Food Smokers and Smoking Tips/Tricks/Techniques

How did we do?

 

GF had last minute plans so for dinner I had to fend for myself. Luckily I had a pork chop in the freezer. A bit of pork rub then on the smoker in Smoke mode for an hour with a little help from the smoke tube and apple wood. After an hour turned up the heat until IT hit 130 then I pulled it. Cranked smoker to high and put the chop on the grill grate with some honey bourbon glaze until I got an IT of 140.

 

Looks good.

 

Haven't went yet, going tomorrow. Was wondering if you think the ash bowl needs holes drilled. Dry run today, was able to hit and keep 300 for 2.5 hours with full chimney, no damper at bottom. So, I figure I can hold 225 for 4 hours with one full chimney and a bit of damper.

 

Good on you for doing a test run, plus you seasoned it to some degree.

 

I didn't remember any holes or drilling holes in the ash bowl.

 

You said "ash bowl"....

 

I used to have one of the rectangular brinkmann smokers with the 2 doors. I replaced the original charcoal basket with one of the square grill woks at Lowe's. It fit perfectly and greatly improved air flow. I stuck the original one on the floor of the smoker. Without the holes, the charcoal ash won't fall away and will eventually just smother the charcoal on longer smokes.

 

My first go at some chicken lolli's. Also made my own dry rub for the first time. They were a little spicier than I like, so I might have to tweak my rub recipe a bit. 3.5hrs on the smoker and just under an hour on the grill over indirect heat. Cooked through perfectly.

 

Frenching like a mofo.

 

Agreed

 

Has anyone smoked meat balls?

 

This ^^^ and removing tendons. Also removed another smaller bone.

 

Damn, been missing out I'm this thread. I'm in now.

 

I may be a newbie to smoking but not to making fire roasted salsa.

 

Well?

 

Sweet just found this. I've been smoking on the grill for the past two years. I just got a bigger empty can of chicken kept the lid. Fill it with wet apple or hickory chips and put the lid back on and set it ontop the grill burner. Worked pretty well. But I wanted something bigger and I'm cheap so I built my own. I'm in it about 2-250$. Used it for ribs twice. I can fit 4-5 beef racks in it. Idk how many pork. I have LP on it in case I couldn't get the temp up with the charcoal. But it worked soo I took the tank off. Here is two beef racks and a pork rack I did last weekend. I believe I'm gonna go with mostly pork now. Maybe 3 pork one beef. That's after three hrs smoking was getting ready to wrap for two more hrs. I know I know I don't have the meat on the grate it's on foil in aluminum pans. I like my shit clean with minimal clean up. After every run I spray everything down with vegetable oil to "season" it.

 

Just did some this weekend. 1:4 ratio cut with ground pork

 

Well done your lollies look great. IMO your times are a little long. In the pan with butter for 2hrs at 300. Dunk in glaze then back on the grill with out pan for 1/2hr or glaze sets up. Won't even half to chew. They will dissolve in the pie hole

 

These things couldn't have been cooked any better. Meat fell right off the bone. Like I said before, I just need to tweak my rub a bit. I'll use less charcoal next time... try and keep the temp down around 225-250. I love longer cooks. Might even up it from one to two dozen drums.