Food Smokers and Smoking Tips/Tricks/Techniques

Make a smoker out of it. $30 in parts on top of what you already spent

 

The meat packer removed all the fat from my brisket. Any suggestions on smoking/grilling?

I have a Traeger...

Edit: it's cut in half too.

 

how exactly?

 

http://virtualweberbullet.com/miniwsm.html

 

Wow. Very cool!

Wish I'd know about this before I bought my 14.5" WSM

 

thats pretty neat actually. might do that down the road.

 

What's nice is it isn't permanent. No modifications actually happen to the grill. You can still use it as a grill.

 

Ohhh that changes things.. i was thinking it would forever be a smoker after that

 

got a hatchet ? cleve those blocks down as you use them, you got years worth of smoke in that bag. i did same with what i just bought, just careful not to get a finger, i highly recommend against that (experience speaking)

 

Wife didn't want pulled pork so I pulled at 175F-ish wrapped in in foil and now it's resting.


Still had plenty of coals so I jammed to the store.


Sausages and beef ribs.

 

My Ham has about 30 degrees to go. Then dinner time. My wife, mother and aunt took the kid swimming. If they aren't back, my dad, uncle, and I are going to tear up this ham when it's done.

 

With the recent acquisition of the Weber I now need charcoal and other combustibles. And a safe place to keep them.

And it needs to be water proof
FIPG for the win !

and on the lid handle as well.
Guess we'll see how it does.

no garage, my shed it usually damp and i'm not keeping the stuff in the house.

 

http://www.grillparts.com/weber/weber-smokey-mountain-parts.asp?product_id=85037

Seems like a good deal.
As appears to:
$17+$6s/h on Amazon


My grommet ripped almost right away so I've been monkeying it into place for almost a year.

 

Perfect.

 

Looks like it may be a Behrns they are made in Winona, Mn. I have 2 of them. One for old ashes and I don't dump them in until the next day. The other I use for unburnt charcoal and wood chunks that I screen out. Built a pallet in the garage and stack the bags of charcoal there. Open bag is just inside the sliding glass door going out to the deck. Wood chunks and various other things sitting in the lower part of my Ex wife's hutch LOL.

Working on cleaning off the deck today and putting up a 134 gal. deck box to store all my grill\smoking stuff like racks, screens, rotisseries, baskets, etc.

Picked up 5 lb. eye of round on sale need to slice and cure that soon for jerky.

And major score this morning finally! 11.5 pound skinned, uncured and trimmed pork belly. One of the best bellies I have ever seen. Finally found a meat packer that sells pork bellies. 2 other people each got one while I was there and looked just as good as mine. Jackpot.

 

Nope. The last thing I smoked on mine, I did a reverse sear by just picking up the grid and putting it on the bottom section. The only modifications are to the steamer pot that you use for the middle section.

 

The Weber kettle has been set up for smoke and I have two chicken leg quarters on there at the moment. Both left legs, so there must be a couple of chickens hopping in a circle out there somewhere.

One rubbed with Rub-a-Dub and the other with something else the wife pulled out of the cupboard.

My treat will be a 1.25 lb ribeye that goes on a little later. I'll piggyback on the leg quarters' smoke for the first half of a reverse sear, then get the outside all crusty and delicious using the chimney starter for high heat.

 

I've cooked small NY/KC strips steak, hamburgers & brauts but not much more than that - I tend to over cook meats with that grill. I feel that little grill is good for a quick cook of smaller meats or searing of thicker selections if its already up and going.

 

Just saw one of these bad boys in person. They seem to be very well built. Thick steel. I'm impressed.

 

Finally tried these.



Next time I'll use three onion rings and thick cut bacon. But still amazing with Sriracha mayo.