Food Smokers and Smoking Tips/Tricks/Techniques

Suppose I could throw my most recent cook in here. Just got done making a custom grate for my Weber 26" and did some skirt steak for fajitas to break it in.

Posted a bit more about it here.

 

I like it

 

I just discovered this thread... absolutely amazing stuff fellas. Here are my baby backs from this past sunday!

 

You can’t just come in here with 3 slabs and 5 racks!!

 

That’s not a grate. That’s a grate work of art.

 

Aw shucks... guess I'll have to fill her all the way up next time... darn

 

Going to do some poor man's burnt ends tonight on a Weber Master Touch I just bought. I'll try to remember pics ! Any tips for using snake method to smoke ?

 

Earlier this year I picked up a used Weber Smokefire EX4 and used it once for some chicken. The second time I was gonna smoke a pork butt. When I started it up I got an error saying the motor is toast. I smoked the butt on the old charcoal smoker but it left me not trusting the Smokefire. I need to get the motor replaced and decide if I want to keep it or not. idk

 

Did a boneless beef short rib cook today as my first long cook and 6 hours later I am quite satisfied!!!

 

Look at that smoke ring, looks delicious! What wood did you use?

 

I alternated hickory and pecan chunks. I did some internet research and it said hickory can be overwhelming and pecan is the same family so I decided to listen and it worked. For charcoal I used kamodo joes xl lump charcoal.

 

Wanted to try chili on my smoker. Here’s the stuff.
1 yellow onion
1 red bell pepper
1 yellow bell pepper
2 cans south west style black beans
1 can crushed tomatoes
1 can petite diced tomatoes southwest style
A dollop of tomato paste
1 small very fatty Chuck roast
1 strip bacon
2 pounds of lean ground mule deer
Couple cups of water and seasonings which are- not really a secret but I’m on my phone don’t wanna peck it out I will if y’all want it.

mixed all the chili shit into a Dutch oven, seasoned roast with chili seasonings put Dutch oven no lid in smoker at 250, put roast on rack to drip into chili. Let go for 2 hours then spritzed with water. Added seasoned (with killer hogs) deer meat in a ball on grate above chili, let smoke for 2 hours crumbled added to chili, fed cooked bacon to 12 year old son, let roast and chili smoke for 3 more hours realize roast is over cooked pull and cut to cool and feed to dogs, sample chili and consider using a pork roast next time instead of beef. Beef never got tinder just tougher and tougher.

I will say even though I forgot the fresh garlic this chili is pretty dang good.

 

That sure does look tasty!

 

Some smoked wings with Pitfaced spicy meat rub and wow delicious.

 

I bought one of those butterball turkey breats last Thanksgiving. Found it at the bottom of the freezer and decided to smoke it with minimal expectations. Salt, pepper, and paprika and smoked with hickory. It turned out really good and makes for perfect deli slices for my work lunch sandwiches. I'm going to buy 10 of them this Thanksgiving and smoke one once a month. They're cheap AF too. Win win.

 

Fresh smoked turkey is great!

 

The former butcher/deli guy made a black pepper smoked variety. Not sure if he Brined ‘er or what but sure was good. Place got sold & now it’s gone.

 

Y'all are just straight up frikken killing me, damn!, Just Damn!