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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Nov 29, 2014 at 7:19 PM
    #1281
    PaPaSpeed

    PaPaSpeed Life Member

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  2. Nov 29, 2014 at 7:24 PM
    #1282
    Haslefre

    Haslefre Well-Known Member

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    Some flags and center console divider... lots of things on the wanted list.
    I hate using their pellets anymore. So much more ash than other types.
     
  3. Dec 1, 2014 at 12:42 PM
    #1283
    AWF ROWD

    AWF ROWD ...eats at the " Y " often....

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    True that...always bad with the good...I fabbed an ash tent over my Amazin Smoker tray...seems to help keep the ash down,especially when you have increased your airflow thru the unit...
     
  4. Dec 6, 2014 at 10:05 AM
    #1284
    AWF ROWD

    AWF ROWD ...eats at the " Y " often....

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    Last edited: Dec 8, 2014
  5. Dec 7, 2014 at 9:19 AM
    #1285
    Hoyal

    Hoyal Whiskey bent and hell bound.

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    That's a steal on that!! I snagged one a little over a week ago and I've cooked on it every day but 2(because I was at work) since I got it. I paid $625 for mine which was still a good deal IMO, I got the rib racks, cover, digital thermo, and two bags of pellets. Just did country ribs yesterday and they were epic.

    bcd7a5045935a827dddea02af0f4b36c_86571caeb90103c03bd3d540aa27c4fe169ddf07.jpg
    553f1dd202a79d529e490f5b9e270a30_63f379af2276805371e4aca51218d4eb65b681b5.jpg
    241eae618f7403333e0ed11b2e2c0ba4_e7764b502beec45ab34bae5b0628ffd6258d1e3c.jpg
     
  6. Dec 8, 2014 at 3:07 PM
    #1286
    AWF ROWD

    AWF ROWD ...eats at the " Y " often....

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    Bacon weaved pork loins.....might uv went alittle long on the smoke....still not bad...

    [​IMG]
     
  7. Dec 24, 2014 at 11:52 AM
    #1287
    cdj1

    cdj1 Well-Known Member

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    Gonna be a late night........ 85fdf10951af130f5d1079c6e04a1845_ed79c38d1d3ed790b0d5ef6b2161ddfdb6488c07.jpg
    2 8lb butts going in the smoker.
     
  8. Dec 24, 2014 at 3:54 PM
    #1288
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Looks like a great way to celebrate Christmas Eve:thumbsup:
     
  9. Dec 24, 2014 at 5:58 PM
    #1289
    trufunk

    trufunk Well-Known Member

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    It's been a while. ..but I'm cooking two briskets tomorrow one for my students and one for home. ..pictures to follow.
     
  10. Dec 24, 2014 at 9:52 PM
    #1290
    cdj1

    cdj1 Well-Known Member

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    Still smokin.......
     
  11. Dec 25, 2014 at 6:12 AM
    #1291
    trufunk

    trufunk Well-Known Member

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    Fire is on!1e998cb34833620b72f18e33b467d80e_38661e124d0bdbcf7a02af31c4122521ffd57bf7.jpg
     
  12. Dec 26, 2014 at 10:25 AM
    #1292
    gordi

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    just got an electyric smoker for xmas, never done it before but love smoked food. I have some questions how often do you know when to add chips? also how hot and time do u do for each type of meat?
     
  13. Dec 26, 2014 at 11:42 AM
    #1293
    t4daddy

    t4daddy Well-Known Member

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    http://www.smokingmeatforums.com/


    This place is your friend.
     
    Last edited: Dec 26, 2014
  14. Dec 26, 2014 at 12:33 PM
    #1294
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Pics? I usually add chips about every hour. I just wait for the smoke coming out to thin a bit. As far as how hot and times. It can very greatly. Baby back ribs 225°/7-8 hours. Just did a fatty a couple weeks ago,, 300°/5-6 hours (all pork) It all depends on the flavor you're trying to get and how much patience you have.
     
  15. Dec 27, 2014 at 3:38 PM
    #1295
    gordi

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    So do u fill the tray inside first then just add some of what? My manual days 1/4 cup at a time
    Which doesn't seem much. Seems it lasts about 35-45 min at 180 degrees. Doing jerky right now.
     
  16. Dec 27, 2014 at 8:25 PM
    #1296
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Mine has a drawer on the side. I load it by: filling the drawer, push in, and twist. The chips drop into the burn pan. I wait until it's almost to temp. Add the chips, when I have smoke the food goes in:hungry:
     
  17. Dec 28, 2014 at 4:08 PM
    #1297
    fshnfvr

    fshnfvr Well-Known Member

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    ImageUploadedByTapatalk1419811703.129571.jpg

    Ribs on my Big Green Egg from today.
     
  18. Dec 29, 2014 at 11:07 PM
    #1298
    esgordon123

    esgordon123 Well-Known Member

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    Brisket on Saturday. The first one I have smoked. Turned out great. ImageUploadedByTapatalk1419923210.003011.jpgImageUploadedByTapatalk1419923221.797853.jpg
     
  19. Dec 30, 2014 at 5:26 AM
    #1299
    Sacrifice

    Sacrifice Motorcycle Goon

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    I just got one this past month for my bday as well! And just found this thread..

    Smoked 3 racks of pork ribs in it (had to half each rack to fit though, unsure on weight), used hickory wood chips but my smoker wouldnt quite get up to temp like i had wanted. It would only get about 200* but it was probably 30* outside. Ended up in there for 6 hours or so though and still turned out great. They just werent fall off the bone which was a disappointment, water was kept full and chips were added twice.
     
  20. Dec 30, 2014 at 7:02 AM
    #1300
    coffeesnob

    coffeesnob Well-Known Member

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    that looks good. I have never had any luck with brisket on the smoker. I just can't regulate the heat good enough for some reason.
     

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