Food Smokers and Smoking Tips/Tricks/Techniques

Slapped this together a couple days ago on my GMG. Came out hella dank.

 

That’s how I roll

 

Ain't a damn thing wrong with that!

 

I had so many phones over the years and dropped them all no issues. I have an iPhone 7 now and the screen wraps around instead of the casing wrapping around the screen. So it breaks screens like nobody’s business. I needed two screens within about 6 months or less. So I said screw that and went back to my bolt on cases. They’re hefty when running but otherwise they’re fine. Did drop phone and chipped a ceramic tile once with it though.

 

I use Otterbox cases on my iphones. I haven’t broken a screen with one. Wife managed to though and after a $200 screen repair she now has a life proof case on it.

 

I forgot about this thread! Recently I grabbed a pitboss pro series 820 to replace my propane grill. Loving it so far. Yesterday I threw down a 11 lb pork shoulder and it came out awesome. Cooked at 250 until 210 IT and rested it for 2 hours. It wasn’t finished at 205 like usual. Here’s some pics

 

Looks mighty tasty.

 

I am not gentle on phones. Dog parks, hikes, bikes, garage/truck work, etc. I had a normal wallet case on the iPhone 7 with screen protectors and still lost two screens. They were “only” about 100 a piece but that’s about what I pay for phones anyway (200 for a smart phone lasts me like 3 years, prepaid bitches). But I got the 7 through work upgrade plan for “free” so. I have the older SE which is the same chassis as the 5 and that thing is a tank. Stupid modern phone designs makes them burn through screens left and right.

but hey this is a smoking thread. I have done chicken wings those came out okay, but my drumsticks came out good but with shoe leather skin. Two questions. Can I revive that on reheating somehow? And 2 how do I not do that next time? I usually do skinless thighs for chicken so I don’t have to worry about this.

 

You could try to wrap them in double layer of foil for a little while to trap some steam in them. Should loosen the skin up.

 

Maybe reheat in airfryer or toaster oven?

 

I’ll wrap and do in toaster oven. Don’t have an air fryer, unfortunately.

 

Its not same as fresh but still better than microwave

 

fortunatelt we do not have one of those.

 

To be honest.. I don't care for drumsticks so I don't make them.. I'm curious if you oiled or buttered the skin or what rub you put on them? Obviously with wings I want the crispiest skin I can get.. ( and yes.. I prefer the flats to the drumettes)

 

The eternal flame lives on.

I’d have to play with that for quite a spell before I’d even consider eatin’ it.

 

It was kind of take what you can get. I like legs more than wings for normal meals. I usually do them hot and fast on the gas and don’t have a problem. These were what we’re at the store, and then behind that when I was setting up the smoker...had extra space so really smoked drums was 2x just by chance. I just did my usual dry rub, brown sugar and spices. I’ll just stick to skinless for smoking it’s not a big deal.

 

OK. Brisket finished at 2 am ish. Pulled and rested in cooler. Cleaned up and to bed around 3. Up with dogs at 6:00. Sliced some up around 155 internal still. Pics and then more napping.

Flavor - Great! Pepper and On Point!
Moisture - Point was awesome, left half of flat(as seen below) was pretty good. Right side was starting to tear and dry. Good overall average but far from "good enough".
Double stalled at 163-165 (few hours) and then again from 179-181 (few hours)
19.xx hours on the egg.

Next time - Water Pan, Fat up for heat block, Way less trim. I'm used to the pellet and can get aggressive on it. This brisket was lackluster on fat cap already but the marbling helped it stand up. Also, more wood chunks/splits for the first part of smoking.

Sliced up a little chunk and left the rest whole. Made a few point cubes too.

 

Nice Job Zach and a good lesson on the egg

 

Great job! Everything is an experiment!

 

I was going to say hopefully not everything but I don’t think I’ve had a smoke this year on the smoker that hasn’t had an element of experiment to it. woops. Sometimes it’s the meats sometimes it’s the chips sometimes it’s this that or the other thing. Yeah I haven’t had any smokes this year that I haven’t tried something new

Next smoke may be a corned beef brisket cut. Smaller, I’m not a big red meat guy so that would last me a whole week.