Food Smokers and Smoking Tips/Tricks/Techniques

I think plenty of other cheeses would still work nicely.

Looks good!

 

Ya probably so.

 

I don't even think the cone knew it was hot haha... It's holding up perfectly.


@Kanyon71 any flooding issues for you?

 

Nope I’m a good distance from where the dams have way.

 

Glad to hear that

 

Has anyone seen the Memorial Weekend charcoal sales yet? Looks like Lowe's is doing the 2 pack of #20 bags for $16.88, Home Depot is still $19.88 for the same pack. Not quite as good a deal as I remember in the past but I'm thinking I will need to go grab a couple packs on my way home today, hopefully hold me over until Labor Day in hopes of a better deal.

 

Costco had a nice 2fer deal yesterday. 2 giant bags of Kingsford comp for $18 I think?

 

I used to hunt deals but I use usually 3 to 4 bags at the most every year. If I was using more bags I’d hunt for deals.

so far this year I’m at I think 1 bag used.

I had to teach my friend to not get match light/never use starter fluid.

 

10lb butt. Turkey. Sausages (hot Italian pork no more turkey sausages). Drumsticks.

Some going to family tomorrow and friends over Saturday.

 

Just recently got the side fire box for my Char Griller! Burnt it in after install, excited to try it out formally!

No more fire inside with the food!

Any tips for fatwood as a starter? Had to pick some up when the store was out of Weber cubes, I only ever use Royal Oak lump, never little black pressed brick stuff.

 

Best mods I did to my old char griller.

Charcoal box
Dryer vent tube
Flip the old charcoal holder over for deflector

Those few mods really made it more consistent and much more enjoyable.

 

Wow.

I love it but unfortunately it looks like that takes up a lot of real estate for not much cook space???

I might see if I can find a second hand fire box next year.

 

So glad the weather is now nice enough to cook outside on the PitBoss every day. Tonight was smoked then seared burgers.

Doing a BBQ this weekend got a brisket and 3 slabs of ribs.

 

The main cook grate is off in pic. Doesn't change any cook area. Well, the dryer vent takes up 4" roughly...

 

Check this out...

https://www.walmart.com/ip/Pit-Boss-Memphis-Ultimate-4-in-1-Gas-Charcoal-Grill-with-Smoker/835917533

 

That’s a tiny smoker box and I’m not big on gas grills anymore. I’ll end up with something higher end but I got to say I’m pretty impressed with this PitBoss Austin XL. Even has a sliding door so you can direct seat meats. I’ll tell ya it works too lol not care seat turns into burn quick.

 

I picked up the Austin XL for my neighbor a couple years ago.. she uses the shit out of that thing! She came from a Weber charcoal grill and now she's grilling and smoking ... She even cured and made her own pulled ham under my tutelage! I helped her out it together and it was easy.

 

Starting my first ever batch of smoked cheese. Nice cool day.

Using a tube smoker inside the upright. HOLY SMOKES. One tube produces a prodigious amount of smoke. I have a "Wedge" smokebox. Unimpressed with that and it would never stay smoking.

Anyway, white cheddar, pepper jack, and swiss under way.

 

ahh okay I thought you used it as is with only the top racks. Okay yeah that’s plenty of space then

awesome. Might try some cheeses in the fall. Missed the mark last year might give it a whirl this year.

 

Easy peasy resting in the fridge now.............the cheese not me.

BTW used apple mash pellets!