Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, all poultry.

 

Was going to do a pork loin, but just put it in the oven. Windy, cold, and I need to clean up the smoker. Need more charcoal and wood as well.

 

Just mean more beef and pork.

It isn't that bad.

 

Some smoke vision for yall! 2 1/2 in center cut chops injected with sum love. Decided to pop a couple of pineapples on top.

 

Great minds think alike I did the screws also on top corners lol

 

I've never needed to prop open the door on my 22.5 wsm. In fact, I usually strap it down with a ratchet strap to keep it tight and prevent leaks. The 22.5s like to run hot, and by hot I mean 280-300. I'm normally running with the 2 of the 3 bottom vents closed and the 3rd one open about 1/4" and the top mostly closed.

 

Good to know. My door was way out of whack out of the box, but I managed to get it pretty well shaped with no visible gaps. We'll see how well it seals after a cook or two and order a gasket kit if needed.

 

I used to do 225degrees 12hr brisket cook. But ever since I learned and mastered the quick 5hr high heat brisket that's what I've been doing lately. Taste about the same.

When I'm doing a high heat brisket ,I'm running the WSM between 350-375 degrees which is why I prop the door open

I have a nice tight stainless door for other slow cooks.

 

I do the 5 hour 350 brisket a lot too, never had to prop door open on my 18.5 WSM. Wonder what the diff is? I start out with full chimney unlit and dump a full chimney lit on top of that. Will hold 350 for at least 6 hours.

 

If you guys want to prop the door open with out using some back country engineering. Get the cajun bandit door and install a compression latch. You can un hook the latch and it holds the door open a few inches

$25 Southco Inc 62-30-15 Lift-and-Turn Compression Latch Grip Range .00 to .20 Pawl Forward - 1.77 to 2.16 Pawl Reversed, Southco Lift and Turn Latches

https://www.amazon.com/gp/aw/d/B002...sion+latch&dpPl=1&dpID=41wLEmrURdL&ref=plSrch

 

Forgot to post finish pics. The boss did an amazing job on some mash taters and blanched shrimp in a garlic butter sauce.

 

Tip of the day, get your propane bottle dates checked. They changed the rules from every 12 yrs to every 10yrs...I had to exchange mine today since it was out of date and the guy wouldnt fill the old one which there prob wasnt anything wrong with it.. Our 100lb tank is out of date and will have to get replaced once we run out of propane this summer. Amerigas is supposed to be able to fix them/replace the valves or whatever they do. I dont know the cost though. Just an FYI to prevent hassles next time you fill your bottles.

 

or use charcoal

 

I dont think that will work inside the house I do have a charcoal smoker too...but I like the quick heat on propane grill

 

Thanks for the heads up

Ditto, but our camper uses propane for refrigeration, heating, two burner cook top.

 

I just checked one in my shop and its good, the house one need updated though. The camper should be good but I have to verify. We got our camper 2 years ago so Im thinking its good.

 

Well done! Gotta respect the dedication. This is a nasty cold snap

 

Lately I've been thinking about getting my first charcoal grill. I've always had gas grills but I'm wanting to try charcoal. I've been looking at different grills and I've looked at the Char-griller 2121 version at Lowes. If I went this route, I would also want to get the smoker box that attaches to the side of the grill. Would this be a good one to learn on and start experiencing with charcoal? I would keep my gas grill for when we needed something grilled fast. Just to give me an idea on time, how long does it take to grill boneless chicken breast on charcoal from starting charcoal to finishing?

 

Check out the Oklahoma Joe's 4 or 3 in one. I have it, and like it so far.

I don't do chicken, can't help you there.