Food Smokers and Smoking Tips/Tricks/Techniques

yeah i need to get the gasket set, mine leaks like a SOB

 

I was kinda hoping it would seal up a bit better with smoke funk after several cooks, but nope. I've heard that you don't need the door gasket if you go with the Cajun bandit steel door.

 

Forgot I ordered these

$28 LavaLock Gasket Kit for Weber Smokey Mountain WSM 18.5 22.5 for Nomex RTV grill gasket seal

http://www.amazon.com/Gasket-Weber-...1456415004&sr=8-1&keywords=weber+smokey+nomex

I used them on my brinkman vertical and made all the leaks disappear. I wanted to add it to the WSM before I fire it up and put grease all over the lid

 

I did something similar on my brinkman and it worked well too.

 

Got her today.. Surprised it came free with the cover

 

LOL it comes with Premium Hoes!

 

Yup, although I'm not expecting my cover to last for years. It gets really rigid when it's cold outside. If Weber had made the lid sit on top of the middle section instead of issue it, I wouldn't use the cover at all. With the actual design, rain water just sits on the lip and trickles in if your lid isn't tight or all falls in when you open it.

 

This is a chuck roast that I'm smoking like a brisket. I plan on slicing it. I've never cooked one like this before so it may just wind up pulled.

 

I have done that...it comes out pretty decent. It is hard to figure out where to cut against the grains. My friend does them all time when he does ribs...they both take about 3 hours. Brisket prices back to normal in Texas...so I quit doing chuck roasts.

https://www.tacomaworld.com/threads...ricks-techniques.229517/page-71#post-10073318

 

Ready to fire her up tomorrow with Pork shoulder. Did a few mods : nomex high temp gasket on the door and top of middle section, side handles, upgraded temperature gauge and my home made rolling platform

 

Did two butts today on my GMG pellet pooper. Both turned out great. One was mojo the other was sweet and smokey . forgot to take pictures.

 

Like, but BOO to no pics!

BTW, greetings from a fellow pellet pooper!

 

It wasn't too bad. I took it to 190 like a brisket. I should have removed it around 165. The tri tip that I cooked the same way was much better.

 

nice smoke ring! How long did it take?

 

Depends on the temp I'll say his was 6+ hours. Chuck roast isn't like tri-tip. Tri tip is more of a steak meat. Tri tip is best to 135 medium rare. Chuck roast is classic as a pot roast in a slow cooker, it's a pretty tough (but cheap) cut of meat and needs to cook a long time. I usually smoke them 4 at a time at 240 or so for 6+ hrs or so to 195-200. Pan at 160 with beef broth and a quartered onion and a few smashed garlic cloves. It all gets mixed up at the end for for pulled beef. I vacupack 10oz bags, enuff for wife and I and a fat burrito for lunch the next day... Great taco meat and soup meat.

 

Was gonna do 3 BB racks today, saw the neighbor off to the store for milk. Asked her if she wanted me to cook some BB for her since I will be starting the Yoder up soon. She zips off to the store and we have this on the smoker.

I'll rotate every hour, the ribs to the right are in a +30f hot zone that close to the end. I'll spread them out once they shrink a bit, cooking at 250 on the Yoder setting, prolly more like 230. And a pic of the Garden. Every 'mater plant has flowers, got 6 growing this year plus other edibles.

I can't get them to be right direction. Use your brain to twist them. Stoopid Iphone.

 

That was around 6 hours.

I actually do tri tip the same way. http://tvwbb.com/showthread.php?42140-Tri-Tip-cooked-like-a-brisket-Dueling-Bubba-s-style

I didn't crutch the Chuck roast. It stalled at 151f for 2 to 3 hours.

 

Soaked some whole chicken wings in Frank's Red Hot sauce for 24 hours then smoked 225° for 2 - 2½ hours with a combination of hickory and apple.

 

ike a typical brisket or pork butt. Dunno if the 151 was held for 2-3 hours, but that's normal for a chuck. What do you use for a probe? A Thermopen or cheaper one in a few spots? Or you got one probe in the meat? Just one spot? Need to check it may places. It's amazing what each piece of meat is at when you check it. If it's stuck at 151 for an hour, into the pan.

Chuck is best crutched. Thin, needs moisture. Foiled or panned don't matter. It's all about the pulled beef, not sliced. You want the golden fat and flavor.

 

Your Tri tip post kills me. Way overcooked. Ack. Just boil it next time.