Food Smokers and Smoking Tips/Tricks/Techniques

I'm looking for a 22 performer table I can wedge the 26 in. I am tired of not having a side table.

 

just love my gen 2 performer with gas ignition

 

I cleaned it all out before I started today. Vac'd her out, changed the foil liner, fresh pellets.

 

I plan on building a cart of sorts for it. Still haven't decided on a design but something for wind control and a table are needed.

 

Damn....

 

What I really want is a summit with table but 2k seems a little much for less cooking space.

 

Get both lol

22" for just every weekend cook. And 26 when you have a big party. Always nice to have both options available. Remember 26 will require a little more fuel to keep a nice stable temp. 22" I think is fine for now. Just wait for a 26" to show up on CL ( if I don't see it first)

Then later on, find a cheap 18" and a cheap smokey Joe to take with you wherever you go.

Brisket won't be a problem in a 22". Did one yesterday (see picture)


Later later on. You can get the ranch kettle

 

I couldn't not smoke anything this weekend. Was going to grill this sausage, then said why not smoke it first. Only leaving in the smoke for an hour, then over the coals it goes.

 

yep, good start anyway.

 

I bought my first one on Craigslist just to try it a few times before in invested in one. Charbroil H2O smoker for $25, it worked great.

 

@bvbull200 this is the test. swmbo vs what I think. Lord help me!

 

Knew I should have started earlier today. Bottom slab is only at 139 top is 147 I take them to 150*.



And then bacon burnt ends I trimmed off these slabs. With no boil mac and cheese below them, will add milk and cream right before I set it in the smoker.



With chunks of bacon cut from the smoked ends of the last batch of bacon. Because bacon.

Edit: And I just heard thunder in the distance. Seems to happen every time lately.

 

Was good.

 

The shoulder finished in just 7.5 hours so it's been resting wrapped up in the cooler for a few hours. That can't hurt, right? It'll probably be a 4 hours rest when it's all said and done before I pull it.

Those chicken thighs were dynamite for lunch. Why I don't make those things more often is beyond me.

 

Similar problem with my Traeger and a brisket, it started acting weird and jumped to 375F and billowed darker smoke from the drippings burning on the foil. I pulled it at 165F and moved it into the indoor oven. Gave it it's first full clean out and new foil, hopefully it clears up the problem.

 

Yeah, mine dipped down to 145, then spiked to 450+, then was smoking like crazy from apparently whatever little fat was dripping off ribs. And it seems like the high temp got the fire to sneak into the hopper.....

 

Thanks! Good to know.

 

Yep I had smoke pushing back into the hopper too. I hope the lesson is to clean often.

 

Pork burnt ends. I'm done.

 

? how is it Mexican style? Maybe if you cut a jalapeno in half cut a hotdog same size then cut a piece of Oaxaca cheese then wrapped in bacon.