Food Smokers and Smoking Tips/Tricks/Techniques

Got it thanks....

 

Horizontal offset build about to begin. Picked this up today.

Price was as good as it gets

Should be a nice upgrade from the UDS.

 

Definitely, definitely keep us posted!

 

Will do. Already made mistake #1. Should have checked the weight chart before I pulled a 500 lb piece of pipe off the truck by myself....lol.

Any ideas for preferred design. Standard flow, reverse flow, tuning plates, etc.

Although I've been creeping some of the 'Q forums, I've never cooked on an offset, so any input would be helpful.

 

Nor have I. I've spent some time looking at plans and cooking on big custom vertical chest-type smokers but I have zero experience on offset setups.

 

Here in Texas - offset is the way to go.
It is the preferred way for multiple reasons. #1 being fire management. The other being the separation of grease and ash. When you combine these 2, you get Lime and I have read this will rot the metal. A typical brisket will make about a quart of grease/lard.
Your cooking side should have a drain for the grease. And the ash is kept separate in your offset. Offset also keeps ash off your meat. My offset side is also designed to be used as a direct BBQ grill for steaks/burgers.

I have a smaller Lyfe Tyme Pit
Here are some pics of their models to give you some ideas.
https://www.google.com/search?q=lyf...wXtzoC4Aw&sqi=2&ved=0CEIQsAQ&biw=1360&bih=640

Gator Pits:
http://www.gatorpit.net/budgetbbqpits/budget.htm

Klose:
http://www.bbqpits.com/

 

I haven't been cooking lately, but did finish building this for a good friend in Midland,TX.

 

Wow, you made that from scratch?

 

Very nice!

 

Yes, all scratch built, smoke chamber was a liquid propane tank, everything else I fabbed. Thanks for the complements, Since I lost my job I have been doing whatever I can to get money in the bank.

 

That's awesome!

 

sub'd

 

I thought I would share this with everyone...it has become the a joke among my fellow local smokers: The infamous Left Sided Brisket.

It is part myth & part fact. Yes, there are left and right sided briskets. The theory/legend is...cows just like humans are right/left handed/hoofed...and just like your weaker side..the muscles aren't as strong/tight on that side...so you always want a left sided brisket..since it will most likely come from the weaker side of the cow and have a stronger probability of being more tender.

It is actually good way to test your butcher at your grocery store to see if he really is trained and pays attention to his work.
Anyway next time you order BBQ, don't only specify moist/lean - say you want it from the left side!

I just found me a nice whole 8lb brisket..super tender..both tips easily touch...I plan on having it done for lunch on saturday..and this one is a righty!

 

Hey Primo 95, posted your left handed brisket theory/myth over on a grill forum I'm a member of and one member concurred of hearing this story... he posted a link to what he had heard. http://www.bbqsearch.com/search/101390.html

 

Beef sirloin tip going on in 20 min. Chicken thighs will go on after about 90 min.

 

I'd like to find something to smoke tomorrow - not feeling a pork shoulder or brisket. Maybe a bunch of ribs - it's been a while since I tried them.

 

sub'd for future mouth watering goodness.
my dad won a big green egg from Heineken a while back and we always smoke up some ribs on it ill post pics one day

 

Two racks of baby backs and two racks of spare ribs. Going to do a traditional 3-2-1 and see how it works.

Sticky Pig dry rub, and plan to finish with Stubb's sweet & hot BBQ sauce. On the smoker at 11:30, should be ready by dinner! Just wish there was some Cardinal's baseball to watch today while I cook.

 

Great results - a lot of ribs for lunches this week!

 

Anyone try one of these?
Gonna try it with my smokey mountain weber.