Food Smokers and Smoking Tips/Tricks/Techniques

About how long do you leave it in there

 

Frozen - single portion size, up to an hour depending on thickness and bone size. Thawed - 20 minutes or so.

 

Running to lowes lol I'll check it out tomorrow

 

Oh, I thought you did your little "5 checkout" trick at Walmart.

 

I see it now. I'll do online order for pick up tomorrow. In case they run out

 

You broke my heart Fredo. Now I have to go kill you on a boat.

 

No, you have to send a lackie to kill him. You just stay in your easy chair and stare at the ceiling.

 

Walmart also has the 15lb bags for 9 bucks

 

For two 15lb bags?

 

Home Depot has it for 9.88 for the 2 pack right now.


https://slickdeals.net/share/android_app/fp/276104

 

That is for one. Royal Oak lump is always sold in 8lb bags for 7 bucks no matter were you buy it. Resturant depot and wally world have the 15lb bags for 9 bucks right now. Already started my summer stick up.

 

Someone in a smoker fb group posted this deal and the lighter fluid and they are lighting him up lol

Who uses lighted fluid

 

I already placed my home depot online order for pick up

 

tell them to give you a 14" WSM for free and we'll call it a day

 

best thing Ive gotten lately was a free $150 YETI replica cooler from our local HEB grocery store. I tried to return it with a receipt within the 30day period and I was treated like sh*t by customer service. It was like I was returning a year old cracked iphone or something. So I spoke to corporate and was contacted by the GM.

But I always tell my point of view in a very respectful way which works better than going in there raising hell

 

I need to stock up on more charcoal too.

 

I would have thought that you made your own.

 

No. That's all scooter. I don't have the time or patience for that.

It would end up as a big fire if I did it.

 

I have to head to the Homeless Despot tonight for bumper stuff.

 

I have a Brinkmann unit which is very similar. There are some great mods you can do to really improve upon this design.

- Get some flex pipe and extend the exhaust stack down to the bottom of the smoke box. Stock, most just exit from the top. This helps the unit heat more evenly and guards against the firebox end being hotter than the stack end.
- Get a heavy piece of steel and place in the smokebox, leaning at a 45 toward the opening between the firebox and the smoke box, acting as a baffle, forcing the heat down low to get underneath it. This also helps guard against the tendency for the firebox end to be hotter than the other end.
- Use stove gaskets to line the lid edges of both boxes and add a way to either clamp/fasten them shut or set a weight on them so they seal. (I use a couple of
big rocks)
- Get an old pie tin and set down low in the smokebox. Fill with beer when smoking, keep some beer in it. I usually refill halfway through the smoke.
- Replace stock thermometer with a quality, accurate one.
- I do a lot of smoking in conjunction with making maple syrup. My favorite smoking wood is maple, because I have a lot of it. I'll soak the maple in maple sap during syrup season before burning it for smoke...boy, does that make some yummy stuff!