Food Smokers and Smoking Tips/Tricks/Techniques

So far i havent seen a flare up yet. These wood chunks have been soaking since yesterday so they are fairly moist. It just seems like the coals are burning either way too hot, or not at all.

 

From the looks of it, I think Scott found the key... Those things are flaming rather than glowing, and you'll have a complete bitch of a time trying to hold a steady low temp. But, looks to me like you're over the hump. Maybe get a few more glowing coals in there, lighten up on the wood, and finish that bad boy!

 

Ah, ok, maybe my old guy eyes are playing tricks. I thought you were battling flaming chunks. Good band name.

 

Well sounds like that may be next on my list haha. But i think so far ive been good at keeping flames to a zero and just letting everything glow. Maybe i have too many glowing things in there. I just haven't found the balance yet. If i have less it seems to peter out and i have to relight, if i add one or two im back up to 160+ if im not careful. I do love this though. Im hooked. Haha

 

Thats pretty much been my whole day haha. Coffee, meat, beer. Im good to go.

 

Alright so ive seen a few different things on the interwebs regarding internal temp. For a pork shoulder bone in, what do yall go for? Ive seen everything from 190 all the way down to 145.

 

145 is scary low for pork and will not shred. I think 180-200 is what most people shoot for

 

Thats kinda what was thinking. I havent touched it yet except to check temp and i think it still has a ways to go. I need to find more meat on sale asap.

 

Ive had a chef on our boat that does pork tenderloins that look damn near rare still and we've reluctantly given in and everything has been fine so far. This chef kicks ass and seems to know his shit so who am i question? So yea i just figured id ask. 145 does seem really low.

 

As far as "safe", not talking about shred ability, if the thickest part at center is 160 it'd be safe so they say. I've never done that, it's just what I've heard / read. I'd wait it out though, will be much better all around if you get to at least 180.

 

145 is the USDA recommended safe temp for pork (used to be 160, was changed 5 years ago) and is great for chops, etc.

To pull, though, you'll need it at least 180 I shoot for 190. Even up to 210 you'll be fine.

 

thanks fellas.

 

Here's a couple pics of my previous setup, same kind of thing as yours. The bricks helped a ton.

 

Interesting! i never would have thought of using bricks as a thermal buffer.

 

Gotta give it up to Woundedyak for the idea... He said fire bricks (same type as in wood stoves, not just any old brick) as a barrier between heat and meat. Was spot on. Keeps the big heat on the fire side, moderates the meat side.

 

either way thats ingenious! guess im off to craigslist to wait for fire bricks to show up.

 

Haven't read through the whole forum so I'll just be lazy and ask, but anyone using the Green Egg or Komado on here? I have the cheaper version (Chargriller) made of porcelain but works really well. I have the smoke stone but have yet to really smoke something in it yet other than just throwing some hickory smoke chips in there. As far as just grilling goes, I love how well it holds temp and with some good lump charcoal, the taste is so much better than the Cabela's pellet grill I used to use. Any tips from you savages who are well experienced would be most welcome but really I'm just more curious on how many people use them on TW.

 

Ive got a buddy who has had the egg for many years now and he absolutely loves it! i like it too. its just a really solid set up. one day i wouldnt mind having something like that. ive eyed up the char griller one too. seems like a pretty good product too. i dont have any experience but figured id chime in because i could haha

 

Prior to moving this past year I was using a Pitmaker Vault. Simply due to size I had to put it in storage until I get out of this apartment. The vault will handle 20 pork shoulders at a time with room to spare. I ran 120 chicken quarters a while back and still had about half a rack still empty. Before I put it in storage I ran everything I had in the freezer, vacuum bagged it and have being working through it sparingly for a little over a year. Just about out of what I had made. I'm thinking about rigging up something to do a few small batches in the meantime. 2 large terra cotta pots and a grate for a webber kettle kind of a redneck version of a green egg. Looks like it should only cost about 60-70 buck to do.

 

ive only heard of the terra cotta smoker.