Food Smokers and Smoking Tips/Tricks/Techniques

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

 

X2

 

They waned $20 for mesquite chunks at Lowe’s. I got a similar bag for $10 on Amazon

 

Half a turkey breast bone in

Something my wife brought home. Seems weird.



I’m not using the mesquite in just got in the mail but I am using a chunk of oak from my wood pile. We’ll see how that goes.

 

Turned out really good for a breast. Moist and flavorful. Only a little lemon pepper for rub. Not sure how or why but I’ll take it!

 

Smoked turkey breast is one of my go tos. Sooooo gooooood.

 

Your handle is hilarious. I can smell it

 

Nice growth pattern on that tree. Not makin’ a mesquite gettin’ those.

 

Request for advice: Need boning knife. Have 2 chef knives and they work but want boning knife, primarily for quartering chicken. Budget is....unknown? Maybe max 30$ I have no idea though.

 

I have 2 of these that work well. Not the hardest steel but touch up quickly and hold good enough. I process 1-2 deer per season and bone out pork shoulders all the time. Decent quality for the price.

$26 Victorinox Boning Curved Semi-Stiff Blade Fibrox Pro Handle, Red, 6" (VIC-40420)

https://www.amazon.com/Victorinox-B...words=victorinox+boning&qid=1612215053&sr=8-6

 

I have several of these I use and they hold up well

$21 Mercer Culinary Millennia Colors 6" Curved Boning Knife, Blue

https://www.amazon.com/dp/B005P0OPY2/ref=cm_sw_r_sms_api_glt_fabc_ZC41R1ASWG6963CB1DCY

 

Thanks gents - I'll look around see what I can find, might just buy from Amazon if I can't find anything good enough locally. I have stones and hones, I use the hone pretty much daily so should be fine.

also - to add - my chef/bread knives are Global. That's like 100$ for the boning knife. I thiiiiink I'll be buying something on the lower end of the spectrum first to be sure I do actually want to use a boning knife v. just using my chef knives, I use them for just about everything though.

 

I use a cheap filet knife for boning out and removing the loins from deer. I think it is a Rapala brand, but no meat left behind!

 

I rarely use my chefs knives. The boners do it all. Lol.