Food Smokers and Smoking Tips/Tricks/Techniques

I only do it when the butt looks dry (every 1/2 hour) and stop when the butt is the color i want. Then i foil/butcher paper.

 

I don't. Cook to 200, pull, wrap, rest, enjoy.

 

Apple juice and strained bbq sauce is my pork spritz

 

This VV

 

that's what mr franklin said. he only uses kosher salt and pepper. looks yummy!

 

none... all you'll be doing is washing the rub off. there is so much fat in a butt that you really don't have to do anything to it.

 

Oh hey bae!

6 more hours to go.

 

Making some chipotles.

 

Looks good. I'm not trying to tell you how to run your show, but you'd be surprised at the difference (time wise) if you'd put that on the highest rack in the cabinet as you can, instead of on the lowest one.

 

i think that really all depends on the way the temps in the smoker run. if the temps on the higher rack are 25 degrees higher than you want to run, then it doesn't do much good to put the meat there.

 

I was just saying, the top of that type of smoker is quite a bit hotter than the lower part.

 

Some of last night fixins. Butterfly chops, lemon and sweet pepper pan seared talapi with a outstanding avacado and egg salad the boss pit togother

 

Can you send the plans? Tried to send you a pm but error about settings. Thanks much.

 

Alright, got into the game. Wanted versatility and after buying a new mountain bike had to drop my budget. Meet my new Weber kettle...

Gonna season it tomorrow, steaks that evening then smoking a boston butt on Sunday. I think I'm fairly confident for my first smoke, but who knows. I'm still excited to just start experimenting.

 

Learning is part of the fun.

 

It stalled at 184* for 2 hours after 12 hours of smoking at 225*. Pulled her and she's resting. This has been my worst stall ever.

 

Learning is MOST of the fun

 

Trial run to test temps

 

Wtf... I just procured a FREE WSM 18!!! High school buddy had a Facebook post that my gf noticed, he wanted to get rid of it. Bought it, assembled, seasoned, used it once, and then decided he doesn't want to babysit the smoker, not enough time and desire. So I just picked it up, all parts are there, and I'm doing a dry run with full chimney of briquettes to season more before I use it. Only thing is, no probe grommet. How big a deal is that? He's obviously had it longer than they've been putting that grommet in, but I think all else is same as new today.

 

You can run the probes through the lid vent, but I also think I've seen where you can remove one of the bolts for the upper rack mounts and replace it with a grommet. Do not trust the lid thermometer. Mine is off by at least 30 degrees.