Food Smokers and Smoking Tips/Tricks/Techniques

Smoked meatloaf was interesting. Not as good as I figured, but totally fine.

Kinda disappointed but FIL is a pretty new smoker. Hopefully I’ll get to try it again someday.

 

If you got a use get and use it. If not we could figure something out. I would have no issues stripping it down and repainting it.

 

Still waiting on response... But it's not showing up as available anymore.

 

Discovered I have a cast iron skillet that perfectly fits on top of a Weber chimney. I didn't use it this way tonight, but I bet you could sear the hell out of a steak like this.

 

Yaaaaa a smoked thread!

 

My baby smoker.

 

Haven't seen a smokey joe tamale pot smoker in quite awhile, great job! Yep you found the right place

 

Hey Joseph, what kind of boat are you on?

 

I usually smoke a turkey for thanksgiving. Morning temps are looking like 3 degrees this year. Anyone have any input about smoking at this temp?

 

Do you have anything to temporary insulate your cooker?

 

Doing my pre-Thanksgiving recipe gathering and stumbled across 2 recipes that caught my eye. I will be smoking the turkey again this year and I'm going to try smoked Mac & Cheese for the first time. Let me know what you think of the recipes and any tips.

https://www.vindulge.com/smoked-turkey/
https://www.traegergrills.com/recipes/baked-goods/smoky-triple-cheese-mac-n-cheese

 

I smoke in below zero more of the year than I care to, may take some more fuel than usually but normally not much and haven't had a problem even with a stacker added.



What sucks is the wind. The wind has more effect than the cold add them together and it will really suck the fuel down. Put up a windshield if it isn't protected. Insulated blanket of some type helps depends on your smoker. I have a silicone "condom" for the WSM and use it more when it is windy or raining than cold. Although below zero will often break it out.

 

I highly recommend the Mac n cheese recipe from @Cold Iron

 

Wear a jacket.

 

Alright @Cold Iron hit me with the mac

 

this is not mine, but this is all you need. for extra credit you can put that reflective garage door insulation inside.

 

I can be lazy at times and prefer no boil, but it does turn out well. Everything goes in the pan no need to cook the noodles first. And you can add whatever you want to it, bacon, ham chunks, crab or lobster etc.

No boil smoked mac n cheese, my favorite.

2 1/2 cups of uncooked elbow noodles
3/4 stick butter
12 ounces yellow cheddar cheese, shred a brick it melts better and less oil
4 oz. Velveeta cheese to make it creamier
5 cup heavy cream
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper

2.5 hours at 240. Careful not to over cook. Stir 3 times toward the end.Helps if you smoke some pork belly burnt ends over the top of them and let the juices drip down into it





Any time I do beans or mac n cheese always try to have something dripping into them. Usually pork. OK, always pork of some type.

 

Ditto. Going to inject with some Tony Chachere's Creole Butter and smoke this evening.

 

I made one of those windscreens for my old "Brinkman" type pill smoker. Worked great. I hinged mine so I could fold it flat when not in use.

 

Today I smoked a turkey (w/ propane) as a trial run for Thanksgiving, and it finished up way quicker than expected. All of the instructions suggested 18 minutes per pound at 275, so a 14lb bird should have taken a little over 4 hours. It was done in a little over 2. Damn tasty bird.

20181119_103204 by Lee, on Flickr
20181119_115343 by Lee, on Flickr
20181119_130410 by Lee, on Flickr