Food Smokers and Smoking Tips/Tricks/Techniques

I agree 100%

 

I mean I cook food with LP...


I hope the tank it sits in is AOK!

 

So I got this Weber for free and I figured I fix it up... but it is beat to sh!t



and I picked this up for cheaper than what it would have taken to fix the free one. And it came with accessories...


So the first one is going to the dump ...but the lid is in perfect condition. What is a lid worth if I try and sell it? I figure a guy making UDS’s would want it right? @bvbull200 ?

Or if anyone here wants it I could ship it out for some local to you craft beer. Or whiskey

 

Weber sells the handles, legs, wheels, dampers....hell I’d break it down and part it out on eBay. Might make enough to buy some ribs or something for the other one.

 

The bottom part has a pretty significant bow where one lag attaches. It would work with a “leveling block” but that would get annoying. The grates inside are shot and the ash catch can is also bent to hell.

The lid is the only thing not destroyed although I just looked and it has a small flat part where it looks like it hit the ground or something. The wheels look good though so thanks for pointing that out.

 

Tried Malcolm’s no-wrap overnight cook in the recteq. Won’t be wrapping anymore butts moving forward, came out perfect.

 

Also to keep myself on point, I’m cooking tonight too!

 

Does it count as smoking if you cook frozen chicken breasts in the sous vide for 2 hours then toss them on the smoker for a few minutes for some color and char?

 

I’d count it. I’ve had to finish cooking my smoked meat in the oven...

 

Straight out of the water bath it's pretty anemic looking. Needs some kind of high temp cook to make it look presentable.

 

Did spare ribs from Sam's on the BGE today. Been awhile since I've gone with spare ribs instead of St. Louis or baby backs. They had a great porky flavor and came out really tender. Coarse salt and fresh ground pepper with Blackstone cajun rub then spritzed with lemon juice every 30 minutes. Nice flavor profile with a small kick.

 

I never liked the baby back ribs. Not enough meat on them, easy to dry out, and not much surface area for rub and bark.

 

Much better after slathering of barbecue sauce and a few minutes on the smoker.



Annoyingly, one of my kids was "really hungry" so he ate a sandwich when they had about 10 minutes left and my niece and her friend are visiting then decided to go out for supper so I have 3 extra for tomorrow, I guess.

 

I agree with you 100%

 

Yep, I did it for the first time a few years ago and have never cooked a bird (turkey, chicken, duck etc.) any other way. Hands down the fastest cook time, best skin crisp, and easiest to disassemble and carve when done. I usually don't bother with gravy, but if I want/need it I will just throw some carrots and celery in the bottom of a foil pan to keep the bird up off the bottom and out of the juices.

 

I am an AF fan for sure... but I like to experiment.. so once you learn the basics it's hard not to branch out! I've watched his Master Class stuff more than once.. and every time I speak to someone who wants to get into smoking etc I always refer them to his YouTube videos for brisket and ribs.

 

i usually quarter chickens and cook in parts. Mostly because my
Wife is a vegan and I never really cook for people other than myself. I might give it a go though just for kicks and giggles.

 

Man, that looks amazing!

What part of SC did you say you were in again?

 

Here you go ... https://www.tacomaworld.com/threads/lets-talk-turkey.637180/#post-21949026

 

Looks amazing. That's one helluva good looking bark on that baby.