Food Smokers and Smoking Tips/Tricks/Techniques

Flank steak and burgers on the gas grill tonight

 

Heading out camping tonight but maybe I can rewatch it online later. Thanks!

 

Yep I’m aware of what they are just haven’t cooked them before. Maybe I’ll cube half of them for burnt ends since I haven’t made those in a while and then cook the others whole. Thanks!

 

Ribs smoked with KBB and kiawe wood mix using 3-2-1 method

 

Personally, I like the results of just grilling those (I do them quite often) vs. smoking them. They’re just such a tiny piece of meat they don’t seem to catch very much smoke before they are done. YMMV

 

Hell I've been retired more years than I was active duty now and still don't know what I want to do when I grow up

Corn for supper tonight.





And of course a cap steak for a side





Shooting sporting clays in the morning then think I'll do a couple of ribs. And pick up some more corn from a corn truck next to a field on the way back.

 

Tell me about your corn method! Looks fantastic!

 

Brisket hit 200 deg at 12:30am, and now it’s 2:30am and it’s rested & cooled off enough to go in the fridge. One day I’ll time it right for an actual dinner! But this was a great cook. Awesome bark, very juicy, very tender. 15 hours in total.

 

Baby Back Ribs

We had a block party tonight.

After 12 hours of marinating in a dry rub I put them in the smoker with pecan chips.



3 1/2 hours later they were foiled with brown sugar, butter and chipotle pepper.



1 hour later back on the grill brushed with Hawaiian BBQ sauce, apple juice and lime juice. replaced the chips with 1/2 pecan 1/2 hickory.​

At 6 1/2 hours I put them on the pit with Red Oak chips to finish them off.



I have never gotten so many good compliments on my food.

My wife made really nice display boxes that I should have taken pictures of.​

 

Hellsyes !!!!!


I'm craving brisket now due to that picture !!!!!!!!!

 

Damn that looks good

 

Late start but the pit is fired up, 9LB pork butt is sitting on the counter just awaiting fire box to settle to right temp now.

 

got up at 6a to put a brisket on the smoker. rubbed it last night and let it sit in the fridge. hope to have it done by dinner

 

Very nice, I wish I would of bought a brisket but there kind of over priced here.

 

I built it myself. It is from an old Budweiser beer keg. I've built another 3-4 that I donated to various fundraisers as well. I'll see if I can scare up some pictures. @RickS got to see that one in action .

Two 14" racks and rock solid on temps. About 9 hours on a single load of fuel, too.

I'd be happy to get you a parts list and some measurements if you decide to tackle building one yourself. I'm going to be building another very soon. Possibly 3 more.

 

That would be awesome I could always use a project, looks like it could be used to smoke some deer jerky as well

My smoker is kind of big for smaller meals, so this looks like a great alternative.

 

I got an 8#'er for $40

What are they running where you are?

you could just get this?

https://www.dartagnan.com/japanese-...GrgAZaRKhw9L4eCwKrMgt9xoFOXEEYVgaAh3gEALw_wcB

 

Depends Walmart usually $3.99lb and commissary is almost $6.00lb. I guess growing up in Texas got me spoiled as we used to get brisket for around 1.39lb sometimes cheaper at HEB around holidays. But prices are rising everywhere I bet.

Holly cow that’s some meat I could never afford. I am still trying to talk the wife into me getting a new bumper.

 

It's a sweet set up for sure. Guessing with a 14" diameter that Weber Smokey Joe racks, grates and lid could make for a few easy to come by parts. From there possibly tap into the aftermarket world of grill mods.

 

Pretty happy with this go anywhere grill.