Food Smokers and Smoking Tips/Tricks/Techniques

Absolute best kind of leftovers. Pasta with a non cream sauce is close second.

 

Would she mind if I..? If you’re accepting trade offers, that is.

 

I’d be more into this if I didn’t take hundreds of baths as a child with lye soap, having watched my grandma make it dozens of times in the same white enamel basin, letting it set and then carving big chunks out of the pan for washing. We even washed our clothes with a lye soap chunk tied up in a sock and tossed in the washing machine with the clothes. I grew up in the sticks and lye soap was/is a common household cleanser where I’m from, even as late as my childhood in the ‘80s.

 

Anybody on here make pulled pork on a pellet pooper and on a kettle with briquettes/wood pieces? I'm wondering if you got more smoke flavor with one over the other?

I use 100% hickory pellets and a smoke tube with the same hickory. Just did ribs for 6 hours, no wrap, smoke tube going the whole time. Much less smoke flavor than I would have thought, given the long exposure to it. I understand with pellet poopers it's hard to get a lot of smoke. I, on the other hand, reeked of smoke from being around the smoker.

I just got a big weber kettle. Will using the weber give more smoke flavor? I'm interested in trying if so, but if not then no need to forgo the convenience of the pooper.

 

Scored a few chunks of apple wood this weekend. Seasoned and ready to smoke. I just need to chop it up.

 

I have both and the weber has more smoke. I use the slow n sear.

You can smoke on the pooped at 200 for an hour or two then run up the temp and the smoke does get better.

 

Tractor Supply got a big sale going on but there website just crashed due heavy traffic.

 

Any chance you're coming West? Most places want over $20 for those same bags . and I looked at shipping on RK's website... cost more than the pellets, even in bulk

 

What brand of pellets are you using?

I started out with the Traeger brand and didn’t think they tasted much like anything at all. Then I switched to Cabela’s pellets - best I can get and it’s a 4 hour drive - and it’s a whole world of difference.

 

I've done it both ways and had no issues with smoke flavor either way. On my pellet I had to switch from just plain hickory, I wasn't getting as much smoke flavor. I now use the Maple, Hickory, Cherry blend and get excellent flavor out of that.

 

Sawzall with a pruning blade FTW

 

Axe!!! Aggression reduction activity.

 

Whatever does it for you

 

Alright cooking Guru's
We had a bad ice storm in our area a while back. I have a friend down the road that has a small peach orchid. He lost quite a few trees. I was able to get a load of peach wood from him. In all my years of smoking I have yet to burn peach wood. Apparently it is at a premium to get according to him. Anyone burned this before? If so on what kinds of meat?
Thanks

 

Peach is fairly popular around here at least. IMO its inline with most of the fruit woods, apple, plum and cherry. Not as strong as pecan, hickory or mesquite.

 

When I get home going to try it on some salmon and halibut, get an idea of the smoke. Thanks

 

I have a cook planned for Sunday where the last hour requires very high heat. Considering splitting some of my oak firewood in half with the Sawzall and pruning blade then splitting it with the axe. Knotty gnarly oak splits with an axe a lot easier at 20 below zero than it does right now. And that Sawzall with that long ass pruning blade? If you don't keep the base of the blade close to the wood the vibrations will rattle your eye teeth down to your piss sack

I'll probably just load it up with a bunch of lump instead LOL.

 

I mostly use apple. A new pruning blade goes through that like butter!

 

When I was in SC, I would use peach on poultry and pork. I treated like all other fruit woods in that regard. And yes, it was always a high faluten priced wood for whatever reason.