Food Smokers and Smoking Tips/Tricks/Techniques

How freaking hard is it to get a potato bomb cooked perfectly? Last nite, bacon was burnt, tater was done. Tonite, bacon was done, tater was not.
Told my wife from now on it's TV dinners!!

 

Looks like a helluva time! Congrats on all! Imagine how you'd have done if you didn't use rookie and beginner equipment...

Sorry... Had to toss one last one in there.

Looks like y'all had a blast!

 

That kcbs chicken doesn’t look dry. It all looks good.

 

I told the boys that. We had a good chuckle over it.

 

What to do what to do....they have a witchita but that’s a bit big for me and what I do.

 

That's a nice rig! I always fail safe and buy more than I need... Which isn't the best advice...

Of course I always way overanalyze... 1500... What all could I get for that?... Brand shop and compare and research

Am I making this easier for you?

 

Lmao. I’m not ready right now but In the future. This place is only like 10 miles away from me that sells offsets. The next one is 100s of miles away.

I believe they only sell yoder Offset as of right now. They been open for a couple of months.

Here’s the wirhcita. Think the fully loaded was 2200-2300

 

My next adventure will be a very small trailered reverse flow stick burner. Small trailer, good sized pit rather...
@Bigdaddy4760 gonna set me up right. Wanna do a comp or two plus feed the masses at gatherings occasionally.

 

Gotha covered

 

If/when I do something other than expand the drum arsenal, I'm quite sure I'm going to a gravity fed cabinet smoker.

Like the Assassins:
https://www.assassin-smokers.com/gravity-fed-insulated-smokers/

Stumps:
https://stumpssmokers.com/the-classic/

Or something similar. Even if not a gravity fed, then a cabinet style. The drums have spoiled me on the amount of cooking surface you get from a small footprint. Nice big casters for moving and some tie-down points for mounting on the back of a porch trailer and I'd be all set!

 

I do like those too and keep going back and forth. I never can make up my mind too I just pull the trigger on one

 

You should just buy all of them then. Why choose?

 

Well I put you in first place!

Guess that is why I am not interested in competition. That steak looked pretty awesome to me. When I smoke\grill\cook I do it to make myself happy, or if I have guests them happy. And good enough that they talk about it weeks and in some cases years later.

But still have enough competitive drive and spirit in me that if I was younger would be tempted to do competition. However would likely not do well, I like to experiment too much. Here hold my beer and watch this....

Well done!

 

I remember some competition I saw on TV where they cooked roadkill. Was in like WV or somewhere like that. I thought that would be cool also. Just make it up as you go lol.

 

Not well done - it was definitely cooked to medium. I temped it twice .



I've mentioned it in the Pitfaced thread, but it's worth repeating here. Competition is fun - a LOT of fun - if you do it for the experience and don't let the technical scores get to you one way or another. I think cooking is both an art and a science. Competition cooking strips a lot of the art out of it, though, and focuses heavily on the technical aspect. We're not great at hitting whatever the specific judging criteria is (except for a great finish in brisket this year!).

We do really well in the People's Choice events, though. That brings the art of cooking back in to play. Nothing technical, just damn good food that people love eating. 2nd last year in the BBQ People's Choice, 4th this year, and 1st place in the Steak People's Choice this year. I'll take it!

 

I say next year turn in a brisket spiked with Carolina reapers... Just for judging of course...

 

WV isn't far enough South to get really good Sun Dried roadkill. I like the Double Yellow Brand myself.



But if Sun Dried isn't a requirement...

 

I have a buddy that is a big pepper-head and he always requests a rack of super spicy ribs when I do any cooking for him.

I've found a rub/injection combo for ribs that makes some wicked, wicked spicy BBQ. Not spicy just in terms of BBQ, but spicy in terms of spicy food overall. No sauce or finishing glaze, either, so it isn't just ribs with spicy stuff on top. That is what we ought to turn in once. Ruin their mouth/palate for every bite of food that follows .

 

Did a brisket flat with hickory to celebrate the return of college football

 

I'm going to do an 18lb brisket this weekend. Also probably going to do some potato bombs and some beans.