Food Smokers and Smoking Tips/Tricks/Techniques

Last day of Thermapen open box sale is today.

http://www.thermoworks.com/Classic-...g2017-Classic-Thermapen-OpenBox-Ends-Today-cs

 

I actually already have a wood smoker and an electric smoker, so this will just be the backup grill.

 

It's like the BBQ version of a sunset picture of a bunch of bikini clad women on the beach


Friggin' jealous of you and the rest of you folks getting to cook with our rub more than I am! I'm about 6 days from spending 8 weeks being a BBQ freak, though!

Food looks great, as always.

 

Shoot, the support here for it has been AMAZING. It has moved our timeline up significantly and gives us a lot of confidence going forward. TacomaWorld will always be a friend to Pitfaced BBQ, that's for sure.

Can't wait to get our retail packaging and large scale production set up.

 

Faster. FUNNIER!

 

Faster for sure and exponentially funnier without a doubt.

 

I haven't, but I think I'm a business plan away from doing something like that. I've financed pretty much everything myself so far. I suffer from a surplus of hubris at times, so I haven't reached out, yet. What I like about Kickstarter type plans is that, when set up right, it is more of an advance than a donation. I'd want to be able to give donors something back for their generosity. It is in the cards, though.

I had to write a business plan for one of my MBA classes and, naturally, I did Pitfaced BBQ. That plan was geared a little more towards food service (i.e. food truck), but included a lot of elements from the BBQ rub side of the business. If I can put together a firm breakdown of where we need investment (total funds and exact allocation), then a Kickstarter type campaign is something we would look in to.

That or, being a HUGE Dallas Mavericks fan, an audition for Shark Tank .

 

X3 on the butt. Bone in, 6-8lb., apply a light coating of mustard and then cover it with dry rub the night before. Let sit in the fridge overnight tightly wrapped in foil. Smoke/cook until at least 199*, remove from heat, wrap tightly in foil again and put it in a cooler to rest for at least two hours. Then pull it and eat it!

 

@dan0mite hit the nail on the head and everyone else has driven the point home.

Lots of good advice already, so I'll just chime in with the obligatory reminder to post some pictures of the fruits of your labor!

Good luck and get ready for a new obsession!

 

Ha, I did a family pack of walkers, have rosemary-ginger, half red, white and black pepper garlic salt.

 

Any of you guys store your charcoal in a shed? Currently, I keep mine in the garage but want to move it to the shed outside. I can't imagine the temp/humidity difference is a lot between the shed and my non-climate controlled garage.

 

http://weberkettleclub.com/forums/weber-kettles-accessories/26'-weber-ssp-using-56mpg-brackets/

I NEED THIS!

 

Well, the desert for tonights dinner is done. Next to get the pork belly gets prepped and goes on. Little personal pies for the kids.

Banana Pudding Cheesecake!

 

Mine is in the garage (detached) and it's much like a shed in that it's not climate controlled. It gets very hot at times, and there are several gaps between the side panels. The humidity is about the same inside of there vs outside, but maybe it's a little less. All I know is it's hot as balls when I'm working in there. I've not had any issue with it.

 

See out of stock. Know when will be in stock ? Usually use only salt maybe pepper depending on what I smoking .
Like to try a good rub to see what I am missing lol....

 

Hopefully this weekend. I'll let you know.

Write down the discount code "TacoWorld".

 

smoked some stuff before using a fire box in a propane grill.....not the best.. but anywho, I'm looking to up my game.

I have been eyeballing these two:

Masterbuilt 20078715 Electric Digital Smoker Front Controller, 30", 30", Black

https://smile.amazon.com/dp/B00SKO7C18/_encoding=UTF8?coliid=I2FYU5GQ8XXDD3&colid=CK9F2ZXIPY2L

and

$400 Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker

https://smile.amazon.com/dp/B007FFYHM0/_encoding=UTF8?coliid=I1MGBJAVT7ME4D&colid=CK9F2ZXIPY2L

any thoughts? I am a newb.

 

Are you sold on electric? Nothing wrong with them, but just asking in case you might want to get in to charcoal/wood burning smokers at some point. Hard to argue with the ease and pinpoint control of temps with an electric!

I wish those things could get a little extra heat in them. You can do some great things in the 300-350* range (birds, especially, benefit from the higher heat) and there is more smoke flavor to be had with a real fire.

I'd pay @Ackrite $20 as a finders fee and have him find you a WSM for $150 .

 

9 lbs of pork belly cubes covered in Pitfaced BBQ's rub!

 

I have two BGE's and a Masterbuilt 30" electric with cold smoker. Both have their benefits depending on what you are doing

For the motorcycle folks may I present to you The Isle of Chicken: