Food Smokers and Smoking Tips/Tricks/Techniques

Got my order in, first on the list to cook is pork belly burnt ends.

 

My 1.96 select brisket. 9hr smoke plus 4hr cooler rest. Used pecan and cherry.

Also make pulled pork

 

Looks great

 

Done!

 

Nice . Oneday I need to try low and slow

 

MOAR INKBIRD TESTS!!!!








gonna see what the pit looks like throughout the cook.


Couple racks of spares and Jeff's rub that I won over there.








Bout to go on

 

You sure that thing will heat up?

 

Fire is Center
Vent on right

P1=Actual pit probe top left of pit right next to actual pit probe
P2=Bottom Left
P3=Top Right
P4=Bottom Right


Pretty much What I expected. Hotter on side between exhaust and heat source. Not a bad spread though. Now I know to lay my briskets - Point on right and Flat to left vice front to back.

 

Was actually excited it is cooler now for that reason

 

I like the experimenting with the new thermometer. Maybe it's just me, but I got to ask, why did you assign the probes in those positions? Would it not be more intuitive for P1 and P2 to be top L/R and P3 and P4 lower L/R?

 

Pork belly burnt ends are just about done. Sauced and on coals for final bake. It's been -5 celcius all day. Took a bit of work to keep the temp right

 

Yum! Yum!
So addicting

 

I’m going to do that tomorrow for a snake during the Daytona 500

 

Put that beer down and give me an update

 

Looks good, I am about to cut and season some pork belly for burnt ends tomorrow.

 

Ya bringing them to a friend who's hosting Daytona party tomorrow. Had to do them today. Even colder tomorrow and snow all day

 

1 was the actual pit probe so I wanted it by the Installed pit probe. The rest...

Jeff's Rub has some real bright vivid color to em. Real excited to try it out. Should've done one rack straight up for this. Next time...


Just pulled to wrap. Johnny Trigg Ribs - Parkay Squeeze Butter, Brown Sugar, Tigersauce, and Honey.