Food Smokers and Smoking Tips/Tricks/Techniques

$747 at WalMart

https://www.walmart.com/ip/Pit-Boss...ll-and-Smoker-w-Smoke-IT-Technology/961906172

More information at the bottom of the page

 

Also.. it's negative WiFi so @Misplaced Nebraskan won't have to wear the tinfoil hat

 

First thingi wondered about...lol

 

HAHA While it's no BVB 200 ... it seems it would get the job done with ease. Probably not going to get 3000 PBBEs done at once either.. but who needs that many friends anyways!

 

Same here LOL, it does have Bluetooth I'd prefer Wifi however.

Walmart normally has large sales on grilling stuff around Memorial Day and will wait to see if they do on the Lockhart. Have to make room on the deck for it first though. Was just out there looking around trying to figure out how to fit in in. And realized I haven't used the Genesis all winter. It could realistically replace the existing Pit Boss, both 22" Kettles, WSM, and gasser that are out there now. Might be a major Craigslist listing coming up around here I could go with a 26" Kettle, Jumbo Joe and Lockhart to take care of everything.

 

Thats drool worthy!

 

I have a pitboss 1100 pro and get plenty smoke to get good flavor (and ring if you care about that) This Chuck roast was done using hickory pitboss pellets. Cooked little to long but tasted fantastic

 

Yeah for long cooks it seems to work out OK. But shorter cooks not sure where the smoke flavor goes LOL. It is there but not as dense as using wood chunks on the kettle or WSM with charcoal. Even though the Pit Boss generates smoke like crazy. Just the smell of the smoke is enough to start me drooling when I am on the deck with it!

So far used Pit Boss apple pellets, Pit Boss competition blend and Lumberjack competition blend. Both competition blends seem to generate about the equal amount of smoke and flavor, and like them both. In a bit I will be doing some sausage for about an hour and they will have less smoke flavor than if I did them with charcoal and wood chunks. It is warming up here today and just hit 32 so thinking of trying the smoke feature for ~15 minutes first to see if that helps.

 

Thanks for all the info. Says it does do wifi????

 

Nope.. no WiFi... it does bluetooth and an app that's good for 100 feet

 

St. Louis ribs tomorrow.

 

That's crappy....better than nothing I suppose

 

What's this WiFi thing y'all are discussing...

 

It's similar to that thing you make your wife do.. checking the meat.. making adjustments etc... except instead of flesh and blood it does it with electrons and protons and they don't need to be fed or clothed and won't drink your whiskey when you're not looking.

 

HAHAHAHA! I just LOLed and my co-worker gave me that same look!!

 

What’s on tap for tomorrow

 

Well, there right about the Slow Cooker part. Just got the wrong symbol.

 

Made up some sausage patties and bacon wrapped asparagus tonight. Used the Pit Boss (of course) and tried half an hour at the smoke setting. Fire went out at around the half hour mark with the P4 setting. Damn the wind and cold..

So went up to 200° for another 2.5 hours. When it drops below 190° which is often it smokes like crazy.



So cooking really low and slow works well. Very well.



Cut 2 patties up and mixed it in with a salad. It got covered in blue cheese dressing at the end.



Yeah that is a smoke ring on ground sausage, with lots of smoke flavor Less than $10 meal with lots of leftovers for the week. Just takes extra time for smoke flavor on the pooper. Which makes sense if it was denser a long cook would be too much smoke. Patience grasshopper, patience.