Food Smokers and Smoking Tips/Tricks/Techniques

But I already have the paper towel rolls

 

And I have the “news flyers” for free that I don’t read, but show up in my mailbox every week.

 

Cool, bud. Glad you’re happy with your solution. I just offered a new idea (to me) that didn’t require spending additional money.

 

Pint of boy scout juice and a match.

 

Don't use it for charcoal but yeah I have started many a fire with "Instant Boy Scout" LOL

 

The only use for my side burner: frying when I don't want the house to smell of fry oil, and stating charcoal in the chimney. No waste

 

Had a rack of ribs in the fridge need to do up. Looking at the forecast yesterday decided then was the time to do them.



Teens above windy and snowing. Decided to use the 26" kettle and snake it is just so easy to use. Had some ham slices to double smoke too so mixed up some brown sugar and pineapple and threw in a little ginger ale. Pup helped me.



Went 4 plus hours or so on the ribs then wrapped with butter, brown sugar, honey and a few oz. of ginger ale for the braise on the ribs. Ribs I go more by feel and experience than time or temps.



Couple of hours back on then cut them open and back on for an hour or so to tighten the bark back up. Thin glaze of sauce last ~15 minutes. Cut the meat off the bones, wasn't fall off the bone done but held a little bit. Just about perfect, for me.



Ham let go an hour or 2 then covered the pans to braise them. Tender and smoky, it will not last long.



Now I get to go blow snow out of the driveway once I clear the truck off. Up to 7 degrees above zero, high for today. Other half rack of ribs waiting for me for supper when I am done. And some whiskey, it is Friday after all.

 

Thoughts on a PitBoss 440D2? I might replace my 14 year old Chargriller gas grill with one.

 

Will it fit a brisket?

 

Subd

 

Well howdy Bob

 

Howdy. I just happened upon this thread and it’s right up my alley. Anything smoked on the grill is better. Just a hillbilly from KY who was introduced to proper smoked meat over 20 yrs ago buy my then new wife’s grandfather who lived in TX. About 16 hrs of smoke on a brisket with local mesquite and I was hooked. Southerners know how to cook!

 

Hardly ever cook them!

 

I have the 456 from when Lowe's was blowing them out for something like $199 and pretty sure they are close to the same. Certainly are in square inches of cooking real estate.

As a smoker not a fan of pellets much prefer real wood. Well except for long cooks then the pellet's seem to catch up. I might have sort of kind of burnt up my pit boss trying to run charcoal in it with wood chips LOL. Have the high temp paint I just need to get around and sand it and paint it someday been over a year now. Just need to wait for that 6 weeks called piss poor sledding in Mn.

But if I was looking to replace a gasser with it... hmmm maybe.

High temp cut out kicks everything off at 500°. It has a sear option in the diffuser plate to allow a direct sear. I use 2 sections of grill grates from Weber Jumbo Joe and the ridges take it up another 150°.

It is small but for one or 2 people yeah it gets the job done and well. Brisket might be tight but would fit. I really do need to paint it and restore it one of these days. My Weber Genesis gasser with sear station gets a work out in the winter. But the Pit Boss gets the job done too.



Forgot, I also use 2 grill grates from the 22" kettle sometimes







Come to think about it really enjoyed cooking with it using it in the same manner as the gasser. So thoughts? Yeah it isn't a bad option. But I'd go with a Weber gasser also, guarantee it will out last the Pit Boss especially in the elements here. My Genesis is about the same age as your Chargriller and fires up first and every time I push the button. Puts a smile on my face each time too. She has at least another decade or 2 in her I am sure.

At a decent price a small Pit Boss is a good intro into pellet poopers. And works well in my experience.

 

Brave soul. I tried smoking once when it was in the 40s. Once. It worked but I used a whole damn bag or charcoal. I did cheese when it was closer to 50 degrees that was good but damn I’m a pansy for the cold nowadays.

Man I’ve learned Texas style isn’t Texas style unless they’re from Texas. I had Texas bbq and then came home and had Texas style done by a New England smoke house.

nope.

 

Are these loins? They look amazing!

 

Yeah there is something to be said for a couple of good ol’ boys sitting by the smoker all night feeding mesquite and pouring beer over enough brisket that you could feed an army to keep it moist. Lol it just ain’t the same anywhere else. Not that Memphis style or any other isn’t good it just different and I like them all.

 

I have a pit boss smoker and I use it as a normal grill. In fact I gave my gas grill away. It isn’t a real wood smoker but I can set the temp and use my wireless probes and be lazy. It makes me happy and the family enjoys my grilling so....

 

They make mesquite pellets and you can still sit there drinking beer. Gotta make sure the hopper stays full