Food Smokers and Smoking Tips/Tricks/Techniques

Have done bacon wrapped corn but never in the husk. So soak them well first to insure the the moist texture. What's your target temp?

 

That's exactly what I'm thinking!!!

 

I don’t really go for a temp I squeeze it till I feel a certain give and then I know it’s done. Shouldn’t be rock hard and you want to pull before it gets mushy.

 

Ah, Florida. Fresh produce and old people.

 

Ah... a thing of beauty...

At the five hour mark, no foil at 225*

I normally don’t sauce ribs, but the last time I did half and half. The boss and I agreed (rare) the sauced ones were better.

First coat, I paint them in twenty minute intervals for the last hour, total of three coats. Fuck... I’m about drunk, thank God!!!

 

Ya that sounded pervy lol

It’s a corn kernel feel not a set temp for it. I hate when people boil corn on the cob till it’s mush.

 

Yes sir and the old people can leave at any moment for my liking.

 

Man I need to do some ribs soon. Haven’t done any in a long while.

I prefer mine sauces and like you do it where the candies glaze builds up on them.

 

Sticky ribs are great

 

Wrapped in foil or nekkid? The pork butt that is If nekkid, I'd toss a water pan in there. Whenever I do oven finish it always seems to dry out so started adding a pan of water to help maintain a moist environment.

 

CV squeeze test.

This.

Wrapped in foil. It hit 198 and I'm good with that. Into the cooler to rest for a couple hours.

 

For the vortex... Who was the original? Owens BBQ? Thanks

 

Might even been before that. Can't remember.

 

I'm way overdue for one and wanted to shop OG. Plus Owens website is throwing in free rub too. Just couldn't remember

 

All I Know is You kinda get what you pay for. There used to be a guy who make 'em outta heavy gauge metal. Local guy. He sharpened chain saws, lawnmower blades & such. Gotta look 'em up again.

 

Agreed. Rather than a poortex, id like a heavy welded steel

 

Spicy PF, unicorn and lemon pepper wings were up tonight

 

Pitfaced Tri tip.

 

Bratwurst from the local butcher, pitfaced wings, and all the thick cut bacon that we didn’t cook last week.