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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Nov 27, 2019 at 4:49 PM
    corprin

    corprin Well-Known Member

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    I remember getting a “don’t BBQ indoors” during every company safety brief from 2000 through ETS in 2008... this is why.


    I wonder if it was a Costco Traeger?!?
     
  2. Nov 27, 2019 at 4:59 PM
    Kilo Charlie

    Kilo Charlie Disruptor

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    Where's @uhplifted ?
     
    Cold Iron likes this.
  3. Nov 27, 2019 at 5:39 PM
    lapoltba

    lapoltba Full Bridge Rectifier

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    Well, here it is in all its glory. The welds look great and I will probably clean them up and re-passivate them with some BKF this weekend.

    I picked it up at 5PM today and immediately plugged it in to see how hot I could get it. I was hoping to have it for a test run sooner but the welder got tied up for a few days. Sadly I have only been able to get it up to 212F with all the vents closed and the chimney blocked. I did adjust the t-stat so that it *should* go 40-60 degrees higher, but it just doesn't seem to want to get there. With the vents open it has dropped to below 200 which is a no-go.

    I am sitting here contemplating how I can add supplemental heat with charcoal or something else. I did throw the pellet maze in just to see how it did though.

    Anyone have any ideas? I don't have a propane burner to throw in it unfortunately. I was thinking of taking a spare grill grate I have and a large foil pan under it and just burn some charcoal on top of that. Maybe put some water in the pan so it doesn't have a chance to burn if a coal drops through the grate.

    IMG_20191127_175246.jpg

    Here is what I ended up with. It brought temps up to 275-300 fairly easily. I'm trying to see how difficult temp control is going to be now.

    IMG_20191127_212954.jpg
     
    Last edited: Nov 27, 2019
  4. Nov 27, 2019 at 7:38 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    4 birds brining

    77DB2714-AF54-4CEB-9FF2-7789A0CE37ED.jpg
     
  5. Nov 27, 2019 at 7:58 PM
    oscolivar1

    oscolivar1 Well-Known Member

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    Bilstein 8112/8100, JBA UCAs, Icon RXT leaf pack, work wheels 17x8.5;-10os, 285/75/17 cooper LTX AT3, Mobtown HC rear bumper and Sliders, SSO front bumper, BAMF greceased grill.
    shooting with my Sony a6500, basically learned how to use the damn thing by taking pics of my BBQ with tips from the IG world, in hopes to takes better pics of the truck lol

    on this subject, @Misplaced Nebraskan what are you shooting with? Just curious.
     
  6. Nov 27, 2019 at 8:06 PM
    uhplifted

    uhplifted The Hopfather

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    Pork loin. Half unicorn. Half meat massage.
    image.jpg
     
  7. Nov 27, 2019 at 8:07 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Cell phone. :anonymous: Pixel 3XL. They take really good cell phone photos. They should for the price:rofl:
    But you can tell your photos are on another level than a phone. Truth be told, I'm glad you didn't say iPhone cause that would eat at me to switch!:laugh:
     
  8. Nov 27, 2019 at 8:22 PM
    lapoltba

    lapoltba Full Bridge Rectifier

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    I just got an a6400 for our honeymoon next year. It's 2 years late, but we organized and paid for the wedding ourselves. We're going to Iceland for 2 weeks. I have 3 of the Sony lenses to play with before we go to figure out which I like the best. I also have a *ton* of Canon FD glass and the adapter to use on the Sony. I have to say, the 200mm F2.8 FD lens is phenomenal on this camera. My pixel 2 took great pictures, and the pixel 4 is good too. Getting "the shot" though is definitely easier with lenses and a good camera.

    I took this the day I got the camera just screwing around in the living room with not much light to work with. I did some minor touch up, but it's pretty much straight out of the camera as a jpeg.

    ollie.jpg
     
  9. Nov 27, 2019 at 8:30 PM
    MFTAF13

    MFTAF13 "If it ain't broke, fix it till it is"

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    Lift, sliders, skids & some other stuff.
    Final prep for holiday ribs. 4 racks of St. Louis style ribs wrapped in plastic with pork rub/garlic salt to sit over night. BBQ sauce made from cranberry sauce, mustard, terryaki pinapple, spicy honey, and cinnamon reduced low and slow on the stove. Tomorrow will smoke the ribs over applewood, glaze with the BBQ sauce, wrap in foil and finish on the gas grill over low heat.
    IMG_1517.jpg IMG_1518.jpg IMG_1519.jpg IMG_1520.jpg
     
  10. Nov 27, 2019 at 8:32 PM
    lapoltba

    lapoltba Full Bridge Rectifier

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    Looks great! I'm a big fan of dry rub smoked ribs. Do you sauce while cooking or only at the end?
     
  11. Nov 27, 2019 at 8:41 PM
    MFTAF13

    MFTAF13 "If it ain't broke, fix it till it is"

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    I'll sauce them when I pull them off the smoke and wrap in foil. The sauce will carmelize while they're on the grill, then I'll give them a final brush before serving. Sticky meat candy.
     
    ryanbitt, Inoculum and Cold Iron like this.
  12. Nov 27, 2019 at 8:42 PM
    lapoltba

    lapoltba Full Bridge Rectifier

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    Yep, meat candy.
     
  13. Nov 27, 2019 at 9:34 PM
    Cold Iron

    Cold Iron Well-Known Member

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    Pretty much the perfect answer. Experience plays the largest role there are just so many factors.

    Night before thanksgiving.jpg

    Supposed to be 14° when I get up in the morning. Which is about normal for the turkeys I have smoked for Thanksgiving and Christmas over the last 15 years or so. Can vary more than 30 degrees too. And WSM, roti, kettle, splatchcocked, etc.

    Turkey may be the center piece but there are a LOT of sides that are dependent on the turkey being done and timing is critical to know when to start those. Watch the IT it as it goes up and you can plan fairly well by projecting when it will be done. Provided all the environment factors are constant, including your fuel source.

    Got a call today at 2 PM that my oven finally came in and they could deliver it Friday. I reminded them that it has been a month now and they told me it would be 2 weeks a month ago. Had a flashback of The Money Pit.



    Guy said let me call you back. An hour later called me to tell me that the oven and an installer would be here at 5 PM to install it if I could help him. And took $250 off the total cost because someone dropped the ball. Damn, customer service does still exist.

    Been burning the manufacturing oil off in it for the last 2 hours just like a new smoker or grill. Old one was ~40 years old, this one is huge in comparison. And no idea how long things will take to cook in it compared to the old one. I'm sure it will be close but only experience will tell.
     
    CurtB, MFTAF13, jmdaniel and 3 others like this.
  14. Nov 28, 2019 at 2:25 AM
    FastEddy59

    FastEddy59 TTC #0061

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    Rigid 23004 Radiance light bar Cheap 3K 18W LED Fogs General AT-2's Pioneer AVH4200NEX w/ iDatalink JL XD5003V2 Focal 165KRX2's JL 10TW3 Arcticstart 803
    Happy TGD fellow smokers. :hattip:

    Hope it all turns out well. :thumbsup:
     
  15. Nov 28, 2019 at 3:45 AM
    Inoculum

    Inoculum Well-Grown Member

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    Bird went on at 630am.

    is it too early to start drinking?
     
    FastEddy59, la0d0g, grdgz97 and 3 others like this.
  16. Nov 28, 2019 at 3:47 AM
    Inoculum

    Inoculum Well-Grown Member

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    I dry rubbed exclusively (sounds dirty) for years. Lately I’ve been coating in mustard and seasoning then adding a second coat of mustard about 2 hours before completion. I prefer mustard based BBQ sauce and this is pretty close.
     
  17. Nov 28, 2019 at 4:22 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Good Morning Everyone
    Happy Thanksgiving
     
  18. Nov 28, 2019 at 4:50 AM
    corprin

    corprin Well-Known Member

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    Inshallah.

    48CD8330-8616-4E2A-91E9-487ACF175320.jpg
     
  19. Nov 28, 2019 at 5:07 AM
    fiftyxp

    fiftyxp Well-Known Member

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  20. Nov 28, 2019 at 5:43 AM
    jmdaniel

    jmdaniel Has A Well Known Member

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    The wifie picked up the latest iPhone yesterday, the Pro, and the pics are pretty amazing.
     

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