Food Smokers and Smoking Tips/Tricks/Techniques

well said and very informative! I ditched the Traeger pellets after the first 2 free bags I got with my grill after a couple very bland chickens and tenderloins. Thankfully I didnt waste a good piece of meat on them. I am running all BBQ Island Pellets now which are 100% flavor wood the majority of the time and can be special ordered to your needs

 

I've been using green mountain fruit blend and have been very happy. I buy 3 bags four 45 dollars. If I want a little more smoke I add the amaz-n-tube with the same pellets or apple.

http://greenmountaingrills.com/products/pellets/premium-fruitwood-blend/

 

I've heard good things about the pbc. The meat hangs in them. It was on my list before I got the smokey mountain.

 

Weber Smokey Mountain FTW!

 

Just throwing this out there, I started with a $50 brinkman from homedepo and made some great food on it, If I only did the occasional brisket or pork shoulder I would have left it at that. But I use my Traeger a minimum of 2 days a week all year long so I consider it a great investment.

 

Honestly I'm surprised there aren't more people with BGEs in this thread. Not saying they're the best - they're heavy, fragile and expensive - but they are pretty popular around here.

 

Whats everybody cooking this weekend? I have a BBQ craving that needs to be filled!

 

No smoking for me. Doing sag support for the MS150.

Our team is lucky, though. We're getting food catered all weekend by this guy:

http://www.underbellyhouston.com/team/chris-shepherd/

Our team is also sponsored by a brewery.

 

Looking at getting one now (the 22.5").

Able to fit most briskets in there?

 

I've got 4 pork loins curing.....gonna make a boat load of Canadian bacon this weekend

 

Same with the Lumberjack Pellets being 100%. I didn't even make it through a bad of the Traeger stuff that they gave me before I dumped them to find something better. I could tell the first time I used them not much flavor was making it over.

 

The BBQ Island pellets are made by Lumberjack, or so I've read many times. Both are well reviewed but I couldn't find any in my area.

 

im able to fit about 10-12 pounders in my WSM 18.5. If its a little longer, I either just cut an inch off the end or just push both ends in since it shrinks anyways during the cook.
So should be no problem at all with the 22.5

 

Cool. I usually smoke about that weight anyway. And even then, it's still too much for weekly consumption.

Have you smoked two briskets (or brisket/pork butt) at the same time?

 

Havent done two at the same time but that shouldn't be a problem. You have the bottom rack and the top rack. Ive only had my WSM for about 4 months or so , and like you said one brisket is enough to feed a large group so there hasn't been a need to cook two.

Im sure come sept for my daugthers 1st bday, Ill have two brisket there and run the electric smoker and put some chicken thighs in there

 

7 chickens for vacupack and all the bones for lots of chicken stock. One cup per bag and into the freezer. Can't beat homemade chicken stock.

 

Heck yeah. Just made a few quarts the other day that went into the freezer.

 

Yup. Or 4 racks of ribs as long as you cut them in half. 2 racks on each level.

 

Just added this to the mix. Not a smoker, but she'll do just fine.

 

Nice gasser!