Food Smokers and Smoking Tips/Tricks/Techniques

You might half to get that fire ripping to get the bricks up to temp and start it an hour early. Obviously your bird is getting enough heat and smoke. Just keep playing. You will dial it in. It's cool to see the passion.

 

Yep, dem bricks definitely affect the ramp up time, but once there, it's golden.

 

Dude, good looking...pup

 

Btw, the chicken is the best we ever had. Big hairy ass thumbs up.

 

BAM!!!

 

Nice!

 

Happy with the out come but still have a pretty big temp difference side to side. 45 degree difference. Going back to gmg to see what they say.

 

Try you some white BBQ sauce on that yard bird!!!

 

Meat platter with a side of Freedom! It's what's for dinner

 

'MERICA!

 

First go at ribs in the Po'Man!

 

Argh, damn forgot. Do want to try that, saw it in another post.

 

My first bird, was too jacked up to remember. Next time will try that sauce.

 

Just some old school yard bird with tatters. Busted out the mini to get it done right

 

3 hours in at 225ish, maybe another hour. Can't do bend test when they're cut in half. They were bone dry this time when I put the rub on. Does the glistening mean they're close to ready?

 

I know those had a good bite and chew. Well done

 

What's on the corn?

 

I would foil for about 45min with some love in it. Then sauce and back on for a 1/2hr or so. They super close. Outstanding color.

 

Plantine with white chocolate and carmel. Foil and cook around 350 for 15-20min. You can chuck them in a fire,grill, hell, the side of your engine block for an hour. A super sweet treat