Food Smokers and Smoking Tips/Tricks/Techniques

With all due respect, because you definitely know what you're talking about, lump in any Weber burns fast. And I agree that KF smells like additives preservatives crap. Stubbs ftw. Easier to control than lump. Now in a ceramic cooker, agreed, lump rocks. I just find *good* briquettes do better in a thin skin Weber.

 

My new thing is to smoke a prime rib for 2 hours in the trager. Then place it on the rotisserie in the gas grill for 3 more hours. The fat on the outside is amazing.

 

The rub recipe from Jeff Phillips. Dude runs smoking-meat.com

Its tasty. Your basic bbq rub....salt, pepper, brown sugar, paprika, garlic, onion, etc.....

 

Looks great!

 

Lump FTW.

 

I love lump. Problem is my grillS are set up on my deck (on a piece of cement board) and all the lump brands I've used like to pop and launch sparksnembers everywhere while it's firing up in the chimney and during the dump lol.
So I just deal with the ash and the chemical offgassing from the briquettes lol
I think @scottalot has it figured out here with his diy lump lol. I need to try that

 

Nah, Fat up. I'm still learning, the last one was fat up and turned out good.

 

I'm looking forward to getting back to California to finish up my UDS.
I started it over spring break, but need to mount the grills and paint now. It shouldn't take much longer until it's finished
Used a 55 gallon tamatillo drum. It is a little taller and skinnier than a standard 55 gallon barrel.

 

Wait. What? Do you have a link to the process you use? I have access to vast amounts of mesquite and pecan wood.

 

Yeah @scottalot , please educate us. I know you swear by it, would be interesting to know step by step how you fuel AND smoke with your own sourced wood chunks. I know big places do that, but I cant wrap my head around how it wouldn't be way too much smoke in a small backyard modified grill or a WSM.

 

Friggin bravo, great writeup. Thanks!

 

https://grillingfanatic.wordpress.com/2016/02/22/slow-n-sear-brisket-on-a-weber-kettle/

brisket using the kettle ?

 

Sure. I've done it, turns out great.

 

Very nice man. I would say you can also add that you get the satisfaction of using your own wood but that sounds kinda wrong.

 

Made me laugh

 

But he *is* looking at porn

 

Haven't seen that round these parts.

I tried lump, but it just burns up too damn fast in my unit, and is generally too hot as well. I'm not opposed to using it, just need to find something that works.

I was interested in the "long burn" stuff so I could try an overnight cook on butts, so I can get it done in time for lunch-dinner, without getting up at 4-5 am on the weekends to get the smoker going.

 

So if I get a Weber kettle....18 or 22??

 

I don't have one, but I say 22". Why not!!