Food Smokers and Smoking Tips/Tricks/Techniques

Ive always marinated in Dales and Wochtersire and liquid smoke. and dust with pepper or Tony’s. But the honey and vinegar gave the jerky a different texture. actually got the idea from a hunt magazine piece on Biljong, a jerky type dried meat in South Africa thats done in salt,vinegar and spices.

 

dales is some good stuff! I use their aus jus concentrate for prime rib.




now I need to do a prime rib...

 

Nice deck! And kettle and grills

I don't think anyone would tell you that for sure you don't need a heat shield for the deck. With that said I have been cooking and grilling on mine for 18 years without any. Have thought about it and researched them but nothing has jumped out as a win. The mats will cause your deck to be discolored under them where they sit. Most are made for protection from grease stains and not hot coals. And even metal needs an air space under it to be an effective fire barrier. Have thought about making rolling carts with metal bases. But in the end have done nothing but attention to detail when grilling or smoking. The ash catcher on the kettle is enclosed which is good, and is far enough from the deck you don't have to worry about a heat shield. The Jumbo Joe has an open ash pan so I sit it down in the 22" kettle when I use it for more protection from hot ash falling out, or wind catching falling burning ash. Unless there is white chit all around.

Personally I do not grill or smoke unattended which means no overnight smokes, I get up early instead. And stay close. Fire extinguisher sits just inside the sliding glass door. And ran a hose to the deck that stays there all year. IME the charcoal chimney starter is the greatest fire hazard and I use mine several times a week. Seems like there are always a coal or 2 that likes to stick on the bottom after dumping it out so have gotten into the habit of checking it right after I dump it. I've had those coals fall out on the deck moving it a few feet from the grill or smoker to the shelf on the gasser where I sit it when hot. Looks like you have a really nice setup there.

 

Heat shield no, all you need is a mat of some sort so you don't stain the deck with charcoal, grease, food.

I don't grill/smoke on my deck either unless its raining or something. My smoker stays on a concrete that's about 5ft away from my house.

As @Cold Iron its not safe to smoke/grill unattended but I have smoked some butts over night, but I clamp my weber down with those large paperclip just incase.

Best advice don't use lighter fluid....and if you are one of those guys I would definelty not have my smoker on my deck

 

#lifegoals

 

Smoke stacks for days!

 

Probably a good call. But who doesn't wanna sleep to some sweet mesquite smoke and brisket/Rib smell...

 

This guy has a food trailer with a smoker built into it too lol

Worst part is his Bbq is so meh

 

Yessir. After cooking something, the wife always says I stink like smoke. And I'm all

that sucks. just ask to borrow it

 

The first smoker he built is sitting in my yard

 

Thanks.

I didn’t use anything on my last deck which was one of those plastic composite ones. Left a few “melted” spots where small coals escaped the chimney.

I also have metal tote thing I use on hot dry days for my little WSM. I can even add a little water to the bottom if I have to leave it.

The basket on the bottom of the kettle will be handy.

I’ll also move one of my fire extinguishers, good call on that.

Thanks for the insight.

 

My wife, the one who sent me to a one-day bbq school years back, says I smell "outdoorsy"...

Yep, she's a keeper.

 

I just picked up some prime rib beef bones. Any tips or recommendations for grilling them on a weber kettle?

 

So you're talking beef back ribs?

Light application of SPOG then ~250 for 4-5 hours until probe tender.

Some folks prefer a 3-1-1 method. Adjust time to the amount of meat on the bone.

 

Too be honest I'm not sure if they're back ribs. The butcher was out and it was just the helper in the shop. I got all they had left, 2 bags about 5.5 lbs total. Some look meatier than others. At 1.99/lb and prime rib in the name I couldn't resist. Here's what they look like:

 

The prime rib cut lays atop the back ribs. If you buy a bone-in prime rib roast you're getting the back ribs included, and if you buy a boneless prime rib the butcher sells the back ribs separately. For this reason you tend to find not a lot of meat on beef back ribs, and what you're after is the intercostal meat.

So based on the description (and photo) I'm pretty sure they're back ribs.

Beef short ribs typically come as 3-4 bone plates with a bunch of meat (as in 2-3" deep) atop the ribs.

 

I use gas on deck but charcoal cookers in the yard. turned part of dog pen into smoke shack. I dont have dogs anymore havent put exhaust stacks on roof yet. so if doing butts or the like i dont worry about rain. and can keepa side fire for coals in a small kettle grill

 

Excellent, thank you for the info! Still lots to learn about the different cuts.

I've got tomorrow off so hopefully I have enough time to get them on the grill, otherwise they're going in the freezer.

 

I love a good prime rib...hard to find a good place though...

 

our dog can always tell when Im bbq'ing...she will be dead asleep and soon as I walk in with smokey bbq smell on me shes begging...lol