Food Smokers and Smoking Tips/Tricks/Techniques

What he said...

And being uniform thickness the whole length helps them cook more evenly. When they taper down the thin end will cook faster than the thicker end.

Being able to fit on the smoker is important if you want to wrap them and lay them flat. I don't always wrap. Sometimes do, sometimes I don't LOL. Some people even bend them into a circle and pin them to make them fit. And when wrapping you can do 2 or 3 deep in a foil wrap.

I don't like to buy the 3 packs at Costco anymore because they are all different and I like to pick them out so that are all even. Of course you still can monitor them during the cook and take them off when they pass the bend test. But I don't like to lift the lid if I have to, if you're looking you're not cooking.

Did 6 baby backs on the 18" WSM last summer for the neighbor that blew the snow out of my driveway when it was 30 below zero. I was waiting for it to warm up but he decided to do it for me and told me that is what neighbors are for. They have 4 kids and I asked him what they liked to eat and 2 of the kids were with him and they said Ribs! So ribs it was. Hard to fit 6 of them on there but did it and turned out well.



Kept 2 racks for my son and I and were perfect but they all came off at different times.

 

I love this thread. I’ve had a smoker 7 months and I’ve gotten most of my smoking techniques, tips and tricks from a thread in a truck blog. I appreciate all the information you guys share here. Little things I’d never think about like what you guys explain here....invaluable. Good stuff smokers.

 

Wait, what?? This is a truck blog?
You're not kidding, there is more info without the BS that is in dedicated smoker forums.

 

Didn't get to watch much of the game except the last 5 minutes or so. Which is OK and liked the outcome. I had "things" to do.








The WSM was busy too. Did 3 pounds of thick sliced bacon for 3 hours. Smoked low and slow only take a minute in the microwave to crisp and warm it up. Should get me to the end of the week

 

Many of the dedicated forums usually strike me as a penis measuring contest. Here it’s more about community and helping each other out and general bs and good times.

 

First & only really Big question is Do you really wanna stop?

 

Tri tip and boneless chicken breasts.

 

Haven’t BBQd in a while. Some brisket and smoked hot wings for the Super Bowl.

 

I cheated, no smoke because of time. Was supposed to do them yesterday, but it snowed and rained when i was to do them. Straight up over hot coals. Finished pics soon.

 

Sorry, was in a food coma for a bit.

 

Looks great!

 

Mixed up some rub and prepped a butt last night to go on the smoker this morning. Forecast must’ve changed overnight. Waiting for the rain to move out. It’ll be a late night tonight!

 

As long as the WSM was still ready to go from Sunday decided to do another 3 lbs. of bacon



But first pulled the foil wrapped heat shield I replaced the water bowl with. Because bacon grease



Did a capsteak on the Pit Boss but wanted to use Montreal Steak seasoning. Not a fan of searing it, burns the spices. So sear first and slide. Didn't use the grillgrates wanted to do it directly on the PB grates over the firepot



And got my first error message, HEr. Figured out right away that it was too hot I primed it for a couple minutes first. The grillgrates do help with keeping the alarm from tripping. And it shutdown immediately. Didn't take long to start back up to smoke it at 200°

But first melted some of the bacon grease and poured it all over the steak Then coated it in Montreal Steak Seasoning. Being in the teens outside it took almost 2 hours to bring it up to 130° IT.



With spinach cooked with bacon. And bacon and mushrooms for a topping. I have a blood draw at 9 AM tomorrow. Could get interesting but I will do the fasting part now. Couldn't eat anything else right now if my life depended on it anyways.

 

I tried to like this at least 5 times in a row. For spices, pictures, rubbed butt, price, and the Corningware\Pyrex glass storage container.

 

Haha, thanks! It is currently at 176F. It stalled around 6:30 p.m. ET at 159F and started dropping. When it reached 155F it stayed for a good hour. Screw that, I got the aluminum foil. This is the first one I’ve wrapped in foil, didn’t want to be up all night. It’s working.

 

Ended up being a pretty late night but at least I’ve got breakfast to look forward to:

 

Gave the plant burger a shot tonight for the first time. Had to know what the hype is all about. My take on a big mac style burger. Hell, they're really tasty!

 

You do the beyond or the impossible?

 

I've only tried Beyond Burger. Just had my 5th patty over a couple months period of time. All in the air fryer.

1st time: Really tasty
2nd: Tastes OK, not like meat
3rd: Has a strange aftertaste
4th: Just tastes strange
5th: Fukingaggin


Not sure at all why but my wife had the same experience.

 

I’ve thought about trying the impossible. It’s supposed to be really good