Food Smokers and Smoking Tips/Tricks/Techniques

I do a 3-day dry brine on steaks and poultry.

 

Happy Memorial Day!!

Cheers to those who serve or have served, and gratitude to those who gave all.

 

Time to wrap it

 

while smoking a butt I’m reading about the MACV-SOG teams who went across the fence from Vietnam to fight a secret war in Laos against crazy numbers of NVA. Incredible bravery in the face of death

 

Great book. My uncle was on a SOG team. He was KIA during a "Project Eldest Son" mission in Laos. MIA from 68 until 1990.

 

Added to the reading list. Thanks!

 

Holy shit that’s incredible. What a great man! They don’t make guys like that anymore.

For those that don’t know, Eldest Son was a psyop designed to make the enemy lose confidence in his weaponry by doctoring ammo and mortar rounds so that they exploded when fired. The doctored ammo was secretly inserted into enemy ammo cashes and on the bodies of dead soldiers. 8 Americans were killed on an Eldest Son mission when the helicopter they were riding in was hit by anti aircraft fire, and it exploded the doctored ammo they were carrying.

 

I can’t get enough SOG, here are some other good ones

 

My uncle was one of them. Richard Fitts

 

Holy cow, that’s incredible family history! RIP to your Uncle on this Memorial Day.

your uncle is mentioned in Dick Thompson’s book.

 

All the Jealous Devil that’s left after my 7 hour smoke. Started with a full box

 

Made some pork tacos sans shells

 

Just got back from my first visit to Hawaii. Trying some island inspired smoked spam and pineapple.

 

We are gonna need this recipe please!

 

Been reading the Jack Carr Terminal List series & has piqued my interest in SOG ops. Thx for the book suggestions.

 

I get the same brand (swift) from Smart and final out here. Seem to be good quality every time!

 

Certain things are good. The pre sliced pork chops are rubbery AF, but that might be a Food Lion thing? Other meats seem fine to me.

 

Question: I have a campchef woodwind smoker with a searbox attachment. I don’t have the side kick that has all the accessories. The searbox can get to 900+ degrees and works great on reverse searing pretty much anything.

Has anyone used the searbox alone at reduced flame to cook a burger without smoking it first? What’s the best trick to doing this successfully?