Food Smokers and Smoking Tips/Tricks/Techniques

still looks good...unless it was dried out...

 

At these prices Folks may consider leasing or at least a test drive first.

 

its like compound bows...prices are low and not much interest. then more interest people show the prices go up! I remember getting a cheap round charcoal grill for $99.

 

...and it was likely built good enough to last a whole season too.

 

Lol ya they’re always a lil charred. And amazing.
However on this one the skin side (not pictured) was carbon with about 1/4” of meat welded to it. Once I peeled that off the breast was still darned good

 

Something new to try ( found on YouTube).... Smoked Shrimp.
Butter, Lemon, Old Bay seasoning, dill and Trader Joe’s 21 Seasoning.
Smoked at 250deg for 30min....

 

Gonna have to break out the weed eater before I smoke anything lol

 

Memorial day got ribs going
in the package now Tomorrow they get seasoned they sit for most of Saturday & ALL of Sunday until I smoke them on Monday.
I'll post pics

Edit: Got Rained out do them tomorrow

 

11 lb brisket and an 8 lb butt are going to be smoked this weekend.

 

You need a goat...

 

They are pretty tasty

 

Make that two butts.

 

Brand new owner of a Camp Chef Woodwind SG smoker here. A friend of mine has done a lot of cooking on his smoker and 90% of the time uses the Camp Chef Hardwood Competition Blend of pellets. Being somewhat of a cheapskate I had a $34 credit to a furniture store that only sells Traeger pellets. The Camp Chef pellets I'm looking for are a blend of Maple, Hickory, and Cherry on their website. I bought a bag of each in the Traeger brand. Would any of you want to take a guess on the percentage of each type of hardwood in the Camp Chef Competition Blend bag? Just 1/3 of each? The Hickory is suppose to be a little stronger than the others so I'm wondering if the percentage is less. Thanks for your help.

 

No doubt lol. Circle of life and all that.

 

Wake n bake lol

 

Prolly should wait till family’s awake to weed eat lol

 

Decided to throw this on today instead of tomorrow so I have a reason to day drink now Time to see what freezer fossils exist for the rest of the weekend

 

Not getting to smoke anything this week. But I’m on my first vacation in 6 years and going to a bluegrass and bbq festival all week

 

8lb butt today, for a family gathering tomorrow(not a fun event, celebration of her cousins life). Cross cut both sides, loaded up with PF regular, and threw it on the WSM. I’m going to let it creep up to 250-260, then try and maintain that to get it done and rest before going to bed. Hoping to do it without a wrap, but if it stalls, I’ll pan it and wrap. I may do 275 if weather goes to shit.