Food Smokers and Smoking Tips/Tricks/Techniques

Lake Wylie

 

Following.

 

Meat looks great. Pool water looks blue. River? water looks green. Wife looks comfy.

LJ dealer 5 miles from me, 40# is $20 OTD. If they are not home, just grab a bag and pay up next time I see him or his wife. I've tried several brands and several of LJs other flavors. The only difference I could tell was the smell of the smoke. I could not tell a difference in the flavor of the food. YMMV

 

Pork belly burnt ends

 

maybe not half, it was just an expression.

Nonetheless they are overpriced for what they are.

 

40# for $20 is a great deal. I may get a pallet, do a group buy, some of the guys local to me have expressed interest.

 

It's a poor worker that blames his tools, Mike.

If I could turn out amazing food like you do, I would not be a fan of poopers either.

 

Pallets can be bought direct from LJ with delivery for cheaper than $20 per. iirc a pallet is 1 ton. Thattsa lotta pellets. Got room to store them?

 

Well they sell a quarter, half, and full ton. I expect they all come on a pallet. How much I order will depend on the local interest.

 

Go big or go home!

 

hell I’m probably in for 10x 40lb bags...I’ll just store them in some 5gal buckets.

 

I’ll make some calls and get some numbers this week, then will get a list together of how much folks want

 

you will wish you had something as a backup when this one fails when you least expect it

Enjoy the new cooker

 

I just bought 40# of LJ pecan for $8.00. Busted bags at work (Rural King). Been making/selling jerky like a boss, got nine pounds of “eye of round” on this very minute and another 5lb roast in the freezer for slicing later this evening and smoke tomorrow. Most all is spoken for.

This was last Sunday, and did a mid-week batch as well.

 

Mid week smoke. Notice sample bag in bottom right.

 

nice. Got a recipe or is it a secret?

 

Cut into chunks that my little slicer can handle, freeze (not rock hard, but firm, keeps the meat from sticking to the blade) marinate in Dales for at least a few hours, if overnight I cut it with water, tends to be too salty otherwise. Lay it out on my grates, sprinkle on my rub: equal parts red, white, black pepper and garlic salt. Use smoke setting (140°-160°) start checking at two hours. I literally handle every piece and pull when it “feels” right. Then recheck every thirty minutes until it’s all finished.

 

40# takes most of 2 buckets. That's how i store mine.

 

Weber kettle right next to it. For power outages, or just if I'm not too lazy to fire it up. Good point tho, igniter failed once. Always have a plan B.

 

In for a sample bag. Looks great.