- May 21, 2018
- 4
- 2
This is one of the best websites on the planet! Thanks for this place. The articles and posts from here have helped create some phenomenal food this summer.
This past Xmas yielded a new Oklahoma joes smoker. So after some research I beefed up the smoker with tuning plates, gaskets, and thermometers. I think this cost as much as the smoker. But well worth every penny.
The first few smokes were pretty bad with dried out meat from my inexperience. The temps were on the extreme low and high ranges. The fourth try finally started to show some very yummy, promising meals.
Fortunately I have a great source for pecan wood that should last for a while.
Attached are a few images after dialing in the technical side of smoking, and in some cases grilling for a few minutes at the end of the cooking process.
Ribs were the first to find perfection.
Then it was pulled pork.
Next up was cowboy cut ribeyes. The picture was taken during the charring process.
And last my personal favorite, tri tip. So freakin good. And quick to cook in just a few hours.
Finally I just threw in a couple of pictures of some salmon fillets cooked. Just because. One was grilled on the round simple Weber. The other was cooked in a cast iron skillet.
Next up this week are a couple of pork loins from sams club. And of course some tri tip. So addicted to those yummy cuts of meat candy.
Once again thanks for helping me out with my smoking game!!
Brad
Ps. I think the pictures are displayed in reverse order. Sorry about that.
