Food Smokers and Smoking Tips/Tricks/Techniques

LOL You are too young to have memory problems. That is for us old farts. IMHO both taste great.

 

i prefer slow and low, if using the smoker all the way.
of course, fast method is still a good alternative if it follows parboil and oven roast... to just add a more superficial smoke flavor afterwards...

 

I grill so much it all runs together!

 

So do I, all year long.

 

grilling in the winter is the best

 

I use Eggs. I do and like this best: Turbo Ribs (Sorry but I can't remember who I got this from.)
350 indirect for 1hr 40 min.
Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
Note: with or w/o mustard works .. I like Bad Byron's Butt Rub

 

Lookin for a sweet rub recipe. Something the whole family can enjoy. Some people don't like all the paprika and the spicy. Anyone have any suggestions?

 

No suggestions but remember that sugar burns, so you have to watch a sweet rub much more closely.

 

I did STL ribs last weekend at 220 for 4 or 5 hours and they turned out really dry. I use a metal egg. I agree that something like 325 for 2 hrs or so would be better.

Now my pork shoulders, I run them low and slow for at least 6 hours of smoke before finishing in the oven overnight. They always come out stellar.

 

We've been using this:
We would love to find a more 'custom' (not commercialized) rub - but this has been good for us for now.

 

I don't let it get real hot. 250 at most. Monitor my temp constantly. The rub I used lastnight had a lot of brown sugar in it and never got really dark. Just the usual brown from smoke and the other spices. Has anyone ever tried a thinned down honey? I don't know that you could baste it or spray it on. Maybe mop it

 

Maybe I'll give this stuff a go. I just bought a 276 gallon oil tank about 3 hours ago. I'm gonna turn that into a smoker/cooker. All wood fired. Unsure of how I wanna do the fire box setup yet though. I may do it behind so the heat is centered. Make the temp more even throughout

 

Try some apple juice in a squirt bottle.

 

Bologna done on the smoker. WOW! Is all I can say. It is delicious.

 

After about 2 hours in smoker, my husband wraps the ribs in foil. Inside the foil, he puts brown suger, squeezy butter, and honey and throws it back on the smoker for 2 hours.

(we've been watching BBQ pitmasters too much)

 

Sounds like fun! Keep experimenting with different things and you'll find the recipe that you love!

 

I've been watching that a bit lately myself. You can learn a lot from those guys

 

Not the biggest photo in the world, but I am quite proud here. I have done ribs and pork and chicken, etc. This is my first brisket. Started the fires Saturday night at 11pm, and have been keeping the temp almost perfectly steady for the past 13 hours at 200-250 degrees. THAT was a chore, and I am exhausted. I usually only cook about 6 hours, so this is the longest I have kept that firebox going! What do you think? I still have 4 more hours to go! Inside temp was at 160 about 10 minutes ago.

 

yesterday's smokin'... came out great!
homemade dry rub (sugar, kosher salt, black pepper, paprika, garlic powder, cumin, gnd coriander, cayenne)
3 hours total (prep and active), in BGE, only using regular kingsford charcoal (had some lying around, so went with it!)
10 mins hot grid, direct heat in BGE (too lazy to setup plate setter for indirect heat), meat side down, managed to get nice color, not too dark, even with high sugar in dry rub,
10 mins (bone side down, only seasoned with salt/pepper),
45-50 mins foil wrapped, basted on Sweet Baby Ray's bbq sauce and
finished for additional 15 mins,
then 20 mins rest...

why mess with ol' reliable, eh!?

 

fast/350 is alright (and def more convenient), so long as you also throw in 45-60 mins foil wrap at little lower temp (250-275)... that ensures tenderness but still with just right amount of tug...
that foil wrap step has been great for me (and, i like janster's 7/21 post about inserting add-ins to the foil wrap, though i haven't tried yet), whether slow/low or fast/high cook...

that's my 2-cents...