Food Smokers and Smoking Tips/Tricks/Techniques

Getting ready for tomorrow.

 

regular price is about what we deal with here

 

No bueno

 

Baby backs peeled, rubbed, in the frig, waiting to meet the GMG tomorrow for about 8 hours. If they are as good as my 1st test run, I'll be in hog heaven. Hell yes pun intended.

 

Which GMG you got?

 

Daniel Boone. Only had it for a few weeks but so far I like it... mostly.

 

You ever try eye of round for jerky? By far my favorite.

 

Getting the fire ready.

 

Shit, slept in since we were at the drive in until 1 am. Going to be a mad dash to get some pulled pork done today. Might have to cheat a little.

 

8 hours?? Seems long for ribs....

 

I'm following the GMG instructions. 165f for 5 hours, then 225f for 3. I did this once before on my new grill and the ribs were outstanding. Either they will be the same, or I just got lucky the first time.

 

Finally put together the WSM 14 I ordered a couple weeks ago. Compared to the WSM 18...

 

First time in about 5 years that I've fired up the old smoker and attempted some pulled pork. This smoker reminds me every time I use it why I wait so long between uses. This damn thing sucks!! I lit the fire at 10pm last night, put two butts on at 11, re-stoked the fire at 3 and 6am, and again at 10am. I am now at 12 hours and these butts are only at 170 degrees. This will be the last time I use this old POS smoker!! I even have to wrap it in insulation for it to stay above 200 degrees!! There is no vent adjustment to keep the fire going and the charcoal usually burns out long before burning up. This is going in the recycle bin once these butts are done!!

 

That sucks...but that second pic with the insulation is awesome!

 

You ever thought about drilling some holes in the bottom for air? Maybe try that before you scrap it.

I had to do some mods to mine to get it to run. Nomex tape, high temp caulking, etc. after that, mine runs fine for my purposes.

 

14 lbs of butt went on an hour ago. I'm going to have to cheat, wrap, and put it in the oven to finish. I may bump the temp up on the smoker as well after the first few hours.

 

Still trying to find a place to get good meat in this town. Everything is butchered . 5lb butt, I'll see where temp is at around 4pm and decide if it will need wrapped. Guess the bonus to it being small is that I have room to cook brats on the outside of it for lunch.

 

I've thought of that, but then I run the risk of the fire burning too hot with no way of controlling the airflow. Besides, my wife has already approved the purchase of a new smoker since I kept her awake 1/2 the night messing with this one.