Food Smokers and Smoking Tips/Tricks/Techniques

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Man I've been posting on this thread about using the recipe I use but people ignore it...its basically 6.5 hours start to finish and rarely do I have leftovers unless I cook a large brisket for the 3 of us. If its for a party normally all the brisket gets eaten.

 

Got to play with one the other day. They are pretty legit. With the cost behind it thou. You can get into a Primo.

 

Same here.. Never done a brisket in less than 10 hours plus rest.

Our neighborhood actually had a bbq competion and they had a cook start of 7am and judging at 4pm.

Getting the fire started, waiting to get he smoker up to right temp, to me that wasn't enough time so I didn't bother joining.

But yea, would love to learn how to cook faster at a higher temp and still come out with yummy moist brisket

 

i don't see any pricing online.. how much?

 

1500 and the cart is 1700.

 

Yup I will keep my 26.75 with a slow n sear.

 

holy smackerel!

 

all aboard the nope train.... my 7 year old $50 kettle is still going strong, although I do want to upgrade the ash catcher to the "gold" version as opposed to this dinky little pan that blows ash everywhere. i'd love to find a deal on one of the traditional kettles that has the work table built-in.

 

A Primo will be my next purchase, and go along side my Traeger. Then I can have the best of both worlds.

 

Check out the slow in sear. Love mine.
http://www.abcbarbecue.com/
Best purchase for a weber.

 

Which Traeger you got? I have the Texas Pro Bronze. Been great so far, thinking about trying some of the mods out there to put a gasket on the lid to seal it up a little better. Will probably add the shelf shortly just for some convenience.

 

I have the Select, that I bought at the Costco Road Show 2 years ago. If I was going to buy again, I'd get the Texas pro and add the cold smoker attachment.

 

i've got the weber charcoal baskets that go on the sides or in the middle. i frequently only use 1 to do 2-zone cooking.

 

Here's one way...
https://www.tacomaworld.com/threads...icks-techniques.229517/page-250#post-13201971

 

Nice, I have thought about the cold smoker but just not sure how much use I would get. Thought about trying the cheese thing but I don't know that we would go through enough.

 

My bad eyes can't read half of the directions. You mind taking a clearer bigger picture? Pretty please...

Or y don't you just scan and upload it for us. Thanks

 

Holy crap!

 

No matter how much money I have 1500 is a lot for one.