Food Smokers and Smoking Tips/Tricks/Techniques

That's the Pitfaced BBQ cooler. It stays empty until competitions or events .

 

What’s the advantage of the braid? Looks damn good

 

If you're asking if the chimney starter worked - whoa. It was advertised as working faster than a traditional starter, but I didn't think much of it. The damn thing had the coals roaring FAST.

Dumped, a little cherry wood added, and the steaks go on soon.

The fast action of the chimney starter is a good thing. I can get a grate on top of it and at searing temps really quickly.

First use and all, but I'm digging it so far.

 

I forgot the check the final temp.

 

Yeah, that's sounds almost exactly like what I plan on doing with the first half!

 

Make your own bacon?

 

Was thinking about that but doesn't the brining (or curing) process take over a week? Looking to use the pork belly this upcoming weekend.

 

Not for sure. Pretty sure Alton did it in a day or 2.

 

not sure if this is what you are talking about.
https://www.foodnetwork.com/recipes/alton-brown/molasses-black-pepper-cure-recipe-1939679

 

No, bacon takes about a week to cure. Go look up pop's brine on smoking meat forums. It's the perfect base for curing bacon.

 

Yes, the one off Jamboree was/is closing. I left about 6 bags when I got this. I have seen other Lowe's have Cowboy on sale for $5.99 and from what I have heard, it is the same charcoal, different packaging.

 

It might have been TV magic. All I remember is him making bacon in a junkyard and cold smoking the bacon with a refrigerator.

 

No. I'm pretty sure the one I'm thinking of used curing salt.

 

heres the scrap iron chef, I think i saw part of that episode.
https://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe-1939446

 

https://www.cookingchanneltv.com/shows/good-eats/episodes/scrap-iron-chef

 

Sharing a picture of the smoker I built a couple years ago... No welding, all bolted together.


Not a recent pic, but it does well with ribs..... Yum

 

I don’t know that there is any advantage specifically. It was easier to deal with than chopping into cubes for burnt end style, and easier to move around the cooker when needed.

Interesting. I may have to pick one up.

 

Lots of people love that brine. I’m trying to get all learnt up on making bacon, and will probaby go with that brine.

Are you on SMF? I am, same username. They just voted me into their “Order of the Thin Blue Smoke.”

 

Turkey breast roast.



My pizza stone broke so now I’m using it as a heat deflector. Also using the three brick mod... my kettle holds temps for days now!

 

Dog looks disappointed its empty!