Food Smokers and Smoking Tips/Tricks/Techniques

Should be opposite of that. Run vent mostly to wide open and adjust temps with intake damper. Can get a creosote build up and bad tastes after awhile by trapping all the gases in the chamber. Easier temp control too I think. Depending on air leaks as well.

 

Agreed, that did sound backwards to me too. Gotta let the smoke out. And with having the intake all the way open you'd burn through fuel a lot faster than needed and be battling a too-hot pit most the time.

 

Yeah a choked vent and open intake will cause it to smolder more than burn clean. Speaking of, still need to run some gasket material around my smoker door. It pulls air in all over.

 

I close my egg style smoker top vent about 7/8ths the way closed and the same for the bottom vent. If I'm not getting enough heat, I'll usually open both vents equally to increase airflow and temps if needed. But I'm working the thermal angle, with a small hot fire. I let the coals fire fully in the chimney before I dump them in the smoker. Then smokewood goes on, then the meat. I don't use a lot of smokewood at all - one or two 6" sticks 2" in diameter and split in half is plenty for ribs. Maybe a little more to hold up to pulled pork. Lump charcoal adds plenty of smoke when you're talking 6 or 8 hours. The hot fire helps the wood smoke more cleanly, but the small size of the fire keeps me in the 225 range. I'll measure the volume the next time I fire it up but I'll bet it's about 6 cups of lump (or Stubb's) for a 6 to 8 hour smoke.

Horizontal offset smokers require a lot more airflow, if I understand correctly. My last 2 wood smokers have been in-line vertical setups. Each style, even each smoker, is different. Best way to figure it out is to use it!

 

May ultimately be about the ratio of inlet to vent, but dunno for sure. But for low and slow a smoldering fire is much more conducive than open full flames for sure. I've only had offsets and now a gas burner and have always just done full open vents with throttled air flow. The kamado is very efficient and usually very low on air leaks which may play into it. It's still on my list of eventuals.

 

I 3rd that. Looks delicious, but from what I can tell, it looks cut with the long stringy parts, not across.

 

My most recent Brisket. I can't believe I forgot to take pics off it after cutting it up. Great smoke flavor, tried something new on the seasoning, went straight for salt and pepper, because Franklin's and Pecan Lodge do it that way (supposedly). LOVED the smokiness, Thought it could have used a bit more flavor in the Bark. Either way it was mouth watering.

 

Apparently I never put this in here either, I posted it in the Foodies thread. Another brisket I did, my first one. Even being from Texas and trying all sorts of brisket, this was one of the best I had ever tasted. Although I've had some good ones since, I've never been able to replicate this.

 

A little trick I learned for "extra" flavor is to rub the brisket with Tabasco before applying the salt and pepper. Adds just a touch of heat, and a whole 'nother depth of flavor. Prozit!

 

I think the worst one I've done myself was still some of the best lol. I think it's that you did it yourself thing.

 

Salt and Pepper was what I did on my last one. Was really good. Next time I think I'm going to try it with some added roasted crushed garlic in there.

 

Employee appreciation lunch today !!!! BBQ!!!

 

Better smoke ring than mine hahaha bastards

 

Looking good there

 

Just got a Weber master touch. Any setup suggestions for slow smoking?

 

I have the master touch allso its a great grill, probably my 10th Weber. Best bet is to put your coals to the sides in the charcoal baskets and a water pan in the middle under the food. A couple small pieces of wood in the baskets and your good to go.Adjust your vents to keep temps in the 250- 270 range!

 

Birthday/Mothers day smokapoolooza going down this weekend! Friday for my Bday I'm doing 3 racks of ribs and a roaster chicken, then on mother's day Sunday I'm doing a pork butt with either smoked Mac n cheese or smoked homemade bbq beans. No briskets for me never liked the flavor of them. Any other ideas for some sides that I can throw on the smoker?

 

White bread and all

ATBs!

 

ATBs? That slaw looks good!

 

Atomic Buffalo Turds.