Food Smokers and Smoking Tips/Tricks/Techniques

I embedded two coals into the bottom of my foot, feels fantastic. Beer........

 

If you get to high of Temps you can put water in the bowl.

 

I have a combo Oklahoma joes, off set. Got 2 small pans of water, and filled a drip pan I had in as well. I started with way too much coal, trying the minion method. Within an hour, the whole pan lit off. I'll just use a small pile next time, and add lit as needed.

 

Can't choke her down anymore?

 

Had her closed the whole way. Too many gaps right now, and the whole pan lit off. She settled in at 290 on the lid. I have no idea what that means at the grate.

 

They are wrapped and back in. Looked good so far. Fire is holding at 260 on the hood.

 

Two brisket side by side will cook at different rates. Just probe them both to keep an eye on them. Once they hit that 200 mark. Yank them.

 

Football and smoking... Gonna be a good day.

 

Not quite smoking but I have to say, my first ever batch of beef jerky turned out amazing.

 

Just got done eating. Plenty of smoke flavor, rub was good, added too much pepper. Learned a bunch about my unit and have already ordered some materials to make it better.

All rubbed up and waiting:


About :45 in for a spritz of juice:


Out of the wrap and done:


Cut:




So, how'd I do?

 

They look good!

 

anybody done a leg of lamb? That's next for me. Trying to decide how to prepare it.

 

Looks like they came out good!! Sounds like they passed the taste test!!

 

Thanks. They were the best ribs I ever smoked!!!

 

Not quite yet. Still have a lot to learn!!

 

Pork and chicken have a lot forgiveness. I prefer to not wrap and go with the bend test. Oak Ridge BBQ is my rub maker of choice. They have a nice sampler for $6.50 and $11.50 shipped.

https://www.oakridgebbq.com/shop/sample-packs/

 

I shared some with the neighbor. He asked if I had more!

 

I have a 5lb brisket I smoked for 5hrs and got it to 163* then I wraped it in foil and it's been cooking for 3.5 hrs and it's only at 195. it's a small piece so do I keep cooking it wraped until I reach over 200 or is 195 good enough? Im running out of coals.

 

Nope. It's done when it's done. I say go to 200.

 

I have no plans for a brisket yet. Have to get this smoker figured out before I'm ready for that. I might try a whole chicken for the wife and kid, but I can't eat it. I'll look up how to to ribs without wrapping, and give it a go.

Thanks for the link.