Food Smokers and Smoking Tips/Tricks/Techniques

Looks awesome! Rub not sweet enough?... Try some pitfaced regular meat massage


What did you use?

Anytime we get to chill will be worth it. Got cut short last weekend then I had to run around and cut my damn toe open

 

Half pound. Had to try some. My goodness... Why did I wait so long to make more!

You know how you know it was good? This is the only pic

It disappeared fast!

 

Ha i feel the same way.

Electric. Ill be seasoning the new pitboss 3 series tomorrow and smoking up a chuck roast saturday. Might try some chicken again

 

As others have said, I’ve found chicken to be best done at >300 degrees on my pellet grill. Still get the smoke flavor but with good texture.

 

Brother from another mother.

 

The price per square inch of cooking space goes up exponentially, even starting on the small end. The Ranch Kettle fits the pattern.

I'm sure the cost of parts and cost of manufacturing is fairly substantial.

Zach got a steal, though! Can't wait to see it this weekend!

 

Pitfaced brine:

1 gallon water
1 cup sugar
1 cup kosher salt
1 cup PF Spicy
1 cup white vinegar

Will add enough water to cover...

Cover what?...

 

Those are “tweener” beers, you know, one between a good beer like a kolsch style, a Belgium wheat or ever a sour of some sort.

 

Bite yer tongue!

Best tasting water you’ve ever had.

 

Sold it for thirteen years. We actually had a vending machine with beer in it (soft drinks also). Original Coors isn’t bad, but my brother has ruined me on most any commercial beer.

 

Sours are terrible

 

I’ve probably posted this before, but here’s my brothers set up.

 

Must have never had a good one.

 

If you go fast enough, it won't touch the ground at all. It'll fly behind like a streamer!

 

This one? post#11

It was one awesome cook. The sweet and spicy is subtle but good. In fact I'n doing another one this weekend for some crazy cooking contest I saw online.

 

You should try some with some cubed or ground smoked cheddar in the venison/bacon mix. You can thank me later.

 

You making brined veggies again? I keep telling you that’s not really smoking.

 

I just kind of looked around and read about how to make a rub, abd created my own, but i didnt use a whole lot of brown sugar. So next batch will have more in it.