Food Smokers and Smoking Tips/Tricks/Techniques

Really wonder what it would cost to ship to me. Might be worth it when you all get those silly low prices.

 

I like my reputation more . But 3.39/lb

Excellent! How much you get?

I can get some quotes for sure for ya. I froze one and sent it to VA to my cousin. Think it was $20-$25 for a 15 lb plus some other small items.

 

Guess who just scored a FREE kettle on the way home from work? That’s right, me! It was just sitting at the edge of the road, I pulled up and dude was power washing his boat...gave me a thumbs up and I threw it in the back of the truck



This kinda stuff never happens so I’m probably more excited than I should be haha. Looks like a standard 22, so it’ll join my other “higher end” 22

 

Three 10 - 12 pounders for starters. I'll see the final weights/price upon pickup & maybe redeem some reward points too. They have a pretty good frequent buyer points card.

 

That’s great

 

I wonder if we drive by your place if there would be some trailer mounted smokers put out for scrap. Think I saw a pic of a nice double one.

The again it might just be a prize for making it there.

 

There is quite a few sitting around

 

I wish that would happen to me!

 

Ok. 11 hours and probably another hour or so on the charcoal load, which is ok. Ambient temp was probably high 50s to high 60s F.

My 14.5” wsm could do 13 pretty easily on half the charcoal but I think would have struggled with this 8# heat sink.

It went into the cooler for an hour or so rest.

 

Basically, I agree with the statement below. Never had a flat come out as good as with a full packer. Not sure why, just can’t nail a flat only, and I’m not going to drowned one in broth to braise it to tender.

 

Holy smoked pork butt

 

Nice bark.

 

I think the cuts worked in my favor today. Possibly a quicker cook and lots of bark!

My wife who never has an opinion (on my bbq*) can’t keep her hands off it. I’m ok with it

Time to upsize! I’m thinking a UDS or the 18” wsm.

 

Didn’t do the wings tonight wife decided she wanted pizza. So they are now thawing for tomorrow. Think I’m just going to do a PF Rub on them and smoke em till they are done.

 

I use dust in a AMAZN maze, but never soak any wood any more, chips, chunks and certainly not dust.

 

You'll most likely do this from now on.

 

I’m a fan

 

Told you, been trying to tell all of you for a couple of years now...

 

Make a couple across those for even more bark...