Food Smokers and Smoking Tips/Tricks/Techniques

Are those 18" grill grates on that new Red kettle?

 

They are, at least 2 of the 3 pieces anyhow. They go on a major sale sometime I will pick them up for the 22" kettles and also the Genesis

 

Cedar planks and salmon is always a hit at my house! I did some salmon in a pan tonight and then threw it under the broiler for a couple minutes since I didn't have time to fire up the bbq. It turned out alright.

 

Nope. Go heavy on the rub. Give it an hour and a half on the smoker to let the rub set up, then hit it with a mop or spray every thirty to forty minutes. When it hits 160 wrap it in double foil. Pull it between 195 and 205. Make sure you have it in a pan, not just a cutting board when you open the foil. Once it's pulled pore the juices back over it and you should have some good flavor. If someone gives you crap about warping it, tell them to su.... to just have a nice day and happily eat your delicious sandwich.

 

Do you find that gets a lot of smoke from the sear? Our hood isn't so very effective and it doesn't take much to get the smoke alarms blaring in this house.

 

Cold smoked for an hour, then “seared” to finish on charcoal grill. Turned out very good for cheap cuts of meat. I think I need a hotter fire though.

 

There is some smoke, but the alarms have never went off.

 

I’ve never seen it with green onions.

I might have to try that.

 

I did a quick marinade of orange juice, soy sauce, ginger, and a little brown sugar so it seemed like they would work together.

 

Goose burgers and mayonnaise based salads mean summer is coming! Also did some venison sausages the next night.

I'm really itching to try wings on the kettle but won't be able to pick up a vortex for at least another couple paycheques...tempted to give them a shot anyways.

 

I do wings all the time on my 18" without a vortex. You just cook them a little different.

 

I'm itching to do wings on my 22. Please describe your method. I've never cooked wings.

 

Finally have a chance to burn in my new Weber and chimney starter. I'm using lump mesquite because it's all I have. So much better than briquettes, taste wise, but it does throw off a lot of sparks.

 

I've been wanting to try lump just to see the difference between that and Kingsford, but did you wet the deck b/c of the sparks you get from lump or did it recently rain? The other pics looked dry so I was just curious?

 

I wet it because of sparks. Mostly I wanted to get water under the deck, as there is a lot of leaf litter. It is much more likely that would catch fire from a few small sparks than deck boards.

As for lump vs briquettes - everyone has an opinion and preference. I tried both and found the taste so much better with this lump mesquite. It is harder to control temps though because of the irregular shapes.

 

I do enough charcoal to have one side for direct heat with some wood chips for smoke. I start the wings over the direct heat flipping and rotating them often since they cook pretty quick. When they start getting a little charred I move them to the other side. When all the wings are over indirect heat I'll sauce them and put them back on until the sauce tightens up on them. I can do about 20-25 wings with the real estate on my 18. I'm itching to get a 22 though.

 

you could put a water heater liner or something under it.

 

Thanks! I don't have a vortex either... yet. I have these:

Weber 7403 Char-Basket Charcoal Briquet Holders

https://www.amazon.com/gp/product/B000WEMGM4/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Do you think I should use 1 or both or??

 

If it was me I'd use one since I always think my unit runs too hot for wings.

 

The only time it's an issue is during the initial lighting and then it's like a campfire; sparks flying up and out. I don't think it would cover enough area.