Food Smokers and Smoking Tips/Tricks/Techniques

Snake method is free and produced excellent results I vote no SnS

 

I figured so, especially with a $70 price tag. I assumed it be easier since I’m a noob trying to learn, but that $70 could go to food instead

 

Or other, more beneficial accessories! A good set of oven gloves (that you can replace) or washable, heat resistant gloves are a must.

 

I have a slow n sear and honestly it is no better than when I used to just bank the coals to the side of the grill with some old fire bricks I pulled out of my back yard. I say save your money for a brisket.

 

So now I’m curious about lavalock gasket kit. Anyone using one? I get blead by on the seat from the lid but I’ve never thought much about it. Does it really save fuel? And make it easier to control temps? I almost exclusively use my kettle to smoke so I wonder if it’s a worthwhile investment.

Cooking ribs right now and watching smoke roll out under the lid.

 

With that much bleed, you might check that your lid isn’t ever so slightly bent. Still looks ok to me.

For how thin the metal is and the small gaps between vents, I don’t worry about it much. The slightest breeze or external temperature fluctuation can cause variances in cooking temperatures.

 

Thanks. I readjusted the lid after the picture and it mostly went away.

I just did a high temp burn off for all the build up under the lid and bowl and I feel like that took some of the “creosote seal” on the lid that I had.

Time to build it back up!

 

I find myself adjusting the lid after some high temp cooks if the fire is banked - poultry, fish, etc.

Happy smoking

 

Coming off a nine hour cooler rest.

 

Doing some baby back and beef short ribs for the games tonight. Going to try some jalapeno poppers in here for the first time too.

 

It's good it's good.

 

And now we wait. Luckily the pigs in a blanket just got out of the oven.

 

Oh yeah, the poppers are amazing!!

 

Nice! I did up some Meat Church Texas Twinkies and Armadillo Eggs last weekend and they turned out awesome! Seasoned and smoked the cream cheese for 2 hrs beforehand and fried some of the country sausage to mix in it before stuffing the jalapeños.

 

that'll have to be next!!

 

I should not be looking at these pics while sitting at work

 

I think my lid got messed up last year. It got blown off the pit twice due to storms. Landed on the rocks once and then blew into the running board on my tundra the other time. I was thinking the lavalock would help me out a little bit

 

Anyone here ever cook Ribs with the 3-2-1 method, but with a delay in finishing them?

I'm heading out to SD for pheasant hunting over Halloween, and the guys I'm going with have requested my ribs that I've got pretty well dialed in. I've read that you can do a 3-2, then delay and finish in the oven for the 1hr to set the sauce and warm them up, but I'd love to know if any of you "scientists" have played around with this and found any special levels of success.

...Wish I had room in the truck to bring the smoker!

 

Here is a turkey I did last year for Thanksgiving. It is my first and only attempt to smoke a turkey. Soaked in a brine for 18 hours, rubbed with Traeger seasoning and basted every hour with smoked butter. 7 hour smoke if I recall. I cant wait to give it another go this year.

Paired with a marie callenders frozen apple pie (game changer).

 

I’ve never done that method, but have reheated ribs. My opinion is that they always taste best right off the smoker.