Food Smokers and Smoking Tips/Tricks/Techniques

Wouldn’t be a new grill without some extra fire and smoke.

I’ll only use one fire starter cube next time.

 

I figure if the grill isn't turning cherry red I'm good.

 

I use the side burner on the smoker for starting the chimney. In fact that's all I use it for. lol

 

if you get it all red it's more surface area to cook on! just stay below @uhplifted levels and you'll be fine.

 

Houston we have a problem.

 

He's at max smoke level already. Better get the meat on there.

 

Is that the end of the back yard right there?

 

Yes.

 

We good now.

 

I'm snap a blood vessel if I had to get a mower out to cut that strip of grass. Shit would be concreted faster than you could blink an eye.

 

Doing a turkey tomorrow on the traeger. You guys have any tips? It’s sitting in brine at the moment.

 

It’s artificial grass. No mower necessary

It’s for the dogs to shit. Only reason I didn’t cement it all

 

Just told my wife that's some pretty grass but damn cutting that little piece.

 

I'v never had to pick up dog shit, ever.

 

I'd spatchcock it and smoke it around 350 degrees

 

Going to look that up now!

 

$220 IQ120 BBQ Temperature Regulator Kit with Standard Pit Adapter for Weber Smokey Mountain, Weber Kettle and Many Other BBQ Smokers

https://www.amazon.com/Temperature-...slotNum=5&SubscriptionId=AKIAI2ON4CUNEN7BIB7Q

you beat me to it...

 

So it looks like you prepare like normal but you remove the back bone and lay the bird flat?

 

First cook came out good. Did couple of ribeyes and some corn on the cob. Need to learn the grill some more as it’s been a while since I used charcoal but still deli pros

 

Yes.. cooks a lot more evenly so the breasts don't dry out and over cook before the thighs are done.

Spatchcocking let's everything get done at the same time while still being juicy!