Food Smokers and Smoking Tips/Tricks/Techniques

Nice butt. Can’t wait to see it when it’s all fired up.

 

Oh looking here reminds me, I gotta marinate my Tri-tip to smoke tomorrow. I completely forgot.

 

Walking the walk today. 7.3# shoulder, mustard rub, custom rub, Pit Boss brand Charcoal pellets.

 

Had to open the door for the picture because the glass is too reflective haha

3 hours in and it's looking good!!

 

The smoker got a new friend last night

 

Very nice

 

Just got recommended to this thread. I started my 2nd solo smoke session ever with a small pork butt and dino ribs today. Both are rubbed with Pitface BBQ Spicy Meat Massage from @bvbull200. After my first attempt and talking about it with @Bigdaddy4760(who has been teaching me the ways), he said it sounded like I was running hot so I've added some temp gauges recommended by him to get a better reading. Testing today before starting I found that last time with it set to 225 I was likely really running a lot hotter up around 275-300. Running the smoker set to 175 now and I'm getting a pit temp reading between 210-225 now.
Rubbed down last night ready for today!

Thrown on around 8:30a today once I got the temps in a good range.

 

Welcome! @SuperBad !

You can learn a lot in this thread... Holler if you have any questions... Obviously @bvbull200 and @Bigdaddy4760 are getting you going in the right direction!

 

OK, I'm going for it. Dry brining two racks of baby backs in the fridge for tonight.

 

Six hours in and just hitting the stall... Should be a good day as long as the rain holds off..



@Kanyon71 - it might just be me but the charcoal pellets seem to be adding a bit more color than the Competition Blend... We'll see how the flavor is later tho!

 

Thanks, I only decided to try smoking after helping @Bigdaddy4760 on his smoker a little. I just started asking questions during the process and learning more while he smoked. After a few times I decided it was time to start learning myself. Been given great info and also searching online.
this was about 2.5hr in.

 

That's a heck of a teacher you started with!

 

Err, three racks apparently. Guess I need to hit up the store for a rib rack while they are the fridge.

 

That it is. His willingness to answer all my questions and pass on his knowledge has made it really easy to start.

 

Just catching up on the last few pages and I'm just kind of scrolling and scanning posts and this is all that stood out to me. I had to do a double take thinking, "Oh damn, Zach is smoking eyeballs now?"

 

The wife saw smoked queso on Instagram, guess what I have to make

 

Beer can chicken draped with bacon over Applewood on the Akorn.... turned out great!