Food Smokers and Smoking Tips/Tricks/Techniques

I try to get the smoker at 250-300 for 3hrs then move to the oven to finish it. It still comes out tender and not a 12-16hr wait...if I cant get the smoker up to temp I'll put it in the electric smoker.

 

I have to agree, people who really get into this you can tell they are passionate about it. When most people think it's good we are looking for a way to make it even better, what little change can we make to improve taste, moisture and so on. THEN comes the money we spend lol.

 

I need to host another game/movie night (pretty common occurrence) and do a smoke starting the night before.

We're always eating pizza, Chinese, or other similar foods. But bbq? Now that's just amazeballs.

 

if only I had friends

 

Last one we did here I smoked up like 5 different fatties. Was freakin awesome.

 

My wife got me this cup for my morning coffee

 

Agreed, but the goal of *that* rice was to soak up the salt. Twas a shame to throw it away, but by the time it did it's job, it was a goner.

 

This!

Wife doesn't get why I make a packer brisket when there's only 3 of us living here!

Or 4-6 racks of ribs....or a pan full of beans....

Maybe it's me Mexican side. My Nana always used to say its better to have too much rather than not enough!

 

That's some funniness right der.

 

leftovers!! Brisket leftovers are good on a sammich or just by itself with some baked beans and potato salad...I'm set.

 

All this talk about xmas dinner......I'm trying to figure out what the hell I'm making tonight!

 

I look at it like it doesn't take any more effort to have a full smoker if you're going to smoke. Leftovers, you say? I used the last bit of pulled pork on a loaded baked tater just last night. Some one above had mentioned it, and I'd thought about it ever since.

 

yeah I made a brisket for a friends B-day and the first go around I just got a little slice of brisket-trying to not be greedy (I figured there would be enough leftover for a second helping). But on the second go around all that was left was a few crumbs of the brisket...

 

At what point is over extending yourself when entertaining in the way of supplying food?

I also let guests have my homebrew (when on tap). They still bring beer, but it just sits in the keggerator for months on end.

 

I usually provide the meat, they bring the sides and beer!

 

8 ounces of food for every guest is a good guideline. With that, it'll either get eaten there or some people can take home leftovers.

 

My guests are usually fitness buffs. We love to run, cycle, or lift. So we have big appetites. Lol.

 

Bring nothing, charge entrance fee.

 

Spaghetti here lol