Food Smokers and Smoking Tips/Tricks/Techniques

I did debate lowering pit temp to 185 for a rolling smoke shot... I have issues

 

I'm 6hrs into 3 pork picnics, SPOG'd, hickory chips. Can't wait to start pullin'! Anyone seen any good prices on baby backs ribs? I haven't seen them on sale in while.

 

Had a menu plan for today's eats.

Son threw in a last minute request for ribs.

I rounded up a slab and finished off my bag of Spicy Meat Massage. All is well, because I have a back up. I goofed when I ordered....and thought I was ordering the Spicy again....but didn't.








It'll be a good comparison on some future cooks. The Spicy was my first try with this stuff.....and I really liked it.


Hurry-up slab is running on an easy grill. Dirty Weber kettle with a Slow'n'Sear....and a slab of cherry tossed in there.

 

I hate you so much for posting this, I want it now so bad!

 

Island? Where you at? I'm just off surf city at Salty Turtle Brewery

 

Can't wait to see this continue to unfold. Looking damn good !!!

I'm drooling right now looking at that pic !!!!

Sweet place to hang out and enjoy the weather......and the aromas of great bbq being made.

 

Gotta love having a handy tailgate to plop down on and chill while grilling.

 

Nice workstation!

 

Sanford, south of Raleigh. Username came from fishing on cape lookout islands. I was camping right over the bridge in surf city at the end of June. It will be nice when they get that new bridge open and the traffic flow gets better there.

 

As I stated few days ago the wife bought some sockeye salmon and going to smoke today...
Well here's a pic on the curing being done over night, just wash them off and put back in frig for couple of hours … after that I'll get the smoker ready some dill, salt, pepper and brown sugar to top it off before placing in smoker … I'll post pic's later when done, I know its a little early posting but I'm doing couple of yard projects right now and it's the only time I can lol until than ...

 

Pardon my meat ignorance, but I asked my wife to pick up a brisket the other day and she brought home a corned beef brisket. Is this the same as a brisket or is it different? There’s a little pouch inside with spices, but I plan to trash that and rub it and smoke it! Google says it’s the spices that make it corned beef.

 

No, it has been brined. Smoke it and it is called pastrami, still good but way different.

 

Oh hells yea!

 

Looks amazing!

 

Gratuitous Pitfaced BBQ plug:

http://www.pitfacedbbq.com/belly2.html

Hidden link, though, just for you magnificent TW bastards .

 

11 hours and still stalled. Going the crutch route...

 

Geez....I step away for the bulk of the morning/afternoon and there is ALL THIS DAMN FINE BBQ! I started quoting stuff, then realized I was quoting about 4 pages worth of posts .

@scottalot - Pork looks awesome!
@Misplaced Nebraskan - The picture story has been a treat to read .
@DubfromGA - Looking forward to hear your comparison impressions! I have my kettle rolling, too. Cooking a pork loin. I'll see if I can scare up a couple of pictures .

 

.I still may do a full write up post as well... Not that my method is good or anything, but I'd hate to waste all these pictures

 

Teenage T-Rex asked for a batch of chicken dip.


Slicing & dicing was done.....and it's underway.