Food Smokers and Smoking Tips/Tricks/Techniques

Looks yummy. I think I can smell the goodness through the monitor.

 

How was it. Looks really good!!! And how long was it on for?

 

It was good. Just slightly over cooked. It was cooking for 2.25 hours, then wrapped in foil and let sit for 15 minutes indoors

 

Nice thanks

 

Wanted to try smoked chicken wings, and the local grocer had legs on stupid-cheap sale, so I put a dry rub on them yesterday and into the smoker today for a couple hours. I can already tell that the full coverage of the foil is hurting air flow a bit, even though I poked holes. The fire is going though, and I only had a few minutes of thick smoke before it settled down into the thin gray smoke that a hot fire gets you. Smoking over lump hardwood as usual for heat, with chunks of pecan and a few chunks of hickory for smoke.

Here they are just before hitting the smoker.


Would be better to have multiple levels for less crowding but you gotta do what you gotta do. 10 legs and probably 20 wing sections.

 

^^^Can't wait to see them done

 

Not much to show. They looked like BBQ chicken. Pretty disappointing results due to not enough fire. They basically smoked at 150 deg for a couple hours, with a mildly acrid taste, all due to the foil and crowding I think. Basically smothered the fire and got the wrong smoke for too long. Plus I really like the taste of hickory and the lighter pecan wood doesn't do it for me.

I pulled them after 2 hours, threw them in the oven at 425 and crisped them up. Painted on a sauce made from spicy BBQ mixed with buffalo tabasco. Back in the oven long enough to thicken and lightly carmelize the sauce. They taste good, some pretty good BBQ chicken but not the smoked wings I wanted to make. I don't usually like to mask my food with a bunch of sauce, but it's a good method for covering up your mistakes.

Will be good for lunches this week at work, just not the amazing results I had hoped for. Will try again with a hotter fire and less load on the rack.

 

I think that as long as they are not touching and you get the temp up before you put the meat on it you should be alright. At least that has been my experience. I usually keep it hot and smoking until I am done smoking what ever I have. I then let the temp go down and have a little fun like smoking marshmallows, they were good.

 

Going to smoke my small brisket to prefect my technique for christmas tomorrow. Ill get of work at 4 and get a couple hours sleep then get up and start smoking at 10. I'm hungry already.

 

I did a 6 lb brisket for like 6 or 7 hours and it was delicious....... the best I ever had.

 

Don't forget pics! (And tips) I've only done one brisket, and it was good, but not melt in your mouth good.

 

Well phone is currently out of commision because it is being used to stream a live video of my temperatures to the house... ifyou are interested you can watch my temps at http://www.ustream.tv/channel/jefffrei
The left one is my smoker temp and my right one is meat temp.
I am goint to wait until the meat temp hits 165 then wrap it in foil and keep cooking it until the perfect slicing temp of 185.

 

Haha. I think I'm a little late checking back. So, how did it turn out?

 

Just bought myself a smoker

Masterbuilt MB20071117 30" Black Electric Digital Smoker, Top Controller

http://www.amazon.com/gp/product/B00104WRCY/ref=oh_details_o00_s00_i00

I have been looking at this one for awhile after it got recommended to me several pages back. The only place they had it in stock that I could find was Amazon, local or shipped. It should be here during next week. I'm gonna buy all accessories and chips and what not at cabelas because I have a gift card.

Oh, and I got free shipping
What to smoke first.... Suggestions?

 

Congrats!

I'd go with pork butt since its pretty forgiving. Just need to wait out the temp to jump from 165 to 195 for a good pull.

 

I second the pork butt. Not only is it forgiving, but pulled pork is always good!

 

I have written down the steps to make some different stuff. I viewed the page someone posted already about making the fatty. The write up is great but says nothing at all about what temp to cook or how long... Anyone have any ideas?

 

165*-170*