Food Smokers and Smoking Tips/Tricks/Techniques

Picked up some pork butt at Costco today to practice the same thing!

 

Yeah, We’re gettin Pitfaced tonight for sure !!

 

Live and learn. I'll dig up the receipt but I'd reckon it is. It started pouring right after that picture and I switched gears to ramen and a movie. I'll get the local welder to make me a basket instead.

 

Slow n sear from adrenaline bbq!!! Turkey is a tight fit on a 22. I would definitely spatchcock the turkey!

 

Yeah Gage like everyone said that is dangerous, it looks like hardware cloth which is galvanized. And using it to burn charcoal it will get hot enough to create zinc oxide and cause metal fume fever, in your food.

What you want is expanded steel looks like there is a grate above it that is made with expanded steel. Most people make their charcoal baskets with that, not galvanized of course. You can get it most hardware stores. You don't need a welder to make one there are several "how to" on BBQ websites and youtube how to make them without welding. Here is one example.

 

It was an opportunity buy . Went into HD to buy stuff for a gate and saw the mesh next to it. Didn't think much of it. Should have looked it up. Good info!

 

Yeah I think you'd have a hard time going much beyond a 10 pounder with a SnS on a 22"

This is a 6 lb. chicken on a 22" Kettle part way into the cook with a SnS



For a turkey not on the roti I used to use the charcoal baskets and arrange them similar to this on a splatchcocked turkey. But still small ones.



Good excuse to get a 26" kettle

 

Ive spatch'd a couple chickens on my 18" and its all it wants, the 22" isn't a whole lot more real estate.

on the 18" I ring the coals around the outside of the grate up the sides a bit flip the bird after about an hour, so far so good. I also turn (spin) the grill grate around as its cooking so one place doesn't get heat concentrated.

just got the winged grate to add coals without pulling the whole grill, need to grind the handle ends a touch to all it to spin over the tabs that hold the grate. need to do the same on my 22"

a rotisserie is on the menu sometime this summer, gotta get over summer camp and band camp sticker shock

 

Das some gooood chit !!!

Pitfaced chops and Zucchini spears

 

As a person living in Texas... I feel ashamed to admit I paid 2.49/lb for the choice brisket I just picked up...

 

And done

Hour 8


And pulled after 30 mins rest


Pretty good. A little dry. Finished at 200f.

 

Doing brisket and chicken tomorrow. Was going to relax tonight. Got thirsty and grabbed a beer. Then got hungry. So I took the chicken that’s been marinating and grilled it.

 

Bro 1.99 choice at Randall’s

 

I have a spatchcocked chicken on the Traeger right now, but when I reached for the Montreal Chicken I discovered that some jerk used all but a half a teaspoon and didn’t think to mention it to me. Went with a marinade brushed on it instead, but I’m not too pleased that my go-to didn’t work out.

That’s pretty much why I foil at the stall when I make pulled pork: Lots of liquid ends up in the foil and I just pull it in the juice and mix it all up.

 

Cry me a river .....

 

I pull at 190*-195* and let it rest for a couple hours, it’ll “coast” through the desired temp.

 

looks like it got covered... Im late to the party

 

Kid graduated from HS.

Tri tip, beans, garlic cheesy bread. Plenty of beer and family/friends. Good times.

 

Always forget about them. There was never a close one til we moved up here. Guesll I'll go get another one... Maybe...

Looks like we need to start a TW express for brisket...

 

Pitfaced is good on pork.

As someone mentioned, 190-195 is a good temp to pull them rest. It getting done in 8 hours as well, maybe too hot and you lost some moisture. If not wrapping, my smoker is 225-230 until done. When I wrap, I might bump temps up to 275 to get it done quicker.