Food Smokers and Smoking Tips/Tricks/Techniques

Now see, I tried real hard not to go there. For years, I have visited this thread with my mouth watering in anticipation of the beautifully crafted meats that usually appeared before my eyes. Here lately, it has disappointed down to a carnival barkers level. Gas grills are for amateurs, pellet poopers are for rookies, and Webers are for beginners. I expect more from this thread.

 

Welcome. Can’t wait to see your awesome food. I’m just a beginner, I guess, with my Webber. Please tell me how to get through the beginner stage! Thank you.

You watch this thread for years, and haven’t contributed once.

 

He's just using you for your tasty meat pics!

 

I have a pellet pooper, a Weber, and an old Marone smoker. Please tell me me my status.

 

Lol many fall into the trap of thinking the more costly the smoker the better the Q, and many quickly realize their humble Weber will compete with the best.

 

Four drums and two Webers loaded up for this weekend's event(s). We can get a few pounds of meat cooked with that. Apparently just some 'newbie' trip I'm on, but those things will have to do the trick .



I'll do my best to get some pics up of what we have going on while it happens. Worst case, I'll have some pics after the competition weekend.

 

Weber’s are bullet proof.

 

You’re an FNG, based on your smokers.

 

Aren’t we all!! Nothing but meat lovers here!!

 

But let me take a guess. You purchased an offset/sidebox smoker, you can make some ok/satisfactory Bbq. Friends and family say you should compete and you are planning on dumping your life savings into a restaurant.

 

Sometimes you have to know what not to do.

That's always been touted as a selling point with Ugly Drum Smokers, too. Your food drips to the coals or diffuser, then the flavored steam comes back up to the meat. Personally? I don't really buy that as being a factor. THAT SAID, I agree with @CurtB that they do more than just make grill marks. The fact that you can set them over direct heat and cook in a very high heat zone with no flare-ups can have its advantages, I think. I'll have to play with them more. For now, they are just to satisfy the SCA judges tomorrow .

Maybe 30-40 minutes? I put them on early, though, to start seasoning them. They weren't all that hot until I moved them over the coals. In short order, I was able to get temps up to 700* on my IR thermometer. I moved them a bit until I got closer to 650* for my needs. Hope that helps a bit.

Some are. I'm not. I plopped a set down designed for a 14" Weber in my 26" Weber. Cooked over coals and wood. SCA judges presentation and the judges like to see those grill marks, so we're going to give them grill marks. I prefer a char over the whole outside of the meat, but at these comps, you have to try to play the game .

If that was my food that was pretty, I'll take it! Need some prettiness for what we're doing this weekend.

 

I kid. Stay and contribute and help us bs a little. That's what this is really about.


But this thread has grown into a diversified thread. The main theme is still smoking though, and most add wood chunks even when grilling so that counts right?

It's all good at the end of the day and we all leave here hungrier

 

I make good meats, have contributed multiple pics to this thread, and have no desire to open a restaurant. I have had many Weber’s, gas grills, bullet and offset smokers. This is a smoking thread. There is a Food BS thread on TW also. Everyone knows that the best cooks are the ones who stir the pot. Consider this one stirred! I’ll go back to lurking in the shadows.

 

Also.. guess I got some Benjamin button thing going on cause I went from offset stick burners, to Weber's and poopers...next stop insta-pot and liquid smoke!


Although I do want an insta-pot...

 

Once I used the Instant pot, I wondered why the hell I waited so long for one!

 

Man someone needs to tell the guys in competitions that they are amateurs for using pellet smokers. I’m sure they will get right on changing what they cook on.

Yup I’m sure all the food that comes off them just sucks compared to an offset smoker or whatever the pros use.

 

I just got an instant pot. Awesome investment. Won’t be doing my bbq in it though.

 

No one has ever agreed with me. I love you.

 

I like my weber kettle. My food (bbq and smoked) has improved dramatically since I bought it.

I also like my Weber smoky mountian but I bought the small one so it’s pretty limited to what I smoke on there now.

Also like my Weber Q. Does great for what I use it for. I cooked bread on it recently!

Anyway I like to keep it simple and I don’t really know if I’ll ever move on from this quiver unless I add a bigger kettle! Or maybe a Komodo style grill...

Food taste great and that’s all I’m worried about.