Food Smokers and Smoking Tips/Tricks/Techniques

Doing some smoked pork chops tonight. Will do some blue box mac, mixed veggies and wife wants some stuffing.

 

Blue box for the win!!

 

I got the Masterbuilt MES 140? I cant remember the exact model number. Going from charcoal to electric is a bit of a change for me, but I'm liking it.

After reading the last few pages of this thread I told my wife about it. She wants to try to use some cracker barrel noodles this weekend. We'll see how it goes...

As I stated before I'm smokin' tri tip tomorrow for the ufc fights. We just moved a few weeks ago and I haven't brought any other chips other than Hickory over. I usually use a cherry apple blend. Any of you guys have any recomendations?

 

Any of you fine gentlemen own an Oklahoma Joe's Longhorn reverse flow? Im leaning more and more towards one for my next smoker. This cheap ass charbroil has to go.

 

Here’s another not @Misplaced Nebraskan worthy attempt at a pic.



Nice any juicy and super tasty.

 

Thanks. Might order now.

I have the 4 in 1. I think it will need some cheap mods to make it run more efficiently.

Seal the joints during the build, nomex tape the lids, use a dryer vent to bring exhaust down to grate level, and a coal basket if you aren’t burning straight wood. There might be better suggestions on SMF.com. I’ll edit if i can find a link to that smoker.

One link
https://www.smokingmeatforums.com/t...orn-mods-and-effects-please-add-yours.261835/

 

Ive had it less than a year and its already rusting through. I got it for free so Im just going to go ahead and upgrade soon.

 

I ran a MES 30” for almost ten years. Only issue I had was I did have to replace the appliance connectors to the element a time or two. And I don’t smoke in @coldirons temps. I’ve turned it on a couple of times in the teens and it threw an error message. Once I heated up the sensor with a blow dryer, temp went to setting and cooked perfectly. The next time it did that I simply lit a unsented candle inside the cabinet while I prepared my meat. My only complaint is mine wouldn’t burn chips into ash, turning them to “charcoal” (dust maze takes care of that issue) and I wish it ran a bit hotter for poultry to tighten up the skin. I usually just popped it in the oven on broil to finish up the skin.

 

I was taking about the ok joes one. It’ll need some mods.

 

I prefer the purple box!

 

Welcome, and you found the right place! Pics are mandatory on here or it didn't happen

I don't grill smoke much once it gets into the twenties below zero but teens below are fair game. Some days. And as I get older those days are fewer in between. Especially in the winter I will smoke with the gasser, kettle or WSM it depends. They all work and work well. Not a thing wrong with electric either as long as you can keep the heat up

Thought about going up and getting a box of Annie's out of the cupboard and taking a picture of it. On the Jenn-Air stove top. But then I heard Twilight Zone music in the background. I prefer purple also if I am eating boxed.

Got my Grill Grates today now I have them for the Genesis, Jumbo Joe and all 3 22" kettles. Forgot what they looked like new



4 hamburgers 4 Medium Spice sausage patties all with Montreal Steak Seasoning.



Give me a week or two and they will be as black and seasoned as the other ones.

 

Boogers look good and all....I just love the pup!!

 

I love boneless chicken thighs over apple wood on my FILs smoker.

 

Exactly what I made less than a week ago. Wrapped in bacon and marinated in Italian dressing. Cut the thighs in half before wrapping them in bacon and did skewers of peppers, mushrooms, and onion. They weren't pretty so didn't take pics but damn they were good. I bought 2 packages of them the other is in the freezer think it was all of $4. Talk about bang for the buck!

 

So if you were going to treat yourself to a fathers days preset for the 22”kettle would you go rotisserie, grill grates, or vortex? Asking for a friend

 

All of the above

 

So what exactly is a vortex?

Forgive me i havent gotten into the smoking a whole lot yet. I just have a electric brinkman that was a gift ive used the past couple years.

Planning another chuck roast this week to take dirt bike riding/camping though

 

i like cherry and apple for pork an chicken. Then mesquite,hickory and oak for beef

 

Another accessory people use on the Weber kettle. Makes some killer wings. But you can use for other cooks as well.


https://m.youtube.com/watch?v=sxPGdjXI2uk