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r/Smokingmeat

▲ 31 r/Smokingmeat

Could I use my smoker in this place?

I got this offset smoker recently from a friend and I built this small area to store it. The intention was to then pick up the end closest to the gate and roll it out onto the driveway out back. I was concerned the place that it’s stored would be too close to the fence or stairs.

So the question lies. If I spun the smoker around so that the door faced me and the fire box’s opening faced towards the open gate. Would the fire box receive enough air and would it be far enough from anything it would cause heat damage? Can I just use it right where it’s at, or do I need to roll it out into the driveway like I originally planned?

Edit: thanks everyone! I’m gonna flip her around and do some ribs and maybe a pork loin this weekend! I’m glad all the work I put into that retaining wall and those pavers isn’t just gonna be for a glorified parking spot.

u/LilGayBoy45__ — 1 day ago
▲ 93 r/Smokingmeat+2 crossposts

Cleared out the freezer to add it back to the freezer. Brisket trimmings to Brisket Chuck!

Morning y'all. The freezer is was getting full, not necessarily a problem, but had to take all the trimmings from the briskets and grind it into brisket chuck.

Measure it out to an 80/20, cubed and had them just over freeze point @ ~34°. Had all the stainless grinder parts frozen as well. Got to work and got a pretty good yield from the "scraps."

Way easier to pack those vacuum sealed pounders vs. chunks!

u/ryanthesmokologist — 1 day ago
▲ 0 r/Smokingmeat

Pork Belly & Removing fat

So I come to ask a sincerely honest question, not rage bait or argument. Practically every YouTuber and place Ive seen says to remove the fat from the pork belly. My question, is why in the world do that (besides fat probably isnt good for you)? If I recall correctly, someone said it gets tough? Ill be honest, I made my first ever batch of burnt ends from a PB I bought at Sams Club and was too lazy to bother. Wasnt tough for me. It was……heavenly. Smoked for 2 hours to a 195 temp, made a glaze for it, put it back on for 30min. Sooooo delicious

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u/Salty_Orchid2957 — 1 day ago
▲ 4 r/Smokingmeat+1 crossposts

Anyone ever use fig wood for smoking meat?

I have an enormous fig tree in my yard and recently cut a few low hanging branches. I’ve heard using any fruit tree wood is good for smoking but have never heard of anyone using fig wood. Any experiences out there?

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u/Openingprayer — 1 day ago
▲ 1.2k r/Smokingmeat+3 crossposts

[homemade] Smoked pork steaks

Haven’t done these in quite some time. Still turned out pretty good.

u/Brolic_Gaoler — 4 days ago