Food Smokers and Smoking Tips/Tricks/Techniques

Ya I know the feeling. We take our daughter to her grandparents place in the mountains in NC every summer. Her parents are going to buy it from them and we are setting it up so we will buy from her parents when the time comes. Place was built by hand by her gramps and we all love it up there. Just something about taking a step back and unwinding. Even when I’m up there and work remotely at the end of my work day I would shit the machine down , walk out on the porch take a deep breathe and stare at the Mountains and they day would be better. Then I smoke or grill some food. Lol

 

Sweet deal, too bad it’s not reverse flow
I bet that could be fixed tho lol

 

It can be but a pain in the butt

 

Tuning plates would help a lot and be an easy upgrade if not in there.

 

Here is a rotisserie for the back yard for ya:



https://tools.woot.com/offers/landm..._content=Sub-Temp-A&ref_=pe_3185080_398968250

 

Yesterday had a work trip up to Richardson, TX (East Dallas) and hit up Ten 50 BBQ...



Brisket was really good, but quite the fat cap on it. rendered well though. Good Barq
Jalapeno Sausage was average. Good, but didn't stand out.
Turkey was really good
Torpedo as they call em - brisket stuffed bacon wrapped jalapenos... pretty awesome
Yeast roll... love em
5 cheese Mac - really good
House made Spicy Pickles... should have bought a jar or two. Those were real good
Pickled jalapenos - meh. spicy and pickled. Not much to em
Key Lime Pie. Second best I can remember eating!

Not pictured - Spare Ribs - better than average. hate that people don't remove the membrane though. Only real knock.


Overall - Highly Recommend you try if in the area!

http://ten50bbq.com/

 

Stop it, you're giving me a belly-chubby!

 

thats one thing I miss about Texas...

 

any GMG owners have the Pizza Oven?

https://greenmountaingrills.com/products/new-parts/accessories/wood-fired-pizza-attachment/

Someone is making adapter kits ($35) to fit this on a Pitts & Spitts. Looks intriguing

 

that all looks great!

 

Eh just do smoked pizza and build a big brick oven for the times when you want a pizza in under 4 mins.

 

Running out of patio space here!

Once we move to more land again... I'll have an event center outside

 

Try some smoked pizza man. I use the Eastman Outdoor BBQ pan I got from Amazon. Got two of them so I can do two pies at once. Crust comes out a lot softer than the high heat cook but the long smoke cook adds so much complexity to the overall pie. I usually do a 50/50 BBQ Sauce/Pizza Sauce mix, my favorite pie so far was the brisket pie. Did some carmelized onions on it also when I pulled the brushed the crust on the outside with some butter/garlic.

 

Oh I'm sure I'd like smoked pizza for sure! Just unsure on the crust. I like it with some crispness. will still try before looking into the oven, just something I came across this weekend.

 

I have preheated our pizza stone in the past in the oven and placed in the smoker with the pizza on top. Came out crispy and smoked.

 

I wasn't sure if I would like it or not the first my friend and I decided it was something we were going to try. Ya well let's just say by the time dinner was over 4 good pans where on order and we were making plans for the next round of pies and people we were inviting over. It's NY style by any means but it's a whole thing of awesomeness unto itself. I want a pizza oven at our next house for sure though. This way it's all of $60 for a couple pans though lol.

 

This is the pan I use, it's not super soft it holds together but the holes in the bottom allowed the smoke to get to the bottom of the crust also. I just use the top not the base.

 

I hear out by Maner you get like 10k acre's for $1.75. You just have to drill your own oil well and build a refinery so you don't run out of gas trying to get to town or to the house from the start of your driveway.