Food Smokers and Smoking Tips/Tricks/Techniques

get the weber kettle and don't look back.

 

..annddd... then I did a thing

HEB said they had them in boxes.

 

NICE! Yeah, forget most of those chintzy smokers you showed... mostly junk except the Lyfe Tyme.

 

Its been a while since I posted to TacoWorld but Ive been creeping around a bit lately and stumbled upon this thread and feel I may be able to add something to this discussion. I figured Id post up my smoker. All together it cost about $90. Used 6x8x16 cmu block, three 1/4" rebar 3'x6' expanded steel sheet(non-galvanized), and a plywood board wrapped in hd foil. If you have the room id highly recommend it. Takes an hour to get up to temp but once it does it holds the temp quite well.



Also pig tax

 

Friend just texted. His our main mechanic and used to worked for Toyota. It's his brothers bday this Saturday and he asked if I could smoke some meat for the bday. I said sure. So making some ribs and pulled pork this Saturday.

 

Is it cool if I stop by?

 

Sure BYOB
Honestly those guys will have plenty of liquor

 

The Lyfe Tyme stuff is built like a tank!!!!

 

welcome to the addiction!

 

whatcha gonna smoke this weekend????

 

if im gonna pop my cherry, itll be w something...

small..

simple..

nothing too complicated. .

..

not big and hard.

 

Since we are talking real smokers....I was going to share this with everyone. I have a Trail Blazer, which is a modified Lyfe Tyme. The major difference is the smoke exhaust is higher on the Lyfe Tyme and on the Trail Blazer it is evenly split between the grate. The exhaust pipe also has an angle instead of a 90 degree angle, so the smoke eases up and out. The designer of the Trail Blazers said...the smoke/heat is evenly distributed above and below the meat as it is sucked across the smoke chamber. Keep this idea in mind in case you ever make your own smoker. I will be doing Brisket, ribs and sausage tomorrow.

 

I didn't ask about your......

 

chicken is easy, so is pork shoulder...cant really mess it up.

 

Very nice.

 

I would get the grill good and hot first to burn off any paint or solvent residue from the manufacturing process, then

Maybe someday I'll get a real smoker like that. Pretty sure my wife would go straight to the divorce lawyer if she came home and saw that in the back yard.

 

Chicken is easy and quick, pork butt is very easy and forgiving but it takes at least 8 hours, and that's for a tiny one at best. Brisket can be done in 5 hours at high heat, or 12 hours at low slow. Ribs might be your best first smoke... hard to

Agreed, except it takes a long time. Maybe ribs? He can be done in 4-5 hours with the 2-2-1.

 

I'd recommend some kinda sausage lol
If u don't have time for a shoulder

 

Yes, crucial point... break that new Weber in by doing a dry run, let it get plenty hot to burn off all the factory cooties.