Food Smokers and Smoking Tips/Tricks/Techniques

I am planning to do this tonight. Wondering if I can start it low smoking it to get some smoke flavor in there then crank it up to finish and get some sear on the outside?

 

Same here. Wish I could get a night/day. Could use the recharge.

 

I also live near a Raileys, but I've never made this. (I'm assuming this is what you use to make carnitas for Cinco de mayo?) Any sugessugges on how to cook it, I'm a bbq newb but have a Webber kettle and separate gas grill.

 

Homemade coleslaw is my go-to veggie with smoked meats.

I buy the shredded cabbage and roll my own dressing. Store bought stuff is way too sweet for my tastes. Mayo, vinegar, bit of salt, pepper, onion & garlic granules and celery seed, maybe some horseradish. Shake it up. I dress the slaw lightly right before serving. I also like my slaw much drier than is typically found at restaurants.

 

Ya that's what I did also used a smoke tube

 

Absolutely! Simple is good. Good BBQ speaks for itself.

 

Pulled pork. Rub it down with mustard. Cover with your favourite bbq spices. Let sit over night. On to the smoker @250 with apple wood until it hits 195-200 IT. Wrap in foil, then in towel and into a cooler for 2 hours. Shred with forks. Consume.

 

Like Frenches yellow mustard? For $1 a pound I'm definetly trying this. About how long does it take to cook?

 

Some asparagus sauteed with a little butter, garlic and bacon bits would go perfectly.

 

Love me some asparagus with bbq! I do olive oil, S&P and a little garlic.

 

Status update, gonna finish in the oven. Running out of steam on the kettle, storms are coming and I’m only at 165 IT.

Not bad though, first time doing the snake method this precise. Cooked for about 7 hours at 250-260

 

Those last few degrees always seem to take forever...1.5 more to go but it’s only gone up 4.5 in the last hour and a half.

 

Ribeye for my mom’s bday

 

That's a great mom's day treat

 

Can’t beat ribeye sale

 

Yes sir, yellow. Cook could go for 10-12 hours. Depends on the stall. After 6 or 7 hours it's not going to take on anymore smoke flavor so you can wrap it in foil or butchers paper to speed it up.

 

16 years is a good feeling, I hit 17 years active next month and just waiting to finish my last 3.

 

After 14 hours and change, the meat came off the smoker:



Then it was time for chorin’. First lawn mow of the year, cleaning up the yard and by the road, and a trip to the dump.

Now, it’s time for this:



With many thanks to @bvbull200!

Pulling the meat from the cooler as soon as sides are it’s about ready.

 

Looks great

 

Thanks! It’s my first try with no wrap. Excited to see how it turns out.