Food Smokers and Smoking Tips/Tricks/Techniques

yeah for a machine turning them out they are really good. Changes the whole flavor of burritos/tacos etc.

 

man my local craigslist has a lot of smokers/grills for around $100 in decent condition.

https://spokane.craigslist.org/for/6076405785.html

 

my neighbor has an old oil tank like this.. but would need to be torched to get all the old residue out of it to make a smoker.

https://kpr.craigslist.org/for/6059390925.html

 

thats nice one!

 

or 28 briskets from Rudy's....

 

Or 5 if you get the Yeti with it.

 

I'll stick to my recipes...Im still going to try the black pepper and salt method for my next brisket.

 

I was just curious as to what was out there...heres one with a cart...give you some Ideas

https://spokane.craigslist.org/for/6061258498.html

 

That's not a bad price when you consider the cost of the BGE and then the granite they used for that cart (I think it's granite at least) along with the cart itself and the extras.

 

Same method I'm using this one for the one I'm taking out of the freezer.

 

Im not sure...its either that silestone stuff or its a good formica top...either way it looks decent.

 

Curious now. Have y'awl tried NBS? Nuthin' But Smoke...

I posted before that I just did my first shoulder and brisket with no rub or spices, so I know the difference. Next I need to try a basic S&P probably, but was wondering if anyone else just uses nuthin' and prefers it that way.

 

Ive heard of it...but havent tried it. Ive seen a couple shows like Delicious destinations and Diners driveins and Dives where they just use smoke and those places seem to like that as well.

 

I is more of a basic bitch, so I tend to stick with KISS methods and only add when I have to. Like I said though, just curious, as I see lots of discussions on the favorite rubs/sauces/coatings/etc. but very little on nothing.

 

Gotcha, that will be what I try next. Then I'll back up, or move forward from there.

 

I've not tried it either. I could get away with just the salt most likely, I tend to use sea salts also. I like that the salt tends to enhance the flavor of what it's put on. As I've said in the past I've also used a little garlic in there with the salt and pepper. I have other rubs I use here and there put have been using less and less over time lately.

 

I almost messed up the last brisket like that...I was experimenting with the rub recipe and I almost didnt like the outcome. It wasnt bad but not the best Ive had. Im going with the S&P method this time and see what happens.

 

Ya I had one like that, put a little too much of some stuff in it and ended up with this odd sweet/bitter type bite to it. I've thought about doing one with fresh garlic that's been crush with sea salt. Did it once for a roast and it came out awesome (also put some slits in that roast to push it down into the meat). Wondering how it would do on the smoker also or if it would just end up with a bitter taste.

 

I think it probably would be ok since you dont really get a high temp, which is why garlic gets bitter.

 

I may give a try some time. Will be one of the times I do two of them, just in case it comes out bad lol.