Food Smokers and Smoking Tips/Tricks/Techniques

It's a hunting retriever training club - I'm pretty sure you'll get expelled...

So funny though - I'll buy some even as a joke, some will appreciate it.

 

You cooking for your Area NSDTRC Backyard Classic?! I'll be looking for pictures of it in the next issue of Quackers! Good luck, hope it turns out well. Yeah don't know many that do hunt tests that don't eat meat. Taking off Tuesday to run the dog on some chukars in preparation for the AKC eval of Tollers to enter the spaniel flushing test on the 22nd. And a round of sporting clays after.

 

Grilling with the Taco in the background!

 

Negative - Doing a Hunt Test for an HRC club - Things have gotten really interesting since I got the dog and joined another club...

I'll have pics - just bear with me.

The NSTDR Folks are great - so are the HRC club but I find comfort in the HRC club - It's closer to my goals than the AKC, etc. at this point.

The Hamilton Show is 10 minutes away from me but I'll miss that too because of the hunt test - Those folks are great as well but again - my goals are more about really real field work...

And any advice/suggestions/etc. for the cook - to stay on topic - are welcomed. I'll be doing corn, processing birds on Friday night and debating a smoker the whole time.

 

This is true...thats why we hunt so much...

 

Chocolate, Vanilla it is all good.

I'd have a hard time running a smoker and handling for a hunt test at the same time, my mind would be back on the smoker. HRC is a bit more relaxed but still my oldest son comes by his OCD honestly and through me. If you run early then would get it out of the way plus the test birds would be fresher. If you go toward the end the smoker would be more stable and less worry there. Not sure which would be best. And in the end likely luck of the draw. Odds are someone else attending knows how to run a WSM but no one should have to touch the vents unless it is an emergency, which isn't likely.

Thermoworks has a 15% sale right now on black and blue Thermapen Mk4. Really happy with the thermapop and keep telling myself that 20 sec. readings are fine and I don't need the quick second or 2 readings a Mk4 give. But thinking through what your doing if I was cooking a truckload of chicken on a grill at the same time for a small herd the Mk4 would be more than worth it. If your smoking them not so critical but of course still want a remote read with at least one probe, more is better.

I usually end up being the cook for gatherings like the Upland Journal MidWest Yuk Fest although we do steaks. You may have just have helped me talk myself into getting the Mk4. Good luck to you and Dobs! But most importantly have fun. It is supposed to be fun for both of you at least that is how I have always looked at it.

 

Trying to locate a packer today, for a party tomorrow. If I find one, it’ll be a high temp brisket. Wish me luck.

 

need to get me one for this weekend too

 

Thanks. I always smoke stuff for friends when they request it. The birthday girl wants burnt ends tomorrow. I have today to smoke it, no time tomorrow to do anything but finish the burnt ends. Plan is to get it to temp, rest, fridge it, then cut it all up and reheat on their kettle tomorrow at the party.

 

That's a great B-day present right there! and you get a whole flat just for making the ends win-win!

 

Oh I'm not running a dog this year - Just paying my dues, putting in my work time so when I'm on the line I'll know what's behind it all. I'll be dedicated to cooking on the day.

I'm thinking of just using my ECB for the wings - smaller and I know it better than the WSM - Wings cook fast and I can get a couple hours out a single pan full.

 

Id like to snag a used Weber smokey mountain cooker but they are soo expensive. There is a used one with extras nearby.

22 inch is Weber Smokey Mountain with Rotisserie kit and IQ temp control. asking 375

Just seems like too much for a used smoker. I don't know that I would need or use the Rotisserie kit. Anyone have any experience with those IQ temp controls?

 

I may cube the whole damn thing. I couldn’t find one with a “large” point. Everyone wants burnt ends, and isn’t interested in slices. Or, I’ll chop the flat, sauce, and eat it on buns.

Either way, it’s rubbed and on the smoke. 15 lbs to start, trimmed to about 12.5. Went with SPOG, a little pitfaced, and a little of my rib rub. These people like a little sugar, they have no clue.

 

Consider the cost of the 22" new and both the temp controller and rotisserie are $150 new as well. for $300, Id grab it - maybe he'll drop the price but it's worth asking. Depending on condition I'd go as high as $350 for that rig.

That said I found a 22" WSM for $150 and I've been looking for about 2 years...

 

So, what’s the best offset charcoal smoker for less than ~$300? There are some things like Brisket that just don’t do as well on my Akorn. Between the Akorn and my Weber kettle, an offset is the biggest gap in my arsenal.

The Oklahoma Joe at Walmart seems to be highly rated.

 

Pro tip - you can find just point behind the counter at a lot of grocery stores, especially if you see them selling flats. I’ve often picked up 3 or 4 lbs of point sold separately by asking for it.

 

15% off on thermapens for dads day. Looks like blue and black only.


Thermoworks.com

 

It’s not bad for short smokes, but I had to buy a WSM for longer smokes. It just goes through the coal too quick. The mods have helped, but I still only get about 6 hours out of one load of coal. If you like tending and fiddling, get it. If you want it to run for 13 hours without much effort, look at something else.

Shit, I have the 4:1, so none of the above may apply to the longhorn offset smoker only.

I asked two places, they had already ground it supposedly.

 

My little guy is sick, wants to run at 275. I added more water and brought his temp down to 245. I can live with that for this cook.

 

Is that what she said?