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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Nov 20, 2017 at 4:16 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    running for the hills
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    I like that they explain how to season something :laughing:
     
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  2. Nov 20, 2017 at 4:16 PM
    horstuff

    horstuff Re-member

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    Yeah, could call that "foolproof".
     
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  3. Nov 20, 2017 at 4:22 PM
    grdgz97

    grdgz97 Well-Known Member

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  4. Nov 20, 2017 at 4:26 PM
    horstuff

    horstuff Re-member

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    The shirt is key.
     
  5. Nov 20, 2017 at 4:42 PM
    grdgz97

    grdgz97 Well-Known Member

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    Keeps the chest hair outta your food! :thumbsup:
     
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  6. Nov 20, 2017 at 4:44 PM
    Cold Iron

    Cold Iron Well-Known Member

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    Directly into the WSM, there is an adapter that you put into the vent to allow air directly into the firebox. The controllers are referred to as stokers, blowers and\or ATC (Automatic Temperature Controllers). A lot of different companies and models out there now days. Here is a list of the models offered by BBQ Guru for the 18" WSM there are others out there however. And does simplify life when cooking!

    I used to wet brine in a cooler and not inject. Now I dry brine and inject. But I keep the marinade simple. Melted butter, clarified unless I add something to it then regular butter. Which I usually seem to do. It will be melted butter and maple sugar this upcoming weekend. With a basic dry brine. Salt and baking powder. Don't think there really is a right or wrong way just what works best for what you have. And everyone likes to eats.

    Damn someone else knows about baking powder :thumbsup: First read it on either Cooks or America's Test Kitchen. Can't remember which but I do recall them saying if you use too much baking powder it will cause a metallic taste so I am careful with it. But it does work and work well. I usually go 12 hours uncovered in the fridge that seems to be enough. YMMV
     
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  7. Nov 20, 2017 at 4:47 PM
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    Dry run without smoke tonight. Popped it back in the oven to brown up a bit more, but you get the point.
    35108E54-3430-4233-93B9-A83940CF8CEE.jpg
     
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  8. Nov 20, 2017 at 4:54 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    https://media.giphy.com/media/oLfFPxGAjyctG/giphy.gif
     
  9. Nov 20, 2017 at 5:18 PM
    CurtB

    CurtB Old Timer knowitall

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    reported! :)
     
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  10. Nov 20, 2017 at 5:23 PM
    CurtB

    CurtB Old Timer knowitall

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    Generator...
     
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  11. Nov 20, 2017 at 5:48 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Part 2

    Well Monday morning, I can still smell the gas odor. Thinking it’s eaither a dead rat or something else. Well i found out it was the propane tank (for our patio heater that we no longer have) is leaking. Fire department came by (non emergency rep suggested). Firefighter said “ you can connect it to one of your grills, fire it up and just use up all the gas then bring it to the propane store”. Well..... all those are charcoal grill/smokers :anonymous:

    28302381-0C15-4CD6-B02E-07B4B5348E87.jpg
     
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  12. Nov 20, 2017 at 5:55 PM
    CurtB

    CurtB Old Timer knowitall

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    Well, here we go. Let the hate mail begin. I, or my wife, or a friend of mine, or two guys that were trimming trees on my property, did not like pitfaced bbq rub. It's toooooo sweet! OK? I only have to please myself, or maybe the wife sometimes. ;) Hopefully the tree guys I won't need for ever more.
    So here's the deal: I will give to whoever wants it to for free and I will pay the shipping, the rest of the rub. Unless you don't live in the USA and then, nope.
    One catch :). Tell me a joke that I haven't heard or haven't read on the net. clear enough?
    @mods: If I am out of line for this post on this thread, just nuke it, and I apologize.
     
  13. Nov 20, 2017 at 6:45 PM
    grdgz97

    grdgz97 Well-Known Member

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    :facepalm:
     
  14. Nov 20, 2017 at 6:49 PM
    grdgz97

    grdgz97 Well-Known Member

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    I have a speed bump phobia......







































    But I’m slowly getting over it!

     
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  15. Nov 20, 2017 at 6:57 PM
    TOP TACO

    TOP TACO Well-Known Member

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    What did one wall say to the other wall?
     
  16. Nov 20, 2017 at 7:02 PM
    grdgz97

    grdgz97 Well-Known Member

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    Meet you at the corner.
     
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  17. Nov 21, 2017 at 4:24 AM
    Viventius

    Viventius Well-Known Member

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    I hear that. I use it just for logging the event and not to control. Nice setup you have and man that thing is holding that temp long and strong.
     
    Cold Iron[QUOTED] likes this.
  18. Nov 21, 2017 at 7:25 AM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    for you weber 26.75' owners, have you tried smoking two brisket packers at the same time (approx. 10lbs each) ?

    will if fit?
     
  19. Nov 21, 2017 at 7:56 AM
    Sprocket

    Sprocket Well-Known Member

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    Ohdear, another "Will it fit" thread...

    But yeah, will it?
     
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  20. Nov 21, 2017 at 8:02 AM
    Sprocket

    Sprocket Well-Known Member

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    Mike - were you the guy with a Trail Embers barrel from TSC? I may be thinking of another gent over at BBQ Brethren. I'm gonna get it if it's still there next time I go in. You add a Digi-Q for $150 and call it good.
     

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