Food Smokers and Smoking Tips/Tricks/Techniques

anyone want to press their luck?...

http://www.ebay.com/itm/New-Weber-1...ll-/332339643629?_trksid=p2385738.m2548.l4275

sent msg for actual pics...

 

Food porn is food porn

 

From the funny pics thread posted by a smoke thread regular who didn't see fit to share with us @greeneggsnspam


I do feel bad for the neighbors when I get my smoke on lol
I think I'm the only one on the street that grills or smokes

 

I got a Pavlov response going on with my neighbor. He knows I'll always offer him some when I smoke.

 

This is what my stick burner looks like when it's cruising at 325

Lots of smoke but it's blue lol
Doin 2 pork loins w the bvbull spicy goodness on this sunny day
Pay no attention to the brick it's part of my system for replicating a reverse flow with this 2nd hand side cooker

 

It's definitely a packer brisket, just a small one. A hair under 10 lbs. I'm not expecting great things out of the end of the flat since it is so thin. That'll probably get rolled in to the chopped brisket. I'm more concerned with the slices as the flat approaches the point. *My* briskets aren't typically injected, but this isn't meant to be *my* brisket. Come this Labor Day weekend, I can guarantee that there won't be a team in the top 20 in brisket that didn't inject. The injection I'm trying is from Butcher BBQ, who won Grand Champion at this event a couple of years ago and has been strong in brisket every year that we've competed against them. They know how to play the game.

The pork belly gets turned in to burnt ends. There is a People's Choice event at the competition, the day before the pro event, that we're actually going to take a legitimate run at for once. Burnt ends are pretty popular right now, so we'll try to capitalize on that. Besides, it's a good showcase for our rub. Might be able to move a few pounds of that if we satisfy enough tasters. I both need to practice them more and want to eat them more, so it works out .

Will consider trying apple wood in a future cook, though. I just don't want to change too many factors at once. I'm checking butcher paper's effect on my bark and the injection's effect on holding moisture in a slice of brisket that has sat for 5 minutes (to simulate competition conditions). Ought to have a bigger cook next weekend and can fire up different smokers with different wood arrangements to test that factor. Tomorrow is pecan, cherry, and mesquite.

 

I'm extremely tempted to test out PayPal's buyer protection. That is a crazy good deal if it is remotely close to what it is listed as.

What an awesome environment for BBQ. Very jealous of that!

Can't wait to see the results of the cook and, of course, another Pitfaced BBQ rub review!

 

lol when's the Pitfaced comp injection coming out?

 

Ha ha...man. That's a whole other ball of wax, there. It's tough because we don't usually inject for day-to-day cooking, so we'd really be starting from scratch. That isn't to discount injecting, though. I'd have to dig up a bourbon-berry injection that I made up for pork shoulder. Damn, it's good. I used some wet ingredients, though. These injections are all dry rubs/powders that you have to mix up. I'm not familiar with the conversion of one to the other, to be honest.

The more savory rub is still being worked on, we just have put so much time and energy towards getting the regular and spicy rubs launched.

 

Right on I don't usually slam my meat (giggity) but my brother is a firm believer in the process lol I was mostly asking for him

 

We have flameage.

 

And we're off.

 

Any minute now

 

My canopy imploded on itself 2 nights ago when we had a downpour pop up. I bet there was 20 gallons of water in that canopy when it collapsed down onto the smoker. I'm really missing my shade about now. Was a nice place to sit and watch the smoke drift and have a cold beer.

I think I need to get my ass in gear and build the new barn/workshop, get the wood fence put up around the yard and then build a low deck with shade sails to smoke under. Fall needs to get here pretty quick.

 

ya know, a few weeks ago I was all sort of frustrated by how much a hassle it was to get my chimney going using news paper and whatever.

I felt REALLY stupid when someone piped up about starting chimney with the side burner, seeing as I set mine on the other side of the gas grill to set the coals in the chimney.... it just never dawned.....ok, I'm slow sometimes

every time since I think " Damn, I wish I'd have thought of that "

 

I heard @WBF610 talk about it and tried it last time. Worked like a champ. Now I don't have to search for newspaper anymore. We quit getting the paper years ago.

 

I need a new canopy bad. 70% humidity right now.

 

Got a rack of ribs on right now. Should be done in about 2 hours.

 

I'm going for about 5-6 hours on mine. What temp you smoking at?

 

Hour and a half in.

Started with some hickory and finishing with apple.