Food Smokers and Smoking Tips/Tricks/Techniques

I don’t think his brisket is going to be good. I could be wrong though.

 

Well it does make excellent jerky.....

 

I love my buffalo wings, and really like using the vortex to make them. However once it gets cold there is a problem. They drop a ton of grease and it freezes pretty quickly when it gets cold enough. Normally I just use a plastic putty scrapper and clean the grill it only takes a minute. But once it is frozen it isn't coming out without a blowtorch.

Tried wrapping aluminum foil around the vortex. It actually made it hotter and the grease caught on fire and I had a class Bravo fire in short order.



Tried wrapping the whole bowl and made openings for the vents. Basically the same thing the grease ended up catching on fire also.



Between doing some research and thinking on this tonight came up with a blend of ideas. It is cold enough didn't want frozen grease when I was done.



Shoot those suckers up with hot sauce using an injector first.





Then coated with a Caroline style pepper rub. Do not want any sugar on wings it will burn.

Put the Jumbo Joe inside the 22" kettle and used the grillgrates. They are expensive but claim increases the temp by 200*. It likely comes close.





My son liked them better than the way I normally do them. I think they need just a little bit more tweaking and will keep playing with it. But crispy on the outside and falling apart tender and juicy on the inside which is filled with hot sauce. A lot less mess to eat and turned out with a stronger smokey grilled flavor than normal. Good baseline to work with anyhow.



I'm calling it a win, my mouth and stomach do anyhow.

 

looks like a win to me!

 

My name is CurtB and I'm a foodaholic. I confess that I have never cooked chicken wings. This thread and the folks posting in it may well be my savior.
Where to start? Maybe buy some wings and get after it?

 

http://virtualweberbullet.com/chicken8.html

 

I actually smoked my own wings tonight too.

 

On the lighter fluid thing, not for nothing, but Myron Mixon drenches charcoal briquettes with lighter fluid before starting them. He lets it burn off, then uses the bed to burn nothing but peach wood. Massively successful BBQ cook.

Chimney starter guy, here, though. I don't find the chimney to be appreciably slower and I don't have to wonder if everything is burned off.

https://www.epicurious.com/archive/holidays/grilling/myronmixonbarbecuetechniques

 

OK, now I’m confused (doesn’t take much) I’m fairly certain I remember him whaling on a competitor for using LF on a episode of BBQ Pitmasters.

 

I’ve used both the chimney and the LF technique. I Have never tasted a difference. I do though let my coals roast for 20 mins, getting them piping hot.

 

I’ll admit I used to use LF. The trick is let it soak for at least one beer before lighting. IMO it’s a bigger thing for grilling vs smoking. I’ll never again, I can have coals ready in less time than you should let the LF soak in, again IMO.

 

My name is Connor and I use lighter fluid on all things I burn for food purposes and I am not ashamed.

Thank you.

 

For lighting the BGE or the Lodge Hibachi I use denatured alcohol. A once or two is all you need. IDK if it reality or a mental thing from the smell of the initial light buy I personally do believe LF imparts taste of the final product. I also only use lump charcoal no bricketts.

 

I'm not sure why people poo poo lighter fluid. Shit burns off in a matter of a couple minutes if that. It just makes life easier. I don't like using the chimney's. They look good for a couple months then they corrode and seem like a Tetanus hazard. Plus that's one more thing I have to store.

 

Smoke hours 14 thru 24 in the books.

 

Before I got the pellet grill, that is how I did it as I could taste and smell the LF. I found that DA did not have the calorie/heat to start charcoal so I would soak hickory chips and use them as starter.

 

Could we have a few details please? Temp, recipe?

 

I think the heat in the chimney would kill any potential virus or bacteria.

If you use the chimney, you wouldn’t have to store LF!!

I bought and use a chimney. Mine has held up well and is not showing any sign of corrosion. I got it on sale for the price of one bottle of LF. It’s quicker than those little starter cubes as well.

Happy Xmas eve all!

 

Any good recipes out there for a smoked turkey? I found some I like but I figured I’d also ask here. Using a pellet grill. Also, what wood type do you recommend to smoke with for turkey?