Food Smokers and Smoking Tips/Tricks/Techniques

That's awesome, I will try it.

I started using a cider vinegar base finishing sauce/liquid on my last pulled pork. Seems to add some flavor.

 

Nice!
Try the Vampire Pork without it first then see if it needs anything else. The squished garlic adds moisture and flavor.

 

Definitely.
ACV, mustard, hot sauce, ketchup, red pepper flakes, worcestershire, black pepper & brown sugar.
Reduced down to smooth it out.

 

I'm doing a variation of that but definitely has brown sugar and red pepper flakes.

 

I found your post on another forum lol.

 

I've never found myself needing a finishing sauce. I pull the pork in a foil pan and allow it to soak up all the juices. While there is some stuff that will never render out, I squish the fat in my fingers and mix it in the meat too, making sure there's no giant chunks of it. The garlic would be squished the same way.

 

It's been a minute since I've been on SMF, but if you want some ideas, it's a good place to start.

The bad thing about that site is that I can't edit my posts... so when I went form 50/50 salt and pepper to 2/3 and 1/3 .. I am not allowed to edit the original post to reflect that.. and no one is going to read through pages to see that I changed my recipe

 

That's a shame you can't edit.

I'm excited to try it on my next pork butt! It should turn out completely different than my usual, since I also haven't done salt and pepper as the rub.

 

If you find anything else on the other forum that you have questions about, let me know... I've been lucky enough to have a few of my creations featured over there and most of my stuff is weird out of the box stuff.

 

Smoked a Tri-tip and some ribs. Wrapped the ribs in butter, rub, BBQ sauce, brown sugar and agave. Can out amazing

 

Ok smoking a couple of 4 lbish chickens 230 for 45min then bump to 425 until 160...
lets see how it goes.


start

mid point after 45min


finish internal temp 165 after rest

Pulled at 160. perfect tenderness, juicy but the skin was still rubbery

 

I smoked some chicken a few weeks back and it was dry as all get out. I've read should pull it around 150 degrees internal. If you take it to 165 will dry out post cook. Just something I read.

 

Pulled at 160. perfect tenderness, juicy but the skin was still rubbery

 

First burn and did Burgs and Dogs for the first cook, kids request...Was able to score this collapsible table top cabinet for camping (the $120 for $35), will be quite nice for the grill and Blackstone.

I think the grill produces a bit more smoke flavor to the burgs then what my larger smoker typically does. This is a good thing.

 

Glad you're enjoying your PitBoss. I've pretty much decided to get rid of mine I hate it so much Just not for me unfortunately. A $500 lesson learned.

 

It's SO easy though! Compared to an offset smoker. At least do 1 pork butt before you get rid if it.

 

For me it wasn't so much the brand as the pellets. I've tried smoke tubes and everything in between but just can't get the smoke flavor as real wood. ~5 years ago bought a small Pit Boss on sale from Lowes for under $200. I tried really I did!

For longer cooks like a butt it does pick up some smoke flavor



And there is something to be said for an easy bake oven when it is in the teens below zero LOL. Anything timewise shorter of a butt just didn't get the smoke flavor I am used to. Even turning it down to the lower settings where it generates a lot of smoke. Have no idea how that much smoke comes off it without adding much flavor. I liked the ability to move the plates off from the pot to do a sear. Adding grillgrates really made it shine on a reverse sear.





I tried pretty much every brand of pellet out there but still no joy. So one day I decided to use a smoke box from the gasser and added some charcoal and wood chunks. Don't be that guy I burnt the paint off it and decided enough was enough and gave it to a friend from work.

He sanded it down painted it with high temp paint and used it for a year then upgraded to a larger Pit Boss. He loves it and so does his wife, she doesn't like the heavy smoke flavor of his other smokers. He ended up giving my old small Pit Boss to his son in law and it is still running last I know as of a couple of weeks ago.

They work for a lot of people, just not for me and what I am looking for in smoke flavor. But many do like them, a lot. Around here a lot of places only sell pellets now and decent wood chunks are harder to find. I agree with @Superdave1.0 who just posted above me while I was writing this, try a pork butt with a long cook time before making a final decision.

 

What exactly do you hate about it?

 

Took the week off to get some things done around the house so I figured while I'm out painting the vertical deck, I might as well make it smell good.



Little 2 pound baby butt.

 

First off the cleaning is terrible, taking it apart just about every time for a cook. I've tried a butt and did ribs twice. Didn't really like how either turned out. It was OK, but I like more smoke flavour, and this produces just about none. Tried grilling with it and the results were equally as terrible. I've has better luck with carefully placing the charcoal and using chips on my Char Griller. More tedious, yes, but much more flavorful. Matter of fact I just picked up a bag of lump at the local ACE.

I was going to get a smoke tube, but it looks like you just saved me the time and money