Food Smokers and Smoking Tips/Tricks/Techniques

if you get it all red it's more surface area to cook on! just stay below @uhplifted levels and you'll be fine.

 

Houston we have a problem.

 

He's at max smoke level already. Better get the meat on there.

 

Is that the end of the back yard right there?

 

Yes.

 

We good now.

 

I'm snap a blood vessel if I had to get a mower out to cut that strip of grass. Shit would be concreted faster than you could blink an eye.

 

It’s artificial grass. No mower necessary

It’s for the dogs to shit. Only reason I didn’t cement it all

 

Just told my wife that's some pretty grass but damn cutting that little piece.

 

I'v never had to pick up dog shit, ever.

 

I'd spatchcock it and smoke it around 350 degrees

 

$220 IQ120 BBQ Temperature Regulator Kit with Standard Pit Adapter for Weber Smokey Mountain, Weber Kettle and Many Other BBQ Smokers

https://www.amazon.com/Temperature-...slotNum=5&SubscriptionId=AKIAI2ON4CUNEN7BIB7Q

you beat me to it...

 

First cook came out good. Did couple of ribeyes and some corn on the cob. Need to learn the grill some more as it’s been a while since I used charcoal but still deli pros

 

Yes.. cooks a lot more evenly so the breasts don't dry out and over cook before the thighs are done.

Spatchcocking let's everything get done at the same time while still being juicy!

 

Yours should look better than this one!
Also, you can follow the same principles found here when it's done... http://www.foodnetwork.com/videos/how-to-carve-a-turkey-0112583.html

 

That sucks, you can normally pick them up at HomeDepot, Lowes, or ACE Hardware for ~$10. Well until a few years ago. Now all the isles are taken up with pellets for pellet poopers. It is a new world order. Not going to say if it a good one or not but...

LOL yeah one cube works great, just saying...

That works too, and on a gasser the main grate for seasoning cast iron.

Upside down so it doesn't pool


Or cleaning smoker or kettle grates



Also works for steak toppings like bacon, onions and fungi.. And blistered cherry tomatoes . Cooked in bacon grease. Side burners are great @Cypherian

If you ever feel the desire I know a guy...

I was leaving the ATC for desert LOL.

 

I’m just not sold on the pellet poopers yet. I see the convenience I guess but part of smoking is tending to the smoker and drinking beer. Oh and naps in between. Lol

I’ll be up at 5am to get mine started.


How long do chicken breast take about at 225-250? Trying to get all my timing down right.

 

Getting used to pooper play takes some time. It's odd at first. Goes against a lot of your previous knowledge and what your used to. Takes you out of your comfort zone. But once you give in, man, it opens a whole new world! Some won't admit they like it and say it's a new fad, but it has its time and place.

Don't get me wrong, I still enjoy the traditional methods a lot and the experiences I've had. I still mix them in a lot.

Variety is the spice of life!

 

So you switched from Beer to Whiskey then.

 

Started with whiskey