Food Smokers and Smoking Tips/Tricks/Techniques

Here's you weber I think your talking about

Weber 22.5 Smokey Mountain Smoker

https://allentown.craigslist.org/for/6291332632.html

 

Anybody that is close to that, get it. $200 is the magic number that I am holding out on for a WSM 22. And that one looks very new.

 

Spareribs on and this is the BBQ drink of the day...

 

It has been a while since I've fired up the smoker...but these are going on the WSM bright and early tomorrow morning.

 

1.48/lb is a good deal! Whered you snag those at?

 

After all the talk about knives a few weeks ago I made an impulsive buy on this nice SHUN 6 inch boning knife. Trimmed up this brisket and it's resting overnight in a redwine based marinade. I'll be smoking it tomorrow.

 

Get u a pork butt lol they're almost foolproof
Ribs aren't too hard either and u could start small with them

 

Harvey's. Wanted to grab some ribs they've got but with these two butts, pretty sure the smoker will be busting at the seams. If I've got room, I'll shove some in there.

 

I must have that knife

 

$115 on Amazon. I didn't have a 6 inch boning so I "needed" one anyway. I was tempted to pick up the 8" Chef's Classic for $145 but I decided to put a few hours into working my Chicago Cutlery 8" with my Norton wet stones and impressed myself with how much sharper I was able to get it. Maybe I'll treat myself to the Chef's knife for Christmas.

 

5# bl pork butt*
Rack of ribs
Pack of brats

All fit on my 14.5" WSM

Pork butt went on at 7am. Ribs on at 11:30 for dinner tonight. Brats on with ribs and I'll eat those for lunch.

I had the butt on the top rack then moved it to the bottom rack so the ribs can go on top. Then when the ribs are done I'll move it back to the top. Last time I did this the butt had a 3 hour stall and maybe it was due to moving it around so we'll see after today.

I'll let the pork butt go as long as it takes then pull it for meals during the week.

Also the ribs came with these funcky end pieces so I cut them off to smoke them on the side.

 

250 is a good all round temp. 225 is lowest you want to go. 275 is highest for traditional low and slow, but there are times and meats you'll go higher than that.

No weight formula, doesn't factor in. Think more in terms of thickness... Something thicker will take longer than something thinner. The only way to know when it's done is reading the internal temp of the meat (stay away from the bone). For ribs, when they bend at 90 degree angle held with tongs from middle they're done (can't use temp probe on ribs, too much bone). Note: done is not the same as ready. After experience you'll know by look and feel when it's ready. Each and every piece of meat is unique.

You finish in oven when you run out of charcoal or are too drunk to want to stay outside playing with your pit.

 

WSM 14 FTMFW!!

I was thinking about picking up another one from a wal mart about 30 minutes away for $80 to use it as a dedicated seafood smoker.

 

Very good idea, 14 is perfect for seafood and having a dedicated for seafood is a must IMO. And 80 bucks for the real deal, no brainer.

 

Wow $80 bucks is a steal.

I'm holding out for a 18.5".

 

I have one 14 that gets used all the time, and finally got around to using one of the 18's last night. As far as not using a beef/pork smoker for double duty as a seafood smoker, just another thing I learned from this group.

It is, plus the drive. I listed my premium kettle for sale today. If it sells soon, then I will probably go get the WSM.

18's get listed quite frequently around me. Currently have 2 of them and still waiting on a 22.

 

That bottle made it a long ways from Chippewa Falls, WI surprised it survived!

Thoughts? That is on my short list just not sure about the curve. I don't really have a 6" knife for the kitchen and there are several options with the Shun knifes at that length.

 

Yeah I've been watching your wheeling and dealing on here.

I haven't see any 18s around here but the pop up in they Bay Area all the time. Unfortunately it's 2+hours away.

I'm hoping the next time I drive down the hill I'll be able to scoop one up.

Oakland for some reason generally has a bunch of BBQ/smokers on Craigslist Facebook buy sell.

 

I do at least one batch of salmon/trout a year on my big offset and I've never tasted fish in anything else I've smoked
Am I missing something here?

 

Just personal preference. Some prefer to segregate the two, that's all.