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Continuing Smoque exploration. Sent my wife to do shopping with precise explanation of what I need to make a fatty. Apparently sausage and ground beef are the same thing! :emoji_scream: At least that ground beef was 73/27. Well few spices to the rescue and sweet bbq rub on top and here we go...

Sits under the roof and tucked in, thanks to included cover!

New to me marinade option: just a regular $2 bottle of balsamic vinegar. Highly recommended for chicken wings and lamb chops over open hot charcoal.

For a quick dinner tonight is a locally sourced bird cooked on weber e425. Garlic and jalapeño rub followed by pecan rub. Cooked at plus minus 380F with tube filled by apple/cherry pellet/chip mix.

Today I cooked reverse sear burgers. I was using apple/charcoal pellets mix. Surprisingly, burgers got some smoke ring in about 45 minutes they were in a smoker at 250F. And distinct smoke flavor too.

A new Bronco owner, I went with this model because its features perfectly match my style of cooking. I really like that the grate can sit very low above the coals, and that the front panel opens up, allowing me to make kebabs on skewers using that low grate setting. It is a great size, easy to...

You know how they say in videos to let rub to “activate”, turning moist. So on these ribs i def rushed and placed them in before activation. All other cooks were activated and had a nice visible ring. Well another reason to smoke something and experiment I ordered bag of pecan shell pellets...

I used Traeger apple. And placed ribs on the top rack. The pork ribs that i did previously had a nice ring. So its either top/bottom issue or amount of rub applied. I went heavy with beef ribs.

Today was dyno rib day. Smoke ring not as evident after 9 hours smoking. Started at 180 plus added 12” tube with pellet/chips mix. After two hours raised to 275. Last two hours at 300. What I can tell you is Smoque produces subtle smoke taste. Definitely not a full bodied charcoal smoke...

Hello everyone! I got myself a Weber Smoque 22” model and put it to work this weekend, making chicken legs and pork ribs. All in all, I’m very happy with how the Weber performed. It holds the temperature right on point with no swings, and it gets up to temperature in no time. My next...

Smoked for 5 hours. Wraped and finished in the owen

Marinated in teryaki based marinade for 24 hours. Smoked with alder pelets low and slow

I've got an 8 inch wide roll that I cut myself to desired length.

Nothing that will amaze you, but still want to share my yesterdays dinner. 2.5lb Tomahawk rib-eye cooked in sous vide at 130F for 3h20m and quickly seared in butter with garlic and rosemary.

This is the way!

Yeah we made few peppa jokes but very subtle so my 3yo daughter wont get panic attack

To make sure all of the moisture from the meat surface is dispatched before adding smoke

My opinion. Can be wrong. Pelicle is very important when you are smoking at lower temperatures. Basically, if you smoking at temperatures bellow 180F, you must have pelicle, be it fish or meat or chicken. Difference is very visible and you can taste it. If you do , say , canadian bacon and...

Wet cured for a week with some cure pumping into the butts. Air dried overnight. Placed in 140F smoker without a smoke til internal temp 104F. Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F. Letting meat release extra smoke for an hour. Meat is...

Cured loin is always good