Food Smokers and Smoking Tips/Tricks/Techniques

You don't even need to smoke it long. It already got some bark

 

But if I make a shaker I can't be like this guy
https://youtu.be/rgDwiCP0PTA

 

There'll be no bam-ing in this thread

 

I need to make a better version of this for you guys.

 

Why is it black??

 

Please do, Emeril's not exactly a hot commodity on the interwebs these days.

 

It identifies that way. Or did.

 

I'm firing up the smoker tomorrow for Father's Day. Putting on some half chickens, pork ribs, Venison brawts, and bacon wrapped jalapeño.

 

https://www.google.com/search?clien...-serp..0.0.0.83Er4MUzy0U#imgrc=o0gQg5oqAvEqEM:
The hatchery threw a few of these in with our last meat chick order

Gonna be challenging to eat but delicious lol

 

Do they taste better? Never seen one before.

 

Don't know yet. All homegrown (young lol) chickens taste awesome
Will report when I cook it lol

 

Breaking in the BGE

 

What an initiation, much tastiness.

 

Too much unlit charcoal or too much lit charcoal? You almost can't put too much unlit charcoal in these things. Our "overbuilt" one that I talked to you about will hold over 20 lbs of charcoal. Filling it up isn't an issue. Starting with too much lit can be.

Nothing wrong with a higher heat cook for poultry! Glad you found a use for that extra energy your barrel was putting off .

This is certainly a possibility. Some people build little risers off of their fire baskets specifically for this purpose. There is enough space in a UDS that a baffle isn't necessarily needed. At least not when cooking in the 225-275* range. Get over that temp and it starts to be a little more necessary.

I always add to whatever is left over, so I'm not sure. Closed down, those UDS's will put out a fire real quick. @horstuff gave a great indication. The WSM and the UDS have similar levels of efficiency. The point he made about putting only 15 lit coals on top is probably the advice you want to heed. Also, don't be in a hurry. Give it 30-45 minutes to come up to temp. Dump your lit coals, leave the lid cracked for 10 minutes, then put the lid on, full open exhaust, full open intake. As the temp starts to climb, you can begin closing your intake to "catch" it at your target temp. If you're shooting for 250* and it settles at 260*, then cook at 260*. It isn't worth fighting for 10*.

Good luck on run #2!

 

This is so great. The gif is a nice touch.

Thanks for the kind words and the pics of awesome BBQ! I'm glad the cook turned out so well. That smoke ring is a thing of beauty on ribs!

 

For pork shoulder? Probably a medium to heavy layer on all sides except the fat cap. I'd just do a lighter layer there, BUT it is a matter of preference and depends on the rub, though I think I'm familiar with what you're using .

 

Too much lit. Way way way too much lit. I bet my basket could hold a 20 pound bag as well haha. Good to know though thanks.

Ya. Doing this tomorrow with the 15 or so lit coals and then the rest unlit. Hoping to have a successful smoke tomorrow!

 

I saw that basket in the picture. It is HUGE! I wouldn't go rebuilding it just yet. Give it a go tomorrow and see what happens.

It can be a fickle hobby, but worth the investment of both time and money.