Food Smokers and Smoking Tips/Tricks/Techniques

What was it?

 

I've done many tests between KF and Stubbs, Stubbs won handily. Maybe just me, my rig, my weather, who knows, don't know don't care. I grew up on KF so it was hard to say goodbye

 

My third smoked brisket. I fell asleep so it didn't get as much wood as it should have but it's very moist and done just right. I need to move up from my electric smoker.

 

Potato patato....etc. as long as the food is good.

 

I got jealous of these posts so I had to do something! I haven't fired the Smokey Mountain in a while and would prefer to, but I only have one day off the week so pellet pooper it is. Quarter chickens, Carne Asada, and Atomic Buffalo Turds. Couple hours from now I'll have a full belly.

 

Smoked chicken quarters. Drumstick was currently being eaten

 

ABTs and scotch eggs...

 

44* all day today with light rain. Better than yesterday which was 41* and heavy hard rain. And I spent the day shooting with bunch of other 16 ga. crazies LOL. So today was the grill and smoke day.

Been looking for a heat shield for my WSM 18.5" to use for a water pan replacement. I always smoke dry and don't like using so much aluminum foil to wrap the deep bowl that it comes with. Finally found one this week and came in a few days ago. Lot more room now to feed coals if needed and a single wide roll will wrap it, but of course I use 2 just in case.



Just had to try it out tonight. Also did a steak on the kettle. Doesn't matter what you use for fuel the inverse square law of thermodynamics applies and the closer you have the heat source to your meat the hotter it is going to be. I knew that heat transfer and fluid flow class in Nuke school would pay off someday!

My coals are almost touching the meat with a lifted coal grate. Some actually do come through and touch.



Works for me, others may do it differently and of course that is fine too. What ever works for you is the best method ;-) Just explaining how I do it.



~30 sec. then rotate 90* and another 30 sec. or so. Flip and repeat. Slide to the cool side and throttle down the vents and cover with the lid. For a 2.5" thick steak like this normally let it set for about 20 min before I check internal temps.

In the meantime let the dog have the rib bone everyone is happy.



Split a zuke and used indirect heat and then cook over the lower heat coals at the end. Done.



Did a couple of fatties too. Stuffed with green onions and cheese.



Bacon wrapped is medium spice sausage. Hot sausage got butt rub. And some poppers with Anaheim peppers, cream cheese, chopped green onions, cheddar little smokies wrapped in bacon of course.

Fatties will be for breakfast this week with eggs. Poppers are half gone already Time to pull the fatties and let cool for cutting for breakfast. About an hour in-

 

Great post. Will order the WSM baffle. And, I'm in a food coma just looking at your pics.

 

I had some kingsford do that, I think I left the bag open and it absorbed moisture or something....it lit but fizzled out and didnt burn the coals to ash like normal. It was weird to say the least. It had plenty of air just didnt burn completely...

Carne Asada....mMMmmm

 

FINALLY got to do some fatties this weekend. Wasn't sure it was going to happen but then the skies cleared up and the temps got to a decent place (not that it matters) did 3 fatties and some baked beans. Did a Breakfast one (Mild Sausage, Ham, LOTS of cheese, Eggs, Ham) then that one ended up bacon wrapped, Chicken Cordon Bleu (ground chicken, mixed with some spices and some crackers I put in the food processor, then that had some really good deli ham and deli baby swiss in it, served with a cream sauce) and last one was a pizza stuff (ground beef on the outside, stuff with LOTS of mozz cheese, pizza sauce and lots of good pepperoni, served it with extra pizza sauce). Baked beans cooked on the smoker but for some reason I didn't get a picture of them and they were gone quickly.

Top to bottom: Breakfast, Pizza, Chicken Cordon Bleu

 

What did you put in it?

We went to Buffalo Wild Wings yesterday and my b-i-l and I split an order of their new Scorpion Pepper Rum sauce. Wasn't quite as hot as I expected but had a really good flavor. Now I'm not saying it wasn't hot but it was more of one of those spreading intense heats, not painful but hot and good flavor.

 

You've redeemed yourself sir

 

They turned out fantastic! I really like Chicken Cordon Bleu, a lot. Never considered doing one like that absolutely brilliant! Damn I just ate about a third of my Med spice sausage bacon wrapped covered with crushed pineapple. And am hungry again. Pretty sure I'm drooling and going to have to change my shirt now.

 

Thank you, it went over really well.

This thread ALWAYS makes me hungry. Sometimes I hate reading it because I know I'm going to be drooling.

 

All of the kids who where at our BBQ ate nuggets and shells and cheese. They just don't know what they are missing lol.

 

...that's just bad parenting right there, I tell you wut....

 

First weekend since i started the new job that I haven't cooked anything at home, a little disappointed in myself but we did do a couple Pork Loins on Thursday and a TriTip on Saturday on the new Timberline at the shop. Benefits of working at the largest BBQ shop in AZ

Also, for any of my pellet pooper aficionados who were wondering, the Trager Timberline is the jam! We've had our demo unit for about 2 months now, this week was the first time I got to cook on it personally but I couldn't have better things to say. They nailed it on this thing. The App interface is so simple to use and it holds temps far more consistent than the older single fan Traegers, 100% going to be picking one up ASAP.

 

I'm going to be taking two pork butts out of the freezer tonight in preparation for a memorial day BBQ at my buddy's house. I take pulled pork every year. Not sure if I'm going to do them late night on Saturday or wake up super early on Sunday. Leaning towards Saturday since every year I seem to be in a rush to get them done. Can't wait!

 

Mine eats steak, LOVES bacon, likes most things from the smoker but this isn't something she gets into. I keep trying to get her to try new things but she holds firm on some of them lol. One day she'll figure out what she's missing.