Food Smokers and Smoking Tips/Tricks/Techniques

I tried beef bacon once. I just couldn’t get into it. I’m not saying it was bad but my brain jet going WTF that ain’t bacon.

 

So you like pellet smoker? I dunno what to get..

 

Need it to be easy to use for the wife also

 

Yes sir have gone all in on pellet smokers. Makes my life easier and also helps scratch the techy itch.

As I’ve said before I don’t know if I’m just lucky but you can’t tell my food wasn’t done on a stick burner.

 

Did you have traeger or pit boss. Im still leaning pellet smoker

 

The clean up is easier too. You turn it off. I have seen those smoker pellet boxes. Tempted to try one and see how it goes. Even poopers have more clean up than a gasser. Gas isn’t terrible I hate to say it. I do burgers and hot dogs without a second thought on the gasser. I may find one of those chip boxes to give it a whirl. My gasser doesn’t really hold less than 300 consistently though so we’ll see if it’s even feasible.

Mitchell’s wool fat shaving soap uses tallow. One of the few remaining. I save my bacon fat but that’s it.

 

Both. I have a bigger Traeger but it’s back in FL with most of our stuff. I have a PitBoss Austin XL that I got a really good deal on last fall. Just put it together a few weeks back. Been using the heck out of it since. It’s pretty nice I can say my Traeger provided more smoke and seemed to burn less fuel. That could be that I need to play around with the P settings on the PitBoss though. I can say the PitBoss seems to hold temps pretty well after the first couple of cooks with it.

I’ve been wanting to build my own but that’s down the road and won’t be everyone’s cup of tea. I want it big but built to shut off sections of it for smaller cooks.

 

There is a little cleanup on the pellet but honestly the only thing I really do differently is once every month or two I take the grates off take the heat shield out and vacuum out the built up ash. Other than that it’s just cleaning off the grates like you do on every other grill/smoker.

 

You aren’t using it enough then

yeah it’s not bad when it’s yours vs a shared grill either. If I’ve had a few beers and just want to go to bed, screw it I can leave it until the next day.

My charcoal barrel grill gets a bit more ash but not as much when I use it as a grill rather than a smoker. Briquettes leave a lot of ash when used for a smoker.

 

Oh it got used a lot. It’s just a big barrel.

Well that and the fact that it uses the fan to blow some of it out once the pot is done burning.

 

Okay I have a question for yall. Good friend of ours, her favorite is pulled pork. I'm going to make some next weekend for them coming over. My usual saying is pulled pork: pork butt. However, I only have 4 inches in height to play with. Im using a charcoal barrel grill and the top rack only gives me about 4 inches. I have yet to find a pork butt that can fit in there. I usually take the rack out but I might need the real estate this time around. Two turkey breast and 6 sausages. That plus a butt might not fit on the 2/3 grates that I'll have without the second rack. Any suggestions? I'm going to test fit it once I get a butt at the store later this week. I'm thinking I can at least do the pork and the turkey. Sausages would be a stretch without an upper rack.

My next grill, as long as I have a cover and shelter for it, will be a pooper. If I can't cover it well I'm not spending the money for one.

 

I can understand that. My Traeger has a cover and lived in the garage. When I get my new one it will be covered also.

 

I have a cover but it's mediocre at best. Especially after being weathered for a few years now. Hence why I asked yall several pages back about setting it up inside my shed

My shed has barn doors though so I might look at creating a slab or something outside of those. Right now they go out to an un even grass lawn. Which is fine but not for a grill.

 

When we get a new house I will be building a covered outdoor kitchen and bar area.

 

Wife wants a built in bbq area on the back porch.

 

Do it now

 

I was wrong, it wasn’t filet. No idea what cut. Flavor was good, but was tough at medium. Not worthy of pics.

 

Shouldnt take too long to build once we get the keys to house its going in...prob get a pit boss pellet smoker

 

ribs did the 3-2-1 method, made my own baste with jalapeno jam, honey and sweet baby ray's
loin was 4 hours @ 275, 3 wrapped @ 275 and 1 on the smoker at 275, then rest for 30 min, it fell apart and made for good pulled pork