Food Smokers and Smoking Tips/Tricks/Techniques

Welcome.

 

What he said.

 

Oh Yea Brisket for Breakfast!!!

 

The American dream

 

Ready for wrap. Cooking fast. Already at 172 after 6.5 hours... Slowed the temp to 195 in oven wrapped with juice.

 

Same here on the strategy to good blood work and such.

I feel a heap better when I cut out the sugar, starches and junk food and simple eat the proteins, fats and fibers......

Tonights dinner will be one such meal.....once I get around to cooking. Everything is marinating at the moment.

You just flung a massive craving for brisket and pork burnt ends.

The MOAB of cravings.

That looks like it's going to be absolutely delicious.

I generally only run my WSM when I'm planning on cooking a lot of food.

I fill up the bottom with trusty dusty Kingsford original and supplement with wood. I'll then use the smaller chimney to light a few that go on top.



















It's a great cooker.

For single butts, though, I just run 'em in the Weber kettle and conserve charcoal.

 

A thing of beauty !!!!

 

My street corner. Fill the charcoal ring with unlit coals. On the WSM 22, use about 16-18 briquettes lit in the chimney if you are using kingsford original. For long cooks, when I do a 12 hour brisket, I prefer to use Weber briquettes now. Buy as many bags as you can when they go on clearance for around $6. I have noticed that temps are much more consistent and there is no need to add more charcoal late in the cook. They are larger briquettes and you start out with fewer lit coals.

 

Just started a 10 hr butt for pulled pork tonight cherry/mesquite blend

 

Smoking while sleeping is like jumping in the time machine.

 

brisket nachos!!

 

The tacos were amazing! Left my phone in the truck though so I'm sure someone got a pic...

 

@Red Baron - Hey let's rebuild my truck, I'll bring ribs
Me - ok

 

For $20 a pound, they better be good. Planning just some SPOG, olive oil, reverse seared over hickory.

 

They are very good, but have a mild flavor. Don't be afraid to add spices...

 

Cook to a minimum of 160?!?!... Hard pass

 

Will do.

I don’t think so.

 

I use a full ring of charcoal with a section removed on the ring to hold a chimney of briquette's. Makes it easier for me to regulate the cooking temp in my WSM.

 

wish i had the tooling for this.....

https://www.youtube.com/watch?v=SNAr7adtpdY