Food Smokers and Smoking Tips/Tricks/Techniques

Haha good catch.

 

fish!

 

I feel same but not about good pan fried in butter trout dusted in flour. Yum as fck. Perfect camp breakfast.

 

quoting here again... but phenomenal pics! details on setup? will you come and take pics of my meat... I'll feed ya!

 

More for me!

 

I think it was $3.96 a lb at walmart here

 

Yes, yes, YES to both of these. No cooking this weekend, no tasty adult beverages this week, tired as hell, but absolutely giddy seeing that pig mean mugging in those photos.

@Blkvoodoo gonna kick it off with a butt or what is your first planned cook with the rub?

 

Dunno, have pork tenderloin to cut up and have couple racks of ribs as well. Also have a brisket flat. The options are there, just need to see what time and weather will let me do.

 

Going to do a one last hurrah BBQ in a couple weeks before we move back to FL and before our house is no longer ours. Think I'm going to do a brisket or two and some pulled pork. Along with a big ole pan of smoked PF baked beans and some smoked Mac'n'Cheese. Will finish the BBQ then the smoker will go into the trailer with us a couple days later with some stuff we are taking to use while the rest goes in PODS lol. Most stuff isn't important but the smoker sure is.

Need to order up some more PitFaced from @bvbull200, used a TON camping Memorial Day weekend. Got a bunch of people there liking it so I passed out the URL.

 

Local butcher

 

ribs are expensive...

 

Dino ribs are expensive here, too. I bought a whole vacpac (2 slabs) of them from Sam’s and still paid $6-something. Probably won’t do that again, but it was a fun experiment. Still have the other slab to cook.

 

Dinosaurs are hard to come by..

 

blackstone griddle...may have to purchase one of these...
https://www.ebay.com/itm/Blackstone...641570&hash=item3f99b451bf:g:IfsAAOSwOFNa1BmA

 

They are floating through space right now constantly accelerating away. Price gotta reflect that.

 

#flatearther

 

I’ve never used lump charcoal before, what’s the best way to get it lit without using lighter fluid?

 

Update on the club cookout:
So I'm doing burgers/dogs/chicken for the dinner - they want me to use a large gasser - like a 30"x42" or so area. My plan is to get 8 or 10 whole birds and quarter them - wings may find a way to smoker droid, leg quarters & breasts on the grill. This will go off about 2pm to get ready for a 5pm or 6pm meal. Burgers & dogs will go off shortly before so as to be hot for serving.

I'm cooking for 75
10 birds = 40 people or more depending on breast size (That doesn't sound right but you know what I mean) so I think that may be enough
Burgs/dogs are easy enough - it's just a high volume/keep 'em flipping endeavor. A few sleeves of pucks and a box of dogs at BJ's. Breads for same. Cheese, can't forget the Cheddar...

Sides/desserts are by other members so I'm not worried about that.

I'm kicking around Corn on cob via turkey fryer...
I can grab party wings and do a marinade overnight - as well as use the whole wings off the birds...

Anything else? Thanks!

 

A Weber Chimney and/or a propane torch - chimney with paper touched off via match does well - add 15 minutes to prep time for this. I usually touch the chimney off then set up the rest - it's ready to go when I am that way and you're not watching a pot waiting for the boil.

 

I put one of these in the bottom of a chimney, add lump, light the starter from underneath the chimney. It'll be glowing in no time... if you need more than a chimney full lit, just dump additional on top after you dump the chimney.

https://www.kroger.com/p/diamond-strike-a-fire-starter-matches/0004878911003