Food Smokers and Smoking Tips/Tricks/Techniques

@Bigdaddy4760 has some scratch beans i believe...

 

So this
Took this
And did this. Found 1/2 mile downstream lolso now I’m doing this whilst I rebuild

Anybody have tips or tricks for this style?
Water pan?
Pizza stone?
Small square cast iron skillet to catch drippings?

 

I just don’t go to Walmart lol. I usually only ever went to buy ammo and now I can’t do that anymore haha.

 

The new recipe I am working on uses canned beans also. I have made Anasazi's in the smoker before.

 

Looks good but too many indigestion peppers in there for me to eat.

 

I use water in my electric one and it works as a drip pan as well.

Usually end up refilling water at least twice and the wood chip bucket

 

I've made a few batches of baked beans from scratch but prefer the ease of canned beans. I don't like sweet much so my version from scratch was much less sweet than any recipe calls for. For canned beans I drain most of the sugar syrup they're in and replace it with whiskey. Add a pound or two of bacon and toss it on the smoker.

 

Yeah I cheated and started it indoors several months ago LOL. Critical part is now after the first pruning, I check on it every couple hours to see if they are going to branch correctly. A watched pot never boils though... Once the first pruning is done and up and running yield and growth usually goes way up.

Thyme plant is 3 or 4 years old it is a bushy beast. Wondering if I bring the Basil inside in another 6 weeks or so and keep it under grow light for 12 hours a day if it will keep on trucking. Would be nice...

 

If you have a restaurant supply store anywhere around you, hotel pans work nicely for a water pan Heavy gauge metal (not sure of the exact thickness)

 

@bvbull200
This is the level your new Vampire Rub should aim for! Haha

https://www.smokingmeatforums.com/threads/vampire-pork.289200/

 

1. Put on base layer of garlic
2. Add some more garlic
3. Portion out other spices
4. Throw those spices away
5. Add more garlic
6. Dash of salt
7. Dusting of garlic to be sure
8. Cook

 

WOWOWOW! I'm going to try to get in that contest for 2020. That's a really cool idea. I'd like to think I have a fair shot at it .

 

I would like to think you have a more than fair shot.

 

Maybe the unicorn dust will be ready by then....

 

Now I know how @Misplaced Nebraskan feels when people point out he doesn't have WiFi.

The 'Unicorn' is getting tantalizingly close, though! Commercial name released, along with the label. It's in production now and I should have it ready to go within two weeks.

https://www.tacomaworld.com/threads...ge-now-shipping.494379/page-215#post-21172282

 

https://youtu.be/Nae9qjgFp98

 

looks more like frog pieces...note the frog legs behind the piece that moved.

 

I've made them twice now. Beans, onion, peppers= indigestion. Usually. A had no problems at all! Only thing is the leftovers were too sweet, gonna cut the brown sugar some next time.
And add moar garlic!

 

Still gross!