Food Smokers and Smoking Tips/Tricks/Techniques

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!

 

Don't forget there used to be the 4th of July sale also.

Normally I would be to the top of the Musky net



Down to only 12 bags now.



And a bag of Royal Oak for direct sear. Really doesn't count though. There is a reason Harry Soo and many others use Kingsford for smoking and grilling. It works and works well.

I am also down to less than a quarter ton of lead shot. Yes I am getting nervous on both accounts. I grill and smoke a lot. And shoot a lot of lead and do my part to return as much lead back to earth as I can.

I have done them all from the 70's to now. Like my Pit Boss but sorry am going to do a steak in a few minutes on the Weber Gasser with sear station and Grill Grates. MUCH better than the pit boss and any pellet pooper could hope for.

Sorry. But I said it.

Well actually not just me was so disappointed in the smoke flavor of pellets tried tubes, trays etc. and eventually managed to burn the coating on the pellet spitter getting "the flavor"

They just don't give the same taste. They can't, especially in a short period of time. And cut off at 500°

Been pretty silent about it until now, for the most part. And I do like the convince of the pellets. But looking for how to add real smoke and sear flavor came across a review on the smoke daddy. Which nailed it. So it isn't just me.

For many that just want a kiss of smoke pellet poppers will work. Me, not so much. Hell I will keep the gasser it is a no brainer, but the pellet pooper is going to go. I could add the smoke daddy but No. I am not. At least don't see the benefit considering the cost and effort.

Don't own one and haven't tried it. But could write the first part of this review and is spot on IMO.

Maybe it should be called The Emperor New Clothes:
==============

Ok so Ive had my new pellet smoker for several months. Its a nice high end one and I spent alot of money so you have high expectations of what its going to do Coming from using my WSM smoker for several years and loving that I thought I would try the new rage of pellet grills. So I get the grill and start smoking. Trying it low and slow, my grill puts out perfect blue smoke all the time. Smoke flavor on food? Eh not really sometimes cant even taste it. Although it cooks like perfection. Then I tried smoker tubes and boxes. Once again not getting the smoke I like. Then Im on every forum asking hey how can I get more smoke(Id say theres over a million links with that very question on pellet grills) Then Id get back hey you dont want that oversmoked taste or you have to refine your pallet blah blah blah. I just want to taste some woody flavor! The problem is no matter what pellet grill your using they just burn to efficiently and the pellets cant really smolder like wood and theres just not enough of it in your grill because its being burned as a heat source. So my quest for smoke flavor continues and I land on some reviews of the Smoke daddy Magnum.

 

Scottalot panic levels

 

I've got the Super Pro 2121, so all charcoal, no gas. Much more real estate for me.
I dig the box idea, when burning in the side box I could tell that coals might not stay put where I like.
What's the dryer tube for?
Again, I probably have enough distance I can put the meat left and get less direct heat onto it.

My biggest worry is keeping smoke and heat in it. Looking for chimney rope or malleable fire brick to seal some places, been a tough find so far. Kentucky clay might be what goes on it lol

I tried that, waited and waited (2 years at least) for a 'sale' on them. Nothing. Just bit the bullet and paid the $75 for it at lowes.

 

BTW, don't be afraid to use my smoked mac recipe in my sig. It's simple, and easy to adjust the quantity or add things mixed in. I wouldn't mess with the core ingredients too much, my sister's inlaws wanted a "healthier" version and decreased things, and baked it. She said I'm only ever allowed to make it
I've tweaked it by adding bacon, onion, minced garlic, ham chunks, jalapeno, and whatever I feel like subjecting my family/friends to.

Just PLEASE, for the love of all that is holy, NEVER add liquid smoke to it!!

 

dun.

small bits came off last night around 930 I had a small late snack which I’m sure was totally healthy. Half a sausage, drum stick, and a slice of turkey which is why they’re cut up in the picture. 10.5lb when raw butt just came off. Did the over overnight at 215 and finished up with about an hour in the smoker around 250 this morning as a finishing touch. Wrapped and sitting to cool for an hour before shred.

the oven method loses some of the bark but I’m okay with that, personally. And I did this one fat side down first time I done that. Usually do the overnight at 225 but I didn’t want to get up early so I did 215 and hot damn was that a good idea.

I’ll get a picture later when shredding

 

Gloves are Off, He’s breakin’ out the Magnum.

Eternal flame right there.

 

The Dryer Tube moves the Exhaust opening from top of the lid to rack level. Helps keep more heat and smoke in. Stabilizes temps a little bit too.

You can make a seal around the lid too but I found after making a charcoal basket and dryer tube, I didn't really need to seal further.

 

How's the dryer tube affixed to the top tube?

 

We shall just agree to disagree.

Now I have not done any long smokes on this PitBoss so I can’t say how it is.

 

it actually just pressure fit on it. the exhaust should stick in a couple inches. Worst case, a hose clamp would work.

 

I want to try one smoke without changing much, see how I like it. Then add the dryer tube and go from there.
Appreciate the tips!

 

Yum

 

No problem! I have crumpled up some aluminum as a seal for the lid a couple times too on windy days. I cut my teeth on that pit for quite awhile. Was a lot of fun with it.