Food Smokers and Smoking Tips/Tricks/Techniques

I've noticed the smoker can take longer when its windy but I still do it. My house is kinda in a U-shape and protects my back patio so it's usually more of a swirling wind than constant. As far as grilling, I always try to slowly remove the lid to keep from stirring up the ashes, no matter what the wind is doing.

 

Don't lift the lid!!!

I use only charcoal at this point, never really had an issue on windy days, other than needing more of it to maintain desired temps.

 

@ramonortiz55

Do you have a dual probe remote thermometer? If not, get one. Several are listed below.

 

I was seeing them. I will definetly get one

 

@ramonortiz55 , Thermoworks Smoke is great, been using one for a couple months. Love it.

http://www.thermoworks.com/Smoke

 

It's so much nicer monitoring from inside.

Get one that has high and low set temps.

 

Plus they help with the lifting the lid problem.

 

It took me a few smokes to get over that bad habit.

 

Thermoworks is great. I use the dot and I bought the extra clip on probe for the grate temp. I can't do internal temp and the grate at the same time but I can switch back and forth without lifting the lid. Maybe get a smoke one day if I save up some nickles and dimes.

 

Group Buy needed!!! @ramonortiz55

 

I got one of the thermopros, has treated me well so far.

 

If only gopro made a heat resistant cover. Greatest live stream ever.

 

Chicken is easy for a first time smoker. Thighs, drumsticks, or breast quarters work really well. You can finish any of these within 2 hours.

Lift the lid and look if you want. That's a myth. You have a thermal mass of meat and the heated walls of the smoker/grill. Those aren't going to instantly cool when you open the lid for a minute or two. If you don't believe it, watch your dual probe temp and see how fast it recovers.

You also don't have to brine whole turkeys. If it says "self basting" then it's already brined.

 

Great idea! Maybe get that group buy guy on TW to help with... oh, wait.

 

Thats true about full turkeys, but boneless breast are usually not prebasted.

 

Yup. Why are you buying boneless meat? Heretic!

 

I do not. I was responding to mudd island mudders post is all. I usually buy the package whole breats. They work quite well if there are only two people eating it. I should accept the title of heretic for not conviencing the wife why dark meat should always be preferred.

 

Similar...even when I on active duty jogging 3-5 miles 3 times a week I still had elevated cholesterol...now Im on lipitor small dose and supposedly its under control...but whatever...I dont smoke, eat mostly wild game, dont do drugs etc yet I have all kinds of problems...I think its a pharmaceutical scam...

 

Only thing I worry about is starting the coals...but theres some good hacks in this thread. I do worry a little more during the end of summer but theres nothing to catch fire where I have my smoker/grills.

 

I have 2 pounds of Springer mountain farms chicken thighs in the fridge. I plan on smoking those along with some spare ribs tomorrow depending on how strong the storms are.