Food Smokers and Smoking Tips/Tricks/Techniques

You're welcome !!

 

I have thought about adding a pizza oven to the 22" kettle but try to avoid the carbs it wouldn't get much use in my case. One thing that I would never give up on my kettle is the rotisserie.



Cajun Bandit used to offer one for the 26" but don't anymore IIRC. Meat on a stick always taste good, just saying

I also do the spit on the Weber Genesis but of course it isn't as good as charcoal. But in the dead of winter will use it sometimes instead of charcoal. Either a turkey or 2 chickens at once.



Meat. On a stick. Fire. Smoke.

 

I forgot about the rotisserie!! I've had a lot of Peruvian pollo a la brasa especially when I go to MGM in Maryland. Maybe I will go this route....trying to cut carbs when I can.

 

Cooking a brisket for my folks today. Brought one of my drums over to their place this morning to cook it there instead. Just got it on a little while ago.

 

I thought about doing a brisket today as well, but will stick with tri tip instead.

 

Just got a bacon bomb sandwich at harborfest and just saw this.L.L. Bean bootmobile.

 

What a great son you are! I just can't picture either of my sons coming over to cook for me and I have bought them both grills and taught them both since they were very young

Very cool. Not a fan of the Bean boot as I need more ankle support than it provides but most of what I am wearing right now is from Bean. That bootmobile is likely safe. The Oscar wienermobile is dangerous though! More than once it has crashed, even into a house once.



I would not relish telling my boss I damaged the wiener.

I bet they were trying to ketchup to the car in front.

It mustard been a challenge to get that out of the garage.

 

Life goals are awsome

 

That is the most awesome thing Ive seen today!

 

Well, I appreciate that. If you think that's awsome. This is why Primos are even more awsome.

 

all it needs is an apple in its mouth That looks tasty as well! Ive been wanting to do a pit pig for a while now, maybe later this fall when the weather is cooler

 

Quit posting pictures of that thing damnit. I'm coveting and that's a sin.

 

that pic just makes me hungry...dont think thats a sin

 

Good point

 

Tri tip is almost ready. Just did the reverse sear, then wrapped.



And it is ready.

 

Forgive my stupidity but what is tri-tip. I know it's popular in Cali but I don't believe I've seen it here.

 

I only recently discovered that it is a CA thing. I figured it would be popular anywhere beef is popular. It is a good size for a quick 2 hour smoke, tops.

Typically in the 2# range. I forget exactly what section of the cow it is, though.

 

How long can you store charcoals for ?

I already have about 12 bags in the garage and store close to me still has 34 bags of weber briquettes on clearance for $5.98 lol

 

Idk, but I am at 6 18# bags of Kingsford original, and 5 bags of of Weber. Should last me a while. At least until the next Weber clearance or the Memorial/Independance Day sales at HD and Lowe's.

 

Saw my first tri-tip last week at a butcher shop. So it is spreading.

Keep it dry and out of humidty a damn long time. I have mine sitting on a pallet in the garage. The humid air in the summer worries me some but so far not a problem. This spring I finally flipped the bottom bags to the top when I got some more. A few of the double bags on bottom are 20 pounders and they haven't sold the twin packs of those for at least 3 years now. They are burning just fine.

I get below 25 bags of charcoal or lead shot I start to get nervous and can't sleep at night.