Food Smokers and Smoking Tips/Tricks/Techniques

https://www.wideopeneats.com/franklin-barbecue-pits/?utm_source=facebook&utm_medium=partner&utm_term=womtx&utm_campaign=womtx&fbclid=IwAR2jjhcwBKmg9BCOvv59CNZnUc2LTal3yEFeoi5txPBDS0kzVI-hKEzVxHY

Overpriced, and no wifi. @Misplaced Nebraskan I'm assuming you're on the waiting list?

 

Aaron?...

 

Good thing about having a neighbor with a smoker is when he returns the dish you used to bring him some pulled pork he fills it with smoked goodies. Today was smoked pistachios. I’ll have to ask what seasoning he tosses them with before going on the smoker:

 

Interested as well

 

Whatcha got there?

 

Judging by the color the majority of it is venison.

 

And the post he made earlier...

 

Venison salami. 30 pound batch. Now comes the fun part.... Hand stuffing all the casings. No wifi... No meat stuffer helper...

Glutton for punishment here.

 

It’s been a LONG day, just got home from working. I don’t honestly remember what he said. It’s was probably something along the lines of blah blah blah, no WiFi, blah blah blah need 57 more bottles of whiskey.

 

You forgot where he stopped and took pictures...

 

Yes I did.

 

It depends and of course the lower the more smoke. In the cold it seems to have a hard time staying lit at 200° but then again it only went out once at 200. At the smoke setting even playing with the P settings it doesn't like the cold at all and dies on me often.

On the Vampire Pork! Pulled half the cloves out when I shredded it, which is about right for me. You sure know when you know bite into one Goes great with the black pepper rub too. Great idea, thanks!

Yep in fact I have better luck with the wood chips adding smoke than I do the pellets. I use my Weber smoke box and sometimes chips sometimes pellets on the gasser.



I don't mess around with the pellets LOL I torch the whole end of the box and get a lot of smoke as it burns. But it doesn't last very long doing that. But long enough for a steak.

I have the

$10 Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

twin according to Amazon purchased it July 27th of last year. But don't use it much and use the smoke box more times than not. The tube does take up a lot less room.

 

Mine did much better staying at temp and lower temps in the cold once I got the insulation blanket. The Traeger branded one I got off Amazon was actually really well made and my smoker performed so much better once it went on. That and I didn’t need a second mortgage for pellets.

 

My vertical smoker is double walled so that helps.. the glass door..not so much haha

 

I want to build a doubles walled insulated pellet pooper sometime. Want it to be large and where I can’t shut sections off.

 

Elaborate

 

Fudge... that takes some time and endless finger strength... (peanut gallery feel free to tee off)

3 lb 8 oz salamis each
last two (5 lbs ish total) got a dose of On Point added. made up a ratio in my head and went with it. will taste and adjust in future if needed. Now they sit in the fridge for a couple days to get all homogeneous, then cold smoked for a bit, then "cooked" and vac sealed. Will need testers to compare recipes and feedback when the time comes now... off to the whiskey thread

 

I can test it out for ya.

Should look into a stuffer. I want to get one for the sausages we make. Stuffing sucks.

 

I want to build a large smoker that’s double walked and insulated. I want to be able to close off sections of it for smaller cooks so that it doesn’t take as much fuel to keep temps. Maner and I have been discussing since the gravity smoker build first started being discussed.