Food Smokers and Smoking Tips/Tricks/Techniques

That ain't working. That's the way you do it.

 

Wife gave me last minute dinner duty. Well, last minute from a BBQ standpoint .

Threw some thighs on the smoker with On Point. Smoked at 275* until just about ready. Glazed with a BBQ sauce heavily cut with butter, added some honey and Thai sweet red chilli. They turned out amazing!

 

Looks great!

 

Testing out the Weber in the snow. Holding temps steady. Super impressed with the Kamado. Ribs should be ready in just over an hour.

 

@Bigdaddy4760

 

The itis got me. Ready for a nap.

 

Nice! Looks great!

 

Hey guys, just ordered my first smoker, a RecTeq 590. I'll be lurking on this thread coming up here but I have a couple questions for you more experienced guys. They are out of covers at the moment so that's not even an option. Planning to put the grille about where the chairs are in this picture, under my sunroom, as its out of the weather and there is a power outlet there.

1) This location will be out of the rain but will have sun on it part of the day, do I still need a cover?


2) Can I cook under there? Will the grill get too hot or do you think there is enough room to dissipate the heat before it hits "ceiling"?


3) Anything you wish you knew before you got started? I already ordered some Nomex self sticking gasket for the lid as I read that helps to keep it clean if you put it on when new.

 

1 no
2 yes, no, yes.
3 ittsa smoker, not supposed to be clean lol.
4 small learning curve for pellet poopers. Once you learn you will wonder why you didn't get 1 sooner. Good luck.

 

What should I do first? I've heard something fatty like chicken thighs?

 

Most you do a dry run with nothing in it to season the grill but check your user instructions

 

Sorry, I should have said after burn-in. I think they recommend a hour on full heat as you said.

 

After season its game on...! Whatever you are want to make!

 

Pork butts are forgiving.

 

Pork butt is usually pretty bulletproof and darn tasty.

 

Leftovers reheat well

 

I've been doing pulled pork for years in my Sous Vide, then finishing in the oven. Excited to compare it to the smoker.

Previous results:

 

My newest one came when I was at Work. Put it together & just let the Wife stare at it for an hour. That was some Nasty burn in right there. Just how you respond to “What do you want another Smoker for” kinda escapes me.

 

9 hours in: 13 lb. Prime from Costco. Solid buy at $2.99 / lb. in SoCal.

225° on my Rec(q)Tec 590.

Seasoning = Unicorn "On Point" rub.

Both probes are in the same location as I'm testing the built in thermometer (wifi) with my older RF thermometer.