Food Smokers and Smoking Tips/Tricks/Techniques

I couldn't find anything in stainless that wasn't thin and cheap looking. Do you have a link the the ones you use?

If they aren't available, Aliexpress to the rescue. A laser cutting service can get them to me in a week cut to my drawing. 10 of them for $100. I'm waiting for a quote to have them weld 5 of them to a 1.5" long piece of 4" stainless pipe so they are ready to weld into the cabinet. I'll have the local guy pop the holes in with the plasma torch and weld it up.

 

I will look last time I bought some I bought a big box of them. I like those they are heavier duty than the ones I have. See if there is a price break if ya add more. I take some for stock.

 

Need to add some kind of heat sink...

10# of meat maybe

 

Tomorrow!

 

@mynameis

 

Step one to good chili is toasting the cumin and dried peppers for the chili powder.

Step two, smoke the meats instead of browning. Cuz this is a thread about smoking and grilling, not sauté.


Step five or six cuz I am too lazy to type it all out on my phone is add the spices to everything in a Dutch oven on the smoker



Step something or other later is stir every thirty minutes to get fresh chili con carne exposed to the smoke.

 

I'm liking it, I'm doing chili tonight too but not nearly this fancy. I will be using some diced up smoked tri-tip mixed in with ground beef in the crock pot. This is inspiring me to try stepping my game up in the future though.

 

Looks good, but I'm at least fifty degrees away from chili. Index is near 100F, chili is a cool/cold weather dish for me.

 

Starting Saturday highs in low 50's, down to 30's at night. Just so happens I leave Saturday for a week of grouse hunting with the dog and a friend. He has a bad smoking habit also and is bringing some white chili and said a few other surprises.

Gone for a week back to work for a week and then back out for 2 weeks. So making enough food to freeze and pack on both trips.

Started a pork shoulder this morning. Sitting over top of no boil mac and cheese with ham chunks. After an hour and a half switched them so the mac pan wouldn't overflow with the dripping juices.



Best no boil made yet had to try some damn that was good. Threw a small ham on honey, brown sugar and apple cider. Smoked for an hour and wrapped for 3. For baked beans. And sandwiches on rye with Swiss.

The smell of the butt is killing me I need to find something to eat. With Meat Massage of course, after about 3 hours.

 

Gonna have to try chili on the smoker this year once this stinking weather cools down. Today was in mid 80s and it's the coolest day in the forecast .

I smoked some ground beef last week for spaghetti sauce and it turned out pretty good.

 

If you're making chili... Don't forget cinnamon rolls!

 

Wth....

 

Sooooo good. Try it if you haven't.

 

See above. . Not a joke...

 

Disgusting

 

Very nice, like the idea of smoking the meat.

 

Sounds off-putting for sure. I grew up with it but it's hard to convince people to try it.

Definitely more a mid Westerner thing.

 

Not to distract from your post as this is phenomenal looking and well done

I need to do a full smoked chili sometime.

 

Tried something called Cincinnati chilli once. Nope.