Food Smokers and Smoking Tips/Tricks/Techniques

What a great day. Got 100 rounds of clays in right before the rain started. Shot extremely well, always makes life better when that happens. Stopped at Costco on the way home and hit up a truck farm roadside pickup truck. 14 ears for $7 wish they didn't put them in plastic bags but pulled them out as soon as I got home. Some onions and squash to keep the local farms in business.

Biggest Ribeye Cap steak I have seen to date. And of course it had to follow me home.



Still raining. Salted a steak for me and a couple of the strip steaks for my sons. Think I will go take a nap while they sit out and come up to room temperature. And if it is still raining they go on the gasser, not a problem with the grill grates. Did I say what a great day yet?!

 

I think I did. Stupid thing stopped making ice a few months back and now it doesn't get below 57* (I put my old wireless BBQ thermometer in to check ).

At least it's under warranty, so it'll get patched up and we can keep that pile of junk for another 12-18 months. (I'm a little bitter )

 

Thanks for the feedback on my question yesterday, gents. You all had some great points and now I have some assurance that I’m not just plain doing it wrong.

Today there’s a rack of ribs on the smoker. I hope it’s not a sin to forsake my dwindling supply of Pitfaced rub, but I just put salt and pepper on these. Maybe I’ll remember to take some photos for you guys this time...

 

I picked up the performer. It has a dent in the lid that the guy claims was hail, but to me it looks like he painted it with black paint where a baseball hit it. I'm wondering if I can retrofit my copper kettle into this performer cart. I'd mostly need to Fab the 2 brackets to hold it to the cart and drill a hole for the ignition thing.

 

Not a sin at all. Variety is the spice of life .

 

I put the copper lid on it and now it just looks like a Duracell battery.

 

Im having a hard time w/ this smoker. Temps keep climbing on me. Ribs should be ok, it capped out at 300 and is going down now.

 

You can probably massage that dent out then reshoot the paint.

 

It looks like he used flat black muffler paint

 

Ya I would go with a nice high temp gloss paint lol

 

1.5 hours on looking good! Temps have stabilized. All I'm doing now is spraying them w/ an apple cider vinegar/olive oil mixture every 45min.

When they look like they are pretty much done I'm going to give them a light coat of bbq sauce and give them 15 min for that to thicken up on them.

 

Don’t forget to make sure you have enough fuel to keep em cooking. I won’t make that mistake again

 

Rain?! whats that?

 

we have had some really small isolated storms come near here but nothing in quite a many weeks. Just hot and dry ish. Which is why I'm hiding in here on TW taking a break from working on the bar But I've also got a brisket to prep for tomorrow

 

If I'm painting it, it's going to be red

 

Gnarly looking storms! When and where in TX?...

 

gonna have a rental car? Might have to meet up somewhere. only 1.5 hours from the River Walk to my house. Not sure where you'll be but if you have a free weekend, I have beer and BBQ and the BBQ is better in Austin than San Antonio. Lockhart would be a quick trip for you to go to the BBQ Capital

 

Some nice ribeyes going down soon.

 

Bout 1 hour from Ft Sam Houston (complete guess on base) to Lockhart. Get him to take you there and we can meet up. Kreutz, Smitty's, Black's, Chisolm Trail... all amazing!

 

Good and thick too!