Food Smokers and Smoking Tips/Tricks/Techniques

People with all levels of knowledge - That just comes with public posting. I would gladly eat on the things you cooked. I don't think anyone has questioned your abilities. I haven't seen that. Smoke on!

What I don't get the whole anti sand thing. And I see no issue with discussing it. There is an entire world of sand cooking. Grains, fish, chestnuts, etc cooked in very hot sand........search the internet. What is the worry? Silica dust? The sand I have seen used are the larger grains. As I stated the water pan in my verti Pit Boss is a nightmare. To dump and to clean, even with foil. Smells worse than bong water. Placing cooking sand or even micro pebbles in there - meh not going to hurt a thing and no spillage on the patio when removing to walk through the smoking, dining, lounging and finally secret garden area to dump in the compost on the other side of the property. I am failing to see the knickers bindage here. I must have missed the previous attention to the matter. Sorry for the rant.

 

I'm not bagging on anyone, I do my thing my way simply because it works for me. everyone needs their own way of doing things that's what makes this whole thing fun. My friend who had a vertical propane smoker used water trays in his also, I've always kind of thought that may be the place where it works the best because of the way the heat travels. In my smokers they are barrel style so the smoke and heat sort of tumbles over it all.

I'm also of the I don't wrap my meat while smoking it side simply because it works for me. I've tried all different ways and sort of found my own groove. Now the one subject I hold firm on is fat cap up or fat cap down.

 

That debate has been settled. Everyone knows that the fat cap should be to the left.

 

You could work military chow halls...lol

 

You can invite me to dinner anytime.

 

X2....ill bring sand

 

How about sand WITH water in it?

 

Post that on the smoking meats forum see how many lose their minds...lol

 

That means I need to remember my PW there.

 

I used bricks to add an extra rack in my smoker, does that count as thermal mass?




Sounds like some people are starting to get into "My way is better and every other way is wrong", how a lot of BBQ discussions go.

I use a water pan and allow the drippings to go into it, it works as thermal, plus water. Sand, bricks probably fine too. Just not the way I do it or @DC 17_3 does it, therefore must be wrong.

'tis the season for cheese! Gotta get me a tube and try that out this year. Might have time this weekend and have some stuff to get on the Amazon anyway so might throw in a pellet tube when nobody (my wife...) isn't looking

 

Pretty much every way of doing anything gets like this. It's human nature. Trying to talk woodworking techniques with older gentlemen is an absolute headache of "things have to be done this way."

Making things, be it wood, meat, vehicles...there's always some aspect of invention to it.

 

You know the saying... There is only 1 way to skin a cat, my way!

 

I trim the fat cap off.

 

I have one! It works well but honestly no better than when I just had three fire bricks in there to keep the coals off to one side. The water reservoir is kind of cool, although I only use it about half the time. Not sure if it really helps keep the temps even or not.

 

Really there is no right or wrong way IMO. Haven't used water in... not even sure how many years now, but it is a lot of them.

The pan in any vertical smoker is for heat diffusion and provide indirect heat. Even barrel cookers sell them and sometimes use them. That will get people going on those other sites LOL, talk about debate. I use a stacker on my WSM to do direct heat sometimes as the dripping juices burning directly on the coals provide a unique flavor profile. Some like it, some don't.



I pulled the water pan out and did the Harry Soo trick of replacing it with the bottom heat shield. Wrap in foil and toss when done. And a lot more room for coals.



When I first went dry did it in baby steps and did sand in the water bowl. If anything just took longer to come up to temps and didn't see any real benefit. An automatic temperature controller and PID will do more for even temps IMO. And while it is nice to have rock steady temps I really don't sweat a 20-25° temp swing either way.

Don't smoke as much below zero as I use to and at twenties below not going to happen anymore. But a silicone condom (or any thermal blanket) does more to help with heat retention IME when it gets cold. Windy. Or rain.



Part of the fun of smoking is experimentation and finding out works for you. And your tastes. And environmental needs and requirements.

Actually when I skin and flesh my furs I do it the way the fur buyer wants them Usually case skinned and well fleshed with no rips or cuts. And well dried

Yeah my feelings about the Slow n Sear. Have a first gen when they first came out. Really don't see the benefit personally but I know a lot of others love them. I leave mine in the 26" kettle as a template and heat shield for the snake method.





But you can have my Vortex when you pry it from my cold dead hands LOL

 

I'm not quite finished. I took my time cleaning up the smoker as I was going.

 

I guess I need to get rid of my Santa Maria grill. The damn thing is surrounded with thermal mass.

 

Pitfaced rub on its way to Virginia!! Thanks Bryan

 

Bargain? I dunno

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