Food Smokers and Smoking Tips/Tricks/Techniques

Does the butter need to vac wrap and rest as cheese does?

 

I never do, just put it back in the wrapper and start using right away

 

Yeah it would be sacrilege for a Texan not to be using post oak.

 

Smoked/grilled (lump + pecan chunks on the kettle) chicken for white chili this weekend. Turned out pretty well for my first spatchcock

 

Amazing!

 

Tuck the wing tips! One of my turkeys from last year



*edit: The bird looks fantastic, I should have started with that. I don’t know what’s gotten into me.

I realized those are two different birds. I cook a lot of ‘em

In either case, tucking the wing tips keeps burn from spreading into the flat.

 

Yea, I realized that when I rotated the bird..it was too late and they were scorched lol. Oh well, live and learn

 

Yeah, I tear mine down every couple of months. Pull and pressure wash all the grates and jerky racks, and the diffuser plate and grease pan (after pulling off the old foil) wire brush the under side of the lid. Mine has the fire pot clean thingy, so thats a no brainer. Then take a small paint brush and a thin piece of plastic for a dust pan and brush up all the ashes. Keep in mind I typically smoke 3-4 times a week with my jerky hustle.

 

MmmmMmMmMmmmmmm jerky..... What is this jerky hustle you speak of?

 

I smoke about 15lbs of jerky a week, package and sell it at work (and wifes) most every week.

 

Can’t take credit for smoking this, but I visited a nearby BBQ spot I’d been hearing so much about for the last year or so. It’s Texas style BBQ in San Clemente, CA. The place is called Heritage BBQ and they have a Bib Gourmand award, but haven’t received a Michelin star yet. After 2hrs and 3 beers in line, this is what I ordered. Char siu PBBE, Brisket, Spare ribs, Beef rib, cole slaw, tater salad, biscuit and banana bread pudding. Most of it ended up in to go containers but F**K was it good!

 

Both of these look great!

 

Michelin star barbecue sounds contradictory.

 

How do you support the racks? I've been looking for ways to add more racks to my jerky making. Right now my traeger 22 is maxed out at 2.5 lbs with a 3 teer rack

 

Look at you Mr. California Fancy Pants with Michelin stars



They don't do Michelin stars in Providence/Boston area, gotta get out to NYC for that around here.

 

Its Squillium Fancypants too you mister

 

This is an old Big Horn smoker I’ve had for a few years. All the racks and holders can with the original unit.

 

Here is my other set up on a Camp Chef. I had to buy the jerky rack system that they offered, due to the strangely shaped barrel on the Camp Chef. I have also added an additional rack at the very bottom that just sits on the main grates.

 

Look in the links at the bottom of this page, perhaps there is something there that you could use?