Food Smokers and Smoking Tips/Tricks/Techniques

For sure. Just lemme know a price and if/when you're headed South. I still have my needed parts list saved at home on PC.

Agreed

 

I really like those mini keg smokers you have.

 

Thanks! Like the full size drums, I certainly can't take credit for the idea, but I do try to make really good examples of them.

I've only built 3 of them as they are a massive pain in the nads to make. But they are so worth the effort. Absolutely love mine.

 

Something like that would be great to take to the station and smoke something for dinner. I don't see me ever loading mine on the trailer to haul up there for cooking.

 

So true...I subscribed then promptly unsubscribed from this thread last year. Now I'm back with two smokers (had three...a propane one I gave my FedEx guy) in less than two weeks.

 

So it begins.

Brisket and a shoulder.

 

I shoulda took a pic of mine right now. Just took it out to wrap in foil.

Went on at about 9:10 pm and is currently 4:40 am. It is looking really full of bark, and smells great.


At this point, I would say to anybody that is on the fence about buying the small WSM, to go for it. It takes a bit of work to fit everything, which the idea of a hanger crossed my mind when I first made my mind on buying one, and it holds temps pretty good.

 

Good luck! I can't tell exactly, but it looks like the one probe is stuck right in the layer of fat. Be sure it is in the thickest part of the flat meat as that is where your "done" indicator is going to be. The fat will give you a false indicator of the meat temp.

You sure caught the bug quickly!

 

From the funny pics thread lol
I can relate
Side note: I scored a 3 pack of baby backs at Kroger's for 16.99 so my weekend is looking up

 

Bought my dad a smoker, it's just a little guy!






He then pointed me to a FB page for GMG and I have a mod list setup to do to mine. First up, upgrade to the wifi controller... then a lift kit and larger tires.

 

A friend of mine let me borrow a Bradley smoker a while back and I've wanted a smoker since then. I figure you're either in or you're out. Never been one to go half way.

 

And the meat is now out the smoker. 2115-0715 for a 10 hour smoke. I added 4 unlit coals at the time of wrapping in foil and the temps stayed incredibly consistent at 227-234 for the last 3 hours.

Time to let it rest in the small ice chest for a few hours and take a nap.

Here is the point



And flat

 

They had coupon codes for the wifi controller on their web site a week or so ago. You will the app, program it with temp and the food probe, tell it to cool down and keep warm.

 

Yeah, when I bought I wasn't truly aware of all the wifi controller did. Thought it was gimmicky. Now that I have seen it in action... turn on the smoker, set temp, set food temp alerts, get alerts when at temp, even get low pellet alerts.... yeah, I need on now.

 

The DC does not have the low pellet alarm, the connector is there on the card. I need to go to a dealer and see what they use, try to make my own.

Also I seem to use less pellets now. I think it dribbles them in instead of dumping a bunch at a time, no more 10 degree swings.

 

Yeah, I noticed it didn't. However, the controller for the DB & JB does have that feature. So I am good.

 

Well it appears I'm at the stall at 150. Wrapped it and going to see what happens.

 

I leave the shoulder unwrapped right? Wrap it when it's done?

 

I've never wrapped anything. Just keep it at temp for the duration of the stall and keep going. After it reaches done temp, take it off and let it rest for at least an hour. But that's me, only reason I would think about wrapping is if I was in a time crunch.