Food Smokers and Smoking Tips/Tricks/Techniques

Just took delivery of this the other day. Its my first smoker. It was a gift from work.

I've noticed that some of you have a similar one and have installed the legs backwards. What are you resting the coal tray on?

 

Best I recall, my pill smoker had little L brackets that bolted to the sides to support the tray, as well as the water pan and grates.

 

My trays sit on legs as well. Just wondering if it would be best to lower my heat source to the ground.

Never smoked anything before

 

I don't see why it would matter if it was lowered or not. Your just heating a pretty small space inside. I'd guess the manufacturer put it where it's at it's best. What you gonna try first? I'm smoking a butt right this minute.

 

Tri tip roast. Gonna go pick up some wood chunks in the next coming days

 

Here's a few pics of my smoke today. It's mostly all gone already.



6# Butt.



I like to deeply score/slice the meat before adding rub, helps cook a bit faster, but the main reason, it gives more bark, my favorite part.



AMAZN Smoke Generator loaded, ready to light. 6-8 hours of perfect hickory smoke.



Loaded up ready to start. Note smoke generator in lower left corner, already lit.



After a hour rest, ready to pull.



The reward.

 

I put the coal bowl on a square pattern of bricks.

 

What's the reason for that?

 

To bring the heat closer to the food and into the smoker a bit. yolu lose a lot of heat and smoke if you dont do this.

 

Here are my pieces from yesterday. 3 racks of ribs, brisket, and a fatty. Left them on for about 8-9 hours. The ribs went into some foil with apple juice for a few hours towards the end.

I actually bartered a rack of ribs for a freshly cut Christmas tree from a buddy

 

How'd the fatty turn out? I've been wanting to try one, but never seem to get around to it.

 

Man, fattys are so good. This one had jalapenos and cheddar cheese inside. So tasty.

A few weeks back for the GSP fight I made three: a jalapeno/cheddar rolled in Jimmy Dean sausage, a green pepper, onion and cream cheese rolled in italian hot sausage, and an apple, swiss, cinnamon, cayenne pepper rolled in maple breakfast sausage.

My partygoers made quick work of the three.

 

what exactly is a fatty?

 

They can be made with different sausages, cheeses, and veggies, but here is a over veiw.


http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

 

Here is my sexy 40+ year old smoker.... there is an old electric hotplate in the bottom with a cast iron skillet on it with soaked wood chips to create smoke. it also has a variable vent on the top to help control heat loss and smoke





RIBS!!!

 

Wow, that is a nice write up with great pictures. Much more precise than what I've been doing.

 

That is a great website for smoking tips and recipes etc. I prolly spend as much time there as here.

 

Heaven!

 

Everything looks awesome, that old smoker has to be the coolest cooking device I have seen on here in awhile

 

Sweet! Iv been thinking about getting a smoker, all this looks so good. Might have to jump on it this spring