Food Smokers and Smoking Tips/Tricks/Techniques

I have never cooked wings. :shame: I scrolled back and didn't see it, what did you cook them on?

 

I'm willing to bet on a pooper.

 

I have a 26 and a pellet. Absolutely worth having the 26. You could have a pork butt competition all by yourself.

I kinda food prep protein on the weekend and very happy with the space the 26 has. I can direct heat all 8 chicken breast and indirect them as the come to temp. The real estate is why I prefer it over the 22 or 18.

 

I hope you win the bet as I may just have a pooper.

 

A 26er is in the works! Going to be my birthday present from my GF. She asked "what are you going to do with the old Weber (18")". Silly girl. Keep it! She wasn't on board with that, but we'll cross that bridge...

 

Should have said the weber summit! I want one but with the 26 there really no need!!!

 

Lol. I showed her the weber ranch and she literally laughed out loud!

 

tell her...

 

So in the process of burning down my deck yesterday, I was also spatchcock cooking a chicken (18” Weber) and a pork tenderloin (started in a 14” Smokey Joe)
Once the bird was done I moved the tenderloin over to the larger Weber, in the process this is where I went afoul and dropped a few hot coals trying to dump the 14” fire into the 18” kettle. Most of it went, some bounced out the vent in the bottom. Thought I had got all the coals, missed the one in the crack....

Anyway, the bird was good, we snacked on it a bit while the pork was working, then made a batch of jalapeño poppers. (Cream cheese, bacon wrapped)

Pork was good, turned out well.

Used cherry wood chips for the smoke for all.
Cut up the remainder of the bird, made chicken salad. Had that for dinner tonight. DAMN, that was good !
Had to do this again but not burn down the deck in the process.

 

I had charcoal chunks bounce out of the ash catcher pan under my Weber, land on the deck and some through the cracks between. There's a lot of leaf litter under there! I had to scramble to get a hose on it. I now keep a hose near the charcoal grill when using it. Good practice when using charcoal on a wooden deck!

 

I added this to my bbq shed a few days ago lol.

 

https://www.mychicagosteak.com/steak-university/2017/10/24/how-to-cook-hanger-steak/

https://chomposaurus.wordpress.com/2008/05/20/know-your-cow-hanger-steak/

https://bigdawgeats.wordpress.com/2010/11/09/skirt-steak-hanger-steak-butchering-marinade-etc/

 

You would be correct, they were done on my Traeger.

 

Looks like tonight is smoked pork tenderloin (went on the smoker about an hour ago) then tomorrow is reverse seared steaks (unless we have company then it's spaghetti). SOOOOOOO glad I can smoke food again and not turn into an ice cycle.

 

Pics or it didn't happen

 

So what to you get when you add a slicer a moldy piece of beef an a few minutes time






Some of the best cured meat you ever have the pleasure of tasting

 

So i just got this thing delivered and was curious if ANY of these items were worthwhile at all. They are avail seperately, but the easiest way to ask about all of them was to give ya a link to the whole kit.

https://bbqsmokermods.com/oem-smoke...oklahoma-joe-3-in-1-longhorn-3-in-1-only.html

 

I used the tape and sealant. The diffuser plate might be beneficial, but I’m not planning on getting it. The unit runs fine with all the cracks sealed.

You may want to do the basic mods, run it and learn it, then look at the other mods.

Do get some dryer vent for the exhaust pipe.