Food Smokers and Smoking Tips/Tricks/Techniques

I have a pooper and the 26.75 kettle. If you prefer charcoal taste then forget the pooper and save for the primo. My pooper barely gets used.

 

Pooper would be more for smoking and long cooks. Burgers and steak definitely charcoal. But I guess that's why I need both

 

Slow and sear for my weber change that exact thinking for me.

 

IMO, Hands down the best cooker you can have in an outdoor kitchen. @Chefjuan09 well done on the table. You even have room to set a Jr on the right side. Get sum double trouble working up in there. Not sure how long you have had yours for. Just make sure you check your hinge bolts. Those lids love to hit the ejection button when you go to open them. Unfortunately, Primo most likely will not help you out with a replacement lid. They are exspensive even with a sponsorship.

 

got creative to fit a bunch of wings recently:
Don't have a big enough setup for this yet though:

 

Looks pretty good to me. How did it taste?

 

so Im thinking of doing another rib competition, do you think I should foil them or just cook long enough? I foiled last time and they were almost too mushy...they were good but not great. Our town has a $500 1st prize so I'd like to win it this time....I got 3rd last time won $100

 

You could do the Traeger Timberline series supposedly really good at both. Then again my Traeger works well for both of these things (not the timberline series).

 

I vote for foil, but unwrap them a little sooner if you think they got a little mushy. Both methods can yield great results, but if I'm splitting hairs, I think that not wrapping at all makes them dry out ever so slightly.

Congrats on the 3rd place finish and good luck going for the gold!

 

i like no foil, but foil is really damn consistent and easier than not foiling. cut the foil time in half, so if you are doing the 321 do 312 instead. i haven't foiled my ribs in a while and my wife, who doesn't even like eating ribs, said they are the best ribs she's ever had.

 

I recently quit foiling as well... takes a little longer but I like the bark and the consistency. I used to do 3-2-1.

I don't mind my ribs falling of the bone, but in comps you can't be mushy, you need that little bit of cling to the bone that you have to pull off with your teeth.

 

This one's for sale too I think over at the buy/sell/trade forum

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

 

I fired up the charcoal grill yesterday and cooked 6 leg quarters and two half chickens. I cooked them at about 400 or a little less for about an hour and 15 minutes and they were awesome. I put the bbq sauce on them about 10-15 minutes before I took them off and the sauce got them a little charred but still good. I went to Lowes before I cooked and got some apple wood chunks to throw in the side fire box or side smoker box. Also put some shrimp in a foiled container with butter and cooked that for our 5 year old daughter.

 

I only foil for about 45min. Just enough to set the goods in the foil. If too mushy, you can tighten them up by a quick sear.

 

Sub'd thinking of trying some of this stuff out. Looking forward to some good meats Thanks for the tips for a newb like me

 

I don't foil because I'm lazy.



But you could also try butcher paper if the temp is low enough.

 

That's my primo. Selling cause I want to upgrade to XL

 

Reverse sear flank steak on the smoker right now. Was going to just do it over charcoal, then said screw it. Put a hickory chunk for smoke. I rubbed it with kosher salt, cbp, and garlic. Should be good.

 

I like them just grilled, but it was so good this way. We like our meat at least medium, you all will say it was ruined, but we liked it. It was tender and juicy. Was surprised at the smoke ring I got for 1/2 hour on the smoke.

 

It's becoming my favorite piece of meat/steak. We'll do fajitas with the leftovers, if my lunch tomorrow doesn't finish it tomorrow.