Food Smokers and Smoking Tips/Tricks/Techniques

My brothers new smoker. Gonna fire it up tonight!


Edit: we're smoking 9+ racks of ribs, a few pork butts and some big ass beef ribs for our brother in laws birthday. Just in case anyone was wondering. Probly post some pics tonight and tomorrow.

 

Damn nice finish in that pad.

 

Thank you. Hopefully many good times to come!

 

that’s a pit and a half lol

 

Shes a big ol smoker thats for sure. This is gonna be the first time using it! Im pretty stoked on it haha

 

My wife and I went to Home Depot today to look at Christmas trees. The Traeger rep was there and 15 minutes later I was the proud owner of a new wood-fired grill!!
Anyway, my contribution to this year's thanksgiving meal is supposed to be green bean casserole. I think I may have to do it your way now.

 

Yum.

 

Mmmmmm.....

 

What's the toothpicks for?

 

I was trying to do ten pounds today. I had extra sharp and sharp cheddar, white and yellow each. Marked the extra sharp so I knew the difference, but ended up not doing the regular sharp.

 

You’re 100% right. Still hot/warm after the 2hr trip. Skin did get rubbery. Still very juicy. I’m not a big turkey skin fan anyway and better for my cholesterol if i don’t eat it. So it’s win win hahaha

 

Wheels and cylinder locks installed. Much much better. Will be a lot easier to move it in the winter to shovel the white chit.

Ham is cheap right now figured I'd do a double smoked honey glaze spiral cut. Picking up a few more of these and throw them in the freezer. Very pleased.

With some sides.

 

what's a good propane smoker?

 

You sir are a wizard.

 

Friend of mine has a Camp Chef Smoke Vault, likes it plenty.

 

If one desires to “crisp” the skin back up, you can give it a ride in a hot oven for a few minutes to pull some of the moisture back out of the skin.

 

Ham looks spot on. That’s what I’ve been ask to do. I’ll slather it in mustard and pack on lots of brown sugar, over hickory at fairly low temp (200) until IT is around 130 or so.

 

I'm just getting started on smoking but have grilling on a Weber 22 forever. I bought an Masterbuilt 30 a few months ago and am learning a ton (including from this thread).

Jumping in here to say that I've had my Masterbuilt north of 350. I assume the 'E' refers to the electric version; I have the propane version and I'm guessing that's why I don't have a problem getting the temps up. Added some lava rock in the tray and a cast iron pan for the chips, and a seal to help keep the smoke and heat inside.

As I write this I have pig candy in the smoker. First batch, can't wait to try it. Recipe is here: http://smokingmeatforums.com/index.php?threads/smoked-bourbon-pig-candy-w-q-view.236964/

 

Lots of good stuff on SMF’s.