Food Smokers and Smoking Tips/Tricks/Techniques

how were the fries? Frozen to pit? thawed first?

Grab a box and run around screaming nonsensical things with crazy eyes. It'll liven up

 

Insurance covers leaky roofs? Serious question

 

They suck, everything over priced and uncomfortable.

 

A bar stool is a bar stool

 

Very true

 

And it's acceptable to drink at literally any time, it's a judge free zone

 

So true. Scotch at 7a? You see it at the airport!

 

While wearing pajamas and eating a steak

 

My first ever smoke! Bought a used older Webber Bullet and added a temp guage and new cooking grates.

Tinfoil and water in the water pan. Fired up with the "minion method" - Kingsford original and (3) 3"x4" chunks of applewood, did not soak them. Was able to keep it relatively consistent 325 with the smoker in direct sun, all lower vents 95% closed, top vent wide open. Did not add any fuel, and the smoker rose to 350 after meat removed and held that for a few more hours. I was impressed.

Pork Spare and baby back ribs - 5hrs with a simple salt, black pepper, garlic powder, cayenne, rosemary rub. The flavor was there, but a little dry. I forgot to buy a spritzer, this was the downfall for sure. Next time, spritz! I think wrapping them like I did may have aided in drying them out too, but no rib rack and space was limited.

Chicken wings - Couple batches, 2hrs each. One batch sat in a mesquite marinade over night, and other got the same treatment as above but with some olive oil too. The mesquite was best. Finishing them off at a higher temp to get some crisp would have been nice, but the ribs were still on there too. Next time, try the lower rack to finish!

 

Yes but when that bar stool comes with SUPER overpriced drinks it's no longer equal.

 

Sometimes it pays to brown bag ‘er.

 

I don't think you need to spritz your ribs - I don't and they come out fine. I do wonder about running it at 325 for 5 hours, seems a bit high for that duration. 230f +/- for 6 hours will get you there.

 

I think I did something like that once a long time ago...basically ruined the ribs...they were dry and tough from being dried out...ended up trashing them...

 

if the leaky roof was caused by hail, wind from strong storm, storm damage then according to the roof guy yes.

If you have an old roof that is 15yrs old, it will be difficult to get insurance to pay for it. UNLESS you have a good roofer who can point things out to the adjuster and tell them "yes it's old but most of that leak is from a storm damage" etc

that's what I was told

 

yep, When I was in Texas I got hail damaged roof, put in an insurance claim and they cut me a check.

 

Smoker is running getting ready to put some chicken breasts on to smoke for a little while then up the temp and cook and slather in BBQ sauce.

 

This scene made me think of u guys
https://youtu.be/oXpb9pf5tB8

 

I prefer them nice and cold to go on the smoker for a reverse sear. S&P or OG PF and I will go ribeye.