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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

Page 20 of 2831
  1. Jan 23, 2013 at 4:52 AM
    #381
    toughtaco

    #381
    toughtaco Well-Known Member

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    I marinated some chicken thighs in teriyaki,ginger,honey, and green onions. Going to smoke them today but it is 5 degrees out right now without windchill. I also got a 3 inch thick porterhouse that I am going to smoke as well. When I smoke rib eyes they come out awesome so I hope this one comes out good.
     
    toughtaco, Jan 23, 2013
    #381
  2. Jan 23, 2013 at 5:11 AM
    #382
    mccarroll

    #382
    mccarroll Well-Known Member

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    Thanks for this. Definitely going to give this a try. Just have to dig the smoker out of the snow. :mad:
     
    mccarroll, Jan 23, 2013
    #382
  3. Jan 23, 2013 at 7:25 AM
    #383
    la0d0g

    #383
    la0d0g Its 4 o’clock somewhere

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    Never thought about putting it in the freezer for a bit. Thanks for the tip :thumbsup:
     
    la0d0g, Jan 23, 2013
    #383
  4. Jan 23, 2013 at 8:55 AM
    #384
    Squirrel cage

    #384
    Squirrel cage Well-Known Member

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    I think I'm gonna whip one up for the Super Bowl. Along with a batch or two of the ever popular atomic buffalo turds!
     
    Squirrel cage, Jan 23, 2013
    #384
  5. Jan 23, 2013 at 9:22 AM
    #385
    toughtaco

    #385
    toughtaco Well-Known Member

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    smoker is going, its windy. I just wrapped the back of the top that doesnt quite seal with foil. I am holding a good temp. At this rate though with the temp I will be cook for a solid 6 hours. I will have to take a pic when it is time to flip the chicken and steak. Hopefully in 2 hours. We will see!!!
     
    toughtaco, Jan 23, 2013
    #385
  6. Jan 23, 2013 at 9:22 AM
    #386
    toughtaco

    #386
    toughtaco Well-Known Member

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    Oh and it warmed up from 7 degress outside to 13 outside!!!! Thank god its a warm front out there now.
     
    toughtaco, Jan 23, 2013
    #386
  7. Jan 23, 2013 at 11:39 AM
    #387
    krap22

    #387
    krap22 Well-Known Member

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    sub'd
     
    krap22, Jan 23, 2013
    #387
  8. Jan 23, 2013 at 11:44 AM
    #388
    toughtaco

    #388
    toughtaco Well-Known Member

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    Yeah they have been cooking for 2 1/2 hours and they look good. The temp is staying right where it needs to be so I may take them off in like an hour. I took a pic but I am on my wife's computer and dont know how to down load it. I will try
     
    toughtaco, Jan 23, 2013
    #388
  9. Jan 23, 2013 at 11:45 AM
    #389
    krap22

    #389
    krap22 Well-Known Member

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    I think i should fire up the smoker this weekend.
     
    krap22, Jan 23, 2013
    #389
  10. Jan 23, 2013 at 12:02 PM
    #390
    toughtaco

    #390
    toughtaco Well-Known Member

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    I have definitely used a lot of coal and wood chips for this one. But they do look good.
     
    toughtaco, Jan 23, 2013
    #390
  11. Jan 23, 2013 at 12:03 PM
    #391
    toughtaco

    #391
    toughtaco Well-Known Member

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    And I can't get the pic to upload. I tried but I have no idea how to use her mac.
     
    toughtaco, Jan 23, 2013
    #391
  12. Jan 23, 2013 at 12:12 PM
    #392
    krap22

    #392
    krap22 Well-Known Member

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    stuipd macs. lol

    i end up using a lot of charcoal when it's cold.
     
    krap22, Jan 23, 2013
    #392
  13. Jan 23, 2013 at 2:53 PM
    #393
    la0d0g

    #393
    la0d0g Its 4 o’clock somewhere

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    Man, me too. I've been running through 1.5 bigger size bags of lump in a sitting*.

    *Sitting: approx 10-12 hours of smoking meats and consuming beer.
     
    la0d0g, Jan 23, 2013
    #393
  14. Jan 23, 2013 at 4:06 PM
    #394
    redneckrider89

    #394
    redneckrider89 Member

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    That one sounds better cause i think they just started the brethren.

    Thanks
     
    redneckrider89, Jan 23, 2013
    #394
  15. Jan 23, 2013 at 4:16 PM
    #395
    akaryanreynolds

    #395
    akaryanreynolds STRIKER TRD

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    Just tried the link and its actually smokingmeatforumS.com need the s or it takes you nowhere.
     
    akaryanreynolds, Jan 23, 2013
    #395
  16. Jan 23, 2013 at 6:40 PM
    #396
    YellowDog01

    #396
    YellowDog01 Well-Known Member

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    YellowDog01, Jan 23, 2013
    #396
  17. Jan 23, 2013 at 6:46 PM
    #397
    krap22

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    krap22 Well-Known Member

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    If I remember right it doesn't have any vents on the bottom to control air flow which is really important to keeping a constant lower temp that you want. Otherwise a decent smoker.
     
    krap22, Jan 23, 2013
    #397
  18. Jan 23, 2013 at 6:48 PM
    #398
    YellowDog01

    #398
    YellowDog01 Well-Known Member

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    Good point, I'll check on some more. Thanks!
     
    YellowDog01, Jan 23, 2013
    #398
  19. Jan 23, 2013 at 6:56 PM
    #399
    krap22

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    krap22 Well-Known Member

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    I know the weber is probably out of your price range, but it is a flawless design. Might be worth looking at them in person and the getting it online.

    Also look for a used weber charcoal grill, they can be used for smoking as well.
     
    krap22, Jan 23, 2013
    #399
  20. Jan 23, 2013 at 7:06 PM
    #400
    Squirrel cage

    #400
    Squirrel cage Well-Known Member

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    Holy smokes! (Haha) I can get 15+ hours out of half a bag of Kingsford comp in my drum smoker.
    The brethren has been around for several years. Lots of good info there.
     
    Squirrel cage, Jan 23, 2013
    #400
Page 20 of 2831

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