Food Smokers and Smoking Tips/Tricks/Techniques

Fully hooked up to the server mode now as well. This is bitchin! Thanks again @CurtB !

 

Charleston SC has the closeout at Home Depot as well...

 

You are welcome again. Pay it forward when you have the opportunity to do so.

 

Hopefully they’ve got some left when I get back end of this week.

 

Well fuck... Time to test the warranty on a $2300 pit... Looks like it's more than the fuse... That's welded now

Died mid heat cycle...

 

Fuel won't be a problem for a while....

 

How many you want? I'm still there...

 

Yay I’m not the one having grill issues anymore!

 

Smaller explosion than yours

But what benefits does this elite club offer

 

Thanks for calling me buddy and grabbing some for me! I’ll give you a call when I get back in town end of this week.

 

Not a problem... the nice lady told me to save some for others. I did. There are about 8 left.

And don't think I am not tempted....

EDIT to note - this was the Northwoods Home Depot. There may well be other stores in the area with stock.

 

Brings a little tear to the eye seeing others score a good deal.

I left about 10 at the store too.... And I was also tempted... Not often you find a deal like this on good charcoal.

 

You sir, are a better man than I...I would’ve had them loading that whole pallet with the forklift.

 

Question for the Bacon experts:

My first attempt at turning pork belly into bacon continues to cure and will be 8 days tomorrow. Was planning on smoking it tomorrow, but rain is forecast though Thursday. Will a couple extra days make all that much difference?

Also, the 2 pieces I am curing are really small, about a pound each (that's how Costco cut them) so there is not much liquid, or color change. What should I be looking for with them after this part? Thanks!!

RD

 

Did you let @uhplifted cook on it?

That sucks man. Look like a major board meltdown in that trace.

 

OK. Couple things. I was about to go off...

Pitts & Spitts...

AMAZING! A quick email and they are sending me a whole new control board and return label. I asked if fuses were covered and raised concern as to why it popped. I was courteous and they have earned my future business and referrals... @Kanyon71


Again, I wanted to rave about it but then something else happened in the mean time...

I had the chicken all prepped for the smoker (bonless skinless I know... ) then the grill died. Oven as backup real quick.






(^^^also, now my official gif for you @bvbull200 )

Unicorn Sighting!!!

#SorryNotSorry

This was damn near a brand new experience of flavor/rub. I have been a big proponent of Pitfaced as you all know, but this was something different. Not a knock on PF at all. But if there are those of you out there that didn't like PF, I can only hope you give this a shot when available. And all other PF supporters as well.

At 375* in the oven it gave such an amazing "crust" if you will. I hit the chicken with a spritz of Pam and then a liberal dusting. I won't go so far as to say it was almost as if the chicken was skin on, but it was such a textural contrast and awesome.

The coarseness of the rub is similar to that if you're used to McCormick's steak seasoning. Not a fine powder overall, but enough fine ground spices in there that you still get great coverage. The Pepper is there. Not punch you in the mouth, but it is a pepper based rub and you can tell. The other salts and seasoning balance it very well and does not leave you with a peppercorn aftertaste. I know this was intended mostly for beef, but I see this being in heavy rotation in my kitchen.

Uncooked, straight out of the bottle, there is a great blend of spices that you're used too. It is the achieved balance, IMHO, that makes this such a great rub, and I truly believe it will sit well with many, if not most on here.

At this point, Pitts and Spitts could've told me to pack sand and I'd be OK with it after eating . Well... probably not, but you get the point.

I can't wait to try this on a hunk 'o beef, or a shoe for that matter


I'll just end with this:

@bvbull200

 

I am ashamed to note that this truck (and I really need to name her) was sagging bigtime with only 320 pounds of charcoal in the bed.

However, I have plans to address this, soonest. I have leftover parts from a build, plan to put airbags out back. Just a simple air-over-leaf build, with onboard air. If she sags, a little air and no more sag....

 

You should tell them you think it exploded due to the missing WiFi.

I want one and am hoping I can get back to the point soon where the bank account can handle it.

 

Good point! Damn...