Food Smokers and Smoking Tips/Tricks/Techniques

We have been eating on it for a few days now. Not a huge turkey fan in general but I love's me some smoked food's and I like turkey sandwiches.

 

I have the Maverick ET-733, got it from the wife and daughter for my b-day. Replaced my older cheapo one. It's been awesome. Have the smoker setup out by the garage I've been able to take the main unit in the house and even into my room and no issues. I thought about a Bluetooth one but the range just isn't there on many of the units out. My friend has what's supposedly one of the better one's on the market and you can't walk past his kitchen cabinets without it losing connection. Because of that and the distance mine is from my kitchen I decided to stay away until they all go to the newer better range BT. There is one out there that does WiFi and stuff but it was expensive last time I checked.

 

Yeah, fire will take care of that

 

yeah...I think we might make a Christmas brisket so who knows how much snow we'll have by then...

 

Dang, you better get a cover for it.

 

Pro tip, if you are storing it outside uncovered, flip the middle section upside down. It will all still fit together, but the lips of the lid will be outside the middle instead of inside. This will prevent it from filling with water in the rain.

 

Nope. Breaking it down each time and throwing it in the garage. I only smoke under my carport, so I only have to worry about the legs getting wet during unchecked heavy storms.

 

Just be a bit careful moving the pieces around... they can get out of round, especially the center. I know If they do, your air/smoke leakage goes way up. Not as easy to fix 100% as you'd think.

 

I love how UPS left that box at my front door. No way that was fitting through there. It was a PITA to carry it to the back yard.

 

http://www.thermoworks.com/Smoke

 

It was reclaimed so not any real cost to me. I put maybe $1.50 in hardware into it I'll prob move it under the carport later today.

 

i know this post isn't about smoked meat, but last week my neighbors had their turkey fryer going. they were deep frying pork tenderloins, rolled in flour and cajun seasonings. that shit was amazing. melted in your mouth like butter.

 

I cut up venison loin and bread and deep fry, basically finger steaks. I told some people about it in my travels and it was like I offended them....they said you cant do that to backstraps/loin...etc...

 

Backstrap medalions breaded and fried and stuffed in a big homemade kitten head biscuit is hard to beat!!!!

 

It was amazing. They were doing them whole and then slicing them when they were done.

 

another tip with that WSM, or well with any smoker that has a water pan. buy some of the cheapo disposable aluminum pans to put under your meat so it isn't dripping into the water pan. i have 2 crappy pans that i cover in foil. this simplifies cleanup, especially on the 22.5" since you can't buy foil at the grocery store that is wide enough to cover the water bowl without having seams. seams means that the water and anything in it will get under the foil. this by itself makes cleanup a little harder.......but if the thing ever runs dry and it cooks that stuff to the water bowl, it's ridiculously hard. i had that happen once. I barely had any water in the pan because it was going to be a quick cook (i think chicken and maybe a fatty). the water pan ran dry and baked the drippings to the pan. i had to scrub it with an SOS pad to clean it. lesson learned... the foil inside the pan doesn't keep the water bowl clean on the inside. i'll normally put the pans on the lower rack if i'm just cooking on the top. if i'm cooking on the bottom, i'll bend and contort them to make them fit inside the water bowl.

 

My grandfather used to do this. Would cut them into little medallions. Was some good stuff. Used to eat it with some pan fried potatoes mixed with some onion salt and pepper.

 

If you ain't doin it their way then it must be wrong

To me any way that makes it tasty is the right way.

 

http://olddavespo-farm.blogspot.com/2015/04/pork-burnt-ends.html?m=1

 

If I'm in town this weekend it's on like donkey kong!