Food Smokers and Smoking Tips/Tricks/Techniques

THAT'S what I'm trying to say!

 

cool what did you use for the interior?

 

Exactly!

If you are busy you can always do a crocpot...

 

simple... make extra pulled pork every time you smoke it...vacuum seal it.. freeze it.. thaw when you want pulled pork and don't have time to make it. =D

 

that's what I did... now ive got two of the big reusable grocery bags full of bbq. its a beautiful sight!

 

I like to do my pastor in the crockpot

 

I just got a roll of aluminum flashing from home depot and stapled it to the interior. It's not essential for fireproofing or anything but I noticed that it really helped for even browning of the skin.

 

Lol. That should be red flag. You don't even need to clean them. Just scrub it down with a wire brush after using then wrap in a paper towel to store

 

Yep, it should be treated with the same philosophy as cast iron without the seasoning.

 

I just saw this on our fb feed. Wow

 

Jk, looks right to me

 

I gained 5lbs just reading that

 

But it's all protein

 

Need more charcoal, and a bigger smoker for that one!

 

Problem?

 

That would be very dangerous. It will be very difficult to get the inside cooked before it spoils. I have heard of parties with a cow (actually an ox) on a spit , and one time a giraffe (I am from South Africa originally) where almost everyone got sick because the meat spoiled before it could get cooked all the way through.
We do a lamb on a spit every now-and then, and it takes all day to cook, similar to smoking, and is awesome . That monstrosity lamb-pig-cow would probably take days to get done.

 

http://www.channel3000.com/news/Ill...mplaint-from-neighbors-officials-say/41836960

A smoker made out of PLYWOOD? And illegal to roast a pig? Equally confusing!