Food Smokers and Smoking Tips/Tricks/Techniques

Well,,, where the hell were you when I was doing this??

JK, lesson learned, and BTW, by closing the vents down to just barely, it did drop to 235 after about 30 minutes. But next time I will mix lit and unlit unless I want 300+.

 

I'm still a smoking noob but I'm getting better. I load my basket up and only put about 8 lit charcoals on top in the center. The last two smoked I did that was perfect. I still struggle maintaining a constant temperature but at least I'm not going 300+ right off the bat anymore.

 

When I'm doing long smokes, 8-12 hours, this is exactly what I do, the minion method as I recall the name, put unlit around the ring, then dig out a donut in the middle and add 1/4 chimney of lit. But for this last one, I didn't need a long duration smoke so I figured I would just put lit in the ring. Again, a learning, tis all good.

 

I do minion by just dumping full chimney unlit evenly in coal ring, then 15 max lit coals on top of that, no donut necessary. If you want shorter cook time and don't want to waste coal, just put half chimney unlit on one side of coal ring and then unlit on top of that. No donuts ever necessary. The key is how many coals you have lit at any one time. In a 18.5 WSM, it don't take much to get to and maintain 225. The number of unlit coals dictates the duration, not the initial lit coals. Unless you play madman with the vents for an hour until they all start to burn out.

 

I learned that a WSM 14 can get to 330+ real quick, and takes quite some time to come down to the desired 225. I am guessing half a chimney of unlit, then about 8-10 lit on top next time.

 

For a 14, yes.

 

I still love my wild game but brisket is no comparison in that situation, that said I do love a good Texas style brisket. Its just one of those flavors that reminds you of where you've been and times you shared with friends at least for me.

 

There is an open box sale on Thermapens going on right now. Go get you one!

http://www.thermoworks.com/Thermape...utm_campaign=July2017-ThermapenMk4-OpenBox-cs

 

What was the one you recommended that was cheaper? A few seconds won't hurt me, I was about to pull the trigger on a lavatools javelin for $26

 

The Thermopop is what I use:

http://www.thermoworks.com/ThermoPop

They often have sales/open box deals, too. I've seen them as low as $19/each (open box) or around $25 on sale. Really, really good value even at $30, though, I think.

 

Thats what I was looking for, my old instant read went out. just picked this up. thanks!

 

Finally got around to use @bvbull200 spicy rub.

Let the wings soak overnight in EVOO and the spicy rub.

On the Jalapenos I split them in half and stuffed with cream cheese and each one I wrapped a whole piece of bacon around the 1/2.




Smoked them @250 for 1 1/2 hours using a mixture of apple and pecan.

On the wings I decided to make 3 different types after they smoked.
1) @bvbull200 's Spicy Rub only
2) Mixed honey and the spicy rub and brushed them with 30 mins left.
3) I used Hoff's Hot Sauce (best hot sauce ever) mixed in melted butter.

Out of the 3 the honey/spicy rub mixture was the best IMO.

Please look over the half eaten drum in the picture...





I know why everyone drools over the bacon jalapenos now. They may be my go to party snack for our get together at the house.

 

Try this on poppers: Mix in freshly grated Parmesan cheese with softened cream cheese. You can thank me later.

 

Already got everything I need...

 

The half-eaten drum is just the BBQ equivalent of an Italian chef checking the sauce .

I like the honey idea with the rub! Glad they turned out good. They sure look awesome.

What's your poison tonight? I finish a class and want to retire to the patio with a stogie and some whiskey. Barrel Whiskey for starters, then probably a scotch of some sort.

 

Project at work or home? If work, and you're off on weekends, that's dedication

 

Just put the butt on at 5pm for an overnight cook. No way I'm doing that 15+ hours shit again during the day!

 

Doooods... We're heading to the beach next week for 4 days with a bunch of family, weather will be perfect. Bringing my WSM 18.5. What are some good things to smoke for a mini-crowd, aside from the usual butts, ribs, brisket, chicken? Thinking ABT's and bacon onion rings for sure, but what say you?

 

Fatties (food type ) of different variety are always a good one and only a few hours of smoking

 

Bottom roast and pork butt. Not sure how the bottom roast will turn out, but what the hell it was on sale. Any suggestions on temp for both at the same time?

I wish I has some of @bvbull200 rub a dub dub...

Pellet poppers for life!!!!!!