Food Smokers and Smoking Tips/Tricks/Techniques

If he doesn’t have any heavy duty switch magnets to keep the door in place, he could tack it directly to the firebox. Make sure the hinges are lined up before tacking! Cut and grind off the existing hinges, weld on the new ones, and grind the tacks off.

I’m excited to see you get this up and running!

 

Eleven and change hours later I'm at 203.

 

Looks perfect to me

 

Shredded and with tasty friends.

 

#winning

 

Back in business. Coated the new welds and hinges with a quick spray of high temp black since getting it home.



Looking forward to firing it back up, maybe next week. Thinking I will sandblast and repaint the whole thing with some high temp paint next spring.

 

Baby back ribs, chicken seasoned with old bay, beef ribs, smoked over cherry wood
Fixin's include bean salad, corn, scallop potatoes

 

Did you rest it or did you pull it and shred it right away?

 

Looking at when the pictures were taken, it came off the smoker at 4:40 and was on my plate at 5:12. Basically rested long enough for the cornbread to cook.

 

that's a great measure for how long things take.

I was just curious - I've done rest and no-rest before. No-rest still turns out great, resting just makes it that much better

https://www.virtualweberbullet.com/letting-meat-rest-after-cooking/

> Jeff Savell, professor of meat science at Texas A&M University and an expert on brisket

Talk about a dream job.

 

That looks good. I see some pepper jack cheese, maybe cheddar, tomatoes, bell pepper, seasoned beef topped with jalapeños? Did I get that right?

 

Thanks. Had a Friendsgiving yesterday and made it.

Contents: 1/2 Onion chopped, 1 large Tomato chopped, 2 jalapeños chopped, 1 package of gouda cubed, 1 package of pepper jack cubed, 1 package of Velveeta cut to cubes, 1 package of chorizo, and sour cream.

Seer onions, add in chorizo and cook till about 75% done.
Add chorizo/onions, tomato, peppers and cheese piled up as shown in aluminum foil pan.
Smoke at 250 for an hour.
Add sour cream and mix everything together.
Continue smoke for about 15 minutes.
Slice jalapeños and add on top.
Serve warm with scooped Tostitos chips.

 

Those of you that have zerk fittings on your smoker hinges- what are you using for grease?

Obviously wouldnt come into direct contact with food, but thinking something foodsafe is needed vs the Lucas redntacky thats sitting in my grease gun for driveshaft lubing.

Was thinking about pulling the door off and coating the pins with vegetable oil.

 

Vegetable oil will get sticky ... hopefully someone has a better answer than me though

 

I stumbled across this while googling after posting. Might give it a go unless someone has a better recommendation. I appreciate the insight on veg oil, thank you.

https://www.olehickorypits.com/product/high-temp-food-safe-grease/

 

I use the same grease as my truck on the firebox hinges, just a wee bit every 5 or 6 cooks. Chamber door hinges get a drop or two of canola.

 

The canola doesn't get sticky?

 

Not in my experience. The cooking chamber doesn’t really get above 350 and the hinges are far from the firebox. It’s not really a necessary step for my bolt style, though.

The grease will absolutely melt out after while, thus the need to replenish. It’ll give the pit added character

 

All this talk about jerky gave me the itch. I added Prague powder to extend the shelf life, but we will see how the texture is 12 months from now (one bag, the rest will get eaten by Sunday, I’m sure).