Food Smokers and Smoking Tips/Tricks/Techniques

No laughs here and anyone that does has lost the spirit of BBQ. Besides, your food obviously speaks for itself. Good stuff.

More pics coming, I assume .

 

I’m expecting/anticipating around noon today. These were BIG butts (no pun intended, over 11lbs each) I jacked the temp to 275 for the first hour just to offset the cold mass I introduced? I’ll definitely post some pics later today.

 

It looks freaking amazing man, I clicked on this thread and that was the first picture I saw. Got hungry the second I saw it.

 

Oh, this is the only thread where it’s totally subjective!!!

 

And full of very useful information!!!

 

Pregame and in North Alabama... Go Lions!

 

Mini beef ribs....smoked with a little bit of apple and persimmon.

 

Completely new to this, so do you just put some wood over the charcoals? How long does it take to fully cook?

 

Smoking is indirect heat. Meat shouldn't be directly above hot coals. In a kettle, coals to one side, meat on other side. A couple palm size chunks of wood on top of coals. Low temps, like 225. It's done when it's done depending on what meat your cooking, usually determined by internal meat temp.

 

Well my cheesy thermometer crapped out on me this morning, so I bought another cheap one. Any one ever use one of these?



CharBroil brand.

 

Getting close..

 

What horstuff said. I cook on a hotter temp at 275 most of the time. Just so things can cook faster. I see no difference from 225-275 IMO. How long it takes depends on what your cooking. Beef ribs is just using your needle probe or toothpick and seeing if it goes through like butter. I honestly stop using probes inside my cooker cuz I've been doing the same setup for years on my weber.

 

Alarm just sounded on the first one, it’s wrapped and resting.

 

just found this link, Dam you'll are making me hungry!
From a couple weeks back

 

Those look great!!

 

Thank you, I think the smells are even better! LOL

 

Im sure they are!

 

Roasted a yummy pork loin in the kettle today

 

Both butts were the same size, maybe a few oz different. The second went three extra hours but turned out quite nicely.

 

wow...I must be craving some Q!