Food Smokers and Smoking Tips/Tricks/Techniques

Next time I will take the mass of the cilantro and count the number of salt grains.

 

I don't mean to bust you here just trying to get a accurate recipe that all bro

 

Cold smoked, honey and sriracha deviled eggs with sriracha bacon

 

So he's not Martha Stewart For that amount of veggies, judging by the pic I'd say one bunch.

 

Something like that. Thanks

 

Ahh thank you

 

For anyone with the WSM, do you use water in the bowl? I have been, but just read some people don't.

 

Not a WSM but, I never use water in my pan. Years ago when I first started smoking I did. My older brother talked me into trying it with out water and I've never went back, with several different brands of smokers over the years.

 

I do on my Weber but not a WSM

 

it depends. i foil the pan. i also cram a couple of those big aluminum serving pans into it to catch drippings and make cleanup easier.


if i'm cooking meat overnight, i always water the pan. it makes temperature control a lot easier and prevents the thing from overheating as easily. you really have to make the decision to use it and keep water in it or not......because if you let it boil dry, it is a bitch to clean with drippings in it.

 

Is it bad that I never take my catch pans out and just let them build up? So much smokey awesomeness in them.

 

Probably not as long as you cook often enough. It can go rancid.

 

Maybe I'll pull them out and start fresh this weekend.

 

mold can grow in there It's not a good thing

 

no water. just foil the pan for easier clean up. or replace the pan with a clay pot and cover with foil also.


As explained by HarrySoo (copied and pasted from his Amazon review of the WSM)
"
My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000

Phase Three - When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique"

 

I use a water the whole time through. Simple. It's hard to take the grill off with the meat on it, put it down some where, the get your foil pan in. then add water to it, then reassemble the entire grill, all with smoke billowing up in your eyes. And I spray/mop with apple juice, apple cider vinegar, JD mixture but not until the meat has gone 1/2 way through the time allotted to it. IMO it keeps the meat moister like who wants dried out pulled pork or Brisket. Not me. No shoe leather for me.

 

https://www.yahoo.com/style/10-amazing-bbq-sauce-recipes-140443178.html

 

@SjTacoSharks start on page 1 and read.

 

I'm going to give that bourbon one a go this weekend. Thanks for sharing!