Food Smokers and Smoking Tips/Tricks/Techniques

That brisket looks awesome, Primo!

 

Great Job Primo except I did not get the invite... oh well maybe next time. I always run full open. Thin blue smoke is what you want!!! Do you wrap your brisket or go naked?

 

I was losing heat, so I had been keeping my exhaust half closed...but it was also very cold on those days. full open is the way to go.
I do not wrap. I did start putting a pan of water in the smoker. I am not sure if it has made a difference.
As far as fire management...I finally figured out I need to only use pieces of wood the size of a normal brick. Any bigger/thicker, they don't seem to burn down or as hot and I end up with a bunch of black chunks in the fire box. Using the consistant size wood, really keeps my temp steady and my fire hotter, smoke cleaner and everything turns straight to ash.

 

Fired up the BBQ and put on a 13 pound brisket a couple hours ago,
gonna be a great day !

 

I've got some cherry wood to smoke with today, and I will be smoking wings, pork ribs, chicken breast, and 80/20 burgers. Oh and pounding back a few Shiners jamming out to old country tunes. Gonna be a good day.

 

Trufunk - have you ever smoked hamburgers? If so how long did it take?

 

I put burgers as close to the heat source as possible, and they don't need to be slow smoked to have a great texture and flavor. I usually cook them last with all vents open to keep it hot.

 

Ground beef absorbs smoke really quick. I've done meatballs on the smoker and it is really easy to over do the smoke.

 

No I have not smoked hamburger but thanks for the idea!
I realized the same as you recently I am using smaller splits, Its easirer to manage fire giving more consistent temps.

 

Texoma, I used cherry recently when smoking some turkeys and it was great. I only put it on about the last hour and it was perfect. Gave a nice sweet flavor on the top. I really liked it.

 

I am going to try that next time...I am sure smoked hot dogs will taste great...I was just wondering about temp & time for burgers on a side fire box smoker like what we have.

On a fire management note - I started using these fire starters and I am pleased with their performance. They get the fire going quick, no odor, cheap and all it takes is one. These are great for "Fire & Forget" when you have to wake up to start one.

http://www.diamondbrands.com/pages/firestarters/29.php

 

Never done burgers, but I throw on a pack of hot dogs (Oscar Mayer) on almost every time I smoke. Then just put them in a Tupperware container, refrigerate and have smokey goodness at my fingertips later in the week.

 

Well its settled, someone needs to throw on some patties next time they fire up and let us know the results. I would be curious on the time/temp. Frozen better than fresh. Does Fresh need foil so it doesn't fall apart/through.

On the topic of hot dogs, I am a big fan of them and I have tried just about every variety they sell in the stores down here. While some of the premium wieners are good, they just arent worth the price. But for best taste and quality dollar for dollar, I think Ball Park Angus are the best hot dogs.

 

Retiring the 1997 ducane. Found the same grill 2002 model never used !!

$130 off of CL.........

 

you ever try Nathans hot dogs> They are better than Oscar meyer.

 

Yeah, I've tried them. I'm not a fan of all beef hot dogs, I like the ones with lips and ass holes.

 

60 wings after an hour of heavy smoke, dry rub, finished in a mix of BBQ & hot sauce in a 400 degree oven.

 

Look at Big Green Egg. Life time warranty on the
Egg. Just buy once.

 

Man they look good, to say the least. Post the recipe if there is anything special.

 

Thanks, but nothing special - literally just sticky pig dry rub, then smoke, then slather in 1/2 BBQ & 1/2 Franks. Bake at 400 until the sauce caramelizes and the skin crisps. I'm still not 100% satisfied. There's a local place that smokes then deep fries the wings naked - I'd love to try it but it's such a hassle to deep fry.