Food Smokers and Smoking Tips/Tricks/Techniques

So did 11 of his buddies!

 

Go get some St. Louis style ribs at the local grocer for about $10, use some McCormick rub or some rub from a BBQ joint you like - Dinosaur Cajun Foreplay is awesome and I have 4 bottles coming via a work mate. Grab a bottle of sauce and some tin foil. Research the 3-2-1 method for ribs and learn about what color the smoke should be. Country style ribs work too - I think my next batch I'll do them again, cheap and good eats. That's enough to get you started or run you off.

Learn how your smoker cooks and how long you can go before re-fuel. Also pay attention to what the temps are and how well it holds. Look into the thread with pictures of your BBQ rig - I"ll add a list of mods I've done to my ECB.

 

I've been thinking about getting one too. But I probably shouldn't right now haha

 

I honestly am a little disappointed that it isn't that flexible, it's pretty stiff.

 

Same here. I have too much crap as it is.

 

[insert juvenile joke here]

 

It's stiffer than my wife's strap-on.

 

Was prepping the smoker for an early morning tomorrow and ended up having to clean it out. Currently running it hot with a full chimney to burn off what's left after a scrub down.

Can thank good old South Carolina mold...

Tomorrow when the 18 is running, I'll have to pull out the 14 and see if it needs a cleaning too.

 

Send me that one and get a fillet knife lol

 

Grab it, or I might!!

 

That's too far out of my budget now , my budget is like $40

 

Remember , I'm a member here AND I drive a tacoma

 

Save up and get a weber.

 

I love smoked meats , eating them . I don't know if I'd f them up thou trying to smoke them myself . That's why I want to go cheap here

 

its all about learning...

 

If you're worried about that...don't cheap out on the smoker, cheap out on the meat.

Save up and/or wait for a good deal on a used WSM then do nothing but pork butts to get the hang of it. Butts are cheap, forgiving, and hard to fuck up.

 

Once a year don't think you'd notice much. Especially with all the other smoking you do with it! But smoking salmon or trout once a month I noticed a difference on my previous smokers. The inside of the smoker gets more "oily" for lack of a better term with a lot of fish on it. And seems to carry over to other meats after doing it enough.

Thanks I have an old filet knife and the 5" CC boning knife so actually would prefer it to not flex. Wasn't sure about the curve though and they do offer a straight blade boning knife too. But have a tendency to rock the blade when slicing instead of doing it the correct way with a Chiefs knife. That knife may very work well for me and I already have a Shun Premier and they offer it in the Premier series too.

I don't think it has been used more than once maybe twice at the most. Even at asking price your talking half price. Tell them you will give $150? Although that may be legally stealing it.

 

Problem with cheap is you'll end up with a terrible smoker that takes a ton of energy and time to perfect. Then you'll lose the incentive to do it.

I wasn't into smoked meats at all initially. My small WSM is brainless. Set and forget and makes amazing food.

Spend some time on Craigslist and you'll find a good quality smoker which will make all the difference.

What's the saying "buy nice or buy twice..."

 

I've been at it for 18 months and I still enjoy pork butts... plus it's the only big cut of meat I can fit!