Food Smokers and Smoking Tips/Tricks/Techniques

Welcome! Sounds like you can give US some advice! Check out the BBQ rub group buy thread also...
https://www.tacomaworld.com/threads/pitfaced-bbq-bbq-rub-6-patches-available.494379/

 

prob not as good

 

*makes fun of St Louis Style BBQ*

Yo but that BBQ Guru gear is quite nice eh? I picked up a digiQ for my jernt not too long ago.

 

Heck yeah. DigiQ is solid and well proven. I would have went that route but I wanted more probes and some technology control through my phone for long cooks. Do you use the PitPal App for tracking or anything? It is pretty solid too and lets you go back to some notes of past cooks to see time and temps and weather.

 

Unless your power is out, then you can just "forget it!"

 

Naw i havent. I dont even use the meat probe it came with. i use my

$99 Weber 7203 iGrill Thermometer

iGrill for meat temps

 

Ah gotcha! That thing is heavy duty!

 

Sorry i forgot to post this picture yesterday, Got caught up with the birthday party. 9 baby backs 2 st Louis 2 pork buts and whole bunch of chicken thighs. Damn was it good!

 

I want that rig! Is it home made?

 

I picked up the Cyber Q about a year ago on a flash sale at Amazon. Love the thing. Steady as she goes, as long as there is fuel in the ring she will keep temps plus or minus 5* all year long.



Ran a sump pump hose from the Viper blower to the WSM. Which also wears a BBQ Guru silicone smoker jacket in the winter.



Now that the Cloud is out wonder if the interface is any better. I have the PitPal App on my phone but it leaves a lot to be desired as an app and log IMO. Graphing and charting work but it is work to do it.



But honestly I just use the browser interface most of the time. When it is below zero and the smoker is 15 feet away on the deck I can just tab over to the pit page and check on it and 3 different meat temps from the recliner inside the house. Priceless...

And I can still run the WSM without it or electricity to tag on to the pellet poopers comment And run any lump or briquettes I want plus wood smoke. But I don't feel there is any right or wrong way to do it. Well maybe except for that propane smoker thing LOL. But that might even work for some people it didn't for me, however that was a long time ago.

 

Nah its a lang 63 i wanna say. I know its a lang just dont know the model. Its my brothers and that was the first real cook weve done with it. I think ive posted this before but this is his.
And this is my oklahoma joe (a real one not charbroils version)

And then this is our mini oklahoma joe

 

I deleted the post because I can't figure out how to embed a damn gif. How to?

Anyways, the post was me (actually Fred Sanford) having a heart attack at the awesomeness of it all. I want all 3 of them.

 

Cold smoked a bunch of cheese the other day with apple pellets. Turned out good.

 

Haha ok i was trippin! You can find Those old oklahoma joes on craigslist for around 100-200 depending on condition. Well worth it in my opinion.

 

Does the exhaust from the Viper blower just go between the jacket and the WSM or into the WSM? I like the constant temp over the period of time shown on the graph.

 

If y'all are brining the bird....do you inject as well??

So many damn recipes and possibilities!!

I think I'm gonna brine with just a basic salt/sugar/water.....and season with some cajun seasoning. Smoke her and see what happens.

What say y'all?? This could be interesting.

 

Im doing a dry brine...

How to Dry-Brine
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in any recipes.

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.