Food Smokers and Smoking Tips/Tricks/Techniques

Slice that bad boy up into two inch slabs, more surface area, equals more room for seasoning and more Smokey goodness.

 

Bourbon and BBQ? I'm in love.

 

Hopefully the rain stops tonight and it’ll be somewhat dry tomorrow. Never smoked a whole butt, guess it’s time I tried!

 

ZOMG how did I not know this was a thing?

I would seriously pay good coin for a fried hunk of that with some good cheese on wheat.

 

Prob most forgiving piece of meat!

And great leftovers for all kinds of stuff!

 

Finished product. I also made a glaze out of ketchup, sweet baby rays BBQ sauce, orange juice, brown sugar and applesauce.

 

That looks delicious!!!! If you need a tester, you can gladly mail me some and ill do a full write up on it!!!!

 

This things going into an electric smoker and using a smoke tube for the smoke, should I use a water pan with water and apple juice?

 

Water/no water debate will rage on for ever. I used to use water in the pan but haven't in several years, not likely to ever start back.

 

I tend to use it when I'm waiting a little help in holding a steady temp on the low side, but that is in an UDS. That wouldn't be a factor in an electric smoker.

$0.02

 

Great bark and looks quite juicy! Nicely done.

Wow. Looks fantastic!

Was the glaze a recipe or a by-the-seat-of-your-pants sort of thing? The ingredients list is solid.

 

Water/no water, fat up/fat down, kosher/sea salt, sauce/no sauce, wrap/no wrap.....the never ending debates in bbq!

 

You left out types of smokers, poopers, stick burners, charcoal burners, UDS....

 

Pellet poopers FTW!

 

Poopers?

 

Pellet fired smokers. Like the Traeger/GMG and so on. Some of us swear by them others just swear at them and some say we aren’t real cooks

 

I use the same thing just that it's been under some pressure

 

I cook in a rusty trash can and, soon enough, an outdoor sealed pantry.

 

Pantry are you sure that thing isn't the size of a college dorm room?