Food Smokers and Smoking Tips/Tricks/Techniques

Ribs were good! No finished photos…

 

New fire hazard toy. Clearance at Walmart for 150 and change down from 225. Got the last one! Plus a HF cheapo cart for it's defacto home. Haven't fired it up at all yet but my fire risk plan is to do the initial stuff and a bake in this week after work.

Fits a butt. I'm solo and don't to briskets so this was a no brainer

Going to go and get some homer buckets for underneath i think.

 

Congratulations!
I've had good luck with multiple Pit Boss products.

Because of your screen name, I'd offer you this recipe for a pork shoulder.

Using a paring knife, poke 2o or 3o holes all over your shoulder and fill each hole with a whole clove of peeled garlic. Use a simple rub of say, 1/3 Kosher Salt and 2/3 Black Pepper. Smoke to your desired temp and let rest if desired, then pull. When pulling squish the now soft as butter garlic cloves into the pork. now you have what I lightheartedly refer to as Vampire Pork.

Enjoy!

 

Nice thanks - i usually do a simple rub, brown sugar and adobo. Haven't done the garlic inside before, might have to give it a whack.

My first pellet pooper. With the deal i couldn't turn it down might be a few weeks before i can get a butt going but should be able to do some turkey and or sausages and or pork loin this week with the burn in.

 

Smoked/grilled chipotle and lime marinated chicken for enchiladas.

 

Chicken!

 

Went up to Julian to check my mail.
Ended up coming home with a smoker for 100 bucks. Guy used it twice. Can't wait to get started !

 

Hands down the best salmon I've ever had.

 

For those of you running stick burners... what's a good length to have your wood cut to?

 

Standard is 18-22” splits

 

Whatever fits. If i got a firebox on my grill i think it's only 17 in wide so I'd need standard 16" lengths.

 

Thank you

Thank you!

 

first cook on the tabletop. Sausages and chicken thighs. Wasn't planning to do whole thighs, long story. Came out pretty good, no complaints, and was a million times easier on hickory.

Annoyingly there's no 275. 225 250 300.

 

I’ll add: I used to buy B&B chunks for the Weber and now I chop saw some splits for backstock. It’s much more economical.

I think you’ll find it difficult to get a wood supplier (if you go that route) to custom cut and they’ll likely charge for the service, but don’t be ashamed to purchase what you need.

 

What model?

 

I have a buddy that has a saw mill and had been selling firewood for years. He finally decided to start selling the fruit woods he comes across for smoking and was asking me about size.

The only time I ever had to worry about size was in one of my propane smokers it had two small boxes for wood splinters really... only holds about 12 inch small sticks. I spent some time breaking down a bunch of apple and cherry wood after a storm and gave myself a few year supply of that stuff. Now I just run the pellet smokers and don't have to worry about a wood supply.

I did mention to my buddy that I'd like to have the cherry cut into boards for wood working projects but I don't know if he's willing to do that or not.

 

Pit boss tabletop.

Pit Boss Copper Series Table Top Wood Pellet Grill - PB150PPG
https://www.walmart.com/ip/187603912

They're on clearance now for 150. Got the last one. Someone posted it on reddit so I went and looked. Already had a bag of hickory pellets i use for smoking cheeses, got a bag of apple while i was there.

I usually smoke for one. This things great.

 

I use the Pit Boss Competition Blend for just about everything. Cannot go wrong with Apple or Hickory though

 

Yeah, had hickory for the cheese, and apple was all they had at Wally world when i bought the thing and it was on clearance too so i figured f it. Grab a bag.

Stupid HF had a delivery of a thousand buckets but no lids. Cashier dude was funny. I asked if they had lids he was like "I'm asking the same question my man" fortunately it's around the corner from work, not a big deal, but i was laughing.

 

I have a few buckets for different flavors and I splurged on the screw on bucket lids from Menards. Moisture and pellets don't mix.