Food Smokers and Smoking Tips/Tricks/Techniques

A tip for lighting charcoal that I use very sparingly and did not use today. If you are trying to speed up the process with the chimney and you are not the type who has to let it light naturally, and you are not the type to be overly cautious about eveything in life that might give you cancer, this works leaps and bounds better than lighter fluid.

Get yourself the gallon size Sea Foam if you use that stuff on your vehicles. Pour just a capful of Sea Foam in the chimney and light it up. I usually let the coals burn long enough to where any residuals of it is gone.

 

I thought I was going to chicken out. 32 degrees is cold for me. But I still got a lot done. Started my bbq shed this morning. Just need the roof

 

Looks good
Might wanna add some lags to your rafter/post connection (unless those are the structural (grk) screws

 

Yes sir. Not one nail had been used. Used nothing but structural screws

Glad i got it right so far. And thanks for the advice. Construction is not my expertise. So if you see anything else, feel free to point it out.

 

How deep are your posts? Set in concrete?

 

An idea you could do is line the interior with some flat metal of sorts to help keep heat in the area and block the wind from getting through the cracks

 

Yes. In concrete. Did the quick set mix with water type. They are a foot deep.

 

The temp control of the SV is where the magic lies. Its almost impossible to overcook a roast when it is being cooed to 136* in a 136* water batch. Whereas if you were cook a roast in an oven you'd set the oven temp at 350 or 375* and cook the roast until the very center reached 136*. Unfortunately the out surfaces of the roast would be higher and possibly overcooked.

A tough piece of meat is still a tough piece of meat no matter how you cut it. I can run a eye of round through a grinder 9 times until it come out like paste. It will seem tender but only because it was mechanically macerated mimicking you chewing the same bite 1000 times before swallowing. Cutting has no enzymatic or chemical reaction so its impossible for simply cutting to make it more tender. You just aren't chewing such long of strands of proteins. Like ground jerky verses whole muscle jerky.

Look I get it you don't care for SV cookers. I don't like Webber grills charcoal briquettes, Chevy's, metrosexual hipsters, crypto currency or Ithaca firearms....BFD! You don't have to try and continue to disprove results I have personally experienced nor do you have prepare anything I've made or eat my cooking.

 

SeaFoam is over 95% Naphtha with some light oils/alcohol added in. Look up the MSDS/SDS and see for yourself. I used to use SeaFoam but after reading the MSDS I now use Crown camp fuel (AKA White Gas/Coleman camp fuel) at WalMart for something like $6 a gallon.

I wouldn't use it light charcoal though. I use denatured alcohol ($15 per gallon) at any home center. Fill a old condiment bottle up and when needed squirt in an ounce or two let soak in for about 10 seconds and light.

 

Hence the disclaimer.

But I figure a good 15-20 minutes of burning should be long enough. I am still alive.

 

Just wrapped the ribs at 3 hours. Topped off with the margarin, Worcestirshire sauce, and beef broth.

 

What is this margarin you speak of? You spelled it that way twice, maybe it’s a real thing.

 

Fake butter. Country Crock, I Can't Believe It's Not Butter. Maybe I am spelling it wrong or am completely confused.

 

Ah, thought it was some fancy French or European version or something

 

Here's my second masterpiece. Short pork ribs. Sweet/hot dry rub. Basted every 45 min in a light BBQ sauce

 

If it gets windy where u live u might consider putting diagonal braces at the top or at least on the inside of the windscreen

 

Lactose intolerant?

 

Disclaimer not withstanding SeaFoam is something like $64 a gallon at wallyworld while Crown camp fuel is $7.64 per gallon. Using Naphtha/Crown camp fuel in you car, motorcycle, lawnmower or grill will garner the same results as SeaFoam and save you around $56.

 

Wanna do a quick drawing for me. I’m scared now. Every now and then we’ll get 40mph winds lol

 

Your $1.96 a lb Walmart Choice angus brisket