Food Smokers and Smoking Tips/Tricks/Techniques

I agreee. All the wood I've been using has been a year out seasoning. They Sound good hitting against one another and also I see the bark separating or cracking which is a good sign of it being dry.

 

Beef short rib is perhaps my favorite thing to cook. Delicious meat any time and an absolute foodgasm when you nail the cook. It's almost like a stick of burnt ends. I go pretty simple on the rub, too, usually with short rib.

The cook method sounds good. I might ought to try short rib with hickory some time.

 

Awesome! That'll be a nice housewarming gift .

I'll put it in the rub thread, but I got a few mock-ups of our labeling .

 

I have access to a wide variety of wood. Local guy cuts up wood and sells to the enthusiast and pros/Resturant's here in VA/Hampton roads area.

http://www.eastcoastsmokinwood.com/menu.html

Right now I have pecan, white oak, persimmon, and apple seasoning in that picture.

 

Just hit the 10 hour mark and stalled at 172 in the flat. I had to add a chimney of unlit fuel at the 6.5 hour mark and just opened up the vents since it has been in tne 225* range for a while and want to let it ride through the stall without wrapping.

 

Looks great. Looks like a good weekend for you!

 

5hour mark.


@scottalot plus his always happen...lol

 

Wrap time

 

Just pulled it at 12.5 hours with no wrap. Temps were between 196-202 in different sections. And now I get to justify the exspense on the baby Yeti. Ribs going on within an hour hopefully.

 

No cooking for me, today, but I just picked up this little guy from the powder coater. We are donating it to my Alma Mater's golf program for a fundraiser that they have next Monday. It still needs the logo, thermometer, and fire basket, but it is coming along nicely!

 

Pork butt for some shredded sammys this weekend.

 

Last weekend cooked up some brisket and some more rattails. Had to get 2 PBCs to keep the NFL Sunday party fed and happy.

 

Michigan?

Also is that a beer keg?

 

I went to a small school in Fort Worth, TX - Texas Wesleyan University.

And, yes, it is a beer keg! Two 14" racks, diffuser, and a fire basket. It works just like our full-size UDS smokers, but on a smaller scale. I have one for myself and it is a fantastic little smoker.

Here is my daughter doing some spritzing on it:

 

Think those are too light of hue's to be Michigans colors. I'm guessing somewhere in TX?

 

We are going camping towards the end of October (my family and 2 other families) so my best friend and I started planning the meal last night. Propane smokers are going with us. We are going to do some fatties and a brisket for one of the days. Fatties will be for breakfast and then the brisket will be for dinner. Will probably do some ribs for dinner one of the other days and maybe some breakfast burritos. 2 of us are going 3 days and 1 is doing 2 days so will have to figure out some stuff for the 1 day that we are down a family (my friend is the one doing 2 days and he is bringing the smoker) though I did buy one of the small masterbuilt ones for $24 from Walmart so I could take that.

 

The ribs, beans, and corn just went on. Everything should be ready just in time for the fight and people to start showing up.

 

Coming along nicely

 

Don't buy these gloves lol

 

Ok so I expected to be working through the weekend due to inventory at work. Long story short I won't have to go in tomorrow, ran by the grocery store and made an impulse buy of a tiny little 2lb brisket flat. Never cooked brisket so I figured I would start small. Got it covered in some Pit Faced rub for the night and will get it going tomorrow morning. I wouldn't think it would take too long, but I'm open to advice.