Food Smokers and Smoking Tips/Tricks/Techniques

Don't forget the pictures!

 

I recently picked up a PitBoss Laredo 1000. The first smoke was chicken breast wrapped in Bacon. For my second smoke I did a Ham for Easter. The ham was a Sams club “purple” package spiral ham.
I used a light coating of Pork BBQ rub and smoked at 250 for around 2hrs 25 min (12 pound ham).
I made a pineapple, peach, orange glaze with honey and brown sugar. I then Coated the ham and back into the smoker for an additional 25 min.
It turned out fantastic.

 

Anyone have any experience with those master built gravity series automatic charcoal grills.

https://www.masterbuilt.com/collect...ity-series-1050-digital-charcoal-grill-smoker

 

Looks like you have figured out that pooper. It's the cook, not the cooker type used. Good job.

 

I saw one last year at Home Depot... That's about all I know

 

Green beans, mashed taters.

 

Youtube has been my friend

 

No pictures... It was a test for sure. I am not crazy about the smoke output from the Walmart pellets I picked up. I do have a few bags of "competition" pellets coming. We will see if the flavor is worth the money.

I only did two racks of ribs on the Pit Boss for this cook, and I didn't do them well. They were a bit chewy to me, though no one at the table complained. The pooper is going to take some practice to get used to over my stick burner.

 

Wait.. which walmart pellets? I buy the Pit Boss brand pellets at Walmart and I have no issues with them.. I buy the 40 pound bag for $14.96 of the Competition Blend. Way cheaper than any other brand that I've seen.

Did you wrap the ribs or do anything special? Do you have notebook to write down what you did this time so you know what to change for the next time? Even a chewy rib can make for a great picture.

 

It is the Pit Boss fruit blend pellets. It could just be my expectations going from burning sticks to burning pellets. I'm used to a nice rope of smoke coming out of my smoker, and the Pit Boss just didn't have that. Maybe I need to push the pellet feed button harder or long, or there's or something else I didn't do, but a few more cooks and I'm sure I'll figure it out!

No, I've never wrapped my meat when cooking it, only when setting it to rest it in a cooler. Some people swear by wrapping their meat in foil or butcher's paper or whatever, but I've never had to before and probably never will.

 

you're not likely to ever get that smoke rope all the time.. and don't press the pellet feed button to try and get it.. the pellet smokers are like your oven.. they feed pellets when it cools down (or at start up) and then burns them to get hotter then feeds more as it's needed... you will see that the temp gauge fluctuates up and down.. this is normal.. and what messes up most people. If you put an oven safe thermometer on one of your grates you will see the temp stays at 225 (or whatever temp you have it set at) but the digital gauge on the smoker will swing higher and lower as it cycles through. You will see more smoke just after it dumps more pellets in and that tapers off as they burn though and then it all repeats.

The fruit blend is ok.. but none of the other "flavors" come in the 40 pound bags in my area so I stick to the Competition Blend.

It's ok to experiment with different styles such as wrapping or not.. and it is different between ribs and shoulders and briskets etc.

 

How about marinated rib eye kabobs. With grilled asparagus, simple caesar salad and a cold one.

 

Did the sake method on drums on the gasser this evening - a lot better than wings in the oven, but still not a go to I don’t think for me. Skins did come out great though. Maybe I’ll try it with a rub or something combined.

 

Howdy All,

Been awhile since I did any smoking or posting, but did some bacon today in my offset...


Finished:

Always an adventure.... I could not control the temps very well. Wanted to run about 165 but varied from 150ish to 190ish - Just had a hard time controlling the wood/charcoal. Was on for about 6 hours total. Gonna let it rest a couple days then fry some up!!!

 

7lb. Brisket, 4 day Pickle juice brine, homemade rub....not to much.
Weber Smokey Mountain 22 inch. Kingsford blue and applewood chunks.
275 -300 for 3 hrs, then 225 for7-8 hrs. 205 internal.
Starting at 4:30 am Thursday, pics to follow.

Will also be doing the 2LM PnP while smoking, Oh yeah, Smoking a nice 3.5 lb. Porketta too!

 

Pickle juice brine?

 

I save pickle juice for a brine.
Soaking fish in it before frying works great too, makes great fish tacos!

 

Try soaking wings in the pickle juice overnight. Smoke/ grill them .... awesome!