Food Smokers and Smoking Tips/Tricks/Techniques

I'll admit, at first I called bullshit on not using the beer can method as well. Like others, I knew I was getting good results with it. But I tried it with out a beer/can and I'm convinced it's even better. You really are not steaming anything with beer in the can. It doesn't hardly (if at all) evaporate any beer. Don't believe it, weigh your half a beer before and after smoking. You'll see hardly any change in weight.

 

Amen. Putting the chicken on the grates with some aromatics on the inside. The bottom is hotter on my smoker than the top. The thighs and breast are done at the same time. Doing chicken on a beer can is a myth, but if you like it, you like it. No harm done. Food is wonderfully cooked different everywhere. Otherwise we'd still be eating taters and boiled beef ass for dinner.

Gonna be doing 8 whole chickens in 2 weeks on my Yoder. 4 for us, 4 for friends. 6 will be boned w/skin for stock. Imagine the chicken stock I'll be able to make. Prolly 10 cups of flavor for all sorts of goodness. 1 cup per bag, into the freezer.

 

Anybody got one of these?

https://www.youtube.com/watch?v=YctEIFigx6I

 

I've got the regular Weber baskets. They are more versatile because you can use them several different ways. You can also get them at the big box stores for cheap.

 

Got a new outdoor meat cooking appliance!!!! Lovin it so far

100% American made heavy ass cast iron inferno

 

More info please

 

Looks like a large hibachi. Small table top charcoal grill. Sweet!

 

@bigfoote13
Lodge Sportsmans Grill

Less portable but super burly hibachi

 

When I was a kid in Hawaii, the next door neighbor used to make the best teriyaki beef on skewers. They were cheap stamped steel, cheap and so easy to use. Camping and small parties they rocked. Yours will last forever you treat it right.

 

Got 70 lbs of Butt on the smoker last night at 10:30. Back up at 4 AM to rotate, up at 8 AM to check. Panned at 9:00 to collect the last of the golden fat butter. It's almost 1 PM, going to pull a few I think and into the towel wrapped cooler etc.

 

Holy hell!!

 

Anyone ever done ribs with just SPG (salt,pepper,garlic)??

 

No, but I'm very curious to hear how it goes. I wonder if you'd get more smoke taste if it doesn't have to compete with a rub. Try it!

 

That's what I was thinking....hhmmmm.....

 

Well, if doesn't taste good you could always sauce it. Who said that?! Heathen.

Or maybe just rub half the rack and SPG the other half?

 

No finished product?!?!?!? We need a pic of a sammich!!!!

 

Yes, and I like it. I hardly ever use the same recipe twice - always playing around with different rubs, sauces etc. However, sometimes it is back to the basics and I use just my standard mix of either salt,pepper,garlic or I make a mix of salt and a variety of peppers (black, white, cayene, peri-peri, paprika)

Ignore the brand names. I just used old containers

 

Hands down my best brisket yet. Used the Weber smokey mountain. 7hours at 225. Then sprayed with Apple juice and wrapped with foil. Left it on 225 for another 5hrs. Then let it rest for an hour. Buttery melts in your mouth.