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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

Page 65 of 2762
  1. Nov 28, 2014 at 4:22 PM
    #1281
    Polymerhead

    #1281
    Polymerhead [OP] Well-Known Member

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    Nice! I would eat that thing you made. I've never done a full turkey. Maybe I can find one cheap this week to freeze.

    My turkey was a hit as well. I would have made it SLIGHTLY less salty than it came out if I had it to do over. It tasted very much like ham, to be honest. A big hit nonetheless.
     
    Polymerhead, Nov 28, 2014
    #1281
  2. Nov 29, 2014 at 7:19 PM
    #1282
    PaPaSpeed

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    PaPaSpeed Life Member

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    PaPaSpeed, Nov 29, 2014
    #1282
  3. Nov 29, 2014 at 7:24 PM
    #1283
    Haslefre

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    Haslefre Well-Known Member

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    Some flags and center console divider... lots of things on the wanted list.
    I hate using their pellets anymore. So much more ash than other types.
     
    Haslefre, Nov 29, 2014
    #1283
  4. Dec 1, 2014 at 12:42 PM
    #1284
    AWF ROWD

    #1284
    AWF ROWD ...eats at the " Y " often....

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    True that...always bad with the good...I fabbed an ash tent over my Amazin Smoker tray...seems to help keep the ash down,especially when you have increased your airflow thru the unit...
     
    AWF ROWD, Dec 1, 2014
    #1284
  5. Dec 6, 2014 at 10:05 AM
    #1285
    AWF ROWD

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    AWF ROWD ...eats at the " Y " often....

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    Last edited: Dec 8, 2014
    AWF ROWD, Dec 6, 2014
    #1285
  6. Dec 7, 2014 at 9:19 AM
    #1286
    Hoyal

    #1286
    Hoyal Whiskey bent and hell bound.

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    That's a steal on that!! I snagged one a little over a week ago and I've cooked on it every day but 2(because I was at work) since I got it. I paid $625 for mine which was still a good deal IMO, I got the rib racks, cover, digital thermo, and two bags of pellets. Just did country ribs yesterday and they were epic.

    bcd7a5045935a827dddea02af0f4b36c_86571caeb90103c03bd3d540aa27c4fe169ddf07.jpg
    553f1dd202a79d529e490f5b9e270a30_63f379af2276805371e4aca51218d4eb65b681b5.jpg
    241eae618f7403333e0ed11b2e2c0ba4_e7764b502beec45ab34bae5b0628ffd6258d1e3c.jpg
     
    Hoyal, Dec 7, 2014
    #1286
  7. Dec 8, 2014 at 3:07 PM
    #1287
    AWF ROWD

    #1287
    AWF ROWD ...eats at the " Y " often....

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    Bacon weaved pork loins.....might uv went alittle long on the smoke....still not bad...

    [​IMG]
     
    AWF ROWD, Dec 8, 2014
    #1287
  8. Dec 24, 2014 at 11:52 AM
    #1288
    cdj1

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    cdj1 Well-Known Member

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    Gonna be a late night........ 85fdf10951af130f5d1079c6e04a1845_ed79c38d1d3ed790b0d5ef6b2161ddfdb6488c07.jpg
    2 8lb butts going in the smoker.
     
    cdj1, Dec 24, 2014
    #1288
  9. Dec 24, 2014 at 3:54 PM
    #1289
    robssol

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    robssol If it ain't broke, leave it the eff alone!

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    Looks like a great way to celebrate Christmas Eve:thumbsup:
     
    robssol, Dec 24, 2014
    #1289
  10. Dec 24, 2014 at 5:58 PM
    #1290
    trufunk

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    trufunk Well-Known Member

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    It's been a while. ..but I'm cooking two briskets tomorrow one for my students and one for home. ..pictures to follow.
     
    trufunk, Dec 24, 2014
    #1290
  11. Dec 24, 2014 at 9:52 PM
    #1291
    cdj1

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    cdj1 Well-Known Member

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    Still smokin.......
     
    cdj1, Dec 24, 2014
    #1291
  12. Dec 25, 2014 at 6:12 AM
    #1292
    trufunk

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    trufunk Well-Known Member

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    Fire is on!1e998cb34833620b72f18e33b467d80e_38661e124d0bdbcf7a02af31c4122521ffd57bf7.jpg
     
    trufunk, Dec 25, 2014
    #1292
  13. Dec 26, 2014 at 10:25 AM
    #1293
    gordi

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    gordi Only had a wheel fall off once

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    just got an electyric smoker for xmas, never done it before but love smoked food. I have some questions how often do you know when to add chips? also how hot and time do u do for each type of meat?
     
    gordi, Dec 26, 2014
    #1293
  14. Dec 26, 2014 at 11:42 AM
    #1294
    t4daddy

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    t4daddy Well-Known Member

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    http://www.smokingmeatforums.com/


    This place is your friend.
     
    Last edited: Dec 26, 2014
    t4daddy, Dec 26, 2014
    #1294
  15. Dec 26, 2014 at 12:33 PM
    #1295
    robssol

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    robssol If it ain't broke, leave it the eff alone!

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    Pics? I usually add chips about every hour. I just wait for the smoke coming out to thin a bit. As far as how hot and times. It can very greatly. Baby back ribs 225°/7-8 hours. Just did a fatty a couple weeks ago,, 300°/5-6 hours (all pork) It all depends on the flavor you're trying to get and how much patience you have.
     
    robssol, Dec 26, 2014
    #1295
  16. Dec 27, 2014 at 3:38 PM
    #1296
    gordi

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    gordi Only had a wheel fall off once

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    So do u fill the tray inside first then just add some of what? My manual days 1/4 cup at a time
    Which doesn't seem much. Seems it lasts about 35-45 min at 180 degrees. Doing jerky right now.
     
    gordi, Dec 27, 2014
    #1296
  17. Dec 27, 2014 at 8:25 PM
    #1297
    robssol

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    robssol If it ain't broke, leave it the eff alone!

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    Mine has a drawer on the side. I load it by: filling the drawer, push in, and twist. The chips drop into the burn pan. I wait until it's almost to temp. Add the chips, when I have smoke the food goes in:hungry:
     
    robssol, Dec 27, 2014
    #1297
  18. Dec 28, 2014 at 4:08 PM
    #1298
    fshnfvr

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    fshnfvr Well-Known Member

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    ImageUploadedByTapatalk1419811703.129571.jpg

    Ribs on my Big Green Egg from today.
     
    fshnfvr, Dec 28, 2014
    #1298
  19. Dec 29, 2014 at 11:07 PM
    #1299
    esgordon123

    #1299
    esgordon123 Well-Known Member

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    Brisket on Saturday. The first one I have smoked. Turned out great. ImageUploadedByTapatalk1419923210.003011.jpgImageUploadedByTapatalk1419923221.797853.jpg
     
    esgordon123, Dec 29, 2014
    #1299
  20. Dec 30, 2014 at 5:26 AM
    #1300
    Sacrifice

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    Sacrifice Motorcycle Goon

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    I just got one this past month for my bday as well! And just found this thread..

    Smoked 3 racks of pork ribs in it (had to half each rack to fit though, unsure on weight), used hickory wood chips but my smoker wouldnt quite get up to temp like i had wanted. It would only get about 200* but it was probably 30* outside. Ended up in there for 6 hours or so though and still turned out great. They just werent fall off the bone which was a disappointment, water was kept full and chips were added twice.
     
    Sacrifice, Dec 30, 2014
    #1300
Page 65 of 2762

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