Food Smokers and Smoking Tips/Tricks/Techniques

Did you cut it off before or after you rubbed it?

 

They don't. After a while those grates become no stick.

 

After

 

Fucking smoker doesn't want to get to temp, just passing 200 after an hour.

 

Good choice, need to maintain feeling while the rubbing is happening.

 

This Stubbs charcoal is giving me trouble. It's burning pretty consistent, but likes a little more air than KF. It's also doesn't seem to be burning as hot, had to use about 1.5 times more than what i normally use with KF to get it up to temp. Been chasing the damper for a bit, and think I got it now.

 

KF for low and slow. Lump for grilling.

 

I do low and slow always with Stubbs, never any issues whatsoever. @WBF610 is just learning the product like anything else you would switch brands of.

 

I burn less kf on low and slow and it's easier to manage the fire IMHO. When I am real lazy I turn on the pooper.

 

To each their own

 

Funny. I do the exact opposite.

 

Trying the $10 kettle I scored and the free Weber charcoal sample. First time using a kettle

 

The Stubbs I have is a briquette. It definitely burns longer than the KF, but with less heat. I just had to add more than I normally do with KF. I'll stick with KF after I burn the two bags of the Stubbs I have left. No discernible taste difference in the final product.

 

Lump or bricks?

 

Three baby back racks, turned out well. Had some roasted potatoes, peppers and onions with it, and several beers.

 

Next time I make armadillo eggs I was thinking of making just 1 with a Carolina reaper instead of jalapeno and not say anything to anyone. Kind of like reaper roulette!

 

Remind me not to eat at your place.

 

Done and gone

 

Briquettes. Doing some ABTs and scotch eggs as we speak.

 

Nice.

I wouldn't say the coal is bad, just different.