Food Smokers and Smoking Tips/Tricks/Techniques

Looks mighty good.

 

With the lump briquettes and some oak chips. Dog approved.

 

Dang I love airedales

 

Me too. Lincoln rolls like this almost everyday unless its raining. He's great fun.

 

What is a lump briquette? Is it a briquette? Or is it lump? Seems like they’re just trying to trick lump users into buying a bag of briquettes.

 

Sounds about right. I mean they tricked me but that's not saying much.

 

Last year I covered the birds with salt pepper and poultry seasoning then injected half prior to smoking. The rest was injected and basted though out the rest of the smoke. Came out amazing. Looking for custom beer butter injection recipes and bird rub recipes more so I guess

 

Ooh apple juice. Brilliant.

Brown sugar works pretty well for the sugar addition.

 

Ha! I like your style. KIS method.

 

I have missed this thread. Been gone for a while. Fishing trip after fishing trip after Glamis trip after pheasant hunting trip and 4k mile road trip.

Hopefully I can finally be home this weekend and do a full packer brisket or a practice run on a turkey. I also have a bunch of fresh trout in the freezer that I can try something with since I never have.

 

I like oranges in my brine and as bearings for the turkey on the spit. However neither of my sons care for it Lady friend have had over before didn't care for the rosemary go figure. Now keeping it simple for the most part and that works for everyone.

I use brown sugar a lot the molasses is a good compliment to most things I cook and seldom have any complaints. But awhile back have started using Maple Sugar when I cure my bacon and a few other things but it isn't cheap. Thinking this year of trying it with a turkey instead of brown sugar I know it would work with the ham for sure. Not sure about maple sugar for both though and may go just honey and butter for the turkey, that has worked well for me before. With a simple dry salt brine for a couple of days. But have a feeling that maple sugar, honey, and butter would take it to another level.

 

I’m just doing kosher salt dry brine night before, then pepper, ground rosemary and thyme under the skin, a few sprigs of rosemary and thyme in cavity, boom. Keeping it ultra simple for my first smoked turkey.

 

I smoked a butt Saturday and made this lighthearted video. I have a Masterbuilt electric, 14" Weber and 18" Weber. I like the Masterbuilt for when you have to leave for something but the 18" Weber is where it's at for me. It's just my Wife and I so it's the perfect size. There are no propane grills at our house.

https://www.youtube.com/watch?v=h4paKpXSHPs

 

Think I’m gonna bite the bullet and upgrade my “smoker” aka kettle to a 22.5 WSM! I don’t need the larger one but eh would rather know that the space is always there if I need it.

 

Watch for deals then. I see them at closeout stores all the time for under $250. I love mine but no way would I pay $400 for it.

 

Not too many stores around here every do massive deals on them.. they usually ship them to another one of there stores out of state...

 

Kudos for the CERT work Mike!

Nice butt work too...

 

he does make a disclaimer in the description to "not leave it on the smoker for 47 hours" and also, plugs plugs plugs yeah!

 

Hahaha just trying to make people smile one how-to video at a time.

Thank you sir

Gotta leave that disclaimer. Especially in my Ducati oil change video where I say you can use the used motor oil for frying okra.