Food Smokers and Smoking Tips/Tricks/Techniques

No. Asshole shot would be of me shoveling it down my maw.

 

Amazing ribs has some mods on their website to make those better. If I were you, I'd at least switch to Kingsford blue bag until you have a better handle on cooking. It's way more consistent than lump and will provide more predictable temps.

 

I never use mesquite. It is the most pungent smoke. If not used correctly, it will definitely over power the meat. I like cherry, pecan, and apple. They add a very nice flavor and it is hard mess it up.

 

sorry for the long reply, I was wheelin'... I kept it AROUND 225, mostly just under 250

 

If you can find it, orange wood is delicious for chicken. They have bags of it at Academy Sports. Oddly enough, they have the best selection of wood for smoking that I've found.

 

Use chunks of you can find it. I just throw mine directly in the charcoal without any kind of box. I've also used the chips on the propane grill by making a foil packet. Don't soak the chips either... They smoke better dry.

 

So they burn as fast while in the grill. Each type of wood has its purpose. Chips for gas grills and lump for charcoal

 

The chips burn up too fast if you put them directly in the fire. I usually keep a couple of chunks of hickory on my propane grill just laying on the grid. It gives me smokey flavor for when I'm too lazy to light charcoal. I use my kettle for most of my cooking though. I got 6 bags of Kingsford blue at the memorial day sale at Lowe's and plan to get another 6 or 8 at labor day. 2x20lb bags for 9.99 can't be beat. I've got 2 bags left.

 

Foil packet with heavy duty foil.. Poke 2 small holes in it. It will still burn up fast, but should almost get you through the time that you need smoke. Make 2 packets if you think it need more smoke. Make sure it is tight around the chips to limit the oxygen, hence limiting the combustion of the wood and encouraging it to smolder.

Put the packet (s) directly on top of the charcoal.

 

All you ever needed to know about "smoke rings" it has nothing to do with smoke...

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

 

Great site.

 

Take a look at Lang smokers Kat smokers for reverse flow ideas. I had a Lang 60 trailer that i used for catering and comps. It was a great smoker and I always had consistent temps across the whole chamber. This site may help ya with build ideas too http://smokerbuilder.com/forums/

 

Good info! Thank you!!

 

What is a reverse flow smoker?

 

it is basically the opposite of a traditional stick burner with a heat/convection plate under the grates that helps the smoker cook more evenly without hqving varying temps from side to side. This write up explains it better than I can. There are pros and cons of both types of smokers.
http://www.smokerbuilder.com/reverse-flow-smokers/

 

Doing two 9 lb boston butts on Wed. Should I rub Tuesday night? And is it 1 1/2 hrs per pound?

 

Depending how you like your meat done....I pull at 145, foul andr rest, but your smoke ring looks awesome!

 

Try a milder wood! Mesquite is probably the strongest.

 

I used the dueling bubba method, so essentially cooked it like a small brisket.

 

Truth.. Match your smoke wood to your meat. Poultry likes lighter fruity wood. If I do hickory for poultry, I don't use as much wood. Beef and pork do good with a heavier smoke, like hickory or mesquite.. Although I avoid mesquite since I think it tastes really harsh no matter how little I use.