Food Smokers and Smoking Tips/Tricks/Techniques

I use my electric one for jerky and fish smoking sometimes a brisket

I think thats the one I bought...works decent.


Im going to cook up a S&P brisket packer tomorrow, see how it goes...been busy week...

 

Everything seemed to go well throughout the night. Pulled it off the smoker and wrapped it around 5am. In the oven now for a few more hours.

 

That looks awesome.

We have a sick dog today so my wife and I are at the vet and the brisket will have to go on later.

 

So this peach paper....it makes a huge difference?? Different than wrapping in foil??

 

I'm home and the dog is getting better so I got the brisket in the smoker. Three trips to the vet in 24 hours is $$$.

 

My understanding is foil doesn't breathe (obviously), so the brisket essentially steams. The pink butcher paper does breathe a bit... If it's good enough for Aaron Franklin, it's good enough for me!

http://www.oren-intl.com/blog/thats...erfect-brisket-starts-with-pink-butcher-paper

 

Amazon??


Gonna have to break down and try it!

 

Picked up a very lightly used WSM 18 earlier today as my first smoker. I cleaned it up since it sat for a while then did a burn-off for a couple hours with two full chimneys of coal.



Turned down the heat and threw some fresh brats on for my first go at it...


I've been wanting to get into smoking meat but buying rub from @bvbull200 finally motivated me.

 

And so it begins... I'm really enjoying smoking meat and so are my close and extended families.

 

Nice! It's one of the newer ones with the probe gasket. Now you NEED this...

http://www.thermoworks.com/Smoke

 

I found out I need a better thermometer than the old dial one I have...standing there getting smoked out while waiting for it to read was no bueño. I was thinking a Thermapen...

 

Get the Smoke AND a thermapen... I have the MK4. I use it all the time for everthing, and the Smoke is, well, a neccesity. Do not go by what the gauge on lid says, it's worthless. For now, your dial gauge will have to do but there is seriously zero comparison to a good digital unit.

And put the wood chunks on when it's up to temp and you put the meat on. No benefit from putting it in before and yes, you'll get smoked out in meantime opening lid to check dial and add meat. Btw, the only time you'll need to open the lid after you have the Smoke or equivalent will be to add the meat

Just thought of this... in meantime go to local hardware store and buy a cheap $10 digital probe. It's nowhere near instant, but if you stick it in one of the top vent holes you can get an accurate pit reading in about 30 seconds. Will totally get you by until you step up.

 

I'm a fan of my thermopop, use that sucker all the time, not just for smoking

 

It worked just fine. I keep a flame on it for 45 seconds, let it burn for 10 minutes and then blew it out. I blew on it again just to make sure and a flame popped up so I knew it was fine. I blew it out again and closed the door and smoked my brisket.

 

Thermapen AND https://bbqguru.com/storenav/gurucookerguide?DeviceModelId=180&kitId=28



Nice job on using the drain pan for safety too

 

Thanks! I didn't put wood on until I put the brats on and I only opened it once to check meat temp after 1.25 hrs then again after another .25 hrs to remove brats.



Got the Smoke and Thermapen in my cart...any other "must haves" off that site before I check out?

No way I'm clicking that link...that shit looks expensive!

 

Not really, and worth it at least to me! Do it... Or not, your a smart man

It is $200 more than the remote probe above. And includes pit probe and meat probe. And automatic air flow control. Hell I'm shopping for paper now that I don't even need because I don't foil LOL.

 

You're buying direct from Thermoworks and nowhere else, correct? There's tons of rip offs out there. That's all you'll need from them, the Smoke and a Thermapen. I also have their extra big loud timer, but I hardly ever use it. If you think you want a timer, it's a great one.

All that shit @Cold Iron posted is expensive but it's just that, The Shit. One of these days I'm gonna click that link

 

Yes...direct from the site you linked. If I get super serious about this, I'll click that link too.

 

@dan0mite

"If you're lookin.....you ain't cookin!"