Food Smokers and Smoking Tips/Tricks/Techniques

funny, i have a weber spirit e210 also... found a used smokey mountain 14" in tampa for $100

I havent heard of one of those, ill look into it.

thanks for your input

 

Weber stainless steel Genesis lp
Weber silver 22" kettle grill
Weber 14" smokey Joe
Weber 22.5" smokey mountain



I have an addiction

 

Bummed, my weekend went not as planned. Didn't get to put anything on the smoker. Will have to possibly smoke both days this coming weekend lol. Got to hate when life gets in the way of thing.

 

Especially when that thing involves meat, fire and beer! What did you decide to smoke? I had way more meat from my weekend BBQ than I needed, but leftovers are a happy byproduct of that! Dinner last night:

 

Any of you use a Kamado style grill for your smoking? I tried a 4lbs brisket yesterday I put it on at 10 am at 250-275 and it just wasn't getting there, I gave up around 7PM it was ok, but no where near tender enough. I was bummed.

 

Probably going to need to go lower & longer on the brisket. Your temp & time seem better matched to a pork shoulder. Bet you would love the results of you tried the same conditions again with a shoulder.

 

That looks VERY good. I had decided on Ribs. So this coming weekend I am going to do some ribs and possibly smoke/grill up some venison steaks my friend gave me the other day.

Thinking about trying some jerky soon but I've never made any before so it's time to see what I can find in the way of a good recipe.

 

Friend of mine has one and he swears his comes out great. I can ask him what he does.

 

That is the same technique I use on my Pork Shoulders, the temp never did reach 200 on that brisket.

 

Yoder YS640. Pricey, you get what you pay for.

 

9 hours? Maybe not long enough. Maybe a bad cut.

 

A 4lb brisket was just the flat, there is not enough fat in it...it will never be a great brisket. You can make it tender by wrapping it and it basically turns into Mom's pot roast and falls apart into chop.

 

He said at time's he has brined ahead of time when he has one without a lot of fat on it. He said low temp and a lot of hours. He said the last one he did was on for 16 hours to get to 200. He said time has been the key on his and they are coming out great. Now mind you he moved out of state a while back so I cannot verify his claims lol.

 

Post-soak, pre-smoke bacon drying out in the fridge. I decided to flavor some of it up - clockwise from bottom right: sticky pig dry rub, extra black pepper and extra brown sugar. Then a slab of regular and a piece of mystery meat that was on the end of my pork belly, maybe a part of the front shoulder? Curious how the flavors will work.

 

Jealous of your smoker! I've been looking for that perfect size propane tank to turn into a traditional style grill/smoker.

 

This isn't my regular Lyfe Tyme...this was was my friends...and it was horribly constructed by someone that had no idea what they are doing.
- lid way too heavy and high. Counter weights & pulleys don't work.
- Fire box completely messed up. Air intake not big enough, and he didn't leave a large enough gap for the ash to fall/collect.
- The outside shelves make it impossible to lean over to tend your meat.
- The 3rd wheel/trailer jack is all messed up an it is almost impossible to move without a vehicle attached to it.

It does hold a steady temp, but my friend uses the fire box to grill a lot of stuff and doesn't clean the grease out and he uses mesquite. So the smoke sometimes has a putrid smell/flavor...so I personally don't consider it a well seasoned smoker.

It was a great idea, poorly executed and not maintained well. With a thorough clean out and a few hours of the right welding work...it would be awesome.

Anyway do your homework before you ever try to build one.

 

That's a hell of a deal for brisket!! I can't even find a whole brisket here in California!

 

Mann I haven't smoked a brisket all year that looks good!! Primo!

 

Here's some Italian sausage and pepper sammis...

 

My first try at buckboard bacon... I'd consider it a success!