Food Smokers and Smoking Tips/Tricks/Techniques

Try grilling summer tomatoes. I like cutting the sides off so they look like petals or little bowls, then hitting them with olive oil, salt, and sometimes garlic. I've eaten them directly like this. I've also piled them onto burgers and covered with cheese. It's like homemade ketchup.

 

Sounds good!! Not much beats a good fresh "backyard" tomato. About how long to you leave them on for? I normally run a fairly hot grill, 450 or so.

 

Not long. I haven't done them in a while. They start to fall apart after a couple minutes. I just poke them with the flipper and when they're limp i pull them.

 

So I wanted some more smoke out put from my masterbuilt electric smoker. I just bought one of the masterbuilt side car cold smokers.

Anybody else given this a whirl and had good results? Obviously I don't intend on cold smoking a brisket, but I'll produce smoke on the side and run the smoker at normal temps.

 

You have a link? I use an AMAZN generator.

 

Masterbuilt 20070112 Cold Smoking Kit for Masterbuilt Digital Smokers Black, 9.8" L x 16.80" H x 8.1" W

https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE

 

https://youtu.be/OMOGaugKpzs

Did you remember to adjust your rim fire account?

 

I went to home depot and bought some elbow pipes and it helped keep all my smoke from coming straight out. Not sure if it was the 2 or 2.5 inch or 3inch but it will fit snug. I even extended it by adding another empty green bean can.

Doesnt really add more smoke but it definitely helps keeping the smoke in there longer

 

Could you not just close the damper a bit and achieve the same thing?

 

I smoke with my damper closed on think most do with the MES 30. I added a stack and elbow on mine too helps with smoke and you can aim it down wind which seems to help maintain Temps a little better

 

I run mine wide open 100% of the time after it was recommended to do so over on smokingmeatforums.com


http://www.smokingmeatforums.com/t/95187/masterbuilt-smoker-vent-position

 

Too scare to respond to me Rick?

 

10lb brisket ready for tomorrow's 5am cook in the WSM

 

I run mine full closed all the time. Never had a problem with creosote. Smoker does leak smoke, so there is some exchange going on anyway.

 

Hey, I didn't mean to come across as a dick. However, if you leave it open, you'll notice more even temps (cause the element will be in the "on" position more than the "off". Plus your chips will burn more completely, due to air flow. Of course, the factory chip delivery system is a joke. Invest in a generator of some type.

 

Brisket started at 530am..about 8 more hrs to go

 

Gots me sum twice bakers startin!

 

Almost their!

 

Here are some lean, fatty and burnt end

 

Got a 5lb brisket flat today at Costco. Thinking of smoking it tomorrow. There's a ton of biblical studies on smoking a brisket, this will be my first time smoking brisket. Any suggestions or tips?