Food Smokers and Smoking Tips/Tricks/Techniques

@Tj0hn

The Danger Zone is the temp range between 40-140 degrees fahrenheit where bacteria rapidly mutliply. If your food is in that temp range for too long there is a high potential people will get sick. You can read more about it on any of the smoker forums (smokingmeat.com, pelletheads.com, etc...) or here:

http://www.fsis.usda.gov/wps/portal...od-handling/smoking-meat-and-poultry/CT_Index

If I want to add more smoke on my pellet pooper and am worried about the temp I use a smoke tube and leave the grill off. For ribs I fill a pan with ice cubes and lay the ribs on top with temp probes to watch the temps...

 

Pellet pooper! Yep, they are awesome eh? I'm doing 7 pork butts for Saturday.

I got's a Yoder 640, what do you have @916carl

 

I bought the Char Griller Pro 580 from Lowes. They had a sale at $450 plus I had a 10% off moving coupon so it was an awesome deal. Its a copy of the Traeger at half the cost and I figured for my first smoker it would work. And so far it's been great!

The one on the left is mine - I had to use a fan as I was getting smoke in the house. Pic on the right is just a stock internet pic.

 

That's a good start at that price! When you upgrade be sure to check out Yoder.

 

7 Butts on the smoker 10 pm last night. Two more to go, about 45 min, then an hour in the cooler to rest.

 

Yoder YS640 baybe. Pellet place is just North of Lake Mead on Nellis $.85 a lb, no tax. They have Lumberjack pellets. They also have wood and charcoal. I like them, simple place.

http://www.nevadahotwood.com/

 

I use my Weber kettle

 

works real well

 

I didn't know that place existed. Thanks for posting.

 

need help i am looking to have a dedicated smoker: craigslist finds ...weber smokey mountain 14.5, a 26" weber kettle premium , or a weber performer deluxe as a dedicated smoker. All are priced around $100

i already have a weber 2 burner spirit for the quick cooks.

or should i just wait to get the 18 inch wsm?

what are your guys thoughts?

 

Performer deluxe, that's the one with the table and the propane start. It's a good all around unit.

Get a Vortex from MadHunkyMeats and a Amazing Tube Smoker from Owens BBQ.

Still not a true dedicated smoker, but an awesome unit to have.

 

Planning on doing a turkey next week for thanksgiving. Plan to brine overnight. Put some herbs, apple, onion inside. Rub with oil salt and pepper outside. Cook at 275 in my MES 30. With apple and hickory dust for a few hours then finish roasting in the oven to crisp up the skin. Any tips or tricks? It's 15lb bird.

 

Try google spatchcocked smoke turkey. Its basily removing spine split turkey flattening by breaking back bone and laying flat. Smoked at 325 and was done in 1 1/2 hours (12lb turkey). Meat was moist not dry. Said the higher temp cooks faster so doesn't dry out. Used spine simmering in water for gravy. Was my 1st cooked turkey and came out great. Will do one thangsgiving day. Also need to take a few pics .Didn't take pics last time because didn't think it would come out good lol.......Only salted turkey before smoke .

 

The MES30 only goes to 275 if it's one with the auto controls on the top. I have the old style with the knob on the bottom, fully manual. I can get mine 300 easy+ in the summer. If it's cold outside get a welding blanket and moving blankets etc to cover it up. Also, if windy make a windbreak if needed. That will help keep the temps up. I don't think the MES30 will hold a 15 lb spatchcock turkey, too small. But, could spatchcock and put half on each level, rotate every 30 min.

Just let er rip till the temp probe deep in the thigh is at 140, then move to oven at 350 to finish at 165 IT..

Make this for spice: Simon & Garfunkel poultry rub blend

Rub under skin night before and leave turkey uncovered in fridge to help dry the skin, then rub more on outside/inside with olive oil before tossing in the smoker.

 

thanks guy. good tips

 

I have a 2nd gen performer deluxe with the gas starter that Weber does not make any more I love it I grill, I smoke, I do ribs, butts, brisket and even breakfast sausage on it. I've grilled hot dogs for lunch on it. It's ready in about 15-20 minutes. The first gen used the big propane tanks the 2nd gen switched to the little or what I call portable tanks. You can get then just about anywhere I got them at Lowes, Home Depot, Ace Hardware, True Value, Target. So needless to say but there widely available. Great unit

 

I'd get at least the 18.5 wsm. The 14.5 is tiny. I have the 22.5 and love it.

 

i should add i do have a 18" weber kettle also, which i have been using for smoking as of recently after finding this thread. Funny thing is, its taken my mind off modding my truck, and on what smoker i want to get.

 

Yoder YS640! Outlast you and your kids.

 

Yea mine is the 22.5 also bad thing is whenever I call in for parts they end up sending 18 parts.