Food Smokers and Smoking Tips/Tricks/Techniques

I keep extra in a cooler indoors in a “junk room” until needed.

 

I'm trying my first pork shoulder today for pulled pork, fingers crossed.

Fiance got me a smoker box and a few bags of chips for christmas. Since then we've tried turkey halfs, pork loin roast, and some chicken breasts, nothing too crazy. I've been pleased so far but trying to seal up a cheap gas grill is really making me yearn for an actual smoker. I figured out ways to fill the major gaps and keep most of the heat in and keep a consistent temp, but it's still a pain. I'll probably spring for one in the spring, I don't think she realized what she's started

 

Pro tip: put way more bbq rub on that bad boy!

 

Good call, I really need to go to Costco and pick up a big container of some. Didn't have any on hand so did salt, pepper, garlic powder, paprika on all sides and called it good for now.

 

For reference, this was one I did yesterday and deliberately went light on the rub because the wife wanted half of it for Brunswick Stew

 

Wellllllp, I went extra extra extra extra light then, whoops lesson learned haha thanks!

 

Just add a snit load more salt and pepper and do it Texas style.

 

This ^^^ is TX. If you don’t believe me just open a package & listen.

 

I just coated my ribs in this

 

Bet you licked your fingers after too.

 

There is nothing at all wrong with that combination.

 

Temps gonna swing, even in an oven. Don't worry about it, don't stare at that ambient thermometer. Just keep an eye on the IT of the meat. Rub? I rub lightly too. I want to taste meat complimented by rub, not overpowered by it. You can always add more seasoning, hard to un-season it. Pics look good, keep on smokin'.

 

lol 'not secure' hey @bvbull200 tighten up yer shit!

 

Need me an IT guy.

 

Just need to practice Safe Rub, that’s all.

 

Wrap that rascal!

 

.....or pull it before it reaches internal......Oh, never mind

 

I think you're pretty On Point there!

 

Rubbing butts and busting nuts

 

It’s at 160 IT, so I topped up the apple cider a little and wrapped it. Also bumped up the temp a little so we aren’t eating dinner at 9 tonight haha! Grills been holding steady at around 225-232 or so. Very excited to try it, smells amazing. Oh, and I put hickory in the box originally.