Food Smokers and Smoking Tips/Tricks/Techniques

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.

 

Rib-O-Lator Barbecue Rotisserie

https://www.amazon.com/dp/B002Z3EGS2//ref=cm_sw_su_dp


Im digging this!

 

Guys I need your input. Im thinking about getting either a Green Mountain Pellet Smoker or a masterbilt smoker. I would be smoking in the winter (10 degrees to about 45 degrees outside air temperature) and the summer. Which would you guys recommend?

 

I have a master built 30 and I've smoked in the winter no problem.

 

I've got the same, I've tried to start mine in pretty extreme cold temps and it gives an error of some sort on the display. A quick web search, a hair dryer on the probe/sensor inside (where the temps are read from) for just a minute and everything works perfectly. I've even lit a candle inside for a few minutes to get it to turn on. After the element turns on, all is well. If you go this route look into a smoke generator, the chip delivery is a bit hokey IMO.

 

Thanks guys. I have heard a lot of people talk about how good their masterbilts are. I was first leaning more towards the Green Mountain Pellet smoker but starting to lean towards the Masterbilt.

 

another for masterbuilt...keeps a constant temp + or - 5 degrees. The smoke/chip tray is good but you have to use a lot of chips vs a charcoal smoker. But basically I put chips in every 30 min for at least 2 hrs. seems to work good. If you are smoking fish you need to open the door and let out the steam or it takes a little longer to cook.

 

Does your chips burn to ash, or more like charcoal? I even removed the diffusing plate above the element (in a effort to get a better burn of the chips), but below the internal chip tray. Better, but not ideal IMO. The A-MAZ-N smoke generator solves this, completely!! I light it and literally go to bed, I've got 6-7 hours of perfect TBS. If you want/need more, light both ends. Of course your times will be cut in half, as far as smoke goes.

 

I won't be much help since I'm not a fan of electric on pellet smokers. Outside temps don't effect wood or charcoal burners. They just take more fuel. Wind and rain is another conversation. I've ran WSM, ceramics,stick burners,gravity feeds and even my mini in temps waaaaay into the negative temps with no issues unless it's super windy. Just need to learn the pit.

 

Some people will throw their noses in the air at the thought of brining pork, but I Brined this 10lb Boston butt for 12 hours over night in apple juice, dr. Pepper, cider vinegar, kosher salt, and brown sugar.

Just smacked and rubbed her down with my favorite Oakridge BBQ rub "Secret Weapon". Wrapped her up in some plastic wrap and she will sit another 24 hours marinating till I can get her in the smoker all day tomorrow.

Making pulled pork sandwhiches for my kids Birthday party on Saturday.

 

Ive seen it both ways, maybe its the type of wood? or the temp you have it set at.

 

brining makes for a more juicier meat. with pork you have to watch out with the sugars or you'll turn it into ham...or so Im told. I dont brine pork too long.

 

I read something bout injecting it with apple sauce. Maybe next time.

 

Never heard of the Ham thing but I do love me some Ham .

 

I always find new amazing techniques and recipes and then have to debate which one to choose. The wife and I would never be able to eat more than a single butt.

 

Haha true!

 

Just wanted to get back to you on this... I found a method on amazing ribs for smoking 1/2 day before & then rest day of. I was skeptical since I had not tried before, but damn it came out good so I wanted to share. http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html

 

Just got back. It did ok, not great but that's because I didn't know it well enough. When seasoning it I was able to get 325 easily for a couple hours. In use on the trip, I put water in the bowl which I didn't when seasoning. Couldn't get it above 250, so the chicken skin didn't crisp and it took a long time to cook. But, now I know. I thought about leaving the little fucker down there with the hotel owner, friend of mine. Brought it back though, and will continue to use it for testing with my PK Grill as backup. It definitely fit the bill of portable and cheap, so thanks for the help. I think I want to build woundedyak's mini also. He said he'd get me the build sheet.

 

I say pellet pooper!

 

Address Please! My favorite rub!