Food Smokers and Smoking Tips/Tricks/Techniques

The weather is conducive to bbq lol

 

And to finish off the trifecta.....

 

I just started using lump hickory (local grocery sells a big bag for about $5). It does have small pieces that fall through the grate, so I was thinking of a solution. I have a few of these and am going to try laying one over the grate next time. Should work, right?

 

Cause we always looking for a excuse to have a beer plus we hungry.

 

That there is a work of art.

 

they burn fine, as long as they make the fire. they smalls fall out of the bottom of the chimney and then thru the grate once burning, then out the bottom vent of the kettle, then bounce off the ash catch an end up burning a hole in my deck....

and thats annoying as fuck !

 

Let's hear some smoked or grilled wing recipes. I'm a wing addict and would love to try some new ideas.

 

I forget who asked, but here is my set up for the dryer vent in the ok joes 4:1. With the vent in, the heat and smoke has to come down to grate level before exiting.



I just put a cut in the end of the vent and jammed it up in there.

 

The trick is to not overcook or give it too much smoke. Chicken has a light flavor and doesn't need much smoke or else all you taste is smoke. Dark meat will be more moist than white meat. I've brined and I've also injected with butter but really nowadays that seems like too much work, so usually I'll keep the seasonings simple and cook to temp on a 350-400 temp grill.

You gotta go hot with chicken to keep it moist. It just doesn't have the connective tissue to break down in a low and slow cook like pork and gets no benefit from being cooked at 200 for hours.

 

I saw that the other day.

Post up one day with a review.

 

What did you use to seal it with?

 

Is this whole chicken, ,spatchcock, breast, dark meat...what we talking about here? I'm assuming he's brining the chicken, or he/she is dry brining the chicken with salt, 12-24 hrs In fridge and inject with butter.

At least find out if he cooks in the oven, smoked, grilled, or sou vide.

 

The secret I have learned is after they are cooked and sauced, put them back on the grill for a couple more minutes, then turn once for a couple minutes. Freaking amazing that way.

 

Doing a big Memorial Day BBQ for my Platoon next Saturday. I’m gonna smoke 2 briskets. I typically just rub ‘em down with a SPOG-ish rub.

Anybody got a kick ass recipe for brisket? My version of SPOG has always been a homerun with the guests, but just looking to change it up and experiment a bit.

 

This stuff. Worked great.

$19 LavaLock 12 GREY High Performance BBQ Gaskets Smoker Seals - Self Stick 1/2 x 1/8 x 15 ft long Hi -Temp

https://www.amazon.com/gp/aw/d/B01F...eal+gasket&dpPl=1&dpID=51e7vKA6yML&ref=plSrch

 

Get in my bellllyyy!

 

Will be delivered on Tuesday. Thanks!

 

I would say stick with what you know works. I generally do SPOG as well, and hit the burnt ends with a little sauce.

 

All you ever need in a brisket is some salt, and a shit load of black pepper and of course some really good smoke!

 

Way to train them the right.