Food Smokers and Smoking Tips/Tricks/Techniques

Tomorrow's a big smoke day for me too

 

Did you burn it up or just working on improvements?

 

That almost sounds like a challenge for yourself lol.

My wife's gramps made a replacement charcoal holder for his old grill out of a silver looking serving platter he picked up from a thrift store. Was funny to look at but it worked for a couple seasons up at he cabin then we all got him a newer nicer grill to replace the one he had which was at least 15-20 years old.

What do they say necessity is the mother of all inventions?

 

my brother in law just put some extruded metal in place of the wire that was there. still hoolding up well. is your whole pan shot or just the crossbars?

 

$41 Rutland Products Fire Brick, 6 Count, Pack of 1

https://www.amazon.com/Rutland-604-Products-Fire-Brick/dp/B000UEYZ4S

or you can go to a specialty hardware store or a wood stove store that stocks parts. Fire bricks are definitely a specialty, regular bricks would crack quickly with all the heat.

 

im ready to get the weber charcoal basket and going to home depot today to get the hinged cooking grate.

with the charcoal basket placed on each sides, im thinking brisket in the middle or will that be to close to the fire?

 

I'd think it's too much fire, I generally use just one on the side. Works really well, hence why I haven't pulled the trigger on the $100 slow & sear

 

Agreed.

 

Walk away from those baskets. Just pile your lump up on one side and put the goods on the other.

 

I have a buddy that does snake around the outside with a water pan in the middle. Seems to work for him.

 

something like this.

https://www.youtube.com/watch?v=6ehH4php-3A

 

Agreed, in the winter or with the rotisserie I use a basket on either side or even splatchcocking. You want more heat for fowl to crisp the skin. Going for brisket out of the gate on the kettle makes it a bit of a challenge. Your not messing around eh?

Your talking eating a lot of charcoal though on a brisket so for something like that I set up the baskets like this.



It gives you 3 separate fuel sources put one of the grate lifts where the V is so you can access all 3 piles. Burn one down then when it gets low and temps drop take some coals with the tongs and move to another pile. When that is done you have the third. And if need be add more charcoal.

That is how I do it but there is more than one way, no right or wrong whatever works for you. Good luck!

 

26.75

 

For sure! I've done it and you can get some long burns.Best success with that method was lighting it at 12&6 with a Turkey. It's just the baskets are a waste. Especially if you pay for them.

 

Keep forgetting to chime in here?!?!


Current smoker is Masterbuilt 40" extra wide propane smoker. Quick and easy for now. There to bridge the gap but impressed so far. Upgraded the supply line with a new line and better needle valve for better temp control. I use a Maverick ET 733 temp probe. blah blah blah... here's a couple pics from most recent smoke...



St Louis Spares (brined for three days in water, sugar, salt, OJ, apple juice, onions, apples, and some seasoning) Seasoned with Salt lick dry rub (trying various rubs again)



Breakfast fatty. Just scrambled egg and cheese in spicy pork sausage, bacon weave wrapped of course.


Fresh off the smoker



and sliced. No bite mark shot on this one... sorry

 

I need a Huskers mug like that.

Once a Husker always a Husker (even though I moved away 26 years ago)

 

about 13 years for me. But I keep a steady stock of koozies, cups, mugs, hats, shirts, flags,gifs, pics, and more

Where abouts where you from?

 

I was born in Lincoln. Parents moved away from there when I was in elementary school. All of my extended family still live in Lincoln

 

I've got some family in Lincoln now but am from out west near Lake Mac. Been out of state since '04 but visit yearly at least. Now I'm deep in enemy territory in Austin