Food Smokers and Smoking Tips/Tricks/Techniques

I'm in the Fire Department and last year I went to a call where the lady had a grill on her back deck. She said she lit it to get it warmed up for dinner and starting talking to her neighbor in the front yard. She went back to the grill about 15 mins later and the whole back of her house was on fire. Total loss, I keep my grill at least 15 feet from my house on a concrete pad. I don't like to take chances.

 

I never got why people thought it was ok to BBQ on their patios at apartments. I would leave mine stored up there, but take it down near the pool when I was cooking.

I'm glad I don't live in apartments anymore. All it takes is one moron to change multiple lives.

 

Warmed up some left over brisket last night for some samms.

 

It just sits on top of the existing weber exhaust which is fully open. The red rubber is what you adjust to make sure no leaks come out on the side.

I thought about modifying and cutting out a hole but the results I'm getting I doubt would make a huge difference in the end products.

It Could it be restricting my airflow?? It just seems more effective when I see smoke coming out of it. Guess I just bought it for more temp control.

 

It might have been closer to 15' that we moved, you're right. I didn't argue with the rule, just wasn't going to stop grilling, either .

 

If it it just sits atop, then likely no restriction. Good deal. Thanks for introducing me to a new product!

 

Always happy to help!

 

Smoking a couple of yard birds today. First time since I got wifi on my gmg. Best part about it is being able to set steps, raise temp after x hrs, change temp after food reach y temp.

Also, using a couple of oven thermometers to read temps and can calibrate my gmg’s control panel. Apparently 185° set was actually only 155°. Not any more! Am also going to calibrate the food probe, if needed.

I am in the pool, with a beer, and my phone just told me it has successfully bumped the temp up! Lazy is good!

 

I wonder what sort of wizardry could be pulled off with varying the temp during cooks of big cuts like brisket and pork shoulder. Is there a smoked brisket equivalent of the reverse sear?

Something like 225* for 8 hours, then 350* for an hour, 250* until done.

@Chipskip , you know what you have to do .

 

A lot of people cook at a higher temp for big cuts of meat like brisket and pork butt during the stall when wrapped in paper or foil. Some pieces of meat just sit at a temp for hours and hours.

 

Due dilligince pays off. On my way to pick up a WSM 18. Caught this 12 minutes after it posted. He says used only once.

 

DANG! Good for you my man!

 

True to form, I still had to low ball him. Not much, just down to $50.

Now I just need a 22 to complete the set.

 

https://slickdeals.net/share/android_app/fp/307688

Not for me, but a good deal for someone

 

What version are you running? I've read that 6.7 is way better than the earlier ones. I'm still at 6.4.
Edit: Can;t wait to do a longer cook and have the temps change auto-magically!