Food Smokers and Smoking Tips/Tricks/Techniques

I did have a a Long post on how I did things on my weber 26 back on the 900ish page lol. For me cooking 275-300 you get better results and having split logs seasoned for 2 plus years really help. I have white oak sitting on 3 years and pecan at 2 years which is my go to. Apple and Plum are getting some age as well.

To me the biggest factor is the quality of smoke you can produce in the first 2-4 hours of the smoke, I have extremely clean smoke, blue tinged smoke 90% of the cook. I also never cook with a water pan or never use the water reservoir on my Slow m Sear. I don’t think it does anything to the meat, it’s more of a heat sink.

I do nothing special I just know my kettle extremely well.

Edit** I also preburn my split wood in my charcoal chimney so it catches fire quicker.

 

Did a search on here thought I posted it but guess not. Good then I don't put my whole life on TW thank goodness...

About a month ago stopped at Arby's because my youngest son wanted to. Had been years and my favorite was always the roast beef with cheese, Arby's sauce and curly fries. We ate in and I had to go find the sauce after got my meal they apparently don't put it on the tray for you anymore, OK figured that out. And ended up throwing about half of it away. Half of all of it. Kind of shocked me as that was one of the few fast foods that tasted good to me back when I ate it. Waited till my son was done eating before I threw it away or said anything and he said yeah that is why he always got chicken there. Chicken. At Arby's. Hell maybe he is on to something.

Brother bvbull200 I have left out the whisky on purpose Only happens during hunting season from mid Oct to the end of November. After the guns have been put away. And the dogs brushed and pads, eyes, etc. checked and crated. Then the 6 oz. leather wrapped stainless flask comes out to take away the days aches and pains. Sitting on the tailgate with a good friend. That is the good stuff as a rule. Then back at the cabin the kid gloves come off and get down to business. With lots of water in between to help with muscle hydration. But plenty of flavor in between glasses of water. And of course I am usually grilling a steak or 2. And smoking them.



Stopped at Costco on the way home tonight and have more than $200 worth of meat in the fridge. Tornado warnings. And this.



Perfect example of a bow front. To hell with it going to salt a steak and fire up the gasser as long as I have gas. This is not exactly charcoal weather gas does have its place. Eaten enough cast iron skillet steaks in my day. Too many.

 

@bvbull 1 spicy 1 thermo thing please

 

It's a chain. Some are good some not. Sorry yours wasn't. We eat there every couple months. So far, so good.

 

There was a time that a chain meant that you could stop at any same named place in the country and the food always tasted the same. That is what made them so successful. Familiarity.

20 years ago about the time I retired from the Navy there was a move to "empower" the individual. A lot of keywords actually and Scott Adams made a lot of money making fun of the whole process in the cartoons Dilbert. I did Business process reengineering (BPR) consulting when I first retired from the Navy. It became a dirty word and it changed to BPI, Business Process Improvement. But nothing changes in reality. The chains were broken, empower the employee and you have a price to pay. Chitty food included. And product. Sorry but truth in many cases.

My favorite Scott Adams poster. When my oldest was in his early teens he bought the book and I have the poster sitting in the reloading room to this day. Can't believe he understood it but he did. And now that he is level 2 support for Apple really does.



Screw it. Want it done right do it yourself. Don't care if rain is coming down sideways and wind is howling. He likes his Ball park Franks. Tonight I cooked my $8 a pound choice grade Ribeye. With Chicago Steak Seasoning at the end of course.

Apple wood smoke and sear.



Dogs at the end. With some buns.



Of course cut the Spinalis dorsi (Cap Steak) off first and eat it as an appetizer.



But then you have to eat the rest of it, such Yeoman duty that it is.



Altogether cheaper than a trip to Arby's. Or any other fast food place. And how many times better?

If they would have stayed with the original model that Ray Kroc of Mc'Ds started might be a different story. Or maybe not...

Going through a meatgasm right now so the brain may not be clicking on all cylinders. Not complaining or making excuses. Better than any drug out there. That and don't really give a shit anymore what anyone else thinks.

 

Tells you what: You can borrow my thermometer if I can try your BBQ. We can meet at Safeway.

 

This... where are we at on this endeavor?

 

Quite the full belly steak induced rant
But steak looks good. And nothing wrong with some franks every now and then. At least they ain't boiled.

 

The tag was a little short, so I missed it! I'll keep a running list in the next post. Don't have to pay anything now, just agree to buy some rub ($9 for the 11 oz pouch, $18 for the 24 oz pouch *before* the TacomaWorld discount code TWRub10) plus shipping on the rub and add a $20 sku for a Thermopop. All I'd need is the color Thermopop you want.

 

Whoa whoa! Apparently I missed something the last few days....so, your selling rub and Thermopops for a good deal??

 

For anyone interested in a $20 Thermopop from Thermoworks. See below.

Thermoworks is running a sale where you can get the Thermopop for $20 (usually $34) if you buy 2 or more. Details here. It is a smoking deal on an awesome meat thermometer.

I'm going to try to help out anyone that wants just one at that price and wants some awesome BBQ rub. (Even if you want more than one, it'll save you on shipping!)

I'll buy the Thermopops in bulk and ship them out with orders of our rub.

No prepay necessary, we'll go on the honor system. If you are in on this deal, all you are committing to is to buy some rub (any size/quantity) plus $20 to cover the Thermopop. I will pack your Thermopop with whatever shipping option you choose on the rub. This saves you on the separate Thermoworks shipping (I'll cover all of it for the bulk purchase) and lets you get just one at the bulk quantity price.

Just quote this post and let me know that you are in, how many Thermopops you want, and what colors. I'll keep a running tally. If you are doing this deal *do not buy any rub until I give the go ahead*. I will have a custom sku made up for all you sexy SOBs .

Let's tentatively plan to have all commitments made by the end of the day on 09/22/18. I do not know how long Thermoworks is running this deal, so the sooner you commit, the better!

If you haven't heard of our rub, yet, you can check it out here:

http://www.pitfacedbbq.com/

And see the group buy that originally started it all here:

https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

TacomaWorld has a standing 10% discount that you can apply to the rub on your order. It is TWRub10.


List of those that are in! (Name, # of Thermopops, Color)

@Misplaced Nebraskan - 2 - Red, Blue
@Kanyon71 - 1 - Purple
@423 TACO - 1 - Orange
@t4daddy - 1 - Orange
@AugustaTaco - 1 - Black
@12thmanhawkfan - 1 - Green
@grdgz97 - 1 - Orange
@Bigdaddy4760 - 2 - Red, Blue
@Drtgrl - 1 - White
@nDub - 1 - Red

 

I'm going to bulk buy the Thermopops for folks that want one, then pass them along at cost ($20) with rub orders for anyone interested! See post above!

 

In AF!

2 Thermopops:
1 Red
1 Blue

 

I’m in I’ll do 1 and purple.

 

Too bad there is no watermelon

 

Sign me up. 1 in orange.

 

Lmao sadly you just missed out since it just got here! Planning on doing a pork butt Sunday and some salmon tonight!

 

I’m in for an orange one.

 

All added to the list!

 

These lists kill me Between you and @Kanyon71 right now