Food Smokers and Smoking Tips/Tricks/Techniques

Getting one of them half sized master carve hams at Costco....its fully cooked. Slap her on the pellet pooper for a few hours with some mustard and rub??

I did a whole one before, and they used to come with some sort of glaze. But no glaze now. Make some bourbon glaze?? Ideas??

I want yummy, smoky, juicy hamness!

 

time constraints got me but I smoked a pork shoulder...it was done but not pull apart so I just sliced it. Still tasted good...

 

I just like that you knew you were pressed for time and said, "screw it! I can do it!"

Flavor was good, its good!

 

yeah I would have liked at least another hour or two...I used mesquite and applewood smoke.

 

Waited all day for the ups truck. My Pitmaster IQ110 is finally here!! No messing around ,2 packers already in

 

This looks serious

 

So it makes it like a pellet pooper?? As far as setting a temp and letting her go??

 

Please do let us know how it works. Best of both worlds possibly.

 

It's basically an air regulator. You set the temperature that you want. Close all the vents except that one that is connected to the device. When the smoker temp starts dropping below your set temp, the fan kicks in, blows more air to your fire to raises the temperature until it hits he target. So for long overnight cook, you don't have to babysit the fire. Pretty easy concept. I've asked the WSM group on facebook and lots of them use this.

 

Yes you can say it's like a pellet pooper ,set a temp and go. But I still like the fact that I can use charcoal and wood chunks. I think it gives better flavor and bark than the pellet. Just my opinion

 

Stay away from the mustard. It's already cooked. Just put it in and slowly bring it to temp using a good,clean fruit wood. Once the sprials start separating, you are pretty much there. Any glaze will work. Slap it on about 1/2hr before you pull.

 

Hmm, maple syrup glazed bacon.

 

so how many briquettes would it use overnight? I think my used smoker I refurbished has too big of openings/gaps, while it does work it seems to burn out the one chimney full of briquettes pretty quick.

 

About 3/4 bags of the kingsford and still had some left after 12hours Get a Cajun bandit door

 

2 packers Done Vacuum seals for some co workers too

 

well the temperature average just went from 40 to 80 here in NH. Time to start the Q!

 

Alright, maple syrup glazed bacon was a shit idea. But it was the first food I tried on the smoker, so live and learn.

 

It's not a shit idea. It's a shit idea for the smoker. I've done maple and brown sugar on bacon in the oven several times. Bacon needs high temps to be bacony. I do it in the oven at 400f for 20-30 minutes.


If you want a breakfast thing for the smoker, smoke a fatty. A fatty is a roll of breakfast sausage cooked all at once. I like the hot flavor sausage with a sweet rub on it. Finish it at high temp on the grill to crisp up the outside. You can also wrap it in bacon. To eat it, just slice it up.

 

It was a poorly executed idea. Hopefully the ribs I'm about to put on come out better.

The dogs really like the bacon, though, so there's that.