Food Smokers and Smoking Tips/Tricks/Techniques

Oh damn Sierra college has a huge one as well this weekend for two days

 

That ain't twisted brother, that's fact. Ever see a comp pit? Those things are dripping with more grease than John Holmes ever used.

 

Hey now! I'll have you all know, for some reason my employer calls me Johnny Wadd.
Now if anyone wants to go do some research on John Holmes.....

 

Just grillin some new tools for the night!

 

At least you didn’t bring up Ron Jeremy....

 

They mentioned it.

This had a fairly big purse. Winning ride was 88.

I was hoping for a 90 plus but the bulls wouldn't cooperate.

Really fun to watch but gnarley too.

 

Dirk Diggler, now there's a name. Brock Landers and Chest Rockwell.

 

The Hedgehog

 

Unsub, not the meat discussion I signed up for!!

 

picked up some st louis ribs and some wings for tomorrow. ...its going down

 

Haha

 

Dito!!!

 

One of the main points is to act as a heat sink which helps stabilize the temps. If you are cooking in the proper temp zones and taking the meat to the proper temps, it isn't going to be dry even without water in the pan. I never use water in mine.

 

I'm a newb still working the heat, i need the crutch, what can i say.

at that i just started an 8.5lb butt, it may be ready for breakfast, it may not be done till noon or 4pm, i dunno yet, 18" weber kettle and my 2nd time on a long cook. 220-230° temp is the goal, bring it up to temp now

 

You're doing an overnight in an 18 kettle? Brave man... that'll skool ya real quick

 

Thermodynamically speaking, water is not a “heat sink”. Those are designed to spread or disperse heat. Water is nothing more than a buffer from the heat source and adds mass. Yes, it definitely does help stabilize temps. Maybe a good tool for beginners? Not hating, just saying...

 

Yeah, no shame. WSM's are called water smokers after all.

 

last one went 12+ hours same size and was still never tear apart tender, it was good, just not as tender as id have liked internal temp of 180° and stayed that way, i should have popped it in the big grill or oven to finish it, didn't have the time.

i'm learning, and its only meat, and its already dead.

I'll be up for awhile watching temp and observing, same thing i did last time, this is ME time, wife is working, kid in bed