Food Smokers and Smoking Tips/Tricks/Techniques

I have that same smoker tube but I can never get it to work. Idk what I’m doing wrong. I fill it full, light it on the end for 30secs or until it catches real good and let it burn a min or two then blow it out.

 

May have been covered but I recently bought a meatstick, basically worthless without the "Bridge", however with the bridge pretty cool. I love being able to see both the meat temp and the oven temp outside the meat. First cook was without the bridge doing a pork shoulder on the rotisserie (yes no wires to twist) and lucked out as without the bridge we had no idea till we got home and the pork had all fallen off the spit into the aluminum pan. round two we got the bridge and cooked a turkey in the oven, much better to be able to watch what is going on from the neighbors house, store, etc.... I need to do some calibration as the meatstick does not agree with the oven temp so I suspect the oven is off as it is a cheap piece of junk. But I plan on doing some comparisons with calibrated equipment I may be able to find.

 

Use a propane torch until it is on fire. Don't blow it out, it will go out by itself. Your method isn't letting the fire start...

 

I did use a propane torch to get it going. I’ll let it just burn itself out next time. See if my luck changes. Thanks

 

I know a guy like that but it’s charcoal. Can’t say it’s a hoard. Uses it a fair jag.

 

must be talking about @scottalot lols

 

IE., Down to my last bag of charcoal. Must raid Lowes!

 

There. Better now

 

I meant pallet instead of bag, but still relevant.

 

i used 160lbs of pellets this year. I know it’s not a lot in comparison to some, but I plan to double that number next year once I get my Yoder.

 

About half that in charcoal for me this year. No idea how much in wood. I bought several double bags of Kingsford from Lowes and have about four double bags left, so about 80 lbs total left. The new grill had gotten most of my love over the summer, but getting back into smoking as it cools down.

 

I’m at 120lbs so far and I bought the Yoder in June?

 

Performed a series of experiments over the last two weeks. Bought up a load of hen drumsticks for a Friendsgiving and just wanted more out them. Roasting was always just... too... boring.

I’ve eaten a total of 12 drumsticks with different brines, curing salts, rubs, bastes, temps, smokes, steams, roasts, combinations, and everything else under the sun to reach this point (the video missed the “pulled pork hand smash” moment). Tomorrow’s 2 dozen will get a full cold smoke and a hot butter bath

 

Them fake burger things smell and taste like dog food to me. Not that I go around tasting dog food!

 

Details?

 

Bought a 13lb turkey to smoke for Thanksgiving, wife said don’t screw it up. Guess the pressure is on!

 

Brine. Season. Smoke.

 

Whenever I get a deal on legs I go into factory assembly line Southern Deep fried mode, then flash frozen. Great lunches for months to come.

 

That sounds so good. I don’t have the space!

I wanted to tackle the fall-off-the-bone approach... and I literally meant just that. Hundreds of recipes say they are, but they really mean a clean bite/pull. I wanted the factor. The skin is understandably worthless, but the meat is beyond flavorful and tender, even better with some smoke. I don’t think I prefer any method over the other, these are just different.