Food Smokers and Smoking Tips/Tricks/Techniques

you have an addiction if....

 

Yummy yummy yummy I got love in my tummy. Added minced garlic, white pepper, and Chardonnay to the ham cheese mix. Wunderbar.

 

Been there done that.

 

https://www.tacomaworld.com/threads/primo-ceramic-grill.493648/

 

Just pulled off four pork shoulders (~7 lbs each), two briskets (~13 lbs each), and 30 chicken wings.

We did a fundraiser at work to raise money for a homeless veterans' shelter and I competed against another guy to see who could raise the most money. My incentive to the group of folks I sold to was a BBQ feast. Needless to say, we spanked the other group. The shelter ended up with $2,200 worth of goods, including a new grill and smoker.

Today I make good on my promise.

I'll try to get some pictures of the finished goods. Here are the pork butts and briskets shortly after going on, however.

 

I'm always down to try a new rub out and help someone from here. So count me in.

 

Good food to pay off those who helped an awesome cause. That's some good karma coming your way.

 

No pics of the food but we did a big BBQ here on Saturday. Got a water slide/bounce house for all the kids to play. I grilled/smoked the following:

Baked Beans
30ish Burgers (salt pepper and sharp cheddar mixed in)
24 Hotdogs
24 Brats
10ish Smoked Beef Sausages

Lots of family/friends, lots of great side dishes brought and good fun that ended about 1AM or so.

Was a good night in my eyes, food was good, company was good and weather was great. Beer/Wine/Rum/Tequila was flowing. What more can you ask for.

 

I assume they are pork? I need to learn how to properly cook a good pork chop!

 

It was. Had people here for about 12 hours many stayed far later than I thought they would. Was funny at one point the back yard was filled with the kids and females and most of the guys were all up front gathered around the pit drinking beer and BS'in while I finished up the meat cookin.

 

Ive messed up a few pork chops...usually overcooked them.

 

Ya they are one of the things I have never mastered. Not a huge fan of them as a whole so don't cook a lot of them (always remember the hockey pucks we had growing up so no one got sick lol)

 

It was good nothing got out of hand and I think everyone had a good time. I did send some people inside about 11:30 or so because they were getting a little loud from the drinks lol, didn't want to tick off the neighbors.

 

It was all good they just went in the house turned on the music and continued the party while some of us sat outside by the fire pit and talked trucks and atv's.

 

Lots of good folks up here that were very generous. If a little BBQ recognition keeps them motivated to stay that way, we all win!

I think you're gonna be a happy man come Wednesday night .

 

Ya u can't leave the grill when yer doin chops lol
I pull em at 145

 

Funny you say that. It was a female.

 

Some ribs from yesterday. 3-2-1 method with temps between 240 for smoke and 260 towards the end

 

As always this thread has made me hungry

 

I went yesterday morning to Lowes and bought the smoker box or side fire box for the char-griller that we bought on Saturday. I tried some ribs on it but I had a friend tell me to put the coals on the left and right side of the main cooking area and put the ribs on the inside which I understand because of indirect cooking. Just to try out the side smoker box I put one layer of unlit coals in and put a few lit coals on top to get the coals going. I put some wood chips on there once it got going. Temp was about 350 which from what I see up here is too high for cooking ribs. I let the stay on for 2.5 hours which they were done but kinda tough. The meat was "shrinking" on the bones which is a good sign, right? Still trying to figure out this whole charcoal thing now, for the ones that have an offset smoker box, do you always put the coals in that to cook? If not, I'm assuming it just depends on what you are cooking? Steak, hamburgers, hot dogs, etc need direct heat so I would use the main cooking area for this. Chicken, ribs, boston butts, etc need indirect so I would use the smoker box?