Food Smokers and Smoking Tips/Tricks/Techniques

You wouldnt need too much just to hold it there. couple more pieces of flat steel would do the trick.

 

Yeah I have heard the same thing about galvanized and on the other forums that is the general consensus. I was going to use electrical box knock out plugs for the bottom holes in my WSM because I have an ATC but have pretty much talked myself out of it. They do sell stainless steel ones and eventually that is what I will use.

Warm today. Before the next storm tomorrow night. Son wanted steak and I wanted steak. He doesn't like fat and likes them well done up around 160. I'm the other way around.



Mine gets seared first



His are up to 116° mine only 70° going to be a bit yet at 2.5" thick. Going to have steak left over for breakfast. Right now I'm liking Costco and vac sealed and froze 3 bags of steaks after I pulled these.

 

There isn't even that much on the PBC skewers and they work fine.

 

Took the precaution and stole the wife’s toaster oven cookie sheet thing. Folded and hammered it. Should do the trick.

$3 bbq spit lol

 

your wife will be like wheres my cookie sheet?? have you seen it??

 

Ha I don’t think she’s ever used it lol

 

well as it goes in my house she hardly uses something until I re-purpose it and its destroyed or gone then she'll be looking for it

 

That may be true, not certain. However I remember my welding instructor (vocational school years ago) state that welding on galvanized (zinc coated) metals produced the most toxic fumes in the game.

 

It looks like I'm going to order some more pitfaced rub in the near future. @bvbull200 My girlfriend ate 2 sandwiches. If she eats more than one it's gotta be good. I gave one of the Boston butts to my folks and they liked the taste as well.

 

Awesome! Glad everyone liked it! The pork looks great. It was coming along nicely in that earlier picture, so I figured you were well on your way. Thanks for the picture and the tag! Check out the group buy thread. There is a chance to win some rub and other Pitfaced swag coming up .

 

I made a set of aluminum covers with handles for the Santa Maria grill to keep the rain and critters out.

 

I was thinking the same thing.

 

Gawd, love that whole setup.

 

Just put 8lbs of cheese on with apple in the amazen tube. 4lbs Vermont cheddar aged 2 years, and 4 pepper jack.

 

I've never done pulled pork on the smoker, just because 14 hours didn't appeal to me. I decdided to try a modified method and wonder if anyone has done all or part of this.

I got a pork shoulder and cut it into pieces. Partly because of the cooking method (more details in a minute), partly to get more surface area for smoke to get to and the rub as well. I smoked the pieces for about an hour using a tube with 100% mesquite. After that I rolled all the pieces in my rub. While the smoking was going on I made a batch of Kansas City BBQ sauce. Next I'm going to cook the pork, with a bit of sauce, in my Instant Pot. I've read a few recipes for pulled pork in the IP that supposedly turn out very good. I figure with a bit of real smoke it should be even better. Cook time is 1 hour.

Anybody try this or something? Thoughts?

 

I know this has been mentioned probably a million times in here but I'm not really in the mood to go digging for the answer so I'll just ask again. What temp do you guys typically take your pork butts for when you're doing pulled pork? I was planning on like 200?

Been smoking all night so it'll be ready for the Vikings game at 2:30 Alaska time. Only used this smoker a handful of times so far but it's been holding temps perfectly even with it being 5 degrees outsides

 

If you can get it to 190-205 without wrapping, you’re doing pretty well.

 

Never done it this way, seems like a decent plan. BBQ and smoking is all about expiermenting and beer drinking, crack a cold one and see what happens. Report back your results. Good luck.

 

Struggling to keep temp. Lol

 

My buddy wraps the body of the smoker in an old sleeping bag. Good results combatting the temps