Food Smokers and Smoking Tips/Tricks/Techniques

That sounds amazing, but I am going to need a sample shipped to NC to confirm just how good it is.

 

how long do you cook them?

 

poppers look awesome but I'm appreciating that hardware.

 

Not too long, just enough to blister and soften. The stuffing always boils and my pepper rack holes are smaller than my jalapeños are, so as they soften they tend to tip over. One day I’ll either make myself a new rack or buy one with larger holes.

They were delicious though! Just ate them from a bowl.

 

nice! sprinkle a little salt on them they would be really good!

 

The Cajun is pretty salty. Not heavy, but just right.

Highly recommend.

 

Have to look online

 

I used a step bit.

 

I’m not sure I have enough material, but I do have step bits.

 

I didn't notice how close those holes were until now so that probably won't work. Bend some flat stock and put in some holes, viola, you have a new one

 

Just thought how damn good they’d be on top of a burger.

I may experiment with jalapeño boats and cutting them down the middle, grilled on the bottom instead, and cooking them straight on the grill bars or in a smoker wok in the smoker. Then I don’t have to fight gravity.

I might experiment tomorrow, and do the chicken over applewood too.

 

I have that, good stuff!

 

I have a video of my daughter (Now 4) reciting their story on the back of the can word for word.

 

I have a can of the hot variety too. It just has more red pepper I think. Excellent on burgers.
One seasoning that is even better on burgers... On Point. bvbull200 hit it out of the park!

 

Hey! Yes, still rocking a PBC. It’s a nice middle ground between a traditional smoker and a regular bbq/grill. I enjoy it. It’s easy to use and hard to screw up. I may have to change my opinion when I move to Colorado Springs In December. Here in Hawaii it was easy, 80 degrees year round and at sea level. I’ll see how it does in colder temps at elevation soon enough, I’ll report back *salute*.

Hope all is well! Been busy preparing for the move so the PBC and my cooking game has been lacking. Itching to get back at it. I’ve talked the wife into buying a big deep freezer, 1/2 an angus cow, and a whole pig when we get to Colorado. I can’t wait!

Keep the coals warm and the beer cold, gents. Cheers.

 

I’ve seen the new Weber pellet smokers pop up in here a few times and Harry Soo just did a cool video on them.

https://m.youtube.com/watch?v=gr95fKaxpgM

They seem to be engineered pretty well from his explanations. He even mentioned that bigger wheels will be an option.

 

Ran across this. Interesting.....


https://www.spidergrills.com

 

I do them as boats, usually bacon wrapped, on the smoker. Easier to get the filling in and less pepper per bite in case the peppers are especially hot like they sometimes are.

 

Saw this today on the subreddit: Smoking

no clue what the quality is, but Amazon has 100 decent reviews

 

I'm pretty sure some people here like @Misplaced Nebraskan have Inkbirds so they can speak up.