Food Smokers and Smoking Tips/Tricks/Techniques

Got a pork butt earlier for tomorrow. Finally gonna try this rub . Plenty of pics to come tomorrow.

 

LOL got to thing about this one. Nah...

 

Looking forward to it!!

 

I have some gloves like those BluFire gloves. I get the biggest vinyl or nitrile gloves I can and stretch them over the bigger gloves. It's tight, but it'll work. Maintains a decent amount of dexterity and feel without getting the gloves soaked with juices.

 

Tried the pitfaced rub on some wings today. First time smoking wings. Learned a few things. Rub was good but didn't put enough . Next time will rub with some olive oil then add rub.
Tucked wing tips behind drumettes , worked fine when grilling . Next time will separate. Smoked at 250 then put over fire to crisp up. Need to smoke a little more before grilling . Just added top grill on the kettle that pivots. (was bored one day ) Adds more cooking area and worked good finishing up the wings.
Next time should be all good . Liking that pitfaced rub though.

 

swing out grill = BRILLIANT!

 

That spicy rub is awesome on wings. Yeah i think you nailed it, next time separate. I smoke mine around 325, with an empty foil pan underneath. Let them go 20-30 min and flip, after another 20 min or so hang out by the smoker and listen for sizzle (hitting the foil pan). As soon as they stop sizzling, pull them. Sometimes i'll dump them in a bowl/baggie of hot sauce/buffalo sauce and throw them back on direct for a minute or two.

Also, with crisping, best luck i have had is pat dry the night before and leave uncovered in the fridge to dry out. Really helps more than oil i think.

 

First impression of rub: very well balanced. Good blend of spices up front with a little sweet note and a back end hit of spice. Not a lot of heat but seems like the right amount without overpowering taste buds. I like! Well done @bvbull200



Thin blue smoke rolling!

 

Rolling at 250*. Spicy butt is underway

 

Thanks for the initial impression! Looking forward to the results of your cook. I'm hammering away at spreadsheets and you're cooking badass BBQ. Color me green with envy.

 

Spicy butt? I'm pretty sure that's what I had the last time I ate a bunch of nuclear wings.

 

I am pretty sure that has just about happened a few times.

 

If folks are looking to pick up the Smoke by Thermoworks, they are having an Open Box sale. Now is the time to jump on it! I don't have one, personally, but I've heard nothing but good things. I know a few members here have one and can give their impression.

http://www.thermoworks.com/Smoke-OP...m_campaign=Aug2017-Smoke-Open-Box-Reminder-cs

 

I would probably jump on that if I didn't already have a nice dual probe setup, though the WiFi looks interesting.

 

$199 plus tax in the U.S.

 

scored another 18.5 WSM with upgraded Cajun bandit ss door and latch. Gave me a rib rack too for $80 Craigslist

 

Brilliant, absolutely brilliant. I buy those gloves by the box of 500 through Amazon and go through 2 or 3 pair per cook. Never even occurred to me to put them over the Blufire gloves to handle hot food. Thank you good sir!

I am so jealous of these $80 WSM that everyone but me seems to find. I've even looked over to Wi. and down into Iowa and even Il. Nothing but $200 WSM's and they aren't coming down on my offers. One guy up in the cities has 2 used ones for sale with an ATC for each and he wants $1,000. They sure are proud of them around here. Tons of other makes and models at $50-$75 but not what I want.

 

Gonna try using some pitface rub in my vinegar sauce for the pork. Think it'll give it a nice kick and flavor. This stuff is going too fast. Should've ordered more

 

Throwing a pork loin on the smoker in a bit.