Food Smokers and Smoking Tips/Tricks/Techniques

:gay?:

 

I really enjoy spicy but if its just spicy and no flavor I dont care for that.

 

Do you like movies about gladiators?
Have you ever been in a Turkish prison?

If you can handle the heat, ghost peppers really do taste good, though. Kind of like a flavor blend of a jalapeno and serrano. Very smokey flavored.

Carolina reapers are just hot, though. Kind of fruity, but mostly just heat. I don't cook with reapers or scorpion peppers, just ghosts. I think ghosts are the only super-hots that still enhance the flavor.

Just one schmuck's opinion, though .

 

Moes has this really good Carolina reaper salsa. It's delicious , heat with flavor, probably one of my favorite salsas.

 

I joined you jokers today.

Expect questions on smoking.

 

About time but better late than never Murph!

 

Now to get it together. Wife has already said I need to break it in tonight. Lol

I'm thinking grill tonight and smoke tomorrow.

 

Yes and Yes.

let me know how you like it. I've been looking for a new grill and I like the idea of both charcoal and gas.

 

Let me know if you need some pointers... oh.

 

I do. All I've ever smoked on is an electric Bradley smoker. Never used one with a fire box on it.

I hear I need to burn it in before I cook on it the first time also? Fire away. Educate me.

 

Some say to burn it in first, I listened to someone who's opinion was "why waste the smoke". My first smoke was a pork shoulder, easy and forgiving for a first timer, second time was a brisket, so I never did season it, just went right to work. You may have to spend some additional time to watch and control the temp until you get a feel for how it works, and that may change some as it does season in.

 

I think I'm going to burn it in some tonight and I can get bags of wood chunks for $3 (Have 4 bags now) so I'm not too worried about wasting smoke. They have the bags of chips for $1. It pays off having the manufacturer here in town.

So how would I need to do this. Feel like it will give me an idea also about how the temps will run tomorrow when I smoke some real meats.

 

Just do a test run...unless theres specific instructions: just light some coals let them get to temp, pour the coals in the bottom and throw some smoke/wood chips on. Monitor temps...add more unlit coals as need and adjust vents to keep it in range.

 

About how much coal should I start with to get it around 225? Should I wet the wood?

 

I use one of this full whatever that equates out to be...then monitor as needed.

https://www.walmart.com/ip/Weber-St...=online&wl12=7983603&wl13=&veh=sem#about-item

 

Each grill/smoker can use more or less depends on the brand style etc...another good reason to do a test run. I add about 10-15 unlit coals to the pile once it gets to temp to keep mine going, and adjust the vents. about once an hour I check on it unless its colder temps outside.

 

Thanks! I'll give it a go shortly.

 

Don't wet the wood

 

i'm new myself, just smoked my first shoulder yesterday. using an 18" Weber kettle. in my case i used the "snake" method

Made a trail of two rows and a top row around the outer perimeter of the fire grate, then took a couple of those hickory chunks and split them down into 1/4" planks, and laid them on top. left a gap of about 6" so i had a start point.

To get things going I lit 7 bricks in the chimney, got them going good then laid them on one end of the trail. This worked really well, ended up adding about 10 bricks at the end of cook to finish things off.



After 17hrs ( i should have cooked a little bit hotter stayed at the lower end 225° - 230°)



the goodness


Making Momma happy !



Midday snack (SPAM)


get you some !