Food Smokers and Smoking Tips/Tricks/Techniques

Kroger near me had buy one get one free on pork shoulders and back ribs. Smoked and froze a couple shoulders.

 

I’ve got a bone in chuck roast on the kettle. Never done one before but I plan to pull it off at 190 and let it rest. Does that sound like a good plan to you guys?

 

Howd you find that smoke as an open box?

 

If you go the homepage down in the bottom right is a place to put your email in under Stay Connected. They will send you emails when they have specials. Also can check from time to time on their Sale Items page.

 

Trying out some prime rib in the smoker with some green cherry wood for smoke.

 

You got this

I normally take a chuckie to 203-205° and let it rest for an hour. They will stall just like a pork shoulder and I always figure 10-12 hours. But sometimes will be done in 8. Size, temps, and each individual cut of course seems to be different. Good luck!

 

Smoker is almost to temp!

 

Smoker didn’t want to get hot with this wind. Both are wrapped and in the oven.

 

First time doing a spatchcock chicken. No idea why I've never done it before.

 

This was around 3 hours in. The slow n sear has been holding extremely steady temps for about 5 hours now.

 

Ribs were awesome, butt has 20* to go.

 

Finished product...

 

Fresh out of the press and on the drying rack, Goat Cheddar.

 

Done!

 

How’s the flavor with that green cherry?

 

Friggin' beautiful! I came in to post a tomahawk, but now it looks like a puny little appetizer against that glorious chunk of meat.

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Got back from my trip to Denmark yesterday and spent the first 18 hours resting and trying to get back on CST. It is an absolutely wonderful country (especially the mainland!) with some spectacular pork & potato dishes, but BBQ isn't in the lexicon. That said, if this Pitfaced BBQ thing doesn't work out, I might hijack the name of this joint we saw in downtown Horsens, Denmark.




It's gotta be good, right?


Today, I had to cure the smoking itch. I was nowhere near prepared enough for a long cook (both in terms of meat AND rest), so I took a little trip to Costco and picked up a tomahawk.



Not enough meat for the full-size smoker, but the keg smoker is perfect for a reverse sear. It is my tailgating smoker and the practice pit for my beloved 4 year old (5 in about a month!) sous chef, Stella. She lit the chimney, put the meat on, and adjusted the intake for 250*.





Here's a picture of the mini-me keg smoker next to the big brother for scale. The temps are off from one another because I placed the diffuser at the lower rack height, so the bottom gauge is below the diffuser and the top is above it. When the diffuser is below the bottom rack, it only runs about 5-10* hotter, usually.



For the sear, I pulled some of the lump out of the keg's fire-basket and put it in the bottom end of the chimney starter. Plop the expanded metal on top of it and get to searing!



No grilling/smoking for 10 days didn't leave me too rusty! Results:

 

Brisket and smoked baked beans
Beans - Bush Original I cooked up some bacon and added to the beans then smoked on bbq for 4 hour smoke

 

So decided to buy a weber kettle 26” but started doing research... seems like people are stoked on the 22”.

I have a weber Q for a gaser and a 14.5” WSM. The WSM is too small for anything more than just my family. The Q is slightly better for slightly more people.

I just moved into a bigger house where we could now entertain people so now I want a bigger grill.

My thought with the 26” was that it could handle the bigger bbq but could also be a smoker with indirect heat.

But the interwebz are saying it’s harder to control temps with the bigger grill and the 22” kettle is better for the dual purpose.

Now I’m thinking maybe I should get a 18.5 WSM.

Anyone here with some insight?

 

22 is the most std size the kits to modify for pizza and rottisiri are for the 22

U can do a lot with 22

I have this it's amazing

$90 onlyfire Stainless Steel Pizza Ring Kit Pizza Oven Kit for Weber 22" Kettle Grills - Include Pizza Stone and Aluminum Peel

https://www.amazon.ca/Onlyfire-Pizza-Inches-Kettle-Grills/dp/B01H1AFD94

They also make a rottis

 

I have both the 22 & 26" grills and they both are also rocking the SlowNsear and i have to agree the 22" holds temps so much better.