Food Smokers and Smoking Tips/Tricks/Techniques

The thermoworks dual input measuring device:

Using the weber to do some spare ribs:

Hot smoked salmon on the smoker after 8 hours in the brine and 2 hours for pellicle formation:

A brisket going on the smoke for 12 hours followed by resting in a cooler:

Spring cannot get here soon enough:

 

I found a good bunch of Morels last spring...I dunno how this spring will be...

 

A little cold smoke on various cheeses and a couple of sticks of salted butter in the middle

 

I never even heard of smoking butter, interesting. Well not butter from cows anyways

 

Smoking cheese and butter is not hard. It's a cold smoke without letting the temps get above 70-80 degrees. It's best done on a cold day. It was about 35°F air temp when I started.

 

Anyone ever smoke spam?

 

No, but I'd wager it'd be good. I do a couple of bologna chubs, (about two inch slices) pretty regular. It's awesome!!!

 

got rid of my brinkman vertical offset smoker and purcashed me a new 18Weber smokey mountain.

Brinkman was very good but was a charcoal/wood eater.

Excited to try the WSM. If anyone has tips , feel free to chime in

 

WSM is a great choice, season it well when using it for the first time as described in manual.

I have a WSM 22.5" its great but way too big its like a garbage can.

 

A friendly active forum with lots of WSM and old time users. I'm Conumdrum there.

I don't own one myself.

http://www.smoked-meat.com/forum/index.php

 

Look up the Harry woo guide to seasoning. It essentially is doing one full burn and then another one with fatty meat that you don't want to eat.

 

Smoked spam with a black pepper and cayenne pepper based rub

 

I saw that when I googled "WSM seasoning" so looks like Ill get me some fat bacon this weekend. Already got my mods ready (extra side handles, thermometer hole and thinking of adding wheels

 

I was afraid 18.5" is going to be small but shit I dont want it to be too big also. So hopefully 18.5 is good enough.
Worst case scenario i can get this canjun bandit stacker 18-WSM-with-stacker.jpg

 

Should already have a thermometer hole with a silicon grommet if it's brand new.

 

ok thanks. unfortunately it wasnt eligible for Amazon prime so still a couple of days before it actually gets here.
But got a good deal, went on sale on amazon for $276 shipped no tax.

 

How was it??

 

They make hickory smoke (flavored) Spam Delicious! We keep a couple cans in the cupboard.

 

Blah!

 

I want to do the stainless steel door and lid hinge to mine. I might also do the lid gasket.