Food Smokers and Smoking Tips/Tricks/Techniques

HAHA you must have missed my rant about flavor back a page LOL - And honestly.. I don't remember the last time I drank JD.. maybe too many other things to try?

 

No I saw it.

I use Lumberjack competition blend in mine, they burn pretty clean and the species of the pellet flavor actually comes from wood of that tree not fillers.

Should remedy your no JD.

 

Oh I have plenty of remedy.. it's my weekend to work with the whirlybirds so I'm playing it safe.

 

Truth!

Also Truth!

 

You cannot use a pointy food probe for ambient grate temps!!!

 

Watch me!

As I grabbed it this am, i saw that and went... Meh.

 

Maybe it's just getting warmed up before being shoved into the meat?

 

Well that sucks lol

 

Someone has to keep an eye on the idiots of the world...

 

We ain’t got enough eyes.

 

Sure right about that! I don't mind working though.. I like my job ... not always the management but my actual job LOL

 

whisky barrels only get a few uses. There’s something in the wood I had to google I think it’s vanillan or something similar. After a few uses the oak is “used up”. There are a few places that will cycle them through maple syrup as well. But “big whisky”s best thing they could have done was start to market the used barrels for whatever uses because otherwise they were worthless to them.

 

The Distillery here sells ‘em for up to $40 a piece. They make great planters cut in half.

 

Which Distillery and what size barrels?

 

Distillery makes Canadian Club rye whiskey. Can’t remember the parent Co. I know it was Diagio but think it’s different now.

 

Fair enough... local distillery here wants $100 for a 30 gallon barrel...

 

Think we got these already cut for $15 ea. I’m gettin’ two more so I’ll see what they are now. Best to buy ‘em in the Fall though.

 

someone bought me a bag of JD chips. I threw them on the coals when cooking steaks. I can’t put my finger in it, but haven’t been able to replicate the flavor without them. Most likely just the oak, but they added a good flavor to steaks. Although, I’ve never been accused of having a refined palet, so maybe it was all placebo effect.

 

I can’t believe this thread is still rolling. 50k+ posts. Pretty epic. Keep it up!

I’m smoking brats this evening. Sounds simple, I know, but a brat smoked for 2 hours at 250 is better than any other boiled or fried brat on earth.

 

You have a 50k post thread and forgot one thing with your post?!...