Food Smokers and Smoking Tips/Tricks/Techniques

Did you add the handles? I store mine in the garage, carry it around to the deck on the back of the house to use it. Handles would make that chore easier.

Mike

 

I added the handles. They are garage handles from Home Depot. I've seen revised them. Now they are horizontal So much easier to lift

 

Haha that was 2yrs ago. It looks like this now Still not bad but it's always covered and under a covered patio also when notninnsued

 

Loving those WSMs, fellas!

 

Stall time! Little money muscle love.

 

Gonna do 2 ribyes like this tonight. Not sure the olive oil is needed... anybody think it's mandatory? I've always used it, but I'm thinking maybe just the s&p, no lube necessary

 

No oil. Ribeyes are fatty enough to lube themselves as long as the grill is the right temp.

 

I've done them both ways, no real need for it and I doubt you'll notice a difference.

 

No oil, just s&p. Couldn't have been better. Thanks for the input. Will do them this way from now on.

 

It's a must. 2.0 is going to get piano dolly wheels

 

I dunno...because that's the way my old man always did it? LOL I guess it helps me maintain the slow and low burn a little better. The temp has a tendency to want to creep upward with just dry. It's just a modified cheap Brinkmann offset that I got for free.

 

On olive oil...interesting. I kind of just 'discovered' this on my own, and I don't know what ever prompted me to do so, but rubbing olive oil, salt and pepper into a steak and letting it sit at room temp for a couple hours tenderizes it nicely. I often do this with chuck steaks, which end up tasting like ribeyes. There's a little IGA grocery in a small town near my cabin that, for some reason, has the best cuts of beef ever. He must butcher local grass-fed himself or something. Never had a bad steak and I swear to god, his chuck steaks will beat any grocery store ribeye.

 

Its not the olive oil that tenderizes its the salt.
https://www.youtube.com/watch?v=0RWJEOScToE

 

Now that he is married don't you think its time to get @ChadsPride in here? I meant his tail chasing days are behind him so why not fire up the smoker??

 

Quality meat has some what to do with it. I belive it's the cook and the prep that makes all the difference. Really no rule on how to get there. I'm a huge fan of prepping and let sit at room temp. Has always been a solid for me. If you can make chuck come out like a ribeye. Then Sir, you have the skill.

 

Very interesting. Thanks!

 

Has anyone ever mounted a smoker, like a traeger, on a swing out tire carrier? I always thought it would be cool to have a dual swingiut like all pros and have one side rotopax and the other side, hard mount a traeger without the legs on it. But obviously you'd need some sort of cover or else that thing would be a filthy mess.

 

GMG makes a tail gate version. I looked at one and it will fit a couple of 8 lb butts.
https://greenmountaingrills.com/products/grills/davy-crockett-pellet-grill-wifi/

 

It's not a smoker but my dad has a Magma grill on his boat. You clamp an adapter onto one of the rails on the boat and leave it there, then when you want to cook the grill attaches to the clamped-on piece and hangs out over the water so the grease doesn't drip on your boat deck. I'm sure you could adapt it to mount on a spare tire carrier. Of course it might just be easier to get a weber smokey joe and put it on the ground or some rocks or wherever.

 

Traeger has a tailgater version and a table top version also. I think the tabletop would be better suited for this type of mounting but either would likely work just fine with an adapter to hook to the swing out. I've never done it but sounds like a cool thing.