Food Smokers and Smoking Tips/Tricks/Techniques

true story.

 

Oh lord no.

 

There's 100 ways to cook brisket. But you can start by watching one of the best in Texas. Mr Franklin. Video has 3 parts I think

https://youtu.be/VmTzdMHu5KU

 

@ramonortiz55, you've started a shitstorm (the good kind if there is such a thing). Fat side up or down has no definitive answer. It's maddening to research but in the end it boils down to what YOU think is best, and the only way to know is experience. I agree with the post a few back about low & slow=fat side up, high heat=fat side down. I've tried it every which way and I find that formula to be closest to correct. But that's just me.

As far as your first purchase, somebody a couple pages back asked the very same question and got lots of good advice. I would recommend a Weber 22" Kettle with a Slow&Sear. With that combo, you'll be all set for great smoking OR grilling right away. I have a Weber Smoky Mountain 18.5" and love it, but it's not a grill. I already had a good grill (PK Grill) so I didn't need a combo setup. I have a dedicated smoker and a dedicated grill. If you start out with the Weber 22" as a combo, it can become your dedicated grill later when (if) you like smoking and want a dedicated smoker.

If money is no object, get a Primo. Much bigger than a Big Green Egg, same Kamodo concept. But those things are way spendy.

 

Smoking on the WSM is great. I have the 22, and it's perfect for me since I like to have people come over and taste my delicious meat. Just cover it and keep it in the garage when not in use.

 

This whole hog talk we have going on?

 

Good point about the WSM 22.... IF you like to have people over a lot to share the delectables, 22 is the way to go. If on the other hand it's just two people, as @ramonortiz55 implied, the 18.5 WSM is plenty big and uses less fuel.

 

I'd like to and say fat side up.

 

I have done a pork butt on top, and brisket on bottom. That way the brisket gets constantly basted by the booty.

 

I'm going to try it with a turkey instead of a brisket. I know the booty can take the higher temps, so it should be ok. Plus, they're usually $1.50 or .99 per pound here.

 

I'll stir, fat side up on pork shoulders and packer briskets. Fat side down on brisket flats. Hell as long as you have friends or family around and a cooler full of beer you can't go wrong.

 

this?

$219 Weber Original Kettle Premium Charcoal Grill, 22", Black

https://www.amazon.com/Weber-144010...00MKB5TXA/ref=cm_cr_arp_d_product_top?ie=UTF8

+

https://www.amazon.com/Adrenaline-B...619&sr=1-1-spons&keywords=slow+and+sear&psc=1

 

Yes. That's the grill/smoker combo

Here's the smokers

$419 Weber 18" Smokey Mountain Cooker, Charcoal Smoker

For small cooks

For larger cooks

 

but isn't this a dedicated smoker?

 

you can save $50 and get the kettle that has the regular ash pan instead of the premium catcher on the bottom, that's what I would recommend.

 

The one you originally linked is for smoke, or grill.

 

the only difference is the inconvenience of pulling out the ash pan and dumping it vs dumping the catcher that is attached to the bottom?