng wrote: September 11th, 2019, 9:34 pm Has anyone here smoked pork belly?
All the time.
Any tips?
I’ve never done it and want to try.
Dan

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Re: The Smoker Thread - recipes, techniques, ideas

#602 Post by Christine Huang »

Hi Dan,

Skin on or off Belly? Are you looking to make bacon?

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Re: The Smoker Thread - recipes, techniques, ideas

#603 Post by dteng »

Christine Huang wrote: September 12th, 2019, 8:22 pm Hi Dan,

Skin on or off Belly? Are you looking to make bacon?
Skin off.
To eat but not as bacon.
Dan

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Re: The Smoker Thread - recipes, techniques, ideas

#604 Post by GregP »

You're way better off smoking the belly with skin on. Can take it off afterwards, if need be and at any time. I smoke with skin on, and then use it as bacon, but mostly while roasting Brussels sprouts, or making pasta, soups, etc. Or simply sliced, as finger food, some good cheese, olives, wine and you have a nice and simple no cooking dinner. Main reason I do not buy skinless even though Costco has great quality chunks. You have plenty of great Asian markets in NorCal, buy bone-in, or not. With bone-in, need to smoke it a bit longer. And, unlike Costco, you can pick any piece you like, more meat or less. Strongly advise skin-on.
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Re: The Smoker Thread - recipes, techniques, ideas

#605 Post by ERPark »

Costco Business Centers will almost always have skin on pork belly available right next to the skinless version. No bone-in option, though.
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Re: The Smoker Thread - recipes, techniques, ideas

#606 Post by Christine Huang »

TimF wrote: June 28th, 2018, 6:24 am I smoked 11 pounds of pork belly yesterday. I got it at Costco and cut it in half for easy handling. I followed David Chang's instructions for the most part. I coated both sides with a 50/50 mix of kosher salt and cane sugar. I let that sit in the fridge overnight.

I cooked it at 300F for about 2 hours with a mix of oak and hickory. Then I cranked the smoker up as far as it would go, which turns out to only be about 380, until the internal temp got to 190 -- another hour or so.

I served slices of the pork on steamed pork buns coated with hoisin. It was very tasty. These things are *extremeley* rich. I could eat so many of them but I'm pretty sure I would hate myself aftward.

Overall I was pretty happy with the first time results. I think in the future I might just cook at 300 until it gets to 185 and then finish under the broiler to get a crispier skin.

belly.jpeg

Dan - I've done practically the same thing that Tim did in his post with a skin-off belly. For Skin On, I cure it and make bacon.

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Re: The Smoker Thread - recipes, techniques, ideas

#607 Post by dteng »

Christine Huang wrote: September 16th, 2019, 11:03 am
TimF wrote: June 28th, 2018, 6:24 am I smoked 11 pounds of pork belly yesterday. I got it at Costco and cut it in half for easy handling. I followed David Chang's instructions for the most part. I coated both sides with a 50/50 mix of kosher salt and cane sugar. I let that sit in the fridge overnight.

I cooked it at 300F for about 2 hours with a mix of oak and hickory. Then I cranked the smoker up as far as it would go, which turns out to only be about 380, until the internal temp got to 190 -- another hour or so.

I served slices of the pork on steamed pork buns coated with hoisin. It was very tasty. These things are *extremeley* rich. I could eat so many of them but I'm pretty sure I would hate myself aftward.

Overall I was pretty happy with the first time results. I think in the future I might just cook at 300 until it gets to 185 and then finish under the broiler to get a crispier skin.

belly.jpeg

Dan - I've done practically the same thing that Tim did in his post with a skin-off belly. For Skin On, I cure it and make bacon.
Ooo dang I missed that post!
Need to try that as I still have half.
Dan

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Re: The Smoker Thread - recipes, techniques, ideas

#608 Post by Andrew Kotowski »

Heavier focus on grilling and the science of cooking, but love Meathead Goldwyn. Also talks at length re: marinades and why he doesn't brine or use wet marinade.

http://www.scottrobertsweb.com/the-fire ... arbecuing/
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Re: The Smoker Thread - recipes, techniques, ideas

#609 Post by GregP »

ERPark wrote: September 16th, 2019, 9:32 am Costco Business Centers will almost always have skin on pork belly available right next to the skinless version. No bone-in option, though.
Not arguing, but none of the Costco stores in Vegas, including one Business Center, carry pork belly with skin on. Not sure why, but that's the reality I face. Great Asian markets, though, so I am not complaining :-) A 3-3.5 pounds piece works out nicely.

Thanks for the heads up, in Bay Area for the crush and will but some from Costco just for the size. I use pancetta dry cure recipe, 10-12 days in cure, then throw it into smoker, apple wood, comes out seriously good, and way better bacon than one can buy in a store at any price. If I find skin-on at Costco in CA I now want to make pancetta with larger piece of pork making it way easier to roll up.
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Re: The Smoker Thread - recipes, techniques, ideas

#610 Post by Mike Davila »

Smoked some St. Louis style ribs for Labor Day, they had nice marbling.
6.5 hours at 225, no foil, used pecan wood, my rub and sauce.
Turned out well, having the rest of them tonight.
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Re: The Smoker Thread - recipes, techniques, ideas

#611 Post by Bill Tex Landreth »

DBB3DA14-AD2D-4829-836E-DF4D05AAEBEB.jpeg




Prime Brisket
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Re: The Smoker Thread - recipes, techniques, ideas

#612 Post by TimF »

I’ve got a pastrami curing, will cook it soon. Hardest part of the process is separating the point from the flat. I do it so infrequently it’s a tough thing to master. It kills me that Costco charges the same total price for a full packer or a trimmed flat. I just can’t bring myself to buy the flat. Besides the burgers I make from the point are delicious.
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Re: The Smoker Thread - recipes, techniques, ideas

#613 Post by JDavisRoby »

My Traeger seems to be getting worse at “tunneling” with the pellets. Anyone else have this issue?
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Re: The Smoker Thread - recipes, techniques, ideas

#614 Post by TimF »

Pastrami a la Landreth
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Re: The Smoker Thread - recipes, techniques, ideas

#615 Post by Andrew Kotowski »

This KILLED me, as I have quite a few friends that run pellet rigs (Traeger, Rec Tec).

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Re: The Smoker Thread - recipes, techniques, ideas

#616 Post by Robert M yers »

102 brats [rofl.gif]
That is great stuff.

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Re: The Smoker Thread - recipes, techniques, ideas

#617 Post by Nola Palomar »

Andrew Kotowski wrote: December 27th, 2020, 6:25 pm This KILLED me, as I have quite a few friends that run pellet rigs (Traeger, Rec Tec).

How many times did he say "4 figures"??? [rofl.gif] Chewing on the pellets. ugh!!! I long for the time to invite people to my house to eat... even though I don't have a Treager!! [dance-clap.gif]
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Re: The Smoker Thread - recipes, techniques, ideas

#618 Post by Andrew Kotowski »

“Meat-fluencer” made me laugh audibly. It’s like he knew my heart’s desire!
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Re: The Smoker Thread - recipes, techniques, ideas

#619 Post by JDavisRoby »

Andrew Kotowski wrote: December 27th, 2020, 6:25 pm This KILLED me, as I have quite a few friends that run pellet rigs (Traeger, Rec Tec).

I run a Traeger. Posted about it two posts up for yours. But I also use a Weber so I’m not completely pellets. Haha.

This was pretty funny. Sent over to a few buddies that run Traeger.
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Re: The Smoker Thread - recipes, techniques, ideas

#620 Post by D Zurcher »

I sent this to my Traeger loving friend also-commented that I was pretty sure he was at least in the same Club with this guy. My friend was not amused which made it that much better :).
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Re: The Smoker Thread - recipes, techniques, ideas

#621 Post by dteng »

“I wasn’t being weird...when I said Alexa turn daddy on...” 😂
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Re: The Smoker Thread - recipes, techniques, ideas

#622 Post by Andrew Kotowski »

Now that this is the Smoker Comedy thread, this article made me laugh for days. Click on the twitter feed for the original post, as the comments go on and on and on and on.

https://www.si.com/extra-mustard/2021/0 ... o6btT2tAbA
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Re: The Smoker Thread - recipes, techniques, ideas

#623 Post by T. Altmayer »

Andrew Kotowski wrote: April 7th, 2021, 2:09 pm Now that this is the Smoker Comedy thread, this article made me laugh for days. Click on the twitter feed for the original post, as the comments go on and on and on and on.

https://www.si.com/extra-mustard/2021/0 ... o6btT2tAbA
Love that!
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Re: The Smoker Thread - recipes, techniques, ideas

#624 Post by Stefan Blicker »

I just bought a Recteq Bullseye pellet smoker. "Riot mode" goes to 750+. Did a slow/low smoke ham on Easter and then grilled asparagus on it. Pretty cool. Anyone else tried this smoker?

https://www.recteq.com/RT-B380-Bullseye ... llet-Grill
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Re: The Smoker Thread - recipes, techniques, ideas

#625 Post by jordan whitehead »

Aaron Franklin brand smoker about to come out. Looks like only 1 model right now.

IF mentioned prior in the thread, oh well
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