Food Smokers and Smoking Tips/Tricks/Techniques

I like it on chicken, pork, ribs...and corn

 

I'm going to try out my reverse flow smoker that I built last winter out of a 120 gallon propane tank. Smoking wood is kind of hard to come by around here so I'm going to use charcoal, what would you recommend lump or regular any particular brand? Its going to be a brisket.

 

Did you get the propane smell out of it? I know propane doesnt smell technically speaking...

 

Yes, it had been sitting empty without any valves for years and after I finished it I got some aspen and let it burn pretty hot for several hours.

 

Just wondered what you did. got pics of the smoker?

 

Y’all ever cook on a salt slab?? Costco has them. Any good? Or some fad?

 

I'll take some when I get home this evening.

 

Important tidbit there... if you just start rubbing off the bat you will have more on your hands than on the meat. Gotta get the surface moisture absorbed a bit, then go heavier and rub. I actually pat, not rub. Less on the hands that way, more on the goods.

 

What arewe talking about here?

 

Going to try lemon pepper wings/drumettes in the electric smoker tomorrow, any tips/tricks/hints?

 

that looks bad@ss!!

 

You define meat however you want. It's all life lessons anyway.

 

Once done, come on over. Probably stumbling distance

 

Be there w

Be there with my walker just in case it’s needed

 

Johnnie walker?... Blue please

 

If you aren’t sure, do 1/2 of them overnight, then the other with it just before you put them on. Then you’ll know what you like. Keep all other variables the same.

Personally, if I can, I rub them the night before. I think it helps get into the meat more, and I like them that way.

With regards to how much, I go thicker when doing them overnight. You’ll pull moisture out, absorb some rub (salt and sugar) and it’ll pull it back into the meat. Then I put a dusting on before going on the smoke.

 

How is wood hard to come by?

You have no trees where you live?

You can use charcoal it just doesn’t come out as good. Keep the heat low.
They do have charcoal with wood chips in it. That might be better than nothing. I’ve never tried them so not sure how hot they burn.

 

Not much for hardwood mostly pine/fir

I've scavenged a few apple trees but not enough.

 

Pork chops!!

 

Really looking forward to these results