Food Smokers and Smoking Tips/Tricks/Techniques

He needs a cooking ring. He gets in the middle and the pit circles around him.

 

@Cold Iron I can't decide which grill grate to get from the two you sent... I really like the Killa Grilla one cuz it's bulky as hell, but it's not $90 with shipping, and the one from ABC is $75 and free shipping... But then I'm also looking at the package deals with a slow n sear and the drip n griddle combo... fuck man. I dunno what to do!

 

Buy it all so there’s no not having what you could possibly need.

 

Only $274 for a cooking grate, grill grate, slow n sear, and drip-n-griddle pan

https://abcbarbecue.com/product/slow-n-sear-2-0-quadfecta-2/

 

Nothing worse than when you post a fucked up post and someone calls while you’re trying to fix it.

 

This! So much this! Photo op for days!

 

Hmm. Maybe I'll just do the grate and slow n sear for $170...

 

Not allowed to leave the ring until all the food is cooked.

 

As long as a cooler can fit by me... All good

And wifi signal has to reach my phone

 

The Signals is waterproof, it is rated IP66 which is "dust tight" and protected against heavy seas or powerful jets of water. The bastards! They had this in mind the whole time since the signals came out. It has open door\lid detection and ramp up built into it. If I would had known I'd have gone with the signals instead of the smoke. They still haven't come out with the adapters for it yet though they say this week or next.

I feel it is about the right price, same as my BBQ Guru several years ago with 3 meat probes and pit. Doesn't have a remote either but I use my tablet inside for mine. Sometimes the phone app. Guarantee that the Signals setup is better than mine or likely any other ATC out there. It is new though and probably some bugs to work out yet.

I run my ATC in a plastic box made some mods to and put it under my cooking table. Obviously I put the lid on when raining or snowing hard. And use sump pump hose to connect to the smoker adapter.

I liked mine pretty much out of the box. But they can't stay that way now can they?



Silicone jacket for those teens below zero tit bit nipply evenings. Locking bottom drum kit with wheels. Automatic Temperature Controller. Stacker kit takes the 18" to the same capacity as a 22" with surface area. Or can use it to hang meat directly over coals



And of course rotisserie. Because all birds taste better on a spinning stick IMO.

Haven't used a water bowl in years, I always smoke dry. For those starting out many suggest using a water bowl for the first year but then experiment with breaking free of it. I use a replacement heat shield instead of a water bowl it fits perfectly, a Harry Soo trick. Wrap in foil and toss foil afterwards.



Plenty of room for coals now, I never have to take the door off and refill it even on 12+ hour cooks.

 

Well if I was spending your money then this -

But would also be tempted to go with this -

I do like the grillgrates but I have the set that covers the whole kettle. I don't use the grillgrates so much to sear but help with greasy foods that have a tendency to flare up. Truthfully I use them to cook pretty much everything on the kettles and gasser, love them.

Slow N Sear had my doubts at first, and still don't care for it to sear. Have to fill it with too many coals. And for smoking more times than not I use the snake method. Or just dump coals in a basket on either side if using the rotisserie. I've only used my slow n sear a few times but some on here love them.

First world problems are the ones to have! AC tech just left and the salesman will be here tomorrow to tell me how far to bend over.

 

No Black Friday deals this time of year.

 

Dude! You haven't got that GMG broke in good yet! And it has wifi.

 

Why don't you guys just buy a surplus submarine and cut it in half?

 

I like this

 

Know where one can be found?

 

Yea I actually use the water pan as a heat deflector .1st time I used the water pan meat bellow it was steaming lol. Never use water after that. Just foiled pan as deflector

 

https://www.strategypage.com/htmw/htsub/articles/20081106.aspx

 

New Camp Chef Woodwind owner here.

Question: I've made a few batches on beef jerky that I and my friends thought were quite good. I've played around with a basic teriyaki recipe to get the right flavor I like. It seems to me that by definition jerky is salty since it was used as a preservative so meat could be stored and travel. I don't mind the salt but my wife thinks it's way too salty. For 2 pounds of eye of round beef I use 1/2 tsp kosher salt and 1 tsp curing salt along with the 1/2 c. teriyaki, 1/4 c. soy, and 1/4 c. Worcestershire sauce. I use onion and garlic powder instead of onion or garlic salt. I marinate overnight and put the meat on the rack drained but not rinsed or dried off. I then smoke for a few hours using hickory pellets. Do you think I'm using way too much salt or do you think my wife should realize that jerky is just salty? What would you do different. I like it but she doesn't. I'm about ready to buy her some gas station jerky for $25/lb and show her that it's salty.