Food Smokers and Smoking Tips/Tricks/Techniques

Out of curiosity, does anyone here use their grill or smoker to roast fresh coffee beans?

 

I did exactly that with all of my first cooks. It's pretty helpful, actually. Eventually, it all sort of gets committed to memory and you worry less about the minor fluctuations that go on throughout the cook. Knowing what is going on inside that pit is really helpful, though. Good on you for the commitment this early on!

 

Where are you getting fresh coffee beans?

 

I is En-guh-neer!

 

Nowhere as of yet. But that should not be difficult to accomplish.

 

I guess it could be pretty easy to buy them online...

 

I got the idea because a friend showed me a reenactor's video doing it in a cast iron skillet over a wood fire. So since I have nothing much to do now, I have time to ponder things....

 

I'm getting ready to make some chili now. But not smoking any of it and don't have green peppers but don't feel like going into town for some right now. You're making me feel like a slacker

I know for a fact that yours will turn out better than mine

I love it when they don't stall!! No idea why that happens sometimes but when it does I always get a little bit giddy and feel like somehow I won one LOL. Looks great!

 

I am DEFINITELY going to look into an ATC on this thing, if for no other reason than to be able to get a data plot out of the temps. Likely will be the Rpi2 based unit.

 

I used to do that on my first several cooks with the ATC. Because I could.



After a few started asking myself why. So now

 

https://www.morebeer.com/category/coffee-beans-equipment.html

 

That's the idea. I want to get all Ronco with this.

If I ever go to the Dark Side of pellet poopers, it will be a GMG unit with Wifi to have this ability.

 

Got five pounds of wings trimmed and patted dry in the fridge for a few hours now. About to fire up (plug in) the pooper. Planning on brushing them with some olive oil and season with red, white and black pepper and GS. Smoke setting for about an hour then 350* until temp, toss with butter and Franks. Pics to follow.

 

I made a spreadsheet, printed it, then entered the info back in. I recorded everything for my first 15 cooks. Times, temps, weather, wind, rubs, trim, meat quality, mops, sprays, wood, etc.

It helped me learn what i like. Now, i slather PF on everything and just smoke it.

 

Once you figure out how to control it, you won’t need it. Dial it in, and it will hold steady for hours.

This.

 

My smoking journey too.

 

Prep, rub, start smoker, jam thermo in, put meat on, drink beer and watch thermo’s.

 

Phase 1 complete. On to phase 2.

 

Ended up throwing a bunch of PF rub in my chili a little while ago. On the stove. What the hell while I was at it threw some frozen corn in too. First time for both. I want to get another bowl but having a hard time getting up out of the chair right now, when I can breathe I'm going to

 

I have some frozen corn too. Hmm...