Food Smokers and Smoking Tips/Tricks/Techniques

Did some pork last night with pulled pork mac from some leftovers. Pork with more pork is a good combo!

 

What he said. Although my first thought was Instant Pot I gave away my crockpots to my sons. Think I still have one crockpot around here but if I do not sure where it is anymore

Try the snake a few times first would be my suggestion. I have the slow n sear. But almost never use it.



In fact the only reason I use it is because I have it, but can't recall the last time I used it. Snake works and works well.

However you can have my vortex when you pry it from my cold dead hands LOL



That is for a different type of cooking though.

 

I have one and I'd have to say that although it does it's intended job just fine, it is not worth the money. I was able to keep just as consistent heat using a couple pieces of fire brick before I purchased it.

 

I prob wouldnt follow those instructions. Its going to come out really dry and over cooked. Id prob do like the others said pull the chicken and put in a crock pot I would add a cup of apple juice to it and mix it up. If it didnt have the smokey flavor you like add a tsp of liquid smoke. heat till warm/hot.

 

2 bags of Baby backs, really long pig or 1.5 pigs per bag? I didn't cut them. Gonna have a chat with the butcher. Bend test ain't gonna work. Pics under fluorescent lighting, 1 is dark other is red. Tell what the rub is tomorrow after the cook.

 

Um...long pig means something that you might not be familiar with.

 

I think he meant long as in length...

 

Dirty Minds

 

Just to make this clear, I ordered 2 baby backs. It looks to me like 2 plus a half of another. The ends don't all match up. Butcher will be informed I want 1 slab in 1 piece.

 

He figured you were going to put them in a crockpot

 

Welp, I learned something today. Thanks Urban Dictionary.

 

Ya, think I will skip that dinner

 

Threw a few flappers on the pooper this evening. Seasoned a few with the Uni-dust the rest with my go to RW&B pepper and garlic salt. The Uni ones were very good, however after tossing in Franks and butter I’m not certain it was able to shine through to it’s full potential. I still have enough for steaks this weekend.

Uni-dust on the left.

On at 350*

Go time... I was starving, no lunch today.

 

Sure don’t want a smoked butt from there.

 

I put it together and started the initial burn in. This thing is huge compared to the old dead electric smoker. As soon as it's done I have to make a run and get something to smoke.

 

Dammit!

 

What brand is the smaller one? MasterBuilt? If so, check the connections to the heating element. On my old MES 30" there was a small panel on back to access it. I had to replace the connectors a few times over the years. The new unit looks like a nice one.

 

So random, I saw that picture and thought to myself "that backyard looks like a Santa Clarita backyard." Turns out, i was right! Grew up down there, be back there tomorrow to visit family. Keep on smokin', looks like a solid set up!

 

It's a Charbroil. It is definitely the heating element. I didn't open it up to check the wiring. Perhaps I should check it.

Good eye.

I decided to start with a cheaper cut of meat for the first run. A 7Lb pork butt and a cut of Steelhead Trout for the wife.



Injected, Pitfaced and ready for tomorrow.