Food Smokers and Smoking Tips/Tricks/Techniques

Ya know I have never really given consideration to the outside temp or humidity when cooking. Yesterday here in MA it was about 90 +\- and cooking the ribeye roast was really quick. I put it on at about 250 degrees around 1130am and by 230 it was already at 150 IT. Maybe the heat had something to do with it cooking much faster than expected. Interesting

 

Why did I go here at 10am, now I'm hungry

 

wagyu tenderloin only $229.99!

https://wine.woot.com/offers/huntspoint-wagyu-beef-tenderloin-5-7-lbs

 

I still have the two gold wagyu briskets from the last time you linked to woot

 

Yesterday was a full day for this thread for sure!

Luckily I'm still stuffed from last night

 

Tell me about it. I couldn't even eat breakfast this morning after all the wings I ate last night.

 

My stomach is growling from all these pictures. Need some good food fast...

 

We have a BBQ food truck coming up to the office here shortly. They have decent BBQ. Not great, mind you, or good, but decent. It'll fill the void, at least .

 

remember pics

 

Any recommendations on a smoker for a beginner ?

 

WSM (Weber Smokey Mountain) or Weber Kettle... or a Drum smoker.

If you're looking for a charcoal rig anyway. There are other options if you want a stick burner or offset or pellet rig, but the WSM or kettle are very versatile. and Drums are amazing. ask @bvbull200 .

 

+1 on this. I bought a WSM about a year and a half ago and have been very happy with the ease and results for the price. BTW, I also have been using mine as a grill using just the bottom portion and a grate. Not as good of results as a real kettle, but since I don't want a WSM, a kettle and a gasser rusting on the patio, I've consolidated it to just the gasser out, and the WSM is stored in the garage until I want to use it.

 

I could do with some ice burnt ends right now.

 

ice burnt ends? tough to pull off as they melt easily

 

Pitfaced tea??

 

Good call and use!

 

...and you know where it's brewed

 

Agreed on all counts with @Misplaced Nebraskan . If you just want to buy it and be done, probably a WSM. @itzyoboipaul finds them on Craigslist pretty frequently for a steal, but even brand new, they are a good value.

I cook on a UDS, though. Similar in overall concept to a WSM (vertical cooker where the fire and meat share the same chamber), but sealed better since fewer joints/seams, a little more custom, and more space for the money. If you're a bit handy and willing to spend a half of a day building one, get a 55 gallon drum and go to town. I can help you with questions any step of the way.

But I am a little partial .

A few examples here: http://www.pitfacedbbq.com/our-smokers.html

 

I spent countless hours researching and went with a Weber kettle. I wanted to have a bit more versatility than a dedicated smoker, and I love this thing!

I told my wife I wanted a WSM also, but then changed my mind. I really don't smoke enough meat to justify it over the kettle.

 

Here is the picture of the spot that the food truck didn't show up to.



Damnit. Killed part of my lunch with errands, expecting to come back to the truck. Now I'm stuck with pistachios and maybe some pizza bites from the break room.