Food Smokers and Smoking Tips/Tricks/Techniques

That sucks man.

 

Man that really sucks. So much potential. @Bigdaddy4760 here is a product opening. Just got to get you liking pellet poopers.

 

I would take and rework to where it will cook. Not sure how I would get down here.

 

Like when homer designed a car.



I saw one a Walmart and thought they looked pretty cool. I guess that's why they had them on clearance so soon.

 

Tri tip is on!

 

Flat came off just after 5p after around a 9hr cook. Turned out pretty dang good for being my second time with brisket(last time was a full one).


Side of potato salad for and dinner was great!

Pork but is still cooking. 15deg to go around 12.5 hrs into the cook.

 

Ahhh...juicy beauty. Time for some bbq sauce dip, corn on the cob and mac and cheese.

 

Brisket Flat, Point, Burnt Ends
Dutch's Wicked Beans
Mac & Cheese
McClures Spicy Pickles
Onion
Peach pie
Lemon meringue pie

Now to drink and stare at the sky for a bit

Cheers and Happy 4th y'all!

 

You ever throes the Famous Dave’s Spicy Pickles? Pretty good.
Nice meal. I’ll take the pies.

 

Happy 4th Zach!! That's the best picture ever!!! Magazine quality FTMFW!!

 

4th of July Central Texas Style Brisket. Salt and Pepper 12 hours over oak.

 

Amazing AF!! Looks GREAT!

 

Not my best work, but certainly not the worst. The guests all loved it, and I have a few sauce-less dry rub only converts. Temp control was a big issue for my setup, and I should have wrapped the brisket 4 hours in. It came out a bit dry for my preference. The ribs literally fell apart, as you can sort of see. They were fantastic. The smoked baked beans were awesome as usual.

I have pretty much decided to install a propane burner as my primary heat source. The electric element doesn't recover quickly enough, and the charcoal is too difficult to control with the draft setup in this cabinet. A small (18k BTU? ) burner should provide plenty of heat, and with an adjustable regulator, provide ample heat control. If I can find the right parts, I may do PID control on the burner.

 

That all looks amazing AF too! Great job!!!

 

Thank you! I am quite pleased since it is only my 2nd time actually using this thing.

 

How much work is a personally sized pie. Let alone two personally sized pies?!

looks great. Good job!

 

Nice smoke ring, you wrap it at all or set it and forget it? Flip? Fat up?

 

All the usual issues...Fighting the brisket to keep it smoked but moist...
and keeping the ribs on the bone.
For ribs I do usually 6 hours of smoke and then watch when they just start to pull back from the ends and then I wrap them in foil meat side down. I then cook them about another 1.5 to 2hrs (checking every bit here and there) until they are 2x as pulled back but NOT falling off...It really is an art...
LOVE ribs. That's also why I prefer St. Louis over baby back...more consistent result across the rack.

Until I realized I could render out all that fat in the baby back and they don't have to be little fat balls like in every restaurant.

 

Cooked these yesterday for shits and giggles