Food Smokers and Smoking Tips/Tricks/Techniques

I have one but have never done frozen fries on it. Do lots of tators / hash browns but not frozen

 

It was very good, I did let it go a bit too long though. I had it on a biscuit this morning.

 

I pull loins and chops at 140* they will easily "coast" through 145*. IMO 155* would be a bust.

 

I pull mine at 145 and let rest for a few minutes.

I actually breaded and pan fried a last night since it was raining again.

 

Well I pulled mine at 147 and seared then rested to 155. It wasn’t dry lol.

Almost never cook pork chops.

 

What ever suits you... pork can be so much better...#nothingwrongwithpinkpork

 

I just treat them basically like steak. just a tad over medium rare. Like its said to 145 internal temp.

 

I have the glass front one and I dont think the side smoker will work on mine. it looks like the smoke tray is higher on the non-glass one.*edit* well it looks like they have a pic of the glass front one...so I dunno I guess it does fit?

 

It says it will fit all master built models. Guess the wood tray is the same size in all of them, looks like it has adjustable legs to reach all the different heights.

 

Everyone has beaten the horse but I'll pile on. I cook chops pretty much once a week (a Costco 12 pack is like $14) and always pull them at 135-140.

 

Good Morning Everyone

 

And to u good sir

 

Mornin good sir

 

Greetings from Denmark! Not a whole lot of BBQing going on over here, but I think I'm going to be cooking later this week. Plenty of beer, schnapps, and singing, though!

I do have this in the way of smoking. We just got back from Juelsminde, Denmark. I can't remember the name of the water that it is on, but it is fed by the Baltic Sea. Right along the beach. They bring in fresh fish every morning. It has been a tradition of ours when we come to Denmark to go to Juelsminde, then get a beer and some smoked mackerel. Absolutely delicious. A little Pitfaced BBQ swag in the mix, too!





Ate every bit we could! 8 total for the family:



The water:



Hope everyone else is doing fine! I read from time to time, but my clock is so off and I don't have a ton of computer access, so I don't have a ton to post.

 

Also, for a cook off, how does a turn in deadline of June 1st or 2nd sound? Voting would be the following week.

 

may have to check it out...not a bad price!

Morning! On the days Im not here Im out busy or fishing

Do you leave little baggies of PF Spice rub where you go so as to get your product out and people hooked at the international level?

 

Sounds good to me

 

Shiiiiittttt. This is a must have for me when I'm here. Love the stuff! Had smoked eel, too!

 

I’ll try out 140 and pull them off and sear em. Thanks everyone!!