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What's on the smoker today?

Do you still spritz if the smoker has a water pan? And have you noticed any difference between spritzing /no spritzing?
Yes and definitelynotice a difference. Cider is good too tons of different stuff to use fun to play with. I do it every hour.

Few more people showed up then expected gonna add a tri tip.20230902_150006.jpg
 
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Picked up some freshly roasted poblano peppers and veggies from the farmers market to make some queso.

Saute onion and bell peppers. Cube and add andouille sausage to same pan.

Lay down a layer of ranch style beans, Rotel and add the chopped poblano peppers.

Alternate pepper Jack and provolone cheese on top of the first layer.

Add cream cheese cubes and light dusting of taco seasoning.

Add sauteed veggies, thin dusting of taco seasoning.

Add sauteed sausage.

Final layer is cut Velveeta.

Smoke at a low temp until all is melted.

PXL_20230902_213026105.jpgPXL_20230902_214838213.jpgPXL_20230902_215304690.jpgPXL_20230902_215443271.jpgPXL_20230902_220047371.jpgPXL_20230902_220459355.jpg
 
Started smoking an elk neck roast at 10 am at 225. Wrapped it at noon and added garlic, onion, rottelle, pablano peppers and beef broth. Started having bloody Mary’s and then beers and forgot about it until now!
View attachment 290668
As long as it’s covered and the moisture is there, forgetting about it sometimes seems to be the best method.
 
Oh man, I gotta try that this year!
Doesn't take long. This one I seasoned pretty heavily with Montreal steak. Smoked until 135 and threw it in the fridge to chill and firm up. Ran it through the slicer and nuked enough for a sandwich about 20 seconds. Put it on a bun, top with sliced cheese and nuke for another 20 seconds to get the cheese partly melted. Provolone is best but I tried Swiss as well as Pepperjack tonight. Swiss is good!
 
Doesn't take long. This one I seasoned pretty heavily with Montreal steak. Smoked until 135 and threw it in the fridge to chill and firm up. Ran it through the slicer and nuked enough for a sandwich about 20 seconds. Put it on a bun, top with sliced cheese and nuke for another 20 seconds to get the cheese partly melted. Provolone is best but I tried Swiss as well as Pepperjack tonight. Swiss is good!
Any particular roast?
 

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