Food Smokers and Smoking Tips/Tricks/Techniques

That drinking ant is neat!

 

To be fair, a microwave makes a great steamer.

 

Finally have a second….

Ribs!

 

Local meat market/grocery store ran whole wings on sale yesterday for $1.99/lb. Little on the small side, so I cut the tip off and left the flat and drum together.

5lbs of chicken, 2 potatoes, and 4 cobs of corn… Really need an extra rack in the smoker!

Did in lemon pepper and cajun marinated in pickle brine for a few hours before rinsing/drying, coating in EVO, and dry rub.

Also did a batch of honey sriracha marinated in sriracha with Lanes Honey Sriracha rub and then sauced with sriracha and some hot honey.

Last batch was Nashville Hot marinated in Frank’s with Lanes Spellbound Hot rub and then sauces with some Nashville hot sauce.

Added a little baking powder to the rub and it really helped crisp up the skin on the wings. We normally crisp them up in the air fryer after smoking, but didn’t have to do that with this batch.

Corn was bushed with butter, season salt, pepper, paprika, and a sprinkle of cayenne.

Potatoes were going to be twice smoked, but ended up just doing them baked style.

 

Got some eye rounds and corn on the cob (unhusked) loaded into the smoker.

 

Ordered a 26" kettle today. Tired of not having a grill or smoker, so I got the one that will do both.

 

Sweet! That’s my next grill.

Let us know how it goes.

 

Love my 26” kettle, best investment on cooking food over fire I’ve ever made. Nothing like smoking 4 fucking racks of ribs, 20 wings and throwing a couple sausages on at a time if you’re so inclined.

 

My 22” does both… but barely

I will do 26” next go around. I built a reverse flow pit, but even grilling is more enjoyable with extra room. You made a wise choice.

 

I can get a picture later - I used bricks for the sides and put an extra rack up top. Works great for small things like sausages, wings, could probably do cheese. Definitely worth it.

Niiiice. That's my thing, if I'm doing the smoker I'm going to fill any "dead" space with extra bits. No reason to run the smoker for 6-20 hours (depending what the goal is) and have half of it empty!

 

![/QUOTE]
Update pastrami sammie.

 

I added a rack to my 22" weber by welding a nut to bottom rack and used 18" weber grill . Threads in so removable . Also swings so bottom rack accessible

 

Nice!

 

Low. And. Slow.

 

Nice .Always wanted to try one . Sams in Hawaii finally carries it . Gotta do it .

 

For my fellow 26 inch Weber Kettle enthusiasts - How in the world do you control temperature on this thing? Is it just the amount of fuel? Or can we control airflow?

 

Is there not a damper on the top and the bottom like on the 22?
Also u can use 3 binder clips to clamp the lid on tighter

 

On the bottom there's what looks like some sort of slide thing for the damper.



I don't have one, so I'm going on google and relative to my barrel grill.

https://www.weber.com/US/en/blog/bu...ature-of-your-charcoal-grill/weber-29520.html

 

Thanks friends. I tried using the bottom lever but it didn't do much. Maybe I didn't give it enough time.

Day 1 with burgers, not hot enough. Day 2 with pork chops, too hot. I'll keep working on it.