Food Smokers and Smoking Tips/Tricks/Techniques

FNG to the smoking, new 18" Weber
It begins, head long, barefoot And no clue

A rub the wife made, no sugar, we will see how that turns out


Just a few to start

Start small and see what happens
Gonna be a long night

 

it can only work, or become carbon

 

You never know unless you try. Wish I could give you advice but I'm still learning too.

 

No sugar is a good call. Long cooks cause it to over cook and burn. Looks good though. Keep us posted

 

i'm a pretty decent cook with other things, this is new, so intimidating, but so far so good.

bought the Weber 18" Kettle as i had one years ago, no idea what happened to it. Been cooking on propane for a long time. bored with it.

The first couple cooks were with lump charcoal, made burgers the other night, diced onion, green pepper, shredded cheese mixed in the meat along with 2 eggs ( 5lb ground 73/27), GSP seasoning on the outside.

they were awesome. even the teen kid liked them.

i've also got a Smokey Joe that i use for camping, that will likely become a smoker as well

 

I have been smoking for about a month and a half now. I have found it to be incredibly therapeutic, and addictive. Picked up my first WSM on craigslist last week and it is amazing. It is a 14 and has plenty of space for cook for a decent amount of people, but I will probably be pushing its limits soon with a 12-14# brisket that I will have to cut in half. I shall see how that goes.

I am glad I discovered this so late in life, or I would probably be morbidly obese by now.

 

Smoked meat isn't the problem... It's all the delicious sides to go with it that add up fast

 

Breakfast!



Didn't get a chance to cook the moink balls, poppers, or rings yesterday so they're going on today.

 

On the heat since 2am, I crashed about 4am, up at 7:30


Yeah, I know , I need a better thermometer, it's what I've got.
Given that it hasn't gone over this temp (that I've seen) I think it'll be ok.
My infrared no contact says 150° ish on the dome.
Morning breeze is making me crazy ( it's a nice breeze, wrong time )

 

Good lord.....that looks great.

 

Pulled pork from the butt I smoked with your rub. I piled that shit on!

 

If this wasn't in a cooking thread.....

 

Just lit mine off...

Should I put some rub on all this bacon wrapped goodness?

 

I trimmed some spare ribs in to St. Louis cut. The strip that was removed got Pitfaced BBQ Spicy Rub-a-Dub v.2.0

The actual rack of ribs is getting the competition treatment .

 

I rolled the moink balls in PF rub, rings are siracha soaked, and the poppers I left alone but mixed the cream cheese with parmesan.

 

Come on over! You can bet your snipe hunting permit that if/when I move to your area, we'll be eating good...

 

It's been a while since I smoked a fatty

The one on the right is what I would call a traditional with spinach, diced onion, and shredded cheese. The one the left is what I'm stoked about, same as the other one but with diced jalapeno and spicy sausage.

 

I think another 20 minutes or so and I'll be happy with the crispness.



My bacon wrapping skills are nowhere near the level I've seen in here...but it'll taste just as good.

 

Just kinda playing around,smoked SPAM

DAMN that's good !