Food Smokers and Smoking Tips/Tricks/Techniques

Attending a whiskey tasting tonight and had to chip in some appetizers. Fatty and some MOINK balls. Had to cater to the crowd, too.

Made a bourbon glaze. For the whiskey crowd, this stuff is Buffalo Trace mash bill #2. The same mash bill as Blanton's.



The finished product:



They turned out great!

@Bigdaddy4760 , I'll try to make the same glaze tomorrow for some ribs, but this time I'll write down what the hell I'm doing.

 

With enough whiskey in it you may not be able to remember what’s in it.

 

I'll get something up in the whiskey thread, but it was an incredible night of my favorite libation.

 

Going to throw 2 whole chickens on today. Would like to do each one slightly different. Any cooking recommendations? I’ve got a chicken rub I may use for one and maybe just spicy pit face for the other

 

I wonder how beer can chicken would work on a smoker?

 

Regardless how you season/rub spatchcock for the win.

 

This.. listen to your t4daddy

You can also part it out but much better to splatchcock it IMO. Don't watch much TV but did binge watch 4 hours of BBQ Pitmasters last night LOL. Up until then would have just said splatchcock the thing.

 

Always entertaining. And bbq looks good.

 

Did my run of the mill ham yesterday, it was good. I injected that one, and couldnt really tell the difference. Making ham and bean soup with the leftovers right now. That is going to accompany two pork tenderloins that are being bathed in applewood smoke.

The one is rubbed in PF regular, the other in salt, pepper, garlic, and onion powder. They went in cold about :45 minutes ago, and are only at 58*. Hoping to get a nice bark on them.

 

Need some of those picks of Maners trailer here @Oldie2007

 

Me too. Just one.

Tried spatchcocking and Pitfaced.

 

Your wish is my demand...






@Bigdaddy4760 , @Misplaced Nebraskan @T4Rgurl have pix they can add.

 

I can’t get enough of that trailer. Thanks.
@Bigdaddy4760

 

On a couple pits I made from old water heaters I just made a good fire in them and sprayed it all down with corn oil in spray bottle. Just burnt the entire pit.

 

Doing another brisket today, 12.5 lbs this time. I decided to upgrade to a Weber igrill Bluetooth thermometer. It’s working pretty well so far. I really appreciate the convenience of not having to be right next to the smoker while in use, and it provides a graph of how everything’s going! These photos are after 8 hours at 225F and right before the wrap. Going to add photos of the finish product after it’s rested.

 

Cool

 

Spatched (poorly) and cocked.

 

WHOA TMI on what you did with you chickens.

 

I wonder what the 'explosion' was from?

 

Tenderloins turned out well.