Smoking Meat -- Tips, Opinions, Recipes

I’m smoking some items for dinner tonight as well as for use during week.

Beef Riblets with Hatch red chili powder, garlic powder, and Old Bay.

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Avocados to be made in to guacamole.

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Mac & Cheese
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Potatoes with olive oil, garlic powder, and Hatch Red pepper pow
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Pepper Jack, mild cheddar, and Mozzarella cheese
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Pork sausage from the local hog we just bought.
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We know you rub franks Adam.

I wasn't thinking about them not getting crispy in the smoker, I've always just grilled them. Too much BS to get the stick burner up to temp for a few dozen wings.
 
I know it's a little early... but I'm thinking about Thanksgiving Turkey... I'm trying to decide between Rotisserie or Spatchcock on the Kamado Joe.. I've never tried either method. What do you Chefs like the best?
 
OverlanderJK said:
Rotisserie because you do the opposite of what I say. Lol
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You think you know me.. I’m gonna pull it at 115* just for you. 😉

Is the Spatchcock more tender?.. I was thinking of doing it in a pan with onions n shit .. then using those juices for a gravy. Or is it better right on the grill With a catch pan underneath?
 
TrailHunter said:
You think you know me.. I’m gonna pull it at 115* just for you. 😉

Is the Spatchcock more tender?.. I was thinking of doing it in a pan with onions n shit .. then using those juices for a gravy. Or is it better right on the grill With a catch pan underneath?
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No idea. I don’t have a rotisserie on my egg and like a spatchcock so that was my vote.
 
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