Food Smokers and Smoking Tips/Tricks/Techniques

Check out Smoking Meat Forum lots of great info over there.

 

Smoking some charcoal.
Lol. Left charcoal out in the rain overnite. Trying to dry it out.

 

The only reason I like this thread is because there is no "LOVE" button.

 

Indeed. I spend way more time on this thread than any other.

 

For me there's 3 really:
What have you done today
Unfunny...
This thread
After that I'm bored or searching for something specific...

 

I cut down a cherry tree and two hickory trees this past Feb. How do I use the logs for smoking? Just cut it up?

 

Cut it to whatever length you want and split as necessary. Store it out of the weather or it won't keep very long. I learned that the hard way.

 

What smoker are you using? Debatable on fruit wood if green or seasoned wood is best, go by what flavor you like. Hard wood like hickory, oak, pecan etc I season it outside for at least a year and up.

 

Here’s what I do with hickory, oak and cedar...

 

We decided on 2 smaller turkeys rather than one big one for Christmas dinner. First because a big one wouldn’t fit in my electric smoker , 2nd because smaller birds are quicker to smoke and more tender.

 

I use a Weber grill for right now. And I normally don’t use wood when I smoke. Ive just been using charcoal.

I really don’t like a heavy smoke flavor in meats. I am thinking about doing some cheese tho and thats better with more smoke.

 

I honestly go to this thread 99% of the time

 

If you learn to lift, it puts all the protein to gains.

 

Id cut them into 4" rounds then stack it somewhere dry split each like a pizza and throw one or two on at a time for your meats you cook. Prob best on white meats.

 

Classic 22" kettle, a 26" kettle or a WSM? I will tell you that hickory can give a strong smoke flavor. Fruit woods are good as its enot so aggressive. However imo Cherry wood has a strong smoke flavor compared to all the other fruit woods.

Cut your wood into Hand size chunks and throw them onto your charcoal.

Im probably one of the few that have a weber 26 and use 1/4 cords to smoke

 

Dried beef cured for 12 days then trussed and back into the fridge for 2 days to dry.

Today a fresh coat of:

Onion powder
Garlic powder
Black pepper.

Onto the smoker at 120* for another hour then bump to 130* and start smoke and continue to but temp 10* every hour until the smoker is at 170 to 190 and the internal meat temp is 155*.

 

Why cure?

 

Classic 22’ kettle.

So really I should just burn my cherry and hickory in my firepit?