Food Smokers and Smoking Tips/Tricks/Techniques

No joke!

 

First try at jerky. Turned out great!

 

My new daily driver.

 

Nice. Warmer plumbed separately?

Edit: two warmers with one plumbed separately?

 

okay truth be told it’s not mine but a boy can dream.
Back to your question I believe there are two separate heat boxes. One for the dual chambered smokers on the left and one for what looks like a smaller smoke box next to a full grill set up on the right.

This rig is definitely a built with quality in mind.

 

too much quality for my wallet

 

Yeah I’ve looked at the price on professional rigs and it’s insane. I am going to build a smoking pit at home big enough for a whole pig but I’ll try and keep it under a few hundred not 80k

 

Shashlik

 

home brew venison tenderloin buddaflyed-n-marinated in home brew teriyaki...

 

Pics or it didn’t happen

 

Smoked shotgun shells

 

Happy birthday @Kanyon71

 

Put a pork loin on the Trager... will cook to 140° using 300°

 

just a small slab-o-salmon..






sprinkled a little mozz @ the end

 

Sunday consisted of 5 lbs of wings, 2.5 lbs of tritip & 3.5 lbs of brisket with 100 miller lites. I counted. Brisket was the only photo of evidence.

 

Thank you

 

What did everyone else eat and drink?

 

I let them suck on the dry wing bones