Food Smokers and Smoking Tips/Tricks/Techniques

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?!...

 

@Bigdaddy4760

 

Heck ya!! Looking great.

 

Was sitting in the stall and barq was set so double wrapped and back on. I haven't had to touch the vents on the egg all day after the first 3 hours of dialing in. I'm impressed so far. Definitely has some hot spots so the point got positioned to shield.

These definitely appear to run hotter from the top down. Dome shape and all I guess . I went fat down thinking it would be hotter from the plate heat. Notes taken!

 

Do work!

 

Probably my 7th or 8th summer on the Akorn. Keep hoping it’ll fail so I can justify an egg.

 

I've always had pretty decent luck with wood chips. Year or 2 ago picked up a variety pack of flavor pellets they are meant to be used with a smoke tube or tray. One was JD



According to the packaging:

Jack Daniel's pellets are made from the used mellowing charcoal from the Jack Daniel's Distillery in Lynchburg, Tennessee. This charcoal is soaked in whiskey for weeks before exchanging for a fresh batch of charcoal. The charcoal is mixed with oak wood and processed into wood pellets for BBQ smoking.

Results were underwhelming for me.

The airtight pet food container has Lumberjack Competition pellets. Or Pit Boss Competition LOL don't recall now. They are very similar IME and I use either one which ever I can find at the lowest price.

For long smokes the pellets almost catch up to wood flavor which makes sense. You only smoke with wood chunks for a few hours if you do it much longer than that you will over smoke the meat. Pellets have to burn for 12+ hours in some cases so if they put out as smoke flavor as wood the food would be over smoked.