Food Smokers and Smoking Tips/Tricks/Techniques

Just about everything tastes better the next day. Spaghetti is better. When I smoke a ham it is orders of magnitude better the next day and after 2 days, fugetta 'bout it.

 

Oh ya I agree there. Gives all those flavors time to really meld and blend together.

 

I just put into marinade 10lbs of wild goose thighs to make some Char Siu. They'll marinade for 2 days then join the goose breast pastrami on the smoker for about an hour, then the thighs go to a weber kettle for another 2 hours of indirect grilling at 300 degrees.

I've made Char Siu beef and pork before, and it's awesome. Never tried the goose thighs before. We'll see how it goes.

For reference the marinade and basting sauce is the same.
1/4 c hoisin sauce
1/4 c brandy (I use red cherry wine)
2 TBS honey
2 TBS soy sauce
1 TBS toasted sesame oil
1 TBS Sriracha
1.5 TBS minced fresh ginger
3 large cloves garlic minced
1 tsp Chinese 5 spice
1 tsp onion powder
1 tsp red food coloring (I omit this because I smoke my Char Siu first which gives it a nice red ring/hue..)

 

Ive never had goose, from pics it looks like it would taste like beef.

 

our local market is known for having higher prices, I went and looked at a small rack of spare ribs and they were over $14...way over priced. I'll have to wait to go to walmart later this week, Im also going to look for a brisket...we are planning a winter thaw bbq...soon as the snow starts clearing!

 

Winter Thaw? So like June/July?

 

so just ordered up 5 racks of baby backs for this weekend. Ive got 8-10 ppl coming over for the game. prob going to use the propane smoker rather than the webber this time. ive done butts and briskets and have not been disappointed yet. any pointers on the ribs? 3-2-1 is the best way from what ive read so far....
oh yea GO PATS!!!!!

 

321 is an easy way to make them and not screw them up!

 

321 and 221 give you predictable results and are the safest way to cook ribs for a bunch of people if you have 0 experience. It would suck for them to not be done in time or have them be overcooked. You CAN make much better ribs by avoiding the foil wrap, but you have to have practice and preferably be cooking for yourself or family for the first few times rather than for a gathering.

 

Not a great deal but better than paying full price. So check your local Home Depot if you are looking to get a WSM

18". Regular price $299, on sale for $239.

 

Was that a sale price or clearance? It ain't that often you find Weber on sale.

 

Indeed, good deal. I've seen them used on CL for 200.

 

Speaking of the WSM, I remember first time I saw and played with one at HD. Even though I'd heard nothing but good about them, I thought "this thing's kinda flimsy and bush league". Little did I know. After owning one for 8 months, wouldn't wanna be without it. Love it.

 

Clearance. I asked the cashier if the price will lower some more. He said he didn't know.
I wouldn't mind buying another one if it went down to 200$. Not sure what I'm gonna do with two wsm

 

I'll have to check my local store. I already have an Assassin but have been debating on getting a WSM for smaller cooks.

 

I've got one and it rocks. Much better than my old Oklahoma Jord vertical smoker with offset firebox. Much better control..

 

Agreed. Very versatile.

 

I know where one is sitting at a Bargin Hunt (a return/close out chain) for $119.00 in the box. They also have a standard kettle and the "fancy" one with the silver thingy on the bottom. I didn't notice the price on those, but did see a Smokey Joe (the baby one?) for $18.00 new in box.

 

Is this Bargin Hunt just in the south?

 

the home depot here never marks stuff on clearance. i was trying to snag one of the kettles with the side table built in... every other home depot had them marked down and sold them before i could get one. the one here marked them 25% off and never budged more than that.