Food Smokers and Smoking Tips/Tricks/Techniques

I made the best wings ever last night. After 2 hours on the smoker I drenched them in butter, rolled them in flower, and deep fried them for 45 seconds on each side. Then I tossed them in some Franks and proceeded to inhale them.

Of course no pics of the final product but here they are right before I pulled them from the smoker.

 

Used some of @bvbull200 's rub on a couple of butts last night. May be one of the best butts I've done in a while. If you have yet to get in on some of @bvbull200 rub you are missing out.

 

Looks awesome! Lots of juice in that foil, for sure. Glad you liked the rub. It is EXCELLENT on pork butts. Only about 12 or so pounds left!

 

Dude, i love my claws. Thought they were dumb until I was given some as a gift. Love them. Perfect for shredding obviously, but also for putting the big meats on and off the smoker.

 

yea im still waiting to get a pair. it would DEFINITELY make getting the meat off the smoker easier. oh and shredding it since I cant seem to wait for it to cool off (I blame the alcohol).

 

They seem a little kooky for sure but they're the real deal. They're sharp as hell too! Can't wait to smoke some more pork to shred up.

Do it! They're 10 bucks on Amazon. I got the ones in the Amazon Products in this thread below

 

That's a must. It is like when you pick up a set of tongs, you have to clack them together a few times to make sure they work.

 

Heck ya, can't risk tool failure in the heat of battle. Got to make sure they are ready for the fight.

 

If rested properly (pork wrapped towels, inside a cooker for a minimum of two hours) it will never cool off enough to handle without tools. That's just pulled pork life regardless of alcohol consumption

 

LOL I did this a few times also

 

Best way to smoke lamb? Temperature/time/rub?

 

Love to eat me is what it should say!

 

We'll get @greeneggsnspam on it, he makes GIFs. He can convert if from a photo to a GIF with the lamb doing lamb stuff.

btw, sorry but I have no helpful input on your question

 

I expect only greatness from you @greeneggsnspam

 

Chops or roast? I don't think I'd smoke chops, save that for scorching cast iron. A roast I might smoke. Thyme and rosemary for sure. I'd probably do it over mesquite or oak. Definitely wouldn't use any fruity woods like apple, cherry, etc.

 

Interesting... why not fruit wood?

 

Figured I'd throw some rub on the asparagus. Why not?

 

Ya definitely a roast. My girls dad did one two weekends ago. Was delicious.

 

Not sure, deeper earthy flavors sound better with that to me. I also don't like mint jelly with lamb.