Food Smokers and Smoking Tips/Tricks/Techniques

Step 1: place your order, pitfaced-bbq-rub-a-dub-bbq-rub-group-buy
https://www.tacomaworld.com/threads/pitfaced-bbq-rub-a-dub-bbq-rub-group-buy.494379
Step 2: pine over a lost love.. Go shopping for meat!
Step 3: rub your meat, a couple nice thick pork chops

Step 4: cook to your desired perfection

Step 5: slice


Step 6: Be classy!

 

Went out a few minutes ago to clean out the ashes, charcoal, and water bowl in the WSM from yesterday's smoke. Brown flakey residue (smoke filled moisture?) normal or not? Should I clean it before the next cook?

Google has mixed answers to this questions with some people saying it's ok to leave it and it's normal whereas others are saying to clean it out...

 

I HATE this saying, but I'm gonna say it anyway... OMG.

 

How much money in advertising is he paying you? I may have to throw up some ads on my stream. Lol

 

I got that business card for free.

 

Any other good smoked pork chop recipes? I don't have any rub and they are going on sale for 99 cents a pound tomorrow - 'quantities limited', if it anything like the $1.09/lb ribs two weeks ago there won't be much left by afternoon.

TIA

 

Thanks, got all that in the cupboard. Neighbor just came home with his new 2003 4runner, might make him take me shopping tomorrow.

 

Ha ha ha...if you count the $1 savings that the group buy got for the stretch goal, then that's all.

Those pictures are awesome. Used one on our Facebook page already .

 

go pick up some rub!!! I usually put salt and pepper on mine and grill it HOT until internal reaches 150. Then take it out, rest it, and devour it.

 

People like what they like, but I pull chops and loin at 140ish. A little pink is perfect, white pork is over done in my opinion.

 

Ever since the FDA lowered the final temp for pork to 145, I do the same. Dries out quick approaching 160

 

really? I was always told never go below 155 for pork. hmmm

 

Yup. Here's some info:

https://www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

Greatly helps with not drying it out.

 

Should add:

145* and 3 minute rest is what is recommended.

 

This.

 

Yep, pork temps dropped a few years back, maybe a decade ago. I pull at 140. Haven't died yet.

 

Rub down the inside with a wadded up piece of foil. You don't want food bits stuck to the insides. Any food or uncharted grease that is inside will mold. If that happens, you'll need to burn a whole load of charcoal to cook it out.

Charred food bits is what "seasons" the wsm, but seriously it's porcelain enamel... Nothing is absorbing into it like a cast iron skillet does.

Also the only thing that will cause rust is the rivets or bolts and maybe a grid. You have to cover these things in the rain or the lid design will let them fill up with water. Ask me how I know. If you don't want to cover it, flip the main section upside down into the base and put the lid on so that it overlaps.

 

My family just called me and told me that they wanted me to smoke them a brisket before I leave for Utah in July. So now I'll have to smoke 2 briskets and 3 racks of ribs starting on Friday night and finish around Saturday afternoon.

 

who needs sleep before a road trip?