Food Smokers and Smoking Tips/Tricks/Techniques

If anyone is in the market Cabelas has the 18.5" WSM on sale with limited stock for $214.49 and free shipping using code 6JOLLY. With a Cabelas Club Card purchase it is an additional %10 off for $193.04 and free shipping but they charged me an additional $14 in shipping for over sized items shipping fee, plus tax. Delivery is Friday. Not quite as good as the 10 Flats of shotgun shells I picked up earlier this year at $29 a flat delivered to my door but works for me.

Amazon had a flash sale this morning I caught the last 5 minutes of for the CyberQ Wifi BBQ Temperature Controller, 3 Digital Meat Thermometers, Weber Smokey Moutain Cooker Adaptor and Pit Viper Fan at $288 normally $360 not sure if they will do a repeat. My original intent was to put it on the Weber Kettle, but at ~$200 for the WSM couldn't pass it up.

 

Great deal on a 18.5 WSM, good stuff.

 

I actually have a couple of Raspberry Pi's around here that I have done some projects with.

I use one of them in order to control our holiday light show.

It's what I'm looking at for this project also.

Trying to figure out what I need to do software wise right now. Hopefully research goes well so that I can get this working like I think it should.

 

Why the need to over complicate things? Y'all guys are killing me...

 

Because not everyone lives in Bama where you can gut a hog, throw it in a metal shit can, and leave it in the sun to cook for the day?

Sorry but you left an opening <------This Big!---------->

But IIRC you even get by with an electric smoker there. I did use an electric smoker in the Puget Sound area of Washington State in the 70's and did hundreds of pounds of Salmon on it as long as I kept it out of the wind. And didn't try to do Steelheads in the Winter.

Here, and some of the other places some of us live, not so much.



How much firebox tending do you want to do when the windchill is -40F and exposed skin freezes and frostbite sits in less than 10 min? Provided you do get her up to 225 to start with. Just saying....

Different requirements for different areas of the country, or even State. Just like in NC on the coast when I lived in Currituck they use that strong vinegary stuff and called it BBQ sauce. But up in the Mountains around Asheville where I moved to they are not afraid to make it sweet the way BBQ sauce was meant to be. Different strokes for different folks I reckon.

 

I reckon.

 

Had a hankering for ribs.

 

If anyone is interested in a new thermometer, I got this email today.

Link to storefront.
https://www.amazon.com/s?marketplac...PMNRL3Z&merchant=A39VTLCPMNRL3Z&redirect=true

 

Lookin good....

 

Argh. Just bought one last week. Cool of you to share though.

 

Have you ever had any near mishaps by hanging the meat instead of it laying flat on a grill?

 

Never!

 

I bought one as a gift three days ago!!!

 

Very nice of you to share.

 

Sweet deal for wsm 18.5

 

They all but begged me to in the email.

 

And

 

Y'all dig?

 

Hoo boy. Might have to get me one just to experiment. Can't have too many tools, impossible. Gotta know what's out there.