Food Smokers and Smoking Tips/Tricks/Techniques

Roll the viper 1/4 turn clockwise. That way condensation or rain has a change to drain.

When indirect cooking with foods that drip a piece of foil on the plate setter makes for easy cleanup. If you don't use foil all you have to do is after your done cooking is open the top and bottom vents and let it cook at high heat. It'll turn to white ash.

 

Thanks for the tips!

 

Best ham glaze I ever made is this one-



I think Curt tried it too and was pleased with it also. It is a 2 part glaze the first one is honey based. Hmmm there is that honey again. Might have to try this on a butt sometime too.

 

Still looks like a BBQ cow pie

But I'd still eat it

 

Look like the turd emoji to me:

 

And yet I still want to eat some

 

You should send @scottalot your recipe for making charcoal.

 

Better?

Still have the bone in the freezer about time to make some soup with it. Even the frozen ham is long gone.

 

The bacon looks perfect!

 

haha i just purchased a Big Green Egg so this thread is right up my alley!

 

Cold Iron will be along directly to fill you in an all the BGE shortcomings.

 

I’ve always been under the impression that cleaning it out that well would be sacreliogious. No?

 

if its falling off on the food, then its not good...

 

Agreed. I just keep foil on the bottom to make collecting the ash and oil/fat easier. Then once a month or so, I brush the side of the drum with a plastic scrub brush to keep the soot build up at bay. No water, rust here in Hawaii is no joke. Seen plastic and cotton rust here lol.

 

If I leave a cold beer outside too long, it’ll rust. It’s my excuse for drinking my beer so fast and so often. Wife doesn’t agree with my science.

 

Slammed at work so having to eat it on the move

 

This 2 pound sirloin tip roast is about to become toast beef. I've never cooked it on the smoker before. I did salt, pepper, and some random rub I had in the cabinet that I think I used on brisket one time (maybe meathead goldwyns recipe?).

I got this in my pick 5 at the butcher shop and didn't really know what to do with it. The plan is to spice it thin like lunch meat and eat it on crusty bread. In the smoker at 225 with a Targta temp of 135 internal.

 

I'm sold on DigiQ! 5 hours of rock solid temps.

 

same could be said about the Tacoma Frame and @scottalot 's smoker