Food Smokers and Smoking Tips/Tricks/Techniques

bout what happens when you wake the wife up when you are weed eating.

 

Is this a 26”?

 

Butt is at 192 IT. 7 hours, not bad. May do all of them like this. I have another butt and brisket to do tomorrow or early monday, definitely trying hot and fast on them as well.

 

Looks like it says 22”. I’d get it anyway.

 

Yea I saw that. I’ve got two 22” already, I thought the 26” had two handles?

 

Edit, looked at mine and the spacing of the legs looks wider than the one in the pic indicating it’s larger (I’m theory). Messaged the dude I’d take it, we’ll see what happens

 

I always look at the base frame on them. 22" has 3 bars each side 26" has 4 on each side.

 

She’s done, bone popped out. Collected those juices for sauce, and wrapped her in a towel and into the cooler for now.
Grilling some sausages before putting it out.

 

Talking about the lower rack?

What’s bad is my wife noticed that, not me, when I was trying to compare pics haha

 

Brisket is trimmed, looks like a monkey with a hatchet did it.
Rubbed with SP, wrapped and back in the frig.
On the GMG in the morning on a cheapo raised rack. Thinking of putting Wicked Baked Beans underneath the brisket.
Good idea or not? Never made Wicked Baked Beans before.

 

Beans getting brisket drippings can NEVER be a bad thing.

 

Old offset still does a fine job.



And just like that, that’s all that’s left.... funny how family appears when the pit is lit.

 

My best friend is a fire fighter. He just did a couple of PF rubbed racks of ribs at the fire house. They went from 2 full racks to a tiny end piece in under 5 mins.

 

Unless I burn both of them. Maybe I should just pay more attention to the grill?

 

Picked up some of these JIC my wood supply runs low.

 

I need to go get more Lumberjack pellets. I’ve only got 1.5 bags left. Need to bring home another 8-10 more.

 

It ain’t burned it’s Cajun. Remember that.

 

So yes I am new. Using my Google University degree, there is more to the blend than just 1/3 each. I'm not going to overthink this. I'll just use the pure one of a kind pellets as I feel the recipe or flavor needs. For your information the Camp Chef Competition Blend is comparable to the Traeger Signature Blend. Both are pure food grade pellets with no filler. Saw a bag of Traeger Signature at HD and bought one for when I want a blend. Happy smoking over the holiday!