Food Smokers and Smoking Tips/Tricks/Techniques

Honestly the 26" is probably bigger than I really need, but we're having 20 or so over in a few weeks for a BBQ, plus I have car club meeting at my house every month and feed a large group. That's how I justify it, anyway!


Look at how cute the little 18" is next to Big Mamma Jamma!

 

Getting impatient...

 

What are you using?

 

Weber 26. Pecan wood. Pork belly. 250*

 

Very Nice !

I have every intention of using them both. The new one is loaded and cooking right now, had wife run out and get a shoulder (no butts available) cooked several pork chops to get it going, then banked into a snake with pecan around the edge, seasoned the shoulder, and layed it on. Still tweaking the heat but she’ll be on all night at least. Might lay a pork tenderloin on in the AM.
Have wings and a whole chicken I’ll toss on the little one around noon. See what happens.
Lunch for the week is gonna be pretty damn tasty

 

Went to a friends bday. Somehow I ended up in charge of the grill while he cooks the crawfish.

Not my set up. Food came out good though

And yes,on my way there, I picked up a copper weber smokey joe for $10

 

I've always used a base of kingsford when using lump. But finally used the grate thermometer to compare the difference, there is very little to be gained by using lump. And I notice no change in flavor or taste between the 2. Seeing how Harry Soo wins championships all around the country with Kingsford don't think it is my imagination. I do have a bag of Royal Oak in the garage yet. There is one time I like it better than KBB, skirt steak direct on the fire.

What Scott said. Why pick and limit your self? There is something to be said for all of them.



And even the little Jumbo Joe when you don't feel like shoveling the rest of the white chit.

 

This is probably one of the simplest most visually appealing and delicious dished I have ever made:

Homemade Bresaola shaved paper thin.
Baby Arugula
Fresh lemon juice (2 lemons worth squeezed onto the arugula and tossed) 1 lemon wedged for garnish
EVOO (drizzled on the arugula and tossed)
Shaved parmesan cheese
Quality balsamic (drizzled over the finished salad)

 

The one difference I've seen is there is a lot less ash with lump. I'm still experimenting with the rest of the points, but they all seem to be valid.

 

I dunno what all the fluffy white crap is on yer cookin stuff, but it needs to go away

Hmm, I’ve seen the cooking on the coals directly before, never thought about trying it, guess I need to see how that goes.

 

I agree, there is considerably less ash with the lump

 

I've used kingsford competition in my WSM for years because it was always consistent and I added the smoke I wanted. Since I bought my kamado, I've decided to try lump again. I have 2 bags of Royal Oak. I do have to say that I was able to light the grill 3 nights in a row with one med load of lump. When I cleaned it out, there was very little ash.

 

Decided to ask the butcher at Kroger if he had a packer, all they usually have are flats for $6 lb.

He came out with a nice 12 lb, and it rang up at 2.99/lb so I jumped on it. Went on around 11:30. Going to make sure the temp is stabilized solid before I go to bed because heat got one of my probes so the only one I have is in the brisket.

 

Nice! Link please.

 

Sealed the smoker last night and man what a difference. No leaking what so ever and the temp is 1000x easy to control. This morning I have a 9lb butt about to go on.

 

I love mornings around the smoker.

 

Cook went pretty quick, but I had it around 250-260 so not shocked. Pulled it around 8 am, separated the point and wrapped the flat, FTC. Threw the point back in with more smoke and threw some rub on the exposed fat.

After 2 hours pulled it off to cube it for burnt ends but as I was slicing the chunks off the slices looked so good I changed my mind and just wrapped it and threw in the cooler. I had already cubed some so we will have a very small sampling of burnt ends, everything should be ready by lunch.

 

Got busy late and didn’t post any finished pics.

And one pulled pic,

I should be good on pulled pork for awhile...

 

Pull the trigger! And now I gotta get ona dese: https://www.amazon.com/Pointer-Acce...D=31003-CDlfL&preST=_SY300_QL70_&dpSrc=detail

Pro tip: use kosher salt. It's like buckshot.