Food Smokers and Smoking Tips/Tricks/Techniques

Short on time so fired the electric smoker up instead of the WSM. Spare ribs going in!

 

Time to sauce, Apple sauce spray and wrap

 

well whats the verdict?

 

Ended up pretty well, had a harder time controlling temps today so I ended up overcooking slightly. Still tasty, here are the left overs

 

Here's mine

 

I'm no where near the level ya'll are at. I do have a Char-Broil horizontal two chamber for larger & longer smoking duties, but for a quick 2 hr. down and dirty. I love my little 15" Weber table top. It gives me a combo smoke/grill that I've grown to love. I brined these bone in chicken breasts for 2 hrs. Then onto the grill with well grayed, medium hot charcoal & damp Hickory chips spread around & in a drip pan. This is after 1 hr. and the second addition of charcoal & chips:



And the finished product:


It was Tasty to say the least!!

 

I almost went to walmart and bought a brisket now I wish I had..

 

Pizzas on the Louisiana pellet pooper!

 

Nice smoke ring!! But they look kinda dry.

 

Margherita, and spinach/sausage/portabella!


Not homemade crust!

 

Smoking some Gouda cheese. Whoever mentioned the ice trick for cold smoking was right. StarTed at 77 and dropped to 64.

 

Doing a button and whole chicken tomorrow!

 

Best stuff in the world. Seal and age for "at least three weeks" longer is WAY better. Before eating, let it warm up to room temp, an hour at least for maximum enjoyment.

 

4 hour smoke at 68-74* and just pulled the cheese from the smoker. Vacuumed sealed each Slice individually with some fresh rosemary or minced garlic and now they rest in the fridge. I'll let a couple slices rest for 3 weeks. The other slices Will be eaten tomorrow with crackers and smoked venison sausage.

 

Ya'll stepping your game up! Well done!
Thought I would play while guarding the couch today. Haven't done a shoulder for ever.

 

With the AMAZN the key is dust and get that thing ripping from one end. I use a map torch and hit it through the hole for a good solid minute. You also need a okay source of air flow. Do that and that thing will run like a champ.

 

7lb butt to start then I am going to add a whole chicken or two around lunch.

 

Don't you have a back yard? Seems like you're always smoking in the front. I'd be worried about a neighbor sneaking over and nabbing something!

 

I do but the Florida summers are notorious for rain and I can pop it in and out of the garage if needs be and power is quick and easy. No real spot in the back yard yet plus the back is the hot sunny side. Need to redo a kitchen and bath before I tackle a BBQ area but it's on the list.

 

Makes sense. I'm in the process of the master bath remodel myself. Of course the project has gotten bigger, more complicated and had ripple effects that made me take up other related projects. Good luck!