Food Smokers and Smoking Tips/Tricks/Techniques

So good

 

And EVERYTHING is wrapped in bacon! Hope it tasted as good as it looks Rick!

Must do...

And even blue cheese dressing, looks perfect to me!

Well figure might as well get used to the 22" again instead of the Jumbo Joe. Practice LOL.

Charcoal rails and lifted charcoal grate.



Because skirt steak, hot and fast.



Double wrap in foil and rest while doing peppers and onions. With garlic infused olive oil.



Love my cap steaks but the beef flavor, and flavor overall OMG...



Busy as hell this weekend, some work but some of it play, and bet I lost 10 pounds. And gained back 12 tonight. Screw it was worth it.

 

BBQ is a daily event....a way of cooking on days off that many of us simply do....rain or shine.....for friends & family....or just for ourselves.

As far as guests.....I'll gladly feed them, but they can bring their own beer, wine & liquor.

Grilled wings are a staple on my grills. Quick, easy and lots of flavors can be had from various rubs & sauces.

 

Finally invested in a weber go anywhere grill. Weber collection getting bigger weber 22 dedicated for pizza, weber 26 for smoking, and now one for grilling and camping.

 

wtf days off are you talking about? i grill almost every day.............. bbq is usually weekends only because bbq != grilling


shit man, i grilled my leftover wings at lunch today.

 

Smoked Kalua pork.

Found a few different methods, took parts of each, we’ll see what happens. Banana leaves aren’t the easiest to wrap with. Prob microwave just a few seconds to make them more malleable if I ever try this again.


Also, I planned my dinner....then got a message from the boss to be in at 2am. I hope this cooks like I planned, I can still get a few couple hours of shut eye!




EDIT: wrapped in foil after this last pic.

 

I need one of these. Looking for one now.

 

Just did the first cook. Good for quick grilling. The handle to the lid gets hot. I’m gonna have to wrap it up.

Sorry no pics of cutting into it, I was hungry lol

 

I’m going camping next week, and would prefer this over my current pos, or the campsite “grill” fire pit.

 

About 3-5 times a week here, sad thing is realized last week that I grill more in the winter than the summer. Guess been here too long not a fan of sweating. Unless I'm dragging a deer out of the woods or, erh never mind the second one....

Grilling lunch is not something everyone can do though I do a fair amount of it. WFH, Working From Home for the win.

Look at the bright side. Banana leaves are about as easy to find in Mn. as lemon grass. Forget about it!

Looks good and bet it turns out well also, especially with you at the helm.

I had one of those, one of my sons "borrowed" it never to be seen again. Liked it well enough but the real estate is small. Cooked on it for a number of years mainly for myself and a hot lunch in the woods back at the truck. I always took grilling mitts with me to carry it somewhere safe to dump the coals out.

 

What’s your current setup?

The cooking space is small but I’d rather grill on this then opening my bigger grills just to grill a steak and burgers. I was contemplating on the Smokey joe 18, but this is way more portable imo.

 

This is the answer I found to needing a small grill
Undoubtedly heavier and more difficult to transport than the lil Weber but boy oh boy does it make and retain heat. I clocked it at over 900* surface temp running wide open lol

The damper works surprisingly well too for an open fire

Sometimes if I don’t feel like a full on campfire while camping I’ll load it up with some charcoal or wood for a nice brazier

 

I have a Smokey joe rip off. It’s maybe 12”.

 

The original portable cooker, and I have had a few! I like the ones with adjustable grate holders to move up and down. Although they can break off when you throw it in the back of the truck and running logging tote roads. But are hard to beat. Have a metric shit ton of Lodge but not their Hibachi.

Yeah great for road side camping and it takes up very little room. I like(d) damn kids, that the legs fold up to hold the lid on.

For only 1 or 2 people awesome.

The JJ even though it is 18" I find is limited to about 3 steaks. Max. Depending on size etc. may only be 2.



I don't do a lot of lunch road side cooks anymore Grouse seem to disappear between 11 Am and 3 so just end up going back to the cabin. Or exploring. In the evenings it can sometimes be one of the few social hours in my life. Even though usually out in the middle of no where seems like people come out of the woodwork for my cooking. Canada. Texas. And they are great people, live for running dogs on birds. For 4 people it takes me an existing 18" silver at the cabin and the JJ to cook steaks. Grill Grates help and are awesome.



Although I do enough Sirloin for the gentleman from Mn. that is somewhat local that he can take some home for his wife. They like beef at ~160° which is fine but sirloin is good enough when you like it that well done.

How in the hell am I going to fit a new 22" Limited Edition Kettle in the truck with all my other shit?! Find a way. And can take the Vortex to do wings. It is Toller approved after all...



Even with legs removed and folded that is a beast.

Leaves starting to fall. 6-7 weeks to freeze up. My blood pressure is starting to rise and it isn't the red meat.

 

Would you say the grilling grates are absolutely worth it??? Other than have them give a good presentation of sear marks?

 

Same for me, Cold Iron. I had a free Saturday last week and considered a brisket but I didn’t want to spend the day in 100 degree heat and 110 degree heat index to cook meat. In 6 weeks I’ll have Saturdays to listen to college football and 75 degree weather where I can sit outside all day and tend fire.

 

how did the blueberry pie turn out? Did it set up? and what did you use to get it to set. Looking for tips thanks!

 

Do you guys use carcoal chimmneys for smoking or just regular grilling?

I find they get the coals really hot very quickly. Almost too hot for smoking but could be I’m leaving them in too long.

 

Depends on your setup. What are you smoking on?

 

I smoked more chicken wings this past weekend using Pecan wood. I marinated them using “ State Fair” marinade from Aldis.
I altered “Sweet Baby Rays” BBQ sauce by adding brown sugar and maple syrup. After, I grilled them up a little to get the wings crispy.
The result was fall of the bone greatness !