Food Smokers and Smoking Tips/Tricks/Techniques

Ive heard of welding blanket being used to cover the smoker... rated to 550 degrees so should be good to go and help insulate...
http://www.northerntool.com/shop/to...devicetype=c&gclid=CNac7IPVsswCFQsDaQodNP8GXQ

 

Is that because it affects the finished quality?

 

Cutting the racks in half will not affect quality.

 

Would probably do the trick, however, those are made for flash and spark retention. Seems there were some "smoker jackets" on the market at some point in time.

 

Please pardon my ignorance, but why then wouldn't you do that every time, and use smaller racks for more efficient usage of space?

 

They look prettier when they are whole. I have a 22.5" wsm. Per smoker rack, I can fit 3 or 4 racks of ribs flat without having to cut or roll them.

 

Just a little warm up before the main event. Makes the daga race a little more entertaining.

Old world prosciutto, dry cured belly,mancheo out of spain,cold smoked guda and cherubs with black olives. Full of win for a sunday snack

 

Yum!
Any bread?

daga race?

 

How do you smoke potatos?

 

just throw them on there, pull them when they're soft

you can wrap them in foil and throw some butter in also

 

Trying out the 3-2-1 method for pork ribs today.

Bought the variety rub pack from OakRidge BBQ like someone on here suggested

Using 2 different rubs and 2 different mustards.

Hoping for good results

 

Good luck and let us know how it went!

When I first started I did something similar to what your doing - I smoked several racks with different rubs, 1/2 with sauce 1/2 without. I also have done some using 3-2-1 and some without. I invited friends over for taste testing and the unanimous winner was no sauce, straight smoke (no 3-2-1), using the rib rub I attached below. So now I just rinse, trim, pat dry, apply rub (no mustard needed) and smoke (with occasional sprays of apple juice) on smoke mode for about 90 min then 4 1/2 hours around 240-250f.

The last batch I made I added a teaspoon of celery seed powder and it made a very noticeable difference. I didn't think it would but my GF and a friend both agreed they could taste the spicy hot but it had lessened the burn. Interesting...

Anyway, keep experimenting until you find somethong you like. What's good for 1 person may not be for another.

 

Thanks! I don't know too much yet about smoking. Last weekend was my first time and I smoked a chicken that came out amazing

 

Your hooked

 

I'd say it's got me by the balls for sure. Loving it.

 

Chicken is good to smoke! I do whole bird, truss up the legs with some string and smoke mode (plus a smoke tube) for an hour, then 230-240 until you get internal temp of 165f. Spray occasionally with apple juice. Some advocate stuffing the cavity with apples/onions/garlic but when I did I never really noticed a taste difference, so now I don't bother. I do mix some rub with melted butter and rub it under the skin. Good stuff!

 

Cluck and an oink!

 

They are really hard to light

 

Just means you rolled them too tight! Rook.

 

I wouldn't spend too much time thinking about which mustard. There is very little actual mustard in prepared mustard. If you are after mustard flavor, you'll get better results with mustard powder. I like mustard powder and smoked paprika on pork chops.