Food Smokers and Smoking Tips/Tricks/Techniques

I have the tube as well, and it was too light a smoke for me at 2 hours. Thanks for the info.

 

I’m thinking I may pick up a couple briskets, a couple butts, maybe some London broil and the stuff to make some fatties.

 

All for the contest??

 

Heck no lol. Just to have here and cook. For the contest I may do a fatty and maybe a brisket. Thinking about Mac n Cheese for that also.

I’ve been thinking about doing a burnt ends Mac n cheese lately.

 

I’m working on a plan, and I’m keeping my mouth shut. That @Misplaced Nebraskan dude might steal my ideas.

 

@bvbull200

 

Oh I've got plans... possibly...
.

 

Already pulled the wings off, had to make room for bacon wrapped onion rings.

 

And it begins!

You're one of the first to get the new 11 oz packaging .

Enjoy the rub and the new toy!

 

Hey, I'm open to ideas on the contest. Theme? Required ingredient? Categories? Whatever gets the most folks involved. I'm just here to count the votes and provide the prize package .

 

Well I won’t win. I’m not on social media and I suck at the whole picture thing. After smelling it for so long once I slice in its chow time.

 

If there is a theme or something like that, make sure it's in line with what's in my head...

 

Required should be the rub and MEAT must be involved. No silly vegan best win.

 

DrinkTanks and Gravity smokers aren’t a theme. Just things you need more of.

 

It would have to be ham, cause that's what's in yo head.

 

I was going to just do a TW contest .

 

Hey all, new to this forum and when I join any forum I always go digging for the cool stuff in the OT sections. This looks like a good one

Not new to smoking but relatively new to the lazy man's setup with a pellet grill. I smoked many hundreds/thousands(?) of pounds of pork butt/brisket/prime rib etc using a snake method on the old Weber kettle. I keep the kettle around for bbq/grilling but mostly use the pellet grill now. It so easy!

Picked up 10# of London Broil from the local Albertson's a while back at $2/# (brisket pricing for y'all with HEBs in Texas I know). Sliced up 3ish pounds this morning and tossed 'em on the smoker at 225 with just a dry rub (homemade dry rub with just salt & pepper, onion & garlic granules and chipotle powder). They were on there maybe 5 hours and turned out great! I usually let them sit in the fridge over night with the rub but it was still too frozen last night to slice/season.

Looking forward to going through the thread and seeing new posts of what all y'all are smoking

 

Three categories, beef, pork, chicken. Not required to cook all of them, but must use pitfaced.

I smell collusion.

 

I took my pics with the iPhone. Just get close at a slight angle, and snap some pics.

I may have to get the canon and the 70-200 f2.8 L out for this one though.