Food Smokers and Smoking Tips/Tricks/Techniques

Bad ass!

 

Oof. My cart is roughly 2600 and an absolute unit. Not the worst to deal with on a hard surface, but rolling around on dirt or the like is brutal.

*Edit: it’s a 100 gallon, 3/8 thick 24x52 cooking chamber, insulated 24x24x24 box (19x19x24 inner), umbrella holder

 

Put some batteries, electric motors and some servos to control them and you're all good on moving it around. Pretty cool looking though.

 

Gross & Tare tags depending on the cook of course. Just to keep ‘er legal.

 

Our BN has soldiers on gate guard and seeing how it's freezing outside, thought I make them a good lunch.

 

Saw this on the CES ‘24 site. I’m all for Tech but this kinda takes the Fizz out of it.

 

Ya I saw the same thing. I think it all comes down to how the food from it tastes. Would make it nice for apartments and the like or smoking when it's -15 out like it is here right now. lol

 

I've seen restaurants use the indoor smoking thing for a long time.. usually a solid pan with the wood on the bottom and then an insert with holes that holds the food.

 

I received one of those as a gift many years ago. Its on a shelf somewhere never used.

 

Opportunities lost I suppose!

 

It seems like it's pretty streamlined. I have the pitboss tabletop, it might be allowed at apartments too. That's the biggest advantage, I think, is using pellet poopers/toaster ovens for fire codes. I used mine for sausages a couple weeks ago, it was frigid outside but it got to temp and held it there, and made smoke. Can't complain about fresh ("fresh") smoked sausages without dealing with stick burners in the cold!

 

Yeah, when it’s this cold my thoughts are pellets are sticks of sort. Likely take a day or two just to warm up.

 

I did set it to 250 instead of 225, and it did take a few minutes to come to temp.... But once it was at temp, it held. Probably burned a fair amount. Worth it, though. Push button and walk away.

 

I'm interested in this one as it's supposed to deal with the outgoing smoke so you can use it in the house. I've used the smaller table tops when camping they are great. The major thing on my pellet pits I have/had is that when it gets this cold out I burn through pellets a LOT faster, well that and I don't want to be outside when it's -15.

The pellets I use are just a tree that's been ground up and massively compressed. Took me a while to find ones that I got the taste and the smoke ring from and I've stuck with them ever since.

 

Happy Friday mah dudes

 

You're a good man!

 

Naw brother, just taking care of our troops. It comes with the job

 

Fixed some ribs for a retirement party today

 

Only thing missing is roasted mushrooms

 

Not a big fan of mushrooms