Food Smokers and Smoking Tips/Tricks/Techniques

Been out of this thread for a long time, since I moved across the country a year ago and had to leave my smokers behind due to apartment living.

Bought this and got it before the stop sale due to some QC issues with wobbly legs. IDGAF and can’t wait for some ribs tomorrow. Assembled it and did a burn through it tonight with vents wide open

 

Nov 22 mild cheddar over hickory.

 

Did not even know weber made this. I’m curious to see how it works for you.

Call weber and I’ll bet they fix your wobble. Might end up with two.

 

Welcome back!

 

oh my GOD. These look absolutely unreal. Do you sear like Eric said or just let er ride low and slow til 203+? Do you wrap?

 

I don't see anything seared there, and TBH the only time I would is when I want some extra crisp to my sugary bits when using a glaze of honey or molasses. Absolutely not required. Wrapping and resting, IMO, makes all the difference in the world.

 

My legs are like that too.

 

The plan is to try and end up with 2. They already have an announcement up on their website telling anybody who has one to contact them to get it replaced.

 

...and then share extra one with your food smoking thread brethren??? How noble and altruistic!!

 

I'll have raffle.

 

Smoking my first prime rib for Christmas, won’t have time for a test run. Soooo any tips or tricks anyone would like to share?

 

I did one last year for Christmas. Pretty straightforward, rub it down and put it on!

 

250* and pull at 105* ish?

 

Salt and pepper. Texas style I wouldn’t over complicate the process, and I would even go a little shy on the pepper compared to the usual - want flavor but not overpowering.

My process would be: take out an hour before if not a bit more, but an hour is probably enough. Salt and pepper, no injections and all that hullabaloo. 225 until it’s mid rare, no foil in the smoker. Take it out, wrap it in foil for about an hour in a cooler. Very underwhelming and uncomplicated of a process, but it’s one of those cuts that you don’t want to over complicate in my opinion.

 

I think I went a little bit higher. Closer to 110. Cook with bones tied on and then remove after resting.

 

how was it?

 

delicious. Making burgers with it this weekend. Have like 10 more bags of the stuff.

 

Malcolm Reed on howtobbqright youtube just posted a prime rib recipe that looks pretty killer

 

Yep, pretty simple, and I like what he does with the bones