Food Smokers and Smoking Tips/Tricks/Techniques

Lol those are my thoughts exactly on the anova that sits unused in my pantry
Can’t sell it tho cuz it’s a gift from my brother and feelings and stuff

 

Just ordered a rotisserie from Cajun Bandit for my Weber kettle. They’re 10% off until Thanksgiving.

 

Yes it is. So is there a better flavor?

 

Is there a code for that? I don't see it on their website. Also is it just the rotisserie that's 10% off? I've been wanting to get some of their other accessories.

 

Found the code on their Facebook page

 

Guess who has two thumbs and is getting a offset smoker in the next few months....

Any decent places to buy logs online? Not sure I will be able to find any locally.

 

Amazon has a few suppliers, but damn it’s expensive.

 

What I was saying was that all depends on your tastes. I use nothing but hickory. I read on this thread about something being “too smokey” IMO there is no such thing. I can’t tell you what you like best?

 

I have yet to encounter that, while using the proper cook times. If I use the electric smoker it seems to be light on smoke. but using the charcoal permeates the meat well and you get a nice smoky flavor. But not overpowering!

 

I’d agree with you until I discovered the AMAZN dust tray. You can literally tune the amount smoke by how full you fill it. Want/need more, light both ends. A full tray with one end lit burns around eight hours, of thin blue smoke.

 

I am smoking a 9# pork shoulder on my BGE . Injected with Italian dressing and rubbed with apple wood . Anyone else smoking today?

 

Thanks, don't forget the AC adapter!

Wish it was for everything on the site, but every little bit helps.

The advantage of the CB rotisserie is that it will fit both the kettle and WSM. Have the 18" Jumbo Joe and 18" WSM so 2 birds one stone. I also have the Stacker sitting in the cart. Can buy a mni UDS for the same price however the addition and cost of a rotisserie is worth it to me. And the Stacker can be used on both the Jumbo Joe and WSM. And used with the rotisserie also.

 

What’s the little banana for?

 

...scale.

 

I've heard both sides of the sous vide argument. Huge fans and less-than-impressed alike. I've never tried, so I can't comment. Until I get my hands on one to try myself, it'll be reverse seared steaks for me!

As for the UDS, they're pretty versatile. I can cook below 200* if needed for fish or up closer to 350-375* if desired, though I stick around 275* mostly. I have cooked both with and without the diffuser. If the racks are at the right height, there is no need to rotate the food around. At least not that I've noticed in the last 5 years. I'm in a habit of putting the diffuser in, though, as that is where I sit a water pan if I use one for the cook. The diffuser plate gets plenty hot to cook off the juices. It is just a 19" pizza pan with some holes drilled in it. $5, maybe? $7 when you add the extra bolts/nuts to hold it up? UDSs are cheap - especially when you DIY.

A regular UDS will be about the same footprint as a 22" WSM, so they do take up a little patio space. My "mini" is the UDS logic stuffed in to a beer keg, though I know I've talked about that and shared pictures before. Some folks make them out of 30 gallon drums. I'm not sure the diameter of those.

You can build a full-size one with a single rack for well under $100, including diffuser and thermometer. If you give it a go and need any tips or guidance, let me know!

 

I need another bag of pellets soon, so I will try hickory, thanks. I've only had my GMG since June, so I haven't tried many flavors of pellets. I started smoking with a Brinkman water smoker in the early 80's? or so. I have access to hickory trees and that is what I used to use, along with Mesquite that friends brought me from Texas. Both are supposed to have a strong smoke flavor, but honestly I can't tell much difference.
I learned to smoke cheese on that Brinkman. Hoffmans super sharp cheddar and Wisconsin pepper cheese. The brand name Does make a difference in the final outcome.

 

I love to smoke cheese. About time for a batch.

 

Meat is on.

 

What cut is that? Almost looks like ribeye.

Cool board.