Food Smokers and Smoking Tips/Tricks/Techniques

I put a few bricks in my 22" then pour charcoal almost all the way around. Kinda the lazy way. Works pretty good, I've done 12+ hour cooks without adding anymore.

 

I use a water pan but I do want to try the bricks next time I was thinking about that

 

Saw this on the back of the bag and figured I'd share...

 

I LOVE goat cheese. Problem is, I got it out of the fridge and it had gone bad on us .

Nothing wrong with cream cheese...

Then I was out of bacon (ashamed to admit), so crab meat replaced it.

Additionally, when @Misplaced Nebraskan says not to overstuff the chicken, for God's sake, DON'T OVERSTUFF THE CHICKEN.

Of course, I overstuffed the chicken. It dripped, but I called it more goodness in the pan and rolled with it. Also, asparagus instead of beans, but it's basically the same thing Zach made.

Headed to the neighbor's place to try it out.

 

So you had stuffed chicken... But nothing like Zach's!

 

The shame being out of bacon

 

That's like a crime or something isn't it?!?

 

My head is already hung low.

Them chickens were goooooodddddd though.

 

So pretty much what you’re saying is you had chicken and he had chicken.

 

Blame it on the Rona. That’s what I do.

 

@Misplaced Nebraskan
Burger on flat side of grillgates, 500f, 4 minutes per side.

 

Dam hanging offense

 

My most recent brisket. 13lb from Whole Foods. Great flavor and price since my daughter gets an employee discount.

 

Ridiculous...

 

Dam buy 3 or 4

 

I have two big cooks coming up July 18th and July 25th. Probably gonna be ribs, butts or a whole hog.

 

Raise your head high buddy!!!

So we can hang ya!