Food Smokers and Smoking Tips/Tricks/Techniques

I want to live at your house for like a week.

 

https://spokane.craigslist.org/for/d/weber-grill/6593550534.html

 

What are you leaning towards? I might go ahead and get one while I'm redoing my drum. I think some of those offer wireless monitoring, too, right? If so, now would be the time for me to get one instead of just getting the Thermoworks Smoke. Need to think on this for a bit.

 

I was going to ask if it was the dressing or crumbles, after further review I believe it is the crumbles. OK I HAVE to do this. I like all of the above. Thanks for the heads up!

You can teach an old dog new tricks and I'm still learning. I have a feeling this is going to be one of those things that might make me change how I do wings.



Those Costco skirt steaks are pretty darn good. No surprise there. Shower. Sleep. Worth it. Thank you Dr. Atkins. Splurged on the carmalized onions cooked in bacon grease tonight. Worth it.

 

Was really considering getting some Grill Grates, but damn those are pricey. I really only need them for the visual aspect of the steak cookoff we have coming up. Personally, I want that sear to hit as much surface as possible, but the judges want to see them. Not sure I can bring myself to spend $100 on that. Any other advantages over the standard grates? If I can justify them otherwise, I might be back in on them.

 

2 different gallons but you works great.
https://www.homedepot.com/p/BEHR-Premium-1-gal-Wood-Stain-and-Finish-Stripper-06401N/202263937

Must apply between 40-90˚ F (4.5-32˚ C). Pour BEHR PREMIUM NO. 64 Wood Stain & Finish Stripper directly onto surface and apply liberally using a nylon/poly brush or roller. Natural bristle brushes or lambs wool applicators are not recommended. Due to product thickness, DO NOT use pump, paint or other sprayers. Product will clog tip, resulting in leaking and dripping. Always keep surface wet by misting with water and re-apply NO. 64 if drying occurs. Finish will begin to lift from the surface. Repeat process as needed to keep the surface wet during the removal period. Most deteriorated finishes will start to lift after about 5-45 minutes. The coating should easily rinse off when ready. When the finish starts to lift, scrub the surface using a stiff bristle broom or brush. Rinse thoroughly with water from garden hose using nozzle at normal pressure, or use a pressure washer at a low setting (500-1200 PSI).

DO NOT USE HIGH PRESSURE as this may harm the wood. If some of the old finish remains on the surface, repeat application procedure or spot sand as needed. Follow up with a product such as BEHR PREMIUM® NO. 63 All-In-One Wood Cleaner to remove stains, rejuvenate natural wood color and to neutralize the stripping action.

 

I have the smoke and the wireless gateway when it went on sale. Still haven't set up the gateway for the Smoke the remote handles every thing I need. Hell because I am so paranoid and don't like to leave it more than a few feet don't even need the gateway. But have it if I decide to use it.

The Cyber Q or now guess it is the cloud offers remote monitoring and that is what I use most of the time in the WSM. 3 probes are nice, surprising how much difference 3 pieces of meat can vary in temps on the same cook. And you can graph and chart, it is much better in the new Cloud than the Q. But I figure you know how to use Excel now that you have finished your MBA



That fan controller is spot on..

I have both and like both. The Cyber Q pit probe controls the speed of the pit fan. And has a little bit of programming logic to it. Enough to be effective.



The Smoke is more of just a monitor. But they both have a place in my cooking.



TW saying but true. Why not both?

 

CyberQ has 3 probes total or 3 meat probes (not that I can't look this up myself)? I was looking heavily in to the ATCs a few years back, but now can't remember what all I learned. I thought I remembered one that had 4 meat probes and 1 pit? I can't remember who made it. I'd rather have a bunch of unused probe slots most of the time then not have enough even one time.

Your setup is really solid and what I'd be looking to do in terms of weather protection and cleanliness of install. Ideally I'd have 4 meat probes, automatic temp controlling, wireless monitoring, and no WiFi requirement (so I can monitor wirelessly while at competitions). Might be asking a bit much, though.

 

Flareup. Marinated chicken. Bacon wrapped anything. Even heat distribution.

I don't normally use them to sear steak, prefer direct flame. Last fall I was grouse hunting out of a cabin that I rented and knew had an 18" silver kettle. Took my jumbo Joe and grill grates with me because the Silver was of unknown quality and had been sitting for awhile. A friend from Texas and another from Ontario happened to be in the area and I of course volunteered to cook steaks. Prime. After burning a chimney on the silver split the grill grates so could do steaks for all 4 of us. There was another friend there from Silver Bay, Mn. also.



I see no downside to the grill grates, but have used them in a positive manner a lot of times.

 

Good deal. I appreciate the insight.

I think I really just need that little panel on your Jumbo Joe. Can fit two steaks on there .

 

3 meat probes and 1 pit probe. That's right you comp guys need to do 4 meats. See that is why you need both

 

We use four different smokers for each of the meats. Four meats, four different temps, four different wood types. At least when all you have is UDS to compete on, you get to claim that little bit of silver lining .

I'd want it for cooking for parties/events. Four briskets in one drum would be nice to monitor individually. Or if I do a couple pork butts with a couple of briskets. Three is probably good, though. The biggest chunk just wouldn't get a probe as it is highly likely to be lagging behind the smallest one anyways.

 

Can be flipped over and the flat surface used to cook, too.

 

Thermal mass ftmfw

 

That's what I did. Bought the setup for a 18 weber that I use on my 26. Works great and easily removed after the sear. They fit right into the weber charcoal starter.

 

Yep. We eat a lot of berries in this house.

 

Your correct, it does fit 2 steaks just about perfectly. And if the judges want sear marks it will give them to you.





But I'm like you and prefer direct flame. It is why I let my cast iron grates go. IMO the more direct flame the better. Sometimes don't even use any grate at all. Especially if I am smoking something I'll throw a steak on the smoker then reverse sear it. About the only time I really do a reverse sear.

 

One of these too!

$20 Lodge LPP3 Cast Iron Square Ribbed Panini Press, 8.25"

https://www.amazon.com/Lodge-LPP3-S...=1527602430&sr=1-6&keywords=lodge+bacon+press

 

Should use a color scheme from your logo and paint the logo on it also.

 

Didn't get any pictures of the food from the camping trip this weekend (swore off tech for the weekend). We had brisket, pulled pork, dirty beans, breakfast burritos, cheese potatoes, bacon/cheddar burgers (about 3am after drinking all day/night lol) LOTS of alcohol. Was a great long weekend.