Food Smokers and Smoking Tips/Tricks/Techniques

Not to shabby minus it was so tender it fell off the bone

 

I like that method .

Looks DAMN good.

 

Don't you just hate when that happens?!?!

 

Again, it's all preference. I do hickory for four hours. That may be too much for some, however I've never had anything that was too smokey. Let it rest for as long as you can. The only exception is mozzarella, it doesn't seem to get better with age? I recently ate the last of some I did almost two yeas ago (vacuumed sealed) that was spectacular!!!!

 

Seasoning was killer though could really taste it in the brine

 

Smoke on sale today...

http://www.thermoworks.com/Smoke

 

https://spokane.craigslist.org/app/d/vintage-kamado-bbq-smoker/6399606898.html $50...seen better days...

 

Seems like a decent deal for anyone close to Athens, GA

https://athensga.craigslist.org/for/d/weber-smokey-mountains-weber/6360054728.html

 

Good deal indeed.

 

This is always a good thing! Especially the spicy spam!

 

I can see these as a Secret Santa gift.

$12 Lavley If You Can Read This Bring Me Bacon Socks

https://www.amazon.com/Bring-Some-B...rd_wg=KJ0wB&psc=1&refRID=08XNHE8PWR6G1HZDGXZH

 

Spicy spam though!!!!

 

Stumbled across a 20# bag of hickory pellets at my local Wal-Mart for $11.87. Didn't grab it as I'm still deciding whether to switch to pellets, but FYI in case you've already made the leap (or own a Traeger)

 

Done it.

Tasty!

 

I'm going to smoke a turkey this week for our belated tday dinner. What's a nice mellow wood to use? Birch?

 

I'd think any fruit wood wood work well there too; apple, cheery, or peach possibly.

 

I use LumberJack pellets. What brand are the ones you found? I am not a fan of the Traeger pellets, good heat really lacking on flavor. I've heard the newer version is supposedly better but I will now stick to what I know is good.

 

Never tried Spam, although I can’t see how it wouldn’t be awesome. I’ve smoked bologna chubs several times and that stuff is good. I cut them into two inch slices to create even more surface area to add additional smoke flavor to them.

 

Thanks! I have a bunch of apple logs but might try something else.

 

I do apple and pecan, equal amounts. Turk-asm.