Food Smokers and Smoking Tips/Tricks/Techniques

I use both. If I’m firing it up, it’s filled up. Haven’t noticed any real difference in temps.

 

I guess the most obvious reason for two racks is to fill both of them with food if necessary!

 

Both. Meats up top and what ever can benefit from the drippings below.

 

Cooking up a nice sweet and spicy sauce for the dry rub tri-tip. Spoil the co-workers tomorrow.

 

Not bad.



Not bad at all.

 

I haven't noticed any difference in how things cook on either rack, but I usually put the long cooking items on the bottom rack, so that I can just leave that one alone while I put various shorter cooking items on the top one and swap things in and out.

 

Smoked some "Jalapeno Popper" Chicken Breast. It was good.

 

I did, about 15 years ago. Then sold it and bought a pellet pooper!

 

I should've grabbed that from ya...

 

3 hours and 2 hours done, time for the last one with the ribs, and the spousal unit whipped together some potatoes.



And done. The neighbors got one of the racks, and loved it! Sorry for the poor presentation, I was hungry...

 

You do have that one spot in your backyard...

 

always room for more smokers


Damn... you feel that?! Pretty sure the eye roll from the wife just caused a disturbance and she's miles away!

 

They're evil, they always know.

 

amazing skit if you haven't seen

 

Didn't do any smoking this weekend but did pick up 3 bags of cherry pellets on clearance

 

@DC 17_3 finally doing a vampire pork butt. Buried a bunch of garlic cloves in it this morning before work when I put it on but they are coming out like rocks in a field during the Spring thaw.



Afraid to move it so not wrapping this one I cranked it up to 300° after 7 hours at 250°. I do plan on sleeping sometime tonight.

 

Ugh I never get pictures.

So I smoked some rack of lamb over the weekend that turned out very well. Nothing amazing but pretty good.

I just finished smoking jerk chicken for dinner tonight and it was one of the best things iv ever done. Brother in law made some jerk chicken marinade and dropped it off for us to try. it was outstanding. Far better than any other chicken rub or marinade I have ever tried (and iv tried a lot.) recipe for what he used. Used 1/4 chicken. Crisped it in the oven at the end. Added to the short list for sure.

http://www.jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm

 

Man that looks delicious!! Did you rub it with anything? Hope it gets to temp soon so you can taste it! Looking forward to see what you think!

Edit: I squish up the garlic and mix it in with the meat too

 

Yeah heavy coat of predominantly pepper seasoning. Spritzed it heavy a couple times with water once the bark setup. Another hour going to probe it but likely be 2-3 hours before it is ready. She is a big one, HyVee had them on sale for $1.19 a pound last week.

 

Nice! The first few i made i was using a 50/50 blend of Kosher Salt and coarse ground black pepper...I'm thinking about reducing the salt ratio to 40/60 or 30/70 ... With that being said... It'll only be an experiment because the 50/50 was pretty freaking awesome.