Food Smokers and Smoking Tips/Tricks/Techniques

You realize I am not the inventor or namer of the drink. I am simply an enjoyer the drink and its simplistic and limited ingredient list.

 

May I add to this topic... the only real hangover I ever had, and I drink plenty, was after a night of martini bar hopping. No idea if they had vermouth or rubbing alcohol or whatever, but they sure af worked. Couldn’t function for a whole day.

 

My worst hangover was after drinking 3 Samichlaus. At the time it was the strongest beer made.

 

Its dry or wet vermouth hence wet or dry martini

 

Are we talking about worst hangovers now? One time I drank an entire fifth of kraken dark rum. I hugged the toilet most of the night. I'm 36 now. I'm ashamed to admit I was 35 when that happened.


But yeah, I'm smoking 2 or 3 pounds of jalapenos tomorrow to bake my annual batch of chipotles. I'm adding some bell peppers and banana peppers, just whatever is left in my garden.

 

Found this 18” wsm for $20 or best offer. Let’s just say I gave them the full asking price

 

Good Lordy. Wow x 10

What app is that?

 

Chops are done. Wife found a veggie marinade on Pinterest she wanted to try. I think about 50% of the meals I have these days came from Pinterest. Not complaining but I might need bigger pants soon.

 

I don't really drink cocktails (unless Blood Marys count ) other than the occasional Old Fashion or Hot Toddy. For those, I use a medium quality whiskey. If the whiskey is that good, I hate to put anything in it. I typically take all of my liquor neat, but I'm a whiskey guy - bourbons and single malts mostly - so I'll certainly defer to others on the topic of martinis. It sounds weird to me that the distinguishing factor between a martini and a gin neat is the presence of an olive. Vermouth may invalidate a martini, but I'll contend that BBQ coming out of a pit that burned mesquite wood is still plenty proper .

I'm starting to take a liking to rum as well, but stick to expressions that are enjoyed neat. I did have a gin that I really enjoyed neat. It is called Big Gin and they have one that is aged in bourbon barrels. Stuff was tasty - no foreign objects necessary .

 

Of course you did.






That's awesome, man. The scores keep coming! Looking forward to the cook where you have $150 worth of smokers (that means all 17 of them that you acquire) going simultaneously.

 

Gin, no thank you. It's like drinking a pine tree.

 

Facebooks marketplace

It is missing the charcoal ring. But other than that , she’s in very good shape.

 

A neighbor said he has $150 to spend on a charcoal smoker. I said go on Craigslist and find a kettle for $40 or Wsm for $100. One of the best brisket I’ve made came out of a $10 Craigslist weber kettle.

Maybe I’ll sell this to him for $100 lol

 

I just looked at all the various apps. 1 22.5" for $250, and 1 18" for $125. No continued luck for me.

 

Not sure if I missed it, but how did you prep the breast before smoking? Was thinking about trying a turkey breast, but need some guidance on if it's just a drop on, needs to be brined, needs to be injected, etc. Also, normal smoking times, assuming thawed ?

 

most turkeys you buy in the store don't need to be brined unless you just want to add an extra step. anything that says "self basting" has already been brined. I do like to inject mine with butter and whatever other seasonings sound good. keep in mind with poultry that you really have to have a higher heat to make the skin crispy, so you either need to cook at a higher heat the whole time or finish over higher heat.. or just remove the skin completely prior to cooking.

 

Thanks, that helps. Was also curious if I need to treat just a breast different than a whole bird, besides time.

 

no dark meat, so there's that consideration. some people throw foil over the breastmeat during the cook to keep it from drying out while the dark meat cooks. some people separate the bird for more even cooking. i prefer to just spatchcock it and cook it all at once. it will definitely take less time for just a breast. use a real thermometer rather than the popup one that comes in most turkeys.

 

So typically I look up brineing (for salt amounts per gallon of water) recipes and brine it over night in a five gallon bucket.

I homebrew beer so I have ways of keeping the turkey and brine cold all night. I’m afraid it might spoil if it gets too warm.

After brining (and patting it dry with paper towels) I’ll mix some salt and pepper, rosemary, thyme, sage with olive oil and rub it all over the turkey. Then it goes on the smoker.

I smoke it in the upper end of 200f like 275-300f and it takes 30-45 minutes per pound.


This time I tried to thaw the turkey(still in its wrapper) in a five gallon bucket of hot tap water for an hour. Didn’t work. Took about 1.5 hours per pound to cook

 

Perfect, thanks.