Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for the info guys. I cooked it per the instructions before I read up on these, and it turned out awesome. Not exactly a "pulled chicken," but it was tender, juicy, and absolutely phenomenal. Made stock with the bones and turned that into a hot and sour soup today, which was also on point. Going to try another chicken soon, maybe try the instant pot for the next one.

 

Well? Report!

 

What kind of ribs?

 

Pork butt is on the smoker. Top part is with Unicorn Dust and the bottom part is standard PF Meat Massage. It’s a 10lb butt.

 

Baby back ribs

 

For baby backs, I do 2-2-1 at 225F. Two hours on the smoker, then wrap in foil for 2 hours, then 1 hour back on without the wrap.

 

Was fantastic! This is my third time grilling/smoking with this new rub, (pork, chicken and beef, well kinda) IMO all this rub needs is to go to market!! I know I’ve stated a bit more heat, others have claimed it a bit heavy on pepper side, seems a couple wanted a bit more garlic, I could live with that as well. Bottom line there no way to make it perfect for everyone. I say put it on the market as is. My two cents.

 

Well said

 

I think I need a pressure smoker smells so good but has so long to go.

 

I agree 100%

 

WTF is wrong with you? It needs moar garlic!!!

All kidding aside, it is pretty much perfect. If I want more garlic, I can add it.

 

Glad today is an off day and nice out. Decided to come sit out by the smoker and just relax while it does it’s thing. Damn thing ran out of pellets. All the sudden the sound changed and I looked over and saw the temp drop a couple degrees. I was like crap. Had to refill it then pull the meat off so I could run through the startup cycle again. Only lost about 10 mins of cook time so nothing major. I either need to get the controller swapped out with my Pi controller or start looking into a replacement that will let me know when the hopper is getting low. Burning a lot more today than normal for some reason.

 

So it didn't Set any Codes.

 

Nada. I’m sure if I let it go there would have been a code to tell the fire was out. Problem is had I not been there I wouldn’t have known either way. Luckily I caught it quick and it didn’t really mess with anything.

 

Butt is off the smoker and resting. Will try to grab a picture once it’s pulled apart.

 

Here is what’s left of a 10 pounder.



Have to say some of the best pulled pork I’ve done.

 

Did pork chops tonight, 2 with unicorn seasoning and 2 seasoned with salt pepper and garlic. I would say it could use a little more salt but I like salt. Other than that I wouldn't change anything it was better than the other 2 chops and I would definitely recommend it as is.

 

Sorry, but which two were better? I'm assuming the Uni-Dust ones?

 

I guess I did leave important information out. The unicorn dust did have a better flavor and a better crust to it as well.

 

GMG has a low pellet alarm, built in.