Food Smokers and Smoking Tips/Tricks/Techniques

First time ever smoking; trying out a pork butt. Let's how bad I can screw this up.

 

As long as your don't drop it in the floor it'll be great.

 

Pork tenderloins and SPOG potatoes. Can't wait.

 

Since it's high heat. Don't be focus on the 200 mark. Sometimes you half to push them through. Start to probe for tuffness around 195. After that check every 3-5 degrees until she gives it up. I've had them go as high as 213. Once you yank it off vent it down to around 180 before you wrap it. Have fun

 

Oh, I had some Zantac!

 

Update :high heat brisket using WSM


Had to turn the door upside down to get some more air in there to get the temp up.

 

You must have the newer ThermoPro version? Looks fancier than mine

 

Was delivered this week. 49$ on Amazon. Working well so far.

 

Did you first put down a full chimney of unlit and then add a full chimney of lit?

Did you put water in the pan? For high temps in a WSM leave the water pan empty, just lined with foil for easier cleanup.

With those two rules I'm able to get to 350 and hold it for 5 hours in my 18.5 by just adjusting the vents. Bottom 3 about half open, top all the way open most of the cook. Gotta be patient too, takes awhile to get there. Opening the door will cause it to go way up real fast and then you'll have a hard time controlling it.

 

Now wrapped and resting. Potatoes have an hour or so left.

 

Yes water pan in with just foil, no water. It's the only way I cook high temp or not. Door is back on now.. 2hrs in, pulled at 170 and spayed with Apple juice and worchestier, wrapped in foil now.

One thing I forgot was I left the clay pot inside the water pan. I've always used it for my slow cook to act as a heat buffer. I'll take it out next time

 

Where does one acquire one of these salt blocks?

 

Perfect, looks and sounds like you're on your way to good eats.

 

I guess it can't be worst than the local grocery selling their not so yummy pre packed cooked brisket

 

And it's delicious

 

Thanks for the heads up. You definitely have a point. Im only 3.5hrs in (about an hour more to go) and meat temp is already 201. Might be closet to 210-215 when I take it out of the smoker

 

So I had no idea what I wanted for dinner (wife is out of town so it's actually my choice), then saw this in the butcher section at Publix and made up my mind quick.

 

I'm no brisket guy (I don't even like it) but if you're at 201 I'd pull it off the heat. In another hour she's gonna dry out on you. Again, just my thoughts.

 

I've never had any that was any good. I've tried it countless times, from several sources, it all sucks.
Of course I hate roast beef also.

 

You can find them all over the interweb. If you are considering it for the grill, go for a thicker one. Mines pretty thick and heavy. Serch Himalayan Salt Block or Pink Salt Block.