Food Smokers and Smoking Tips/Tricks/Techniques

Tried making biscuits on the GMG... oh yes!!!!!

 

Yup I got issues. Adding my 5th grill/smoker. Getting this tomorrow for $20 at 630am before work

 

Nice. There are a bunch of Weber 22" kettles inmy area for good prices. I even saw one listed for free, but not worth the distance for me to drive to it.

I am still on the hunt for a WSM 22 in the $200 range.

 

It's on my way to work so I don't mind getting it
Still looking for a red and a 26 in kettle

Someone had a wsm 18 for $50 here but never replied to my messages

 

That is a really good deal on an 18" that I would jump on. There are several 18's posted up around here, but the only 22 that was posted was pulled by the seller right after I tried contacting him. Oh well, the search continues.

I also noticed that sellers suck on Offer Up. They either never reply, take 2 weeks to reply, or simply never update the ad to say it is sold.

 

Yup offer up sucks. I had one seller message me a week later asking "do you still want it?"

Want what ? Lol

 

Haha. Yup. And for some reason they are incapable of putting the size anywhere in the description for Webers on offer up.

It is impossible to tell if it is an 18 or 22 due to lack of contrast with anything in the pic, like maybe a measuring tape or ruler.

 

If you can see the side door in the pic, the handle to door ratio is different between the 18 and the 22. the 22 has a larger/wider door but the same handle as the 18.

 

Still nothing to contrast it to. Maybe if there was an 18 and a 22 in the same pic.

All I know is, if I am selling something, I put pertinent information in the ad, so people know wtf I am selling.

 

Never knew there was a bbq thread as long as I have been a member.

I use a 26.75 weber, with a tiptoptemp chimney, and a adrenaline bbq slow n sear for long cooks. Before I had some generic weber type grill from Walmart which broke down quickly then a 22in weber but the size was just to small to smoke.

If you don't want to hear me ramble of my process scroll down for pics lol

I haven't read all 600pgs so it's probably already been said....but maybe this will help for people deciding what cooker to get.

Tips: temp and time is the most important, then probably wood you choose and if seasoned or green. Obviously a smoker is the most important but I don't wanna get into what's better. I'm just showing the results I'm able to produce in the 26 weber. However I do wanna upgrade to a Off set yoder Cheyenne or something similar. For the weber I shoot for 350 as the temp gauge is over the fire but grill grate temp is 275 on the the other side. They're days when it higher and lower but that's bbq...

I cook at 275 because that's what works best for me to get a consistent product. 225 is great to get that deep smoke ring, but much more time involved. 300-350 for chickens. Tiptoptemp is great at regulating temps especially if your using lump charcoal. I use both lump and briquettes depending what I'm cooking and how I feel that day. There is YouTube for the slow and sear on the setup so I won't explain.

And yes I use split logs vs chunks because I get a better product! Which is why it's important to season your wood if you go this route for a clean smoke. Don't use WOOD from Home Depot if possible etc. try to find a local wood supplier so you know where the wood comes from. I live in VA and get mine from easycoastsmokinwood. I get a consistent temp and a longer cook, plus when the log burns down to charcoal I toss in my next cook to sear steaks etc as it will produce a tremendous amount of heat and fire. I never get a dirty smoke in my cooks. Thin white or blue smoke on all my cooks. If it's a dirty thick smoke, move the wood around or burp the cooker.

So this was basically a 6-7 year process to achieve these results, and my first attempts at bbq was disgusting lol. Probably these past 2 years is where the results started getting better. A lot of tinkering and different setups I tried With cookers, wood, temps, wrapping in paper vs aluminum...I actually use both, what temp to wrap or not to wrap, what to sprits it with, what things to add in the wrapping process ex butter, applied cider vinegar etc etc.

I started bbq when a friend brought some over to a party 6-7 years ago and got the bbq craze hit me hard so I wanted to learn.

Enjoy the pics.

Current setup Edit...yea those the large paper clip things clamping down my weber so no smoke is escaping. LIFE HACK


Wood pile: always season your wood. This pile is 1year old. White and pecan I have apple wood in other pile


My friend just made this for me which I still need to paint and load up with wood.


First ever 14lbs brisket about a month ago but I do long cooks with port butts so nothing changed.


4.5 later


6.5 hrs later

Hit the stall around 160 and I wrapped it. I let it get to 203F and let it rest in a cooler until ready to serve. Took a about 10hours to cook.

Finished product



Misc. cooks
Beef ribs.


Reverse sear all day everyday!


Prime rib


Qtr legs


Babyback ribs Smoked with apple.



St. Lou ribs. Smoked with pecan


5lbs chickens, I burn down whatever hardwood i feel like that day down to charcoal and add apple at the beginning of the cook


8lb pork butt


Finished product with homemade BBQ sauce.

 

Amazing. Welcome to the thread. Looks lke you have a lot you can contribute to people like me. I caught the smoking bug about 2 months ago and it is quite the hobby. I find it to be very therapeutic for me as well. I know, sounds crazy.

 

Thank you!! It's pretty fun. Who doesn't like to play with fire. Therapeutic definitely because I don't even eat a lot of my own BBQ it's more for parties etc. for people to enjoy and compliment my bbq.

EDIT to my post for the large paper clips holding down my weber lol

 

Competely agree. I have a group of friends that come over quite often to watch fights since we are all big boxing fans. It is always an excuse to bust out the smoker and enjoy a few drinks.

 

I'd like to pickup a Redhead someday and restore it but not sure where I'd put it. Keep looking on CL for another 18" WSM dedicated for fish, nothing, nada. Even searching a large area around me. No one seems to be ever selling them or if they do I miss it and they sell fast. Then again not exactly a large metro area either. But keep looking.

 

sure there is. look at the front of all of these. look how big the door is on the 22.5 compared to the handle for it. also note that the 22.5 has a handle on the lid and the 18.5 doesn't. i have a harder time telling the 14.5 from the 18.5 in pictures.

 

In all my years of cooking with a Weber, I've never seen/heard of a TipTopTemp chimney. That thing looks pretty cool, though. How much does it choke down the exhaust when opened fully? Generally, I think Weber kettles are perfection and don't need to be messed with, but this has me intrigued.

Great looking food. Can't wait to see more now that you've found this thread!

 

Get back to your rub factory and start making more.

 

2nd ad is funny because the poster says he cant have it at his apartment...it would be time to move if they didnt let me bbq

https://spokane.craigslist.org/app/d/weber-performer-bbq-with-dome/6216436762.html

https://spokane.craigslist.org/for/d/charcoal-bbq/6235943510.html

https://kpr.craigslist.org/for/d/weber-smokey-mountain/6183383949.html