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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Sep 6, 2016 at 5:05 PM
    #4681
    truchador

    truchador Well-Known Member

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    Will do!
     
  2. Sep 6, 2016 at 5:38 PM
    #4682
    916carl

    916carl Well-Known Member

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    image.jpg
     
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  3. Sep 6, 2016 at 8:02 PM
    #4683
    grdgz97

    grdgz97 Well-Known Member

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    Ball tip dip. Sounds awkward, tastes awesome! :luvya:

    image.jpg
     
  4. Sep 7, 2016 at 8:03 AM
    #4684
    wilcam47

    wilcam47 Keep on keeping on!

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    You should have bought 3 of those smokers for that price and sold the otherones later...
     
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  5. Sep 7, 2016 at 10:46 AM
    #4685
    rob1208

    rob1208 Well-Known Member

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    Should have but I could have easily seen myself using all 3 some how. haha
     
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  6. Sep 7, 2016 at 10:52 AM
    #4686
    wilcam47

    wilcam47 Keep on keeping on!

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    prob get 2-3 on one smoker
     
    scottalot[QUOTED] likes this.
  7. Sep 7, 2016 at 10:53 AM
    #4687
    rob1208

    rob1208 Well-Known Member

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    different type of wood in each smoker, each smoker with a mix of ribs, brisket, pork butt, etc ..... there were still two at walmart when I left on Friday ...
     
    scottalot[QUOTED] likes this.
  8. Sep 7, 2016 at 1:58 PM
    #4688
    jpneely

    jpneely Well-Known Member

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    yall are killing me! i cant wait for the weekend! smoke haven in my backyard haha.:drool: thisll be my last briskets for a while though. no more room in the freezer sadly.
     
  9. Sep 7, 2016 at 2:19 PM
    #4689
    Kanyon71

    Kanyon71 Well-Known Member

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    Funny you say that, wife and I are talking about going and buying a new chest freezer this weekend.
     
  10. Sep 7, 2016 at 5:55 PM
    #4690
    jpneely

    jpneely Well-Known Member

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    I just bought a little 5.something cuft one and filled her up pretty quickly. should last me a few months though when things get tight.
     
  11. Sep 9, 2016 at 5:47 PM
    #4691
    SilverGhost

    SilverGhost Well-Known Member

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    #junkyardparts
    Not smoked. But roasted salsa.

    image.jpg
    image.jpg
     
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  12. Sep 9, 2016 at 6:39 PM
    #4692
    horstuff

    horstuff Re-member

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    That's a clean grill. New? Or just fastidious?
     
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  13. Sep 9, 2016 at 6:43 PM
    #4693
    SilverGhost

    SilverGhost Well-Known Member

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    #junkyardparts
    I sand blasted it and repainted the outer parts. Bought new gas burner shields and grates. This is when I took it apart.

    image.jpg
     
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  14. Sep 9, 2016 at 7:06 PM
    #4694
    horstuff

    horstuff Re-member

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    Hardcore. Looks good.
     
    scottalot likes this.
  15. Sep 9, 2016 at 7:18 PM
    #4695
    bigfoote13

    bigfoote13 Well-Known Member

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    20160909_191111.jpg BBQ chicken and sweet taters. Taco was in charge!
     
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  16. Sep 9, 2016 at 7:20 PM
    #4696
    horstuff

    horstuff Re-member

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    That's Bermuda grass, eh? Very Florida.
     
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  17. Sep 9, 2016 at 7:23 PM
    #4697
    bigfoote13

    bigfoote13 Well-Known Member

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    No sir. St Augustine Floritam.
     
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  18. Sep 9, 2016 at 10:36 PM
    #4698
    t4daddy

    t4daddy Well-Known Member

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    Ha, even more Florida!!!
     
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  19. Sep 10, 2016 at 8:50 AM
    #4699
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    I haven't smoked anything yet, just got a smoker last weekend, and am seasoning it now. My question is related to adding charcoal. Just wondering if you guys add directly to the burning charcoal, or start it first? I guess if the heat was real low, adding already burning would be best.
     
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  20. Sep 10, 2016 at 8:58 AM
    #4700
    horstuff

    horstuff Re-member

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    Burning. Your temps will stay more consistent, and some people think it cuts down on most of the chemical crap emitted once they're burning. That last part doesn't matter though if you go natural.
     
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