Food Smokers and Smoking Tips/Tricks/Techniques

Any of you gents have the CampChef cooking system? I really want one for my patio to cook outside.
Looking at the PRO60X

 

Great videos those guys put out

 

2 hours for 5 guys and 2 grinders to process a deer lol they must grow a lot bigger where u live
either that or the 6 beers each might slow the process down lol

 

It’s not a rush it’s a drinking event.

 

Well the brisket time took a lot longer than expected i went to bed at 24hr mark still barely at 190° ...let it run about 2.5 more just in case. Let it cool in the smoker. Foran electric smoker it turned out really good!

 

Looks good.

 

Time for some ribeyes.

 

This is a nice looking setup! Any zoom outs?

 

sure.

 

Nice. We're looking at ideas for our backyard renewal. Thanks!

 

Did another brisket over the weekend. This one was 13lbs, trimmed it friday evening and seasoned it and threw it back in the fridge. Woke up early Saturday to start smoking, was done just in time for dinner after the rest. Total was 16 hours before 2 hour rest. I decided to wrap this one at 160 IT and it was much better than the first one i did a few weeks ago. Super juicy and tender. Absolutely my best one so far.

 

I agree. Found my Hobart buffalo chopper with grinder and pelican head on Craigslist for $650. It is a beast.my previous grinder was a cheap $120 cabellas unit that I put hundreds of pounds through. The trick is to partially freeze the meat before grinding and it goes real smooth. In my opinion, you are better off buying an inexpensive grinder and purchasing a quality stuffer.

 

Oh man that is nice, bowl choppers are awesome. Nice find there.

 

My neighbor texted me and told me he pruned his cherry tree and to have at it. Yes please!

It about a 30lb piece. I'll let it season until next year.

 

Season?

That sucker been dead for near 30 years!

 

Yup

 

8lb butt going on today. My dumb ass forgot to clean the wsm after using it last time, and it wasn’t pretty when i took the cover off early this morning. On to the ok joe it went. Will now put 4 hours of smoke on it, then pan and oven it @ 300 to get it done quicker.

 

Dino ribs are on. Given a nice coat of worschire sauce then salt and pepper and a light addition of Spicy meat Massage. Testing out adding the smoke tube. Def seems to add a nice additional amount of constant smoke. Been on about 2 hours now. I'm ready for dinner.

 

Brisket, chicken thighs and a few Wagyu strips

 

Ribs came out great. The worschire and rub mix was delicious!