Food Smokers and Smoking Tips/Tricks/Techniques

Gotta do that one again . ( the belly pork ) First time heat was a little to high. 350 was a little on the dry side even after braising after. Used my propane smoker but next time going do it in my 22in weber kettle. better lower temp control.

 

Dude! I plan on making the same thing this weekend! Same rub, too, of course . Going to work real hard to get really good at pork belly burn ends.

Let me know the successes and gaps in your cook. What's the glaze plan (if any)?

 

I buy five 40# bags a couple times a year. One bag in the garage the remaining are stored in the shed. Having done this for years and over 4,000 lbs of charcoal I have never had an issue.

 

Last time only used garlic salt on the belly pork . Cant wait to try that Pitfaced rub.

 

I am constantly on the lookout

After selling the second WSM 18, I effectively got the one I kept for free. Also made a humble $20 off the offset smoker. Bought it for $40 and used it twice.

 

This is my first go at it. I also plan to perfect this over the next few months.

I have some regular Bbq sauce, add some butter and honey. Once they have the burnt look I want, I’ll throw them all in a disposable roasting pan, coat with sauce, cover and keep cooking on smoker.

I use to make my on Bbq sauce, nothing amazing, but it was good enough for me, and most importantly to me, it was made with fresh ingredients. After I clean out my pantry of the store bought stuff, I plan to start making my own again.

Here is the guide I am fallowing today http://www.vindulge.com/2017/05/smoked-pork-belly-burnt-ends-recipe-and-video/

 

The Bradly cold smoker attachment you have to use pressed wood pucks. The cold smoker attachment on the Maser built you use wood chips that are available at any hardware store or Walmart year round. If you don't plan on cold smoking anything either base smoker is nothing more than a insulated cabinet with an electric element and an electronic control. All very basic and reliable.

Even if you don't think you'll end up cold smoking foods, you will. Cold smoked salmon or you favorite cheeses....yum.

 

I saw that guide. I read a bunch and am kind of taking the general gist of them all in to consideration and giving it a go.

Good luck. Can't wait to see the results!

 

like you said "hard to argue with the ease and pinpoint control of temps with an electric!"... love the ease and almost "set it and forget it".... for entry level and possibly teach my wife how to use it...

cold smoking appeals me. I'm sure I can get my wife to cold smoke some cheese too

 

Fuck...I really don't need another WSM. I've already got an 18 and 14. I may need this 22 for the trifecta. Pretty sure the second pic is a 14 because ad states they're $200 new.

 

Get that 22! Great price plus wheels.

 

Lmk if you do not get the 22. I will take it at $200. Where is it located?

 

Crap. Nevermind. I thought you were in SoCal for some reason. That is a great price.

 

Already messaged him. It's still available.

 

Better jump on that.

 

Check how low he would go on that yeti in the background also. Worth a shot.

 

An addict never questions, just acts on his impulses. Don't let us down!

 

I'm picking it up tonight or tomorrow afternoon...depending on his availability. He accepted my offer of $150.

 

Crazy part is, I started looking into welding up a table for my 22.5" kettle and was thinking how much better it would've been if I had a WSM to match. Kettle on one side with WSM on the other and work surface in between.

 

That is one hell of a score. I always try to pick up ASAP so I do not get outbid.