Food Smokers and Smoking Tips/Tricks/Techniques

Crazy ass weather this weekend.

Twarted my attempts to install some hood struts, ditch lights and 32" light bar.

At least grilling is going well, lol.












Cleaning out the garage fridge of the evil suds that are contained within it. Slow work.....one at a time.














Temps running steady.....adjusted the position of the umbrella to better protect the electronics.




















Beans, sausage & corn will be going into this one soon.

 

Damn that looks good. Haven't had a brisket since the first smoke on the new smoker last year. Well past time for one.

 

My butt came off 1/2 hour ago

 

Did you put it in cold? Was there moisture in the pit? Just trying to figure out how you got that glorious ring.

 

So... is the DigiQ the best brand out there for a WSM? Been thinking of getting one for my 18.5, just not sure which brand to get and I’d rather trust you guys for opinions as opposed to Amazon.

 

Spent the day working in the yard and relaxing in the pool.

Seasoned some cast iron cookware my wife got for mother’s day on my pit.

Finishing up with basic 70/30 hamburgers and some hot dogs.

 

Looks great !!!!!

SBR is one of the best tasting sauces I've run across that can be found in any grocery store !!!

Heck yes !!!!

That's how you use your firebox !!!!!















Getting around now to making the insurance beans.








These are mighty hopped up and will suffice if the smoked meats suck outright....
















Now a rest at 275 for an hour or so and then a good stir before serving.

 

it was out of the fridge for 1.5 hours. I do use a water pan, between the firebox and meat. my wood is split & aged Live Oak. it is probably 3 years old, stacked in partial sun/shade. So it is very dry.
My opinion on the smoke ring, given that i only use salt and pepper....a really good smoke ring is luck or chance. If you want to cheat, you can always rub it with chili powder...that will give it a red ring and nobody will know the difference.

 

Thanks for the info.

 

Mine goes like this: i season the night before. Leave in fridge. Next day, fire up the smoker. Let the smoker get to desired temp. Then meat goes in the smoker straight from the fridge

 

That’s exactly what I do but don’t get near as good a ring. Wtf

 

Do you have a water pan under it?

And smoke ring is all for looks anyway . It doesn’t make the meat taste any better or juicer

 

I have a lot of tree canopy over my deck and despite a short growing season it gets slicker than owl shit in the summer with algae and mold too.



Been 2 years since I've power washed and that is all I normally do. This time power wash (no soap). Then when dry soaked with

$36 Wet & Forget Moss, Mold, Mildew, & Algae Stain Remover Multi-Surface Outdoor Cleaner Concentrate, Original, 64 Fluid Ounces

Wet&Forget picked it up at Costco. After a couple of weeks will stain and seal it. When I replace this one will use IPE wood which has the same burn rate as concentrate.

Yes to the Weber Genesis and girdle



Although when I need to get real serious, especially a lot of bacon, I break out the high wall cast iron gridle.



I see a common theme LOL. Bacon...

When I came in from outside I ordered the complete grillgrate replacement for the Weber Genesis on sale today at %15 off. And love my set for the Jumbo Joe.

I have the Cyber Q it and the DigiQ are both made by BBQ Guru. The company is pretty decent IME although the reviews for the newer version of mine, the Cloud aren't so great on Amazon. But still think you can't go wrong with either one. There are others that make PID's but I trust BBQ Guru.

 

No water pan. Do you? I know it’s for looks but want anyway.

 

Yes. Try smoking with a water pan under it. I usually add a little hot water and 1/4 cup of apple juice right before I add the brisket.

 

Will try, thanks.

 

Batch of pullin' sauce made along with some corn muffins.

It's been golden for my 22.5" WSM.

Rock steady temps on a grill that will hold 8 butts while I sleep.

Best grilling money spent to date !!!

 

I always use a water pan. I have a offset smoker and place the water pan on the grates above/in the firebox.