Food Smokers and Smoking Tips/Tricks/Techniques

So what time is dinner sunday?

 

You can soak the chips and put them right on top the fire. Once most meats hit 130 degrees they stop accepting smoke. You may want to spray ham every half hour to hour with a little apple juice too.

 

still going with the honey bourbon @grdgz97 linked at the top... so if I need to spray it, it's gonna be with bourbon

 

Goin on now

Normal bacon and Canadian bacon

 

Great time of year to smoke! Actually, it's never a bad time! Just finished vac sealing the ham I smoked and am in the middle of ribs and chicken. Spicy/hot rub for the ribs and wine/spice (not hot) marinade + injection for the chicken...

Getting the ribs ready


Firing up the smoker and smoking the ribs on the table at the same time. A twofer


4 hours in (ribs - 3 for chicken)

 

Interesting set up on the ribs....just for room? Or new method??

 

Like @916carl said....nice day for smoking! Two tri tips. SPG on one, bbq run on the other.

 

Space. The edges around the grill are hot spots and the ends of the ribs can get overcooked, so the rack helps when space is an issue.

 

bbq doesn't have a good air seal... it can pull air up from the bottom regardless if I open or close the vents... oh well

Ham's looking and smelling good though

 

Looking good.!!

 

Taco is supervising.....

 

Looks good! To seal the unwanted leaks use high temp silicon RTV. My door leaked all the way around and smoke was getting out of the top before most of it even got to the food. I ran a bead of black RTV on the underside of the door and now the majority of the heat and smoke go out the vent pipe like it's supposed to.

 

Why do you tie the legs together? Don't you want smoke to circulate through the body cavity?

 

The cavity is stuffed with apples and cerery. New recipe for me. Most of the time I do the Alton brown honey smoked turkey breast but the turkey didnt thaw in time.
http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2.html

 

Gonna be tough to do. It's a charcoal grill, not a smoker. Close it off too much with sealant, it's a dead fire.

I used this...

http://www.smoked-meat.com/forum/showthread.php?t=29589&highlight=nomex

He needs a real smoker. Yoder YS640 baybe!

 

Agreed. It doesn't let the lower thighs come up to temp fats enough. Can end up with a dry breast and undercooked lower thighs.

 

Bad Mojo food safety......

 

Breast 173
Thighs 170
Apples 162
Cook all my birds at 300-325. At smoking temps I can understand food safety.