Food Smokers and Smoking Tips/Tricks/Techniques

OK, you can't mention something like that and not post pictures or a link to the video! Come on! I envision a scenario where he forgets the drill is switched to high speed and there's shredded pork flying throughout the kitchen!

 

I'm trying to get it from him. He had the video on his cell phone that his wife took the first time they used it. Was pretty darn cool though and made quick work of the shredding.

 

Here is some for a electric hand mixer. Long thread, was testing etc. From what I read. pretty decent.

http://www.smoked-meat.com/forum/showthread.php?t=37628

My home forum for smoking meat. Nice folks, very helpful.

 

That looks awesome. I'm going to put the wife on lookout for a mixer at a garage sale and then I'll fab some of those arms!

 

Pork butt stalled out, been on for about 10 hours. Getting hungry and looking forward to lunch.

 

What are you smoking?

 

7# Boston. Pain in the butt doing this on a weber charcoal grill.

 

Such an awesome thermometer

Except now my BBQ probe seems to be on the fritz.

 

I'm liking it so far. It only showed up yesterday and immediately went to work. It's nice that it woke me up all night when the fire got too cold.

 

Just don't leave them submerged in water. When you clean them, dry them asap. I think that's what messed mine up.

 

Yum! Shooting a charity clays tourney today, and it's supposed to rain all day tomorrow, so I dunno if I'm going to get any smoking done or not!

 

I did 3 4.5lb butts on my kettle about a month ago while I was between smokers. My previous one had rusted out during the winter. The kettle is great at a lot of things... Cooking large pieces of meat low and slow for 12h, while certainly doable, is not its forte. I love my kettle, but trying to smoke those 3 butts forced me to buy the bigger cousin of the kettle, the smokey mountain.

 

I've heard of guys putting high temp silicon RTV where the wire enters the probe to seal it and prevent water getting in (which will ruin it). Makes it easier to clean. I have the Maveric and will be doing this soon.

 

Is that alright to have the RTV in the smoker with the food?

 

Little over 14.5hrs

 

Looks good.

 

When I first read about using it to make a seal it was in relation to the mailbox mod for cold smoking. I searched and could not find any source that said it would hurt, just to run the smoker empty once the first time. I did that for my mailbox mod and there has been no smell or taste issues. I've since read guys doing it for the temp probe.

Here are a few discussions:

http://www.smokingmeatforums.com/t/139633/hightemp-rtv-silicone-on-a-maverick-probe-where-help

http://www.smokingmeatforums.com/t/185666/rtv-silicone-cooking-chamber-probe-holders

 

It was mighty delicious. Getting close to supper time...

 

Aight. Packer brisket purchased. Will smoke it to crutch tonight then oven finish overnight. Wish me luck!

 

Dalmatian rub with some sticky pig thrown in for color.



And all rubbed up, with point separated from the flat. Would have rather rested it for a day but it was a spur of the moment thing. Packer was <$3/lb which is crazy cheap here. Note I'm not the best trimmer.