Food Smokers and Smoking Tips/Tricks/Techniques

Awesome! Means a lot coming from one that wasn't a fan of our original rub . A wife's seal of approval is always a much appreciated feather in the cap as well. I'm with you on the spicy/heat note. I learned a lot about adding heat while maintaining flavor profile when we made the same sort of expansion of the original Meat Massage lineup to include a spicy version. I already have in mind the tweaks that I'd need to add some spice to this. In its current form, there are no "spicy" ingredients. There is a chili powder, but it is more flavorful than anything and very mild. The next "hottest" thing would be the black pepper. Once I'm happy with this version, I'll go to work on the spicy.

And no worries on the pics. As much as everyone else wants to see them (and I do, too!), it's the feedback that I've been anxiously waiting on.

Damn! With a cook session like that, the rub is just along for the ride. Helluva job!

And you think the wait was long for you?!?! Since I sent samples out, anticipating the feedback has felt like the anticipation at the hospital when I was waiting on my first born to pop out.

I'm excited to hear that you like it. Means a lot coming from another business owner. You're right that good, constructive feedback is very welcome. Don't want to get too far down a path on false pretenses - makes for a long fall. Thanks for taking the time and for the AWESOME pictures. If this stuff works out, I might already have my release photos . Looking forward to the rib cook!

Edit: And you are right. It is pepper forward. In the way that I expect some people will find our regular Meat Massage sweeter than they tend towards, I suspect that some may not be seeking a rub that is peppery on the front end. I respect both of those opinions completely.

 

I have to spend more time there as well, just busy as hell recently, and the rest of the month looks the same.

Aside from steaks over charcoal, i haven't smoked anything recently. That needs to change.

Also, you must have a stockpile of gif’s larger than @scottalot pile of charcoal. You are johnny on the spot with them...

 

Just got home from work by the way. No alarm set for the AM.

 

I heard @scottalot bought a semi tractor/trailer just to haul his charcoal around.

 

I’m down to 8 bags. Not sure I’ll make it to the memorial day sale.

 

So I finally got myself the Pit Barrel Cooker this past weekend and did up a few racks of ribs Sunday. They turned out pretty good other than maybe a touch dry but that was probably my fault for trying to rush them along at the end and cracking the lid after saucing them. Also I made the rookie mistake of forgetting to take pictures before I chopped them up and dug in.

That being said other than the typical stuff I need to try cooking in it like brisket, pork belly, pork butt, etc. Do you guys have any suggestions of other meats to try my hand at? I was thinking of picking up a couple chickens and doing them this weekend.

 

I love smoked chicken, but I always do it at around 300-350 to keep the skin crispy. Other than that you sound like you're on the right track (other than the lack of pics lol)

 

Got a 22" Weber kettle premium being delivered to the house this morning I have an All Seasons grill, but been wanting to get the Weber to be able to smoke without buying an offset. Trying to decide what to cook first to break it in

 

I think that's the kettle I have, with the "gourment bbq system" and stuff? I love mine, I have the pizza stone and poultry roaster for the middle part.

First cook I burned mine super hot to make sure all the oils and residue were gone then I think I just did burgers or something once the heat died down a bit.

 

Why not just claim Utility Status & keep it burnin' all season long.

 

I don’t think so. Its like the basic kettle, but with the ash catcher underneath. I’ll see when I open it up

 

Ready for that @bvbull200 unicorn rub!

Planning Saturday but if I get home early enough and hungry, I will be grilling the ribeye steaks tonight

 

Did a bigger butt last weekend, I like to do the same thing twice in a row, to make sure I can duplicate my efforts when needed.

mustard binder, S & P & weber BBQ rub, apple juice injection.

I like to run it on "smoke" setting for a good hour or more to get the smokey flavor in it. Then set cook temp at 275-300 for 10.5 hours total, to an IT of 200. I then probe it all to verify internal temp throughout. There is always a spot deep down in there that needs a little more time.

 

Oh ok, well I guess I don't remember exactly which one I have haha. Either way you'll enjoy the kettle and it'll make some damn good food

 

Looks very tasty. Hopefully going to pick up a case of butts from Sams this weekend.

 

mmmm, a case of butts

 

Did it come complete with the Pull Out Shaker Horn?

 

Maybe. Maybe not...can’t reveal all the secrets lol