Food Smokers and Smoking Tips/Tricks/Techniques

Not well. Put way too much charcoal in and it's hot as hell in there. Turned in to a BBQ instead of a smoke haha. I'll try again tomorrow.

 

Took out mos of the charcoal. I grilled some chicken while I had it real hot. Chicken came out good haha. I've almost got the temp down to 250-275 inside. Going to remake my charcoal basket tomorrow to make it smaller so I don't over fill again. Hoping I can save the 3 pounds of pork I put in today. If not oh well. Got 15 pounds left

 

Can't you just not use as much coal and use the top of basket to support some sort of baffle to keep the heat indirect?

 

I mean I guess I could do that.... seems like an equal amount of work though if not more to do that haha

 

So roughly how many pounds of charcoal do you use per smoke?

 

Pounds, don't know. I use a full chimney unlit and then place 15 or so lit coals on center of that, flatten out a bit. In my WSM that'll give me 7 hours at 225. More time needed, more unlit at beginning.

 

Ribs done







Used the rub from @bvbull200 . If you're on the fence about getting some...



Cannot recommend it enough.

 

You are a smoking ninja, looks great. Gotta go to PO, I'm sure my rub is there by now. Doing a brisket tomorrow though, just s&p.

 

S&P is a great brisket. I just didn't want to use all my rub on them. Had to spread the wealth across several animals.

 

Will do ribs first with it, looking forward to it. Everybody's gaga over this stuff.

 

One more question. How much rub do I want to put on? A thin layer across? A medium layer? Heavy layer?

 

I has to be laced with crack. It's the only explanation.

 

Butchered some chickens this evening. One is a little strange lol

 

Just a little....

 

I put thin layer yellow mustard on after rinsing and drying pork and then sprinkle about a tablespoon per pound and pat it in, not rub, rubbing will just end up on your fingers, not the meat. Should look like this...


I made this to sprinkle it on in a controlled fashion...