Food Smokers and Smoking Tips/Tricks/Techniques

You call it babysitting, I call it beer drinking

 

This is the longest I watched that smiley. i thought it was always just cheersing and drinking haha.

Anyway, yeah I am usually sitting outside enjoying the weather anyway so why not add a smoker in there. Problem is I am efficient, so I won't light the smoker for a few sausages, I'll fill the smoker with a dozen sausages, some turkey, ribs, etc..... so I don't smoke a lot because when I do smoke, it's a lot

 

Ah, I don't have the easy-way-out side , all charcoal for mine.

 

this
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Didn't know what I wanted, so I figured this was the best way to have everything cheaply and learn from there. I've learned I want a smoker, don't want to use charcoal for high heat grilling (IE steaks and chicken and whatnot). So a gasser and a smoker basically.

 

I want to build something that can provide some protection while cooking, perhaps have some storage for an extra propane tank, coal, tools, etc. We don't have a huge kitchen, so if I can store the dedicated stuff outside I'll be ahead of the game.

Probably build from scratch but I'm looking at ideas now. Issues I need to overcome are high humidity, ants, and securing it so it doesn't fly away.

 

I completely understand the use for the dual grills. My personal experience I've had with 2 of the Char Griller duals, we've got one up at our camper and my cousin had one, both gas sides began to rust out in about 4 years. Both are kept covered, too.

 

Yeahhhhhhh the rust isn't my friend I've had this one for a hair over 2 years now and the gas side could use some effort. I keep it covered as best I can but I have not been strict about it. I would like to set it up so I can roll it in/out of shed easy (has barn doors) but then I can't see the temp from the kitchen/inside when it's raining/cold out and I don't want to go out to check the smoker temp I got it as a stepping stone, I won't buy another now that I know what I do/don't want in things.

 

Clean it. That's gonna save the rust more than anything, maybe even more so than a grill cover or roof over it. I will say that neither of the 2 I mentioned got the gas side cleaned very often.

My Super Pro is probably 6 years old, minimal if any rusting. Kept in a garage at one place, front porch and grill cover at another, now with grill cover on a covered deck. Been cleaned at least once a year.
I'm sure you know this, NEVER trust the dial thermometer on your Char Griller. They junk AF lol

 

I trust it for smoking. I smoke between 225 and 250, if it's telling me in that neighborhood, I'm good. I figure it can do plus or minus 25 good enough.

 

Sounds lovely. I think I'd looking into a moving van...

 

Chimichurri Beef cooked over Mesquite.





It's great for salads or tacos.

 

For fire starting I use real oak lump charcoal in a chimney.
I put a couple paper towels and some cardboard under it.
The paper towels light quick and the cardboard burns hot
enough to have the charcoal crackling in 30 seconds.
I start it with a butane torch.

 

Santa Maria grill is on my build list. I have always wanted one

 

I see more room on your trailer.

 

I could stretch it. But I want one for the back porch

 

Then again with all the bricks inside it this grill weighs 500 Lbs. That's a lot of tongue weight.

 

Finally got my Father’s Day dinner tonight. Smoked over mesquite. 3 bone rib roast

 

Looks great

 

Ditto