Food Smokers and Smoking Tips/Tricks/Techniques

I can count on one hand how many times I've gone there and the last time was 15 years ago. I wont support them even if it means paying a little more for things. *hops of box*

 

I've been doing just S&P lately on brisket, lots of it. And just hickory. Can't imagine it any better and haven't tasted any better anywhere.

 

I usually use a mix of montreal/canadian steak seasoning and a regular bbq rub. I think the salt/pepper/garlic adds to the brisket flavor more than just your normal bbq rub does. Haven't done just salt and pepper, may try that next time.

 

Well I did it again, turned my hobby into a job . First it was trucks now BBQ. I start Tuesday at BBQ Island here in AZ, the biggest Traeger and GMG dealer in the state. They have their own line of pellets and hard woods, huge ceramic selection (first employee purchase will be a BGE) and a ton of incredibly nice gas grills All the rubs and spices you could ever want (I already have about 30 in my cabinet). I'm pretty pumped and hopefully this will keep me running the Traeger through the hot summer months testing out some new stuff. So if anyone needs anything hit me up. I'll be at their Tempe location.

 

I may be right behind you. How much does a job like that pay, roughly kinda sorta?

 

That's why they invented pellet poopers man.

 

Oh boy, here we go again

 

Got some pork tenderloins on the smoker. Did one with a sugar based rub, then a savory rub on the other. Used a mix of cherry and apple.

 

Becarful! It ended being a 15yr career for me. Become buddy buddy with all your reps. The reps that are super cool and give you support. Slang there product. Next thing you know, you will half to expand your backyard to house all the free product. You guys a primo dealer?

 

Anybody ever smoke bacon on their smoker? I googled around some about it and thought I'd ask here, too. Was thinking of smoking bacon to help season a new smoker.

 

Like smoking belly of bacon your cured yourself? It smoking store bought bacon.

I've made back bacon (Canadian bacon) and buckboard bacon (butt bacon).

 

Pork was good. Paired it with some mashed taters and corn.

 

It's store bought like this. Says it's already smoked, but I was just thinking of using it for seasoning the smoker. It would be the first cook on it.

 

If you haven't had a burn in your smoker, burn a batch of charcoal in it before putting any meat in it to get all the grease and oil from production out of it. Get it nice and hot.

 

I burned a good half bag of coals in it last night. Matter of fact it is still sitting at 250 with the vents open right now.

 

Damn, what smoker?

 

Weber smokey mountain 18.5". It's going on 24 hours now. But I've read that they burn hot until they're broken in.

 

Mine is well broken in, 30+ cooks by now but it can still easily go 18 hours on a full ring of Stubbs.

 

I'm going to buy the 22.5 this year.

 

I thought about getting the 22.5, but for the two of us the 18.5 is perfect. My next purchase will be a 22 Weber kettle with slow&sear. Will be great for large (to me - I only know 5 or 6 people I would invite over anyway ) gatherings, good for all grilling plus can do some smoked / quick sear steaks & burgers with no shuffling parts around.