Food Smokers and Smoking Tips/Tricks/Techniques

Lord, I hope those are eggplants.

 

Lol yes they are.

 

You've never had smoked bull cocks?

 

For my 22", I took a strip of expanded metal that is probably 3-4" tall and wrapped it to make a ring that is probably 14-16" in diameter. Coals sit around 3/4 of the ring between it and the side of the smoker. If I put the ring closer to the side, I am burning fewer coals at a time. Further from the side, I burn more. Drop a few lit coals on one end of the ring and it'll burn in a long line for hours. A few strategically placed wood chunks keeps the smoke flavor going. You can kind of see it in this picture. Not a long smoke as I was reverse searing a tomahawk, but you get the idea.



From there, you've made yourself a smoker, so the rest of the concepts of smoking apply. Good luck and share pics!

 

I can at least say that I haven't had bull cocks and been aware of it.

 

Who was it that was the king of the Offer Up app?!?!?

Thanks for that heads up. Just worked out a deal to get a beer keg on the cheap. A new beer keg tailgate smoker is now on deck!

 

Cecina De Res (Beef Jerky)
$5.99

 

Why not have the father in law show you how to do it? It'll be a good bonding opportunity for you two!!

 

Happy to help. You will now have a daily routine of searching for shit that you "need" until the right price comes up for one.

 

hell yes!

 

sooooo smart!

 

You might want to rinse them off, they do put a citrus and oil, I don't even want to call it marinade, mix on it, very lightly but my wife thinks it makes it a tiny bit bitter so now I always rinse it.

Happy smoking... I am putting on a batch tomorrow morning.

 

I went for the Blue Bell and ended up with 120 lbs of cheap briquettes.



6 more bags there. If I didn't have 200+ pounds of KBB in the shed, I'd have grabbed those, too.

 

Get the Blue Bell Grooms Cake next time if it's still there... It's overkill and too much going on, but oh so good every once in awhile.

 

Can someone school me on the basics on lump hardwood charcoal. Just asking because I've only ever used briquettes. So does it depend on what you're grilling/smoking, are there things to look for/avoid or is it all a matter of personal preference?

 

Have you used them before though? They sound like they burn differently than the smaller briquettes by KF and Stubbs. Intrigued though.

 

A lot of hate on cowboy from what I've read. I've used royal oak bag that you find at any local hardware store. Honestly go out there and buy various brands, go with What fits you smoker, give an even heat, and has a consistent sizes of lump charcoal. I've seen bags with just a bunch of crumbs in it. I use lump from fresh market which seem to be all the same size and give a good heat source.

 

Don't be silly. You want that stuff in the blue bags behind that hipster lump charcoal.