Food Smokers and Smoking Tips/Tricks/Techniques

Impressive as always!

Tell me about your lid counter weights..

 

Just balanced square tubing.

 

I've been pondering a counter balance on my new project.. read where people fill them with rebar etc to find the correct balance. That giant lid of mine is definitely heavy! Haha

 

It’s definitely a hunt to find the balance. Just tack and move.

 

Just wrapped the crosshatch cut pork belly and in warmer resting. Seasoned with Pitface spicy.
This will be great sliced and make BLTs or on a homemade cathead biscuit with mustard.

Dino beef ribs pulled and paper & foil wrapped in the warmer resting. Pulled great from the bones. Got a kosher salt an 16 mesh fresh cracked black pepper. Texas style.

Gonna put on the second wave here shortly with some more Butts

 

Looks great and sounds delicious.

 

I'm ready to up my smoking game.
i am split between the Traeger Timberland and the Yoder Ys640.
Would prefer the Yoder, but cant seem to find any deals ever on them.

Does anyone know of any promos with Yoder?

 

Never saw any before when I was shopping. Maybe a local store if they sell them will throw in some extras or pellets.

 

yeah, from what i found in my brief search the best is a 20lb bag of their pellets.

If that is the case, i may go with the Traeger

 

Not sure exactly what you are needing or wanting, but a Pit Boss is MUCH cheaper than either of the aforementioned choices... the savings can be used to stock up on pellets / accessories / foods needing to be smoked

 

Smaller sticks

No rec tec? Or rec teq... Whatever they are now...

Also, Pitts & Spitts is worth a peek too.

 

That is NOT what she said.....


...instead of pellet poopers, you need to change it to micro-stickers

 

I'm wanting thicker steel / insulation, wifi, and to be able to go 500 degrees +. A spot to cook direct over the flame helps too. I enjoyed that on my previous smoker. Biggest thing is quality. I use my smoker one to two times a week. I want it to hold temp in weather between 20-100 degrees.

This would be my 3rd and hopefully final once until it dies. My Louisiana grill just died on me recently. It was the standard barrel smoker and i really liked it.
I also had a Traeger. Cant remember the name, but it was the Costco one they always sell on their road show. looks like a standard gas grill.

 

i have actually heard good things about rec tecs. I will research those a little more too

 

Forgot to post yesterday’s cook.




Gotta love that On Point dust. Does a Brisket mighty proud.

 

I really shouldn’t look at this thread when I skipped breakfast. That looks damn delicious.

 

Love my Yoder, nothing else to contribute (much how my whole life has gone)

 

This old ass pellet rig requires too big of pellets... Must be a controller issue...

P.S. I may have a new blister...


#WhereIsTheWiFi