Food Smokers and Smoking Tips/Tricks/Techniques

Google "Smokey Joe conversion". You can convert a 14.5" Weber Smokey Joe grill into a smoker for under $50. You can maybe even get it cheaper than that if you can find a Smokey Joe still on clearance. Wally world had them for $7 a few weeks ago.


Short of that, look on craigslist for a used kettle or smoker.

 

check craigslist in your area...

 

Brinkman BBQ / SMOKER

https://jerseyshore.craigslist.org/hsh/6232788465.html

Any good or junk ?

 

if its not rusted through its ok...Id offer him $40 and sand and repaint with some high heat paint.

 

Here's one in my price range lol

https://allentown.craigslist.org/grd/6286339730.html


I mean is it junk ?

 

Then came the strangest sight.

A two-story home sat surrounded by water, with a white horse standing in chest-deep floodwaters, as a man stood on a second-story deck. The helicopter paused to hover overhead.

"He's pretty much surrounded."

And yet...

"He's giving a thumbs-up and taking a picture."

"I think he's barbecuing."

A pause.

"I don't know what his plan is."

 

Scour your local CL and Offer Up for a good deal on a Weber Smokey Mountain 14 or 18.

 

Ribs were amazing. All bones were licked clean.



Also made some lobster tails.

 

This just went down about an hour ago.

 

Damn now I'm hungry! Should know better to come look at this thread before I eat.

Smoked and cooked more wings with the vortex last night.



Getting almost too easy with the vortex. With that said now watch me screw up the next batch LOL. The Vortex got me thinking not sure if that is a good thing or bad thing. So after doing the wings started the burn off on my new 14 pound cast iron wok.



Will season today and try it out either tonight or tomorrow. With the vortex should be no problem getting temps where they need to be, plus the smokey flavor of "wok hei" that I can't get on the kitchen stove.

 

Does anyone here use the Texas Crutch? If so, are you able to get a good crust on your bark? When I've used it, it works well and the brisket is great, I just don't get a crispy bark.

Secrets, tips, any advice?

 

Red butcher paper. Still breaths a bit and helps retain bark supposedly. I've only tried once and seems to do that.

 

that one looks like a good bet, kinda like a wsm

If yer in a rush and can't wait till u find a true wsm on Craigslist do it
Then again the BBQ gods seldom favor those in a hurry lol

It's amazing what u can cook with a pile of cinder blocks and a grill grate......

Go ahead and read at least the last 100 pages of this thread so u get a better understanding of BBQ technique!

 

Yup find a weber kettle on Craigslist for less than $50

Got her for $25, so very possible

 

first time using the blue performer from Craigslist. Let's see how she does

Choice Brisket packer !!

 

I use one or the other. Depends on my mood that day. Butcher paper will give you a better bark. But I think Texas crutch gives you a more moist and more tender brisket. All about experimenting and using the one that makes you happy

Pretty similar to fat side up or fat side down technique

 

Find a Brinkmann for free on CL - do the mods, search for those "ECB smoker" should be enough - I've been using one for 2 years now. I maintain 250 temps for about 2-3 hours before I need to add fuel. You need to do some drilling in the fire pan and some gasketing at the seams. Add a $5 thermometer and call it good. That's enough to start.

If you have a TSC near you watch for the Trail Embers bullet smoker to go on sale for $99 - they are something of a hidden gem. They are twice the metal thickness of an ECB and are well respected by owners.

The Weber Smokey Mountain's are sort of the high end of the bullet types and can be found on CL too - They go fast around here - I'm holding out for a 22" if I can find one.

And to compare the Trail Embers to a WSM:
$99 for a 22" Trail Embers on sale + PartyQ controller for $150 < 22" WSM new in box

The offset type are called stick burners and are intended to use wood not charcoal for fuel. They are a whole other animal so to speak.

BBQ Bretheren is a great site for all things Q - I read Q-Talk mostly. Also go back about 20 pages here or so and read - lots of good info just in those pages.

Congratulations & good luck - I'm sure you'll be here more often once you get going.

 

Here are some pics from yesterday




Note the thermo is mounted so 250* is straight up - easy to see where my temps are from the kitchen window

 

About to head out to the best in the west rib cook off. Beer and meat, yay!

 

Thanks for all the info , I'll keep a eye out . I intend to go back in this thread and read , 250 degrees is the magic smoking temp huh ? Is there a general rule or formula for weight of meat to hours smoked ?

I see some people say they are smoking for x amount of hours then finishing in their oven , how do you know when you have to finish in the oven ?

Could I smoke very small amounts at first just to start so I don't ruin a entire slab of meat ?