Food Smokers and Smoking Tips/Tricks/Techniques

Thats a good looking rib right there

 

Is it popping the GFI or the main box breaker?

 

Gfi

 

Oh baby

 

Try replacing the GFI, those will go bad and when they pop too many times just makes it worse.

 

X2 those things dont last.

 

Try cord from a non gfi outlet

 

Yup and once they trip a few times they're done.

 

Smoked Lobster Tail, Smoked Shrimp, Smoked Firecracker Green Beans and Loaded Potato Salad make with Blue Potatoes

 

Looks amazing! I'm sure it was tasty.

 

Ribs done yesterday thanks to my pit boss pellet smoker. Tri tip on the akorn kamado. I'm addicted to tri tip, there I said it.

 

I like both at the same time! After a few successful pork rib smokes I’m definitely chasing the dragon but I know it’s there…


I know because my wife and kids who have been graced with all my attempts have opinions! Which is ok because I’m my largest critic and also why I rarely enjoy eating out.

 

This was saturdays ribs



and sundays skirt steak



which actually ended up a bit under done, which surprised me, I had the egg up around 500 so figured it’d only take a few minutes on each side with how thin it was.

 

Anyone have any experience with a home made pit? Or with smoking/cooking a pig whole? I’m looking to build something in the backyard that I can make a whole pig in without breaking the bank

 

How about this? I have a couple Cuban friends who have built them with bricks and such.
https://www.homedepot.com/pep/SKYSH...MI1rWvjOr9jQMVuKtaBR1VmgGMEAQYBCABEgIgXPD_BwE

 

do it like a Hawaiian.....

 

You could do like this or above ground with entry points for shovels full of coal. You’ll need a burn barrel with an opening at the bottom and to cook faster/more evenly - some sort of steel sheet for a lid. If you splay and truss the pig, you only need places to hold the supports

 

i think this is the way I’m leaning. I’d like to be able to use it annually so hopefully something I can build above ground to move around.