Food Smokers and Smoking Tips/Tricks/Techniques

I smoked more chicken wings this past weekend using Pecan wood. I marinated them using “ State Fair” marinade from Aldis.
I altered “Sweet Baby Rays” BBQ sauce by adding brown sugar and maple syrup. After, I grilled them up a little to get the wings crispy.
The result was fall of the bone greatness !

 

Old school Weber Kettle

 

What temp range?

 

Is the temp gauge above your coals or On the other side. Measure the grill grate temp.

If the temp gauge is over the coals and says 350ish your really around the 250 grill grate temp wise. I prefer a hotter smoke when possible.

Can try te snake method or minion method where you have unlit coals on one side and dump half a chimney or so on top of them. Plenty of good YouTube vids.

 

for smoking, fill the chimney less than half way and dump that onto the unlit pile in your smoker. google the minion method or soo's donut.

 

I do. For marinaded chicken, sausage, brats anything flammable they help prevent burning and provide more even cooking.

Where they really shine is on the gasser. They act like a flavorizer bar right under the food and you would be hard pressed to tell that were cooked on propane. I have 3 20lb. tanks so that I would never run out of gas. And went ~6 months over the winter without any propane. Got the GG for the Genesis and filled all 3 tanks at U-Haul. I'm out already. Trying to hold off filling them, cooking with propane is a lot more expensive than charcoal on sale from the big box store Holiday sales. But will break down sooner than later.

That sounds and looks great! Although if I bought Cornell chicken sauce instead of making it myself my mother would hop in the car and drive all the way out here and beat me. And she is 81. Bet I have eaten gallons of it over my lifetime. Every volunteer fire department used to grill and sell chicken with it for fundraisers in the 70's and 80's.

I have had Salamida Speedies sauce before and it is damn good. I'm sure that the Cornell sauce is good also.

 

I used the snake method a few times for smoking since I recently got my Weber and use a charcoal chimney to start the coals. Works very well. Also, much better smoke flavor than my pellet pooper (even with a smoke tube) and you can get surprisingly consistent temps. I've done pork butt and ribs this way and doubt I'll ever use my pellet p for those again.

Lay your wood chunks on the snake (see pic). I put in about 10 briquettes on top then light it up. When they're ready to go lay them over the end of your snake, close the bottom vents almost all the way, open the top ones up. Use the vents to bring the temp up and down as needed.

 

Good advice already above. If your initial temps are too hot, just use less coals to start.

 

Did a couple pork tenderloins tonight. One SPOG, one @bvbull200 spicy pit faced. Both were awesome. My dog Rocky approved of both!

 

Looking good! Love the companion, too.

 

Now you're talking my language. Binghamton is the home town, though, so I have to point out that Lupo's spiedie marinade is the better way to go.

They had to cancel the spiedie fest this year due to rain. My family always loved that event and I can't recall it ever being cancelled before.

 

Rob Salamida, and the factory, is in Endicott. Close enough to Bingo Town for me In 75 I drove all the way to Endicott to look at a 67 Camaro but ended up with a 67 Mustang instead. Didn't make it through the first trapping season tore it apart going up Maple Hill. Last car ever owned figured out a car wasn't going to work with my lifestyle. So bought my first 4 Wheel Drive a FJ55. Had 4 wheel drive rigs ever since.



One of my sisters still in the Valley sent the rest of us videos last night of the flooding. Worse since the flood of 72 when Agnes went through. And water still rising rivers haven't crested yet. More rain starting on Thursday. This one is near Watkins Glen.

 

I always use the chimney when I am starting my coals. I started using those Weber starter cubes too and love them. Reduces ash and prep time by just using two of the cubes instead of a bunch of wadded up paper.

 

I use the pot burner on my gasser.

 

I've started just using a propane torch. Have to hold the chimney up for a bit, but better than the paper mess.

 

Oil in paper towels also leaves no ash

 

Doritos work as well. Never tried them though.

 

Lots of 420'ers rolling over in their grave right now....

 

I’ve found that one cube works just as well as two. Even with a full chimney.

 

I second that, I started using the cubes but only have every used one and it works great