Food Smokers and Smoking Tips/Tricks/Techniques

X2?
Sounds yummy!

 

Cheesy bread, BRENTWOOD corn, ribs. 'MERICA!

 

Looking better! Pulling them off now.

 

Not smoked but fire roasted 4th of July salsa.

 

Ribs better, a bit on mushy side. Next time will up heat to 350.

 

Looks damn good!

 

One was really good the other was a little to fatty for my likes.

 

Usually use the 2-2-1 method. I cook at 250.

 

Oooops. Meant 250. Got the chicken and ribs kunfused On the bright side, twas the best smoke ring I ever did.

 

is that the 2hours smoke, 2hours foil, then 1 hour final cook?

 

Yup

 

I havent got around to grilling ribs that method but I brined the last set and grilled for about 4hrs and they turned out good.

 

Have you played with it since the 4th? I think you are on the right track. One thing I would suggest when you are shooting for low and slow is using lump. Not trying to start a charcoal debate. I think you will benefit using lump with your perticular setup.

 

I had heard lump is too inconsistent for a newb like me to get a feel for how much and when. Remember, this is 100% manual hands on, no automation as there can be with a "real" smoker. But, I do need to move on to the next phase at some point.

 

I also need to get a better source for ribs... Safeway sucks. Big fat lines in all of them, can't really be cut out enough.

 

Lump is pretty consistent in my opinion, it just burns hotter and longer so you should use a little less than you're used to, to start. I like lump better, but I've been using briquettes recently - leftovers from multiple camping trips. Briquettes definitely don't offer as long of a smoke as quality lump in my Akorn.

 

Costco.

 

truth

 

On way there for some brisket in about 10 minutes