Food Smokers and Smoking Tips/Tricks/Techniques

This is almost exactly what I do, but on the BGE so I cook indirect with platesetter and empty foil pan under instead of vortex, and I use pit faced spicy rub during the smoke and only sauce half of them.

I do 30 min, flip, and then around 20 additional minutes I sit close to the egg and listen. When the breakdown inside is done the wings stop dripping juice into the foil pan. When the sizzling sounds from the foil pan stop, they are done. Pull them, sauce them, toss them back on direct for a minute or two.

Edit: I cook at dome temp around 325 for the smoke

 

At what point does a ribeye cap steak become a ribeye cap roast? Who cares?!



Busted. All the expensive German and Japanese steel knives I own and find myself still reaching for my old $5 Chicago Cutlery knives more times than not.... To cut the strings and wrap in bacon don't think the capsteak really cares who done it.

 

Almost perfect! I love carrots but still does something to me when I see Ranch and carrots instead of Blue Cheese and celery with wings LOL.



Yours is close enough, and then some

I came close to that mix with Cajun seasoning and Franks except I tried shooting the wings up with it in addition to saucing them.



It was good. Very good.

 

The sizzling is key, even on the WSM although it is anywhere from 5-10 minutes after it stops hitting the sides of the kettle before they are done. And if you don't clean it off after every second or third cook you will have a class Bravo grease fire from hell. I use a plastic putty knife to scrap it out but a foil pan would be easier LOL, very nice. I've tried lining the drip area in aluminum foil in every permutation possible but it always seems to interfere with heat flow or the dripping grease will catch on fire on the foil so gave up and live with it.

 

Montreal Steak Seasoning. Sear.



Apple wood smoke



Greens. Asparagus wrapped in bacon as an appetizer. Sirloin for the youngest son.



128° with 10 minute rest. Meat butter...

 

Man that looks good. I've looked for that at the local groceries but haven't seen one. I was going to ask the butcher about it. Just curious, around how much are they?

 

They are fantastic! Costco, it is the only place I have ever seen them. Depends anywhere $18-$22 a pound. Pure Prime Grade Spinalis Dorsi. It will spoil a man. Or woman for that matter.

 

$4 a bag on sale at lowes.

 

I’ll stick with KBB for briquettes

 

But I love me some royal oak lump!

 

I never tried them but for 4 dollars a bag and my smoker taking almost a whole bag each smoke I couldn't resist. KBB was 2 bags for $20 there.

 

Memorial day weekend is coming very soon. Lowe's and Depot usually have kingsford on sale then. My supply is getting thin!

 

@scottalot is already losing sleep in anticipation

 

@scottalot

It's like his Black Friday. He plans, he is on sites getting the ad's together, he is working with others in order to get his haul home (buy other I mean people with semi's and fork lifts).

 

Will they ship it to his house for free? Home depot does that for some things.

 

@scottalot 's storage facility...

 

I love moonshine, the real stuff ie: not store bought. That stuff makes you “high” not drunk, totally different buzz IMO. May or may not had a taste a few weeks ago produced on this work of art.

 

Does the lump ever go on sale?

 

I'e never seen it...

 

Tell me about it! Like getting down to a quarter ton of lead shot I start to sweat and can't sleep at night.



That handle is 4 foot long with a muskie net on the other net. Labor day I always make sure that the stack is to the top of the net, about 7' from the floor. 6 bags is cutting it close, too close. Been a long winter LOL.

Nothing wrong with Royal Oak either although I only buy it a bag at a time.



Need to clean the garage out before I stock up in a couple of days. And drain the snowblower sitting next to the charcoal. Think I'm finally safe to do that now. July 4th and Labor day are the other times I stock up.