Food Smokers and Smoking Tips/Tricks/Techniques

Much interest. Many want.

 

Really? That's.....Okay, now I have to try it. I was not expecting you to say it was any good. I'll have to get me some.

Hmm. Good call. I like the 8oz bricks though. They're a good size to bring places, it's no effort in cutting them up... If I did some for the house I'd probably cut them in half just because we don't eat a lot of cheese, easier to pack and freeze in the smaller size.

 

Gat dang, son. They’re really proud of it for $1.33 /oz.

The flavors look great, though…

 

Like I said, it's expensive I think it's $40/can shipped. In person at the creamery you can get "end cuts" that are slightly less weight but much more reasonable. I think it's $21/can.

Also, shoutout to their smoky ghost pepper snack packs:

 

lol

Recommended: Velveeta

 

Yeah right on! I cut them in half and increase the surface area for smoke, then when it's sliced it's more cracker sized. If it's shredded then you get more of the smokey flavor.

Not telling anyone how to live their lives, just sharing ideas.

 

Hell, smoke the milk before you make the cheese

 

Nah, I appreciate the input - I will never ignore recommendations until the day I'm 6ft under/turned to ash.

I have heard of smoking flour for cookies. I am 100% tempted to try that.

 

I smoked heavy cream for a totally smoked lasagna. I smoked each component then smoked the whole thing.

I've smoked flour to make bread - also smoked the kosher salt that went into the bread.

 

Dang, I'd have to finance that much cheese.

 

I'm all about surface area as well.

 

Brisket and beans.

 

I've smoked water to make ice cubes to put into Ceasars. Also smoked coffee beans to make percolator coffee.

 

Getting close!

 

Anyone in the 805 area interested in an 18” Weber Smokey mountain? Asking $250 with cover and charcoal chimney. Great condition just don’t ever use it

 

This past May, my wife's uncle offered us his smoker since he doesn’t use it anymore. I have been using a small Masterbuilt electric smoker that has served well. But, I figured despite knowing nothing about this thing, that I would take it and try and learn, and expand my meat smoking horizons.



Its a Pitts and Spitts offset smoker, in pretty good condition for its age of 10-15 years. The only thing wrong with it is the propane tube inside the firebox rotted out, so I wont be able to use that for getting it started.

Its been a crazy summer between spending time with my two kids (3 1/2 son, and 18 month old daughter) house projects, a handful of weddings, the list goes on- so I haven’t gotten around to using it.

I finally got around to cleaning it this weekend, and am planning on doing a small pork butt or shoulder for some pulled pork this coming week.

Any tips or tricks on these? One concern is initially getting the fire going but it seems some use charcoal in a charcoal starter to get the initial coals going before adding the wood chunks. My biggest concern is leaning to regulate the temperature via the firebox flue, and the chimney flue.

Total noob when it comes to something that isnt “set it and forget it” and having to simply add some wood chips like my electric smoker.

Fire away.

 

Welcome to the big leagues, brother. It’s a load of work and a load of satisfaction, if you’re diligent.

From here on out, ignore the propane assist. If you don’t want to cut out and weld a new attachment, best to make do. What does the damage look like? Can you post some photos?

Fire control is your key ingredient. Learn your pit - you need to know if it cooks hot/cold, churns sticks or savors them, where your hot spots are, where smoke leaks, when the alcohol dries up, why the meat was left on the counter, etc.

Charcoal is fine if you let it get red hot first (no smoke, chimney method is great). Hot starting kindling is great if you have a torch. Propane weed burner is awesome for full splits, but that’s probably overkill for you. I’d pick up a butane torch (handheld) and starter wood - DO NOT BUY PINE OR OTHER SOFTWOODS.

If you can’t find hardwood kindling, you can find chunks at grocery stores to break up with a hatchet or hammer.

Grab a pork butt or two, split it into halves or thirds, and run a test cook. Place them all over the grates to track your hot spots, smoke levels, camera angles, what have you.

You will spend so much time making subpar barbecue that it will seem insane. You are not wrong. Keep going, keep smoking butts until you hate them, then smoke a few more. Then test the waters with some more expensive cuts (after you’ve really learned your pit).

Cook times, wrapping, temps, and bark are all relative to your liking, but I would start here:

11 lb. butt: 9 hrs. wrapped
16 lb. trimmed brisket: 12 hrs. wrapped

I’ve forgotten what I wrote up to this point and I’m too lazy to scroll. The gentlemen here are absolute studs and have your best interests in mind, as well.

Send me a PM or quote me here if you have questions, I’ll give you everything I have except my dignity, that’s long gone.

 

Pork butts and shoulders are (kinda) the same thing.



Don't overthink it. I slap mine on with a dry rub, no wrap, leave it at 225 the entire time, and then take it out at 205. Rest. Shred. Done. Brisket is (slightly) less forgiving. Pork butts and ribs are hard to mess up.

Don't use a lighter fluid.

And invite me over when it's done

 

Thank you for the words of wisdom.

That propane starter tube is gonzo. Barely had to touch it and it came right off. I could have my brother weld on a new one but I am not sure its really worth the effort.



I have a map gas torch for doing some plumbing around the house and have adapted it to use as my camping fire starter. That thing will certainly make quick work of getting it started.

I will likely pick up a bag of charcoal to help the initial start, and have some wood chips already for the electric smoker- I will use those with the charcoal before adding the hickory chunks I got for fuel.

I grabbed two tiny pork shoulder cuts this morning- one 5 lb and one 6 lb. Going to slather them in mustard and slap some rub on. Aiming for Weds, Thurs, or Friday depending on when the family can make it.

You are always welcome, come on over neighbor!

edit- spelling and grammar

 

It's only 2 hours out to Hartford

Do the day before. I have done the "do the pork to come off the smoker when they're here" and been several hours late. No bueno. Now I smoke for groups the day before, I may heat it back up on the smoker day of.