Food Smokers and Smoking Tips/Tricks/Techniques

Right below the fire, intake vents.

 

Oh I forgot with Smoked Bacon Wrapped Onion Rings

 

Good deal, give it a try and enjoy your 4th!

 

No direct heat there! Can't wait to see the final product.

 

only a 3.5

1.5 hours times 3.5 pounds = 5.25 Hours

Put it on around noon

 

Bacon wrapped Pork Loin I assume? Let me know how It's tastes I plan on smoking that later this summer

 

Damn!!! My mouth is watering...

 

Can huggie

Some of Wisconsin's finest
And...
Happy Birthday U.S.A.

 

I like this one. She can handle my meat any time she wants

 

Me too!

 

This is my third time doing it. I use Sportsman's Warehouse Coffee whiskey pork rub, wrap them with 1lbs of bacon, tightly wrapped in plastic wrap, and then let them sit in the fridge for at least 12 hours.

4-4.5 hrs at 225º then up it to 350º for the last 30-45 mins to crisp the bacon up. Other than misting with apple juice and worcestershire sauce ever hour, I don't touch them.

 

Yeah that grill is pretty sexy....

 

I'd really like to smoke that butt

 

She's done, had a hard time getting to and keeping 325 so I removed two side bricks, made no diff. Breasts at 160, thighs at 180. Good nuff. Now on to the baby backs.

 

Looks good!!! I think your on the right track. Where you get the bricks?

 

Bitchin hardware store in Seattle area named McLendons. They have every possible thing you'd want and then some, and very knowledgable staff. Puts HD to shame, but that's not saying much.

 

Look good and we'll thought out. Can you close the lid?

 

Lid... Yes, and it leaves 2" of space above the bricks. Works great so far. Putting the ribs on in about 15 mins.