Food Smokers and Smoking Tips/Tricks/Techniques

Absolutely. Assuming it's a 22", right?

You could probably get $30 or so for the lid.

 

Yeah 22”. It would fit a 55 gallon drum?

Might be fun to make my own UDS.

 

Perfect day for a good smoke




Some smoked deviled eggs w/jalapenos to be added later!

 

Yessir! You'll have to cut off the lip of the drum, but that's what I've used on all my UDS.

 

Well, the neighbor cans some arse kickin' hot peppers, so in lieu of the jalapenos....

 

Id be happy with just this

 

Icing on the cake (smoke) Will!

 

Well darn...I’m in Greenville

 

3.5 lbs bone in pork shoulder.

5 hrs at 300 *F in the Kamado Joe BJ3. It's currently at 195*F. Almost done.

This was an overnight brine, no rub, no sauce.

 

Gonna be good

 

Turned out well

 

But are you from Greenville?

 

You can rest it when you get there

 

Having fun with the PitBoss Laredo 1000. Started the smoke at 5am and finished , with resting about 1:30pm. It turned out pretty good for my first smoked butt.

 

^^^^^ Looks like a home run to me!

 

Any recommendations for good Q in the San Antonio area??

 

Maner introduced me to these abominations. Smoked sausage, I added yellow/orange bell pepper, jalapeño, and onion, Meat Church voodoo, extra sharp cheddar, spicy breakfast sausage, wrapped in bacon, and finished with Pitface spicy meat massage. Smoked for a few hours on my kettle with post oak and mesquite.

 

Rudys? Or drive up to Poolville