Food Smokers and Smoking Tips/Tricks/Techniques

By the looks of that Rig, it's Pretty hard to improve on Perfection.

 

I'd pull it between 115 and 120

 

Fixing to add high temp type oven lights to inside of pits. Waiting on transformer and marine switch panel to install so I can plug into shore power and run all lights on cooker

 

Any plans to add a Brisket Cam since we only got about another week of the Yule Log left this season?

 

@Kanyon71 @bvbull200 we’re just talking about that

 

Great minds and all of that.

 

Pork Shoulders were buy one, get one free at my local Fred Meyer/Kroger so how could I resist? I’ll take one to 203 and shred it for tacos, etc. and the other I’m going to cube at 170 for burnt ends.

I also have a 7lb rib roast going on later today. Approximately how long does it take to get that puppy to 120? I figure I’ll take it there and then give it a quick sear. Never done one before! The WSM has been holding steady at 250 all morning.

 

You read the manual? You are desperate.

 

So apparently, doing a test run of the oven to 500, then trying to back it down to 250 plays hell with the thermostatic control in the oven. It was chirping ready at 285 degrees. I finally opened the door and turned the oven off for a bit , then went back to 250 and it seems to be close enough for government work- off about 10 degrees in the high side.

Edit - apparently this is just how it works. Throughout the cook the temp spikes up about 35 degrees when heating, then settles to temp.

 

You want what I followed?

 

Yes. I'll post it later.

 

Please, that would be great!

 

@burntkat @rmepilot
I got the recipes from this book:

Last night was the first time I have attempted any of them. I took advantage of my mother in law not being here and having to answer 20 questions about "what's in it" and " is it spicy". Anyways, everyone else said it was all amazing. My wife even said it was the best meal she's had in a long time. So, I hope it turns out good for you all as well.

 

Ha!

Band director used to say, “close enough for jazz!”

 

Welp, looks like I'm getting another cookbook. $17.88 on Amazon.

 

I’m still battling a cold, football is on, and I was up late and slept in. No chance of tending a smoker today.

 

You won't be disappointed. It has recipes from several of the latin regions and pretty much lays out everything you need to put on a dinner party. From cocktails to desserts. I picked it up after watching some cooking show that was showcasing the Asado cooking style from the Patagonian region.

 

Sometimes you just need some quick and easy soup beans!