Food Smokers and Smoking Tips/Tricks/Techniques

Pretty sure he’s good on supplies.

 

Think it will do an 18 hour burn. @bvbull200 has the answer on this.

 

They haven’t made a pit big enough to dent his supplies.

 

Not bad, considering the volume of the smoker.

 

Mig set right, makes anyone with good eyesight a good welder.I ain't one, anymore.

 

I'd hit that!!

 

It's been hitted! I need naps

 

Wife got me a pack of Raichlen spice rubs a while back. They're well balanced as expected. To compliment the beer I was wearing a wife beater tonight.

 

Pushing thru the stall now

 

10 bags! Had to of set a code or at least a warning light.

 

Who here has smoked a chuck roast? I did one in my old MES and it didn’t quite work out. Just seeing if there are any secrets. I am thinking about doing one with some chicken quarters this weekend.

 

Good morning beautiful

 

I take chuckies up to at least 203° IT sometimes a bit more. And put a pan of carrots, onions, celery and potatoes under them. The cook times can vary a lot just like a pork shoulder, the smaller one took an hour and a half longer than the larger one IIRC. Anywhere from 8-12 hours always hard to tell.







Often I will cube it when it is close to done and make chuckie burnt ends





Also have smoked them for several hours then throw them in the instant pot They do turn out well best of both worlds

 

I can't remember the volume that it holds, but it'll do about an 18 hour burn at ~250*. It holds a good amount of charcoal, but it will also be extremely efficient. We stuffed the frame with insulation, when will sandwich insulation between the inner and outer skins. This thing will be a tank when we're done.

Funny story about eyesight. I was attempting to weld one area and completely missed the seam altogether. Maner asked if I was blind .

I get at least 5% credit on the good welds, though .

 

Can't thank Maner enough for the time, expertise, access to tools, access to his shop, and, most of all, the incredibly enjoyable company for this build. I had a hell of a time yesterday. Ready to get back after it today!

I'm going to take this pictures, plus some that I took, and throw up a smoker build thread right quick. Try to answer some of the questions posted and have any other ones get put in there, too.

 

All the smoker build stuff will get dumped in the build thread, here;

https://www.tacomaworld.com/threads...ld-thread-under-the-tutelage-of-maner.624490/

 

Ive been doing chuck roasts. They are easy to get and enough for the two of us. I looked up a spice recipe online that ive really liked a lot.

Havent thought about vegetables underneath. Any recipe? Ill have to try cubing a roast as well. What temp do you pull off to do that?

 

I was just thinking about trying that for some Barbacoa tacos. Dry rub on the smoker then in the IP with some beef broth and an ancho hot sauce I make to finish it.

 

Need to brag on amazing customer service for a moment. I ordered from GrillGrates.com and got a couple of the factory seconds grates, also ordered a grate tool. Later that evening after I ordered I just happened to get back on their site and noticed they had the grate tool available as factory seconds for $5 vs $20 for a new one. I immediately messaged them asking if I could change my order and get the factory second instead of a new one. Well the next morning I get an email stating my order has shipped, oh well no biggie. Just a few minutes ago I got a message back from them saying sorry for the delay in answering and that my order had already shipped .... but they were going to refund the price of the new tool to match the price of the factory second. I was definitely shocked with that and never expected or asked for that. I'll certainly spread the word about them to anyone I know that grills.

 

I did this with goat meat. Awesome.