Food Smokers and Smoking Tips/Tricks/Techniques

I have one of those too and it gets more use than any of my other outdoor cooking devices. 95% of the time I'm cooking it's just the two of us and I can cook for 4-6 on that little guy just fine

 

Wife is feeling better so she left me... to visit her mother.
Since I'll be cooking for 1, I hate to fire up the pooper to burn 1 burger or steak. I would like to try cooking on a chimney starter with a grate.
Any tips?

 

Fire the pooper up and make WAY more than needed. It’s the American way.

 

Boated the belly, I’m hoping to render the meat side while keeping the skin dry so I can crisp the hell out of it later. My goal is melt in your mouth belly attached to a cracklin..... we will see lol.

 

2 minutes per side tops

 

Man that sounds good. We have a large Puerto Rican population around where I used to live and some of the local restaurants made the best Chicharrones (not pork rinds) around. Crispy on top, melt in your mouth fat under that and a little bit of meat. Used to get that with a side of PR Fried Rice and some Tostones. Mouth is watering now.

 

That kind of cooking was my motivation for trying this. The texture differences should rock if I can pull it off.

 

It will. They twice fry theirs but if you get those same textures without frying it’s going to rock and then I will be asking for and promptly stealing your recipe.

 

I’ll gladly share if it works lol!

 

Nah, I don't like leftover reheated burgers.

 

If that gets to medium rare,

 

Time to stock up.

 

This thing is amazing, just got seasoning it. 20 bucks for new is okay in my book. Might end up buying the slow n sear for this thing and I can bbq anywhere.

 

Well the Portable Masterbuilt has now been sent to the cabin with the in-laws. So now I can get my smoke on while I'm there this summer for 2-3 weeks.

 

do they have a mini pizza attatchment asking for a friend...

 

Pork belly came out good.


I collected the dripping during the cook. Then I added a little extra bacon grease to it, heated to 400 degrees and poured it over the skin up belly 3 times. It got crispy but it actually rendered a little more than I wanted but the result was pretty solid. I can’t get the video here but it is on my IG @diamondwbbq

 

Out of culinary curiosity you just deep fry a couple pieces and see what that does to the crispy party.

Looks good though. Nice work.

 

If there is any left that is the plan. Family is hitting it hard though.

 

Looks good, but I have no IG and no idea how to use IG either

 

Not that I know of. I have the pizza kettle for my 22”. If you a handy man DIY type of guy you can easy make one from Home Depot.