Food Smokers and Smoking Tips/Tricks/Techniques

These things happen! Especially to me.. especially with food and equipment. Restaurant supply stores..shoot..there I go again LOL

 

And we’re off!

 

We get most of our stuff from here. I been a bidder here for a long time.
https://mainauctionservices.com/

 

Here's the direct link: https://i.postimg.cc/8CdXMFt9/jdpellets.jpg

Weird that the picture didn't show, but sometimes I can't see other's pictures on other forums.

My second foray into smoked cheese with the tube. That thing is the BOMB. The cheese done now, wrapped and in 2 week quarantine. A thing of beauty.

 

Just for the record.. and I've posted this a long while back.. but you can cold smoke ANYTHING!

 

Took a look at one at walmart, i see there a control for bottom smoke then the top. Maybe can cut out the bottom holes to open more smoke up? If you keep it

 

Ready to eat!

 

You are not done yet. Get in there and get to knawin’ !

 

That's the best part! Need to let the tummy settle for a bit, I'm full!

 

Got a long way to go...as I'm in the stall...But I'm not looking to eat until about 9pm...
Working on a brisket flat.

I usually use kingsford classic charcoal but the Royal Oak


was on sale for like $9 for TWO 18lb bags at Wally mart so I said what the hell and went for it. It's very impressive. It's running really hot. I don't use the water pan in the weber smokey mountain. It steals too much heat from the system. With this royal oak I have 2 of the 3 vents CLOSED and one 2/3 open and the top vent 2/3 open and I'm riding 250F hot side the whole time.

I have to burn a shit ton of kingsford to get this kind of heat. I think for an unattended overnight I would use kingsford for the slow long burn, but with kingsford it's everything wide open to get this kind of heat. I could almost put some water in the pan. Look at the coals after 8 hours of running at 250F. I put in about 1.5 chimneys. I lit 0.5 and got it hot, pour it in, stack it and then laid a second chimney full on the side. I then put the wood chunks for smoke.


I'm doing a ~6Lb brisket flat...It had a nice fat cap on it. I'm doing fat side up. Smoked it about 6 hours to 165F and then it's foil time.

I used some oak, hickory and cherry...The oak and cherry are wood I cut and seasoned myself. The hickory is chunks I bought.


Now it's foiled and I wait for 195F....time to mow the lawn..I can't get over how much size you lose while cooking...

The co-beverage of choice right now is some Cisco Whale's Tail Pale Ale...

 

Great price on the T-bone...Nicely marbled

 

Nice!

 

Making more of that queso. Can’t get enough of it.

 

I grew up eating my Dad's farm raised beef. After Dad retired I bought local from another guy til that one day, I got fucked ona 1/4 beef. A bunch of liver, the heart, the tongue, short ribs, etc. Had 2 steaks 2 roasts and some HB. In fairness it was the locker that fucked up, but I quit buying like that. That was years ago.
I'm hooked again lol.

 

I’m sold on royal oak. My experience has been very similar to yours.

 

And we eat.....

 

I couldn’t find regular but after 26 stores I found “extra hot” boil. I cut the cayenne pepper out of my recipe. Happy 4th, thank God we live in the greatest country on Earth.

 

Done.

 

That might might work

Thought about putting a heat shield between the upper and lower unit installing another hopper and fire box just for the upper compartment too.



I came across some other things that just irritated me with this thing yesterday


At the end of last nights cook (14 hours)

Only 4 of those hours were used on the Lockhart for the ribs that were served today.

I wanted to push this Lockhart into the creek. A sledge hammer crossed my mind too. I even though about wheeling it out to the dumpster.

The 1 rack that fully cooked in the Lockhart was cooked well, but guess wha? It Tasted like those perfect oven cooked ribs with barbecue sauce (a waste of home made sauce & rub if you ask me)

If walmart wont take this pile back,
I dont know how I could sell this thing to someone; it is really that bad.

It needs some major work to make it a good cooker.

This thing has the rush to market feel

(I bet by team of people that don't even know how to barbecue, grill or smoke.)