Food Smokers and Smoking Tips/Tricks/Techniques

glad my wife isnt like that...

 

am i suppose to wash the weber in between uses?

 

I would only worry about the outside, inside its just "seasoned"

 

oooo..interesting

 

Yup. Wash, clay bar, polish, seal, wax. That's the fun of BBQing.

 

Never needs washing on the inside, in fact don't. You need to let the "seasoning" build up, helps with temp retention, flavor, etc. One thing to note: if you ever do fish in there, it will affect that seasoning. I never do fish in mine, and most people have a separate smoker IF they care about doing fish.

 

there goes my idea for smoked salmon

 

Ive smoked fish in my electric smoker and didnt have any after taste in other stuff I used afterwards. I did however clean the entire thing after a couple batches of smoked fish. I think its ok so long as you clean it up afterwards.

 

so if i clean the inside after smoking salmon, itll destroy the seasoning no?

 

She likes ribs and brisket so she's pretty tolerant of my food smoking addiction, but I don't think she would be cool with me taking over the back yard with one of those big smokers. The WSM works for us because I can put it in the corner of the garage when it's not in use and we still have plenty of room for her stuff (read patio tables and chairs where her friends drink wine and complain about their husbands).

 

in a sense...but its not going to hurt it clean it after fish...It really shouldnt be that prominent of a smell if the fish is fresh.

 

No, just don't go nuts scrubbing and all that. A bit of hot water and a rag, good nuff. If it was me, Id then do a dry run just to cook the fish smell out, but that's just me. I hate fish

 

Ive grilled fish on my propane grill and I havent noticed any difference on chicken or anything else I grilled afterwards...

 

I've done salmon in mine and I've never had a problem. Usually its one big fillet that I put on after the meat is done. I usually use hickory or mesquite or pecan and those woods are a little strong for fish. You need alder or something light. If I were doing big batches of fish I would be more concerned.

As far as regular cleaning, just knock off the big stuff. Once you're fires gets going, it will take care of any bacteria.

 

@ramonortiz55 , here's a pretty good link which tells you *ballpark* times and temps for just about any meat...

http://www.smoking-meat.com/smoking-times-and-temperatures-chart

There's a few on there that *I* do different, some way different, but that's all part of the fun. Learn what works best for you. At least with that page you'll have some rough idea of what you're in for.

 

ohhh im way ahead of you

 

I like steaks a proper med-rare. Most places get it close as a Med, I also can eat steak well done which is usually how people at some friends place like them. but out of courtesy I just shut my mouth and eat

 

Im with you on that...sometimes its not worth making a big deal about it at a friends house though IMO...Now if a Restaurant gives me a well done steak and I ask for med-rare I return it once...even then Im skeptical to return just because of retaliation by cooks...I guess Im paranoid that way...

 

too lazy to fire up the WSM so I'll see if I can fit a pork shoulder and 2 spare ribs in the Masterbuilt electric smoker

 

say what?