Food Smokers and Smoking Tips/Tricks/Techniques

Someone needs to twist @bvbull200 's arm!

 

Can confirm.

@bvbull200

 

Got my slow n sear in the mail today so i'll be doing a burn in soon. With a weber kettle and controlling the temp, do i leave the top vents 100% open and control it with the bottom vents?

 

They say bottom vents are for controlling temp and top is for fine tuning. I've had luck leaving top full open and just using bottom. You'll want to mark your slider at 1/4, 1/2, 3/4, and full open on the bottom.

 

Thanks now it’s just waiting for the weather to cooperate

 

I have used the SnS for years. Enough to the point I actually got the weber kettle tattood on my leg. (Trust me, its hilarious). As stated above, top vent ALWAYS open. Control the temp with the bottom. Also, dont try to be TOO precise with the temp. I now run an offset a lot, and have never once used a thermometer at the grate. I just run that sucker, and keep the fire burning.

 

Can’t agree with you more on the too precise comment, it drove me crazy when I first started smoking on the kettle trying to keep the temp exactly at say 250. It’s not a precise enough cooker to do that and as long as it’s between 225 and 275 I’m fine. Best butts and ribs I’ve made we’re letting it roll without worrying about it all

 

Double smoking a ham. Pitfaced spicy massage now, cherry amaretto and spicy honey glaze later

 

I did 2 pork butts today since they were on sale at .99/lb. Got them wrapped and in the oven now, waiting to reach IT

 

Waiting on the glaze to finish reducing, but we’re ready for it!

 

The ham was for this week and I forgot to get a pic while it was cooling (remind me tomorrow when I slice it up), but I did get a pic of the smallest brisket I’ve ever done. Buy them up when they go on sale! This my first time doing one and it’s so incredibly cheap for what you can do to them.

These tiny briskets (<10 lbs. post trim) are actually more difficult than the “normal” sized ones, I’m finding. 5 in the last 3 days, this one was just right. No burnt ends, super moist, and we only used spoons (mac ‘n’ cheese, wicked beans for sides) for cutting.

This is the smallest portion of the flat, only 1/2” slice left on the end of pure bark goodness.

 

Sorry to disagree but in my experience the Weber kettle is capable of settling in and producing steady temps. The slow n sear helps, as does clamping the rim with 3 or 4 binder clips. Leave the top damper wide open and control temp with the bottom damper.
Maybe I’ve just been lucky lol

 

I almost exclusively use the top vent for fire control

 

I think in my case it’s usually weather dependent, when it’s hot & humid it’s almost impossible to keep the temp low without smothering the fire and getting nasty smoke. I don’t struggle so much with keeping temp per se, more like keeping it at an ideal temp without choking it too much. I also haven’t used my slow n sear much, usually just do the snake method

 

I use three bricks and hold temps a-o-k on my Weber. Only temp swings are due to me opening the lid!

Like to take this photo! Ribs for dinner

 

Forgot to post! The ham turned out phenomenally. Highly recommend. Currently making ham broth for ham and white bean soup with the bone/trimmings.

 

sup party people

 

Your ham looks amazing... have you ever tried the Dr Pepper based ham glaze?

https://www.thepioneerwoman.com/food-cooking/recipes/a10963/glazed-easter-ham/

 

Damn

 

I have not, but it looks interesting. Not sure how I feel about soda flavored meat, though.