Food Smokers and Smoking Tips/Tricks/Techniques

So, this is the Log I created for the new pit. I get carried away in excel sometimes. Really I just wanted to track pellet consumption... But oh well

Does anyone else log cooks? More or different info needed/wanted?

 

BBQ OCD

 

That is about where I ended up before I stopped deer hunting. Tried to tell my son that you have to let them grow up at least a little bit or they don't have any backstrap to eat After shooting a few he calmed down and started taking his time, eventually he figured it out and didn't need me anymore.

Used to live for deer season the opener was better than Christmas day. Now it is an interruption to bird hunting not sure exactly how that happened but it eventually did. Shot a lot of deer over the years with both the bow and gun.



70's porn star mustache included LOL

 

Cure? More BBQ and Brew?!

Yup. agree completely. We've always been the type to take the big does and fill the freezer. Only past couple years have I taken a couple bucks due to the tag I drew, but Don't have a set lease yet so can't be too picky just yet.

and for the Stache

 

I used to log at one time. Now I just put a few notes in Google Docs once in a while.

You don't need all that data!

You forgot-
ambient temp start
ambient temp finish
Wind speed Avg. - Peak
precipitation\type\duration

 

Saw that thread. Was thinking ROAD TRIP! if I could... especially for all drinks for $30

Exactly... It probably won't last beyond just weighing pellets which was the main point anyways. Really just want to try a few brands and then bulk order.

 

I have a small spiral bound notebook I use for my GMG. I just log meat, temp, and time. Because I have CRS so bad, I can't remember what CRS means.
And you guys with your high dollar grills/smokers.... good on you! I keep thinking this day may be my last, then I wake up the next morning.

HBD @Misplaced Nebraskan

 

Thanks Curt. And I'm with you on the day may be the last. See the chart above... I married a redhead

 

That's why BBQ is served with white bread... Alcohol sponge

 

I married a redhead too! She's a gray head now, and not much hair to boot. But she's a goodun.

 

Normally......no.


My grilling/smoking has evolved from "Here, hold my beer while I light up this inferno"..............and watched the lighter fluid do it's thing..................to, "Here hold my beer while I set the vents for brisket on this grill.........and wangs on that'n because we are gonna need a snack at some point".


Back in college I used to equate the time the lighter fluid burned off to get folks to take tequila shots........before the burgers went on.






Now........fast forward 20+ years there has been damn little lighter fluid used..................and the quality of the food produced much improved......as well as the company.


Point being that with the vent settings added to my brain's memory...........there is simply no need for logs.


Every pit should be learned so the owner of said pit can dial up 375 range for wings, chicken, burgers, brats, dogs and such.................250-ish for brisket, butts, ribs and such.................or full on nuclear for high temp steak sears.


No need to log that....simply learn the 3 settings.



Then employ the use of an instant-read thermometer for chicken, pork, steaks and similar. Never under cooked.........never overcooked.



Then employ the use of a wooden skewer to tell when your briskets, shoulders or butts are ready. When it probes tender...like sticking into butter........then it's done.........not before.





All ya gotta learn is 3 vent settings, buy a therm and some wooden skewers.




Spend the time you would spend logging cook data to instead.......chase the old lady around and grope her.........or go find one that you'd want to spend the day groping.



Logging data is for paid work time.


Everything else is about having fun and getting laid.


Truth.

 

With the pellet pooper there is much less to learn. I think he's trying to get a read on how much pellet's are being used and such.

 

Sorry, there.

I trespassed.


I have little experience with pellets other and the burn rate in my smoking tube that I use to supplement on long brisket cooks on my Webers.

 

I was going to ask if anyone used a pellet smoke tube in their Weber! Does it make a difference? What flavor do you use? I wonder if you van overdue it with something like hickory...

 

Only if I am cold smoking some meat.

 

^this. Just want to try different pellets, learn flavor profiles and consumption. The rest is just me being me and making it more complicated

 

It's all good, I don't know about all pellet smokers I know mine has no vent to adjust on it, the PID controller adjusts the speed of the fan and speed of the auger.

 

54 pounds of pork shoulder for my neighbors retirement party.

 

Without posting pics....or spending $35+ dollars I just wanted to say one of those Weber Vortex things can be made for a half drunken trip to WallyWorld to find a Stainless Steel mixing bowl and about 8-12 minutes behind a 4 1/2" grinder with a cutting disc mounted...and I'm guessing slightly thicker steel than the spot welded deals I've seen on Amazon. Seriously, it was like $6 or $8....