Food Smokers and Smoking Tips/Tricks/Techniques

Only difference really cool wise is adding smoke wood to charcoal and temp control. Should have it in the bag it sounds like. And we appreciate pics!

Speaking of... @Bigdaddy4760

 

So @Bigdaddy4760 everyone is waiting on pictures.

 

We here Brother, good lawd what hard cook today. Fought high cold winds, pouring down rain and rain never stopped got lighter at times but never give me a break. First time I cooked in rain gear. But it’s done and resting. Soon to have pics. Stay tuned to the cooking channel.

 

Nom, nom nom...

 

gotta love Texas

 

Narrow down what fuel you want, then go from there.

I have a 18” WSM, and use it exclusively for long smokes. I wouldn’t consider them labor intensive by any means. Set and forget, once you learn to control them. If you are looking to use charcoal, i’d say get a WSM.

 

Ok everyone was starving but a lot of the meat is still resting. No award winning photos tonight. Ribs fell apart which is the way we like them. Pork butt bone pulled and falling apart. Brisket was very tender and had a great flavor, not my best one but will blame it on the temperature swings. Didn’t take a lot of pics while cooking due to the rain.

 

Your beans were a hit!!!

 

Turned out pretty ok.



Left the bbq to go drink a beer at the local tap room, so had to turn the air way down and move everything around. The temp was down to 150f when I got home... meat is fantastic!

 

Quality time with the wife.....steaks, drinks, and Steely Dan on Pandora.

 

I made the ribeye and filets i was going to do tomorrow. No pics, we got home late and just wanted to eat, then a neighbor stopped by and our sons ended up playing for a few hours.

 

Pulled pork for tomorrow

 

Slow smoked st.louis cut side ribs, smoked/ baked taters and a chicken breast for the wife

 

Pellet doesn’t make it no work. You still need to prep, you still need to do all the things that make it a good smoke. Pellet just makes it so you’re not fighting temp all the time, some on here have controllers they use on their WSMs.

I’m a believer in it’s not so much the pit the food it’s cooked on it has a lot to do with the person cooking it and what they want to put into their craft. I think in the right hands a good cook can smoke on anything and have it come out a success.

I’ve got a couple different ones and my pooper gets the most use. That way I can get great food and not fight the temp swings. Now having said that I’m also wanting a BIG gravity feed smoker and possibly a trailer based smoker.

 

Last snow was 4 days ago. Blew it out of the driveway only enough to get to the truck. Refuse to shovel any of it. Fuck it starting week 3 of Atkins. I needed some wings.



The Toller acts like he is afraid the snow is going to be leaving soon. That is OK I still love him. But die snow, die.

30 minutes in started with a huge chunk of apple wood. The smell made my stomach growl..



50 minutes time for the sauce. Threw the apple wood overboard not like I am worried about anything catching fire this time of year. Not yet anyhow.



Once melted tossed well and back on for 8 minutes. Done.



Well almost done, back into the bowl and tossed again. Now they are done.



And 5+ pounds gone between the son and I. Burp.

 

Looks awesome! What's in middle pan?

Love those beans! We always make a batch. Glad y'all looke em. It's one recipe I found that I haven't tinkered with really. Well... Not much.

Wing goalz!

 

Potato’s cubed with grilled onions, jalapeños and garlic with some seasonings with cheese over the top cooked in the oven

 

Sounds good! Y'all make Mac?

 

I heart your dog.

 

I cubed red potatoes the other day, pour olive oil and parm cheese (shredded) and sea salt. Mixed it all up and put it on the smoker and it took about 1-1.5 hours at 275 while some other things cooked. Stirred them a few time so they didn’t stick while roasting. Had never done them on the smoker like this in the past and to be honest this is the best they have ever been in the 12+ years I’ve been making these.