Food Smokers and Smoking Tips/Tricks/Techniques

I pulled it at 193. From what I hear 200+ is preferred, but 190+ is acceptable. Plus it was 6:20 and I wanted to let it rest for at least an hour still before pulling. Got it off the grill, pulled it out of the pan, wrapped it in a layer of foil and two layers of towels and let it be.

Gluten free bread has gotten a lot better in the last couple years, it's a bit drier and crumblier, because it doesn't have the gluten to bind things, but it's good. I don't really miss normal bread. The biggest down side is that the loafs, for some reason, are freaking tiny.

 

Just a remind, we got a GF thread. There’s a few of us here. If you find something that’s good, please post it up.

 

If you have Aldi (maybe order online?), their Live G Free brand has the best white bread we’ve tried so far. Healthy? No. Mostly stays together? Yes. Toasting usually helps, too.

 

I forgot about that thread! I read the first couple pages at some point over the summer, but didn't post or watch it. I'll give it a read and see what I can contribute.

 

I think I tagged most of the guys I know in NC/SC who may be interested but doing a group order on Lumberjack Pellets if anyone else wants in.

https://www.tacomaworld.com/threads/charlotte-area-bulk-bbq-pellet-group-buy.704849/#post-25001209

 

Just a heads up, any one with a Rural King handy, they are closing out the Bear Mountain brand of pellets. It doesn’t say what wood they actually are, they call them their “gourmet blend”. I’ve used them in the past with good results. At $3.34 per 20# bag I’ll use them as long as they last. I bought 100lbs today, will do the same tomorrow.

 

My favorite is CookinPellets perfect blend. The lumberjacks are great too.

 

I think I'm going to transition away from the Traeger when I move to Texas. While the convenience of the pellet grill is great, there's just not enough flavor coming from them.

Any suggestions for what's as easy as (or almost as easy as) a pellet grill but uses real wood? I've done a little looking around already bud I'd appreciate a nudge in the right direction from anyone with experience.

 

Lots of great used stick burners for sale down here on Craigslist and hundreds of pit fabricators in Texas.

 

I know a guy who built one that matched his Tacoma

 

Legendary

 

That guy must be a bad ass.

 

I like my WSM. Coal for heat and real wood chunks for flavor. Once you learn it, it is almost set and forget. I can get 12-18 hours on a full load of coal depending on ambient temps.

 

WSM can’t be beat for the price, but I have switched over to the Weber Summit Kamado. That thing is beast mode. Very efficient and easy temp control over ceramic.

 

When you moving where you moving? We got delayed but we're thinking Spring '23 to Austin.

Stick burner.

Yeah this ^^^^^ keep it simple.

 

One more vote for the WSM. I do want to get into a nice big pit one day, though.

 

My dad borrowed my copper Weber smokey joe and has been grilling weekly.
His bday is this Sunday so I just bought him his own Weber. Maybe he’ll give my my copper back

 

Got another one fixing to come alive.
Getting a little done on the rental pit.
Getting close to installing lids on the casket grill.


Firebox getting coat of high temp black.



Even got some new skins



Got the lids tig welded and on casket grill. Still got to polish stainless lids.

 

Another for the WSM. You can add an ATC (automatic temperature controller) and it is as easy to use as a pellet pooper, in any temperature. But you get real wood smoke taste and flavor





An advantage of the WSM is so many aftermarket options. You can add a roti or convert to basically an UDS and cook directly over coals.





All while using an ATC if you want. To be fair you can use an ATC on most any smoker. BGE owners are the number one purchasers of them IIRC.

But you can go wild with a WSM if you want to