Food Smokers and Smoking Tips/Tricks/Techniques

You definitely need to add @Cold Iron 's no boil smoked mac and cheese recipe to your list.

 

Have a link to the instructions? I'd love to try.

 

@Cold Iron 's Famous Recipe

 

Nom nom.

 

My sis mentioned today I should have bought brick cheddar. The Lucerne shredded cheddar I bought melted like a McDonalds breakfast sandwich lol.

I appreciate the recipe. Will try it out!!

 

Yessir, that’s a mighty big Chomp on that bottom one for sure.

 

Smoker build is almost finished. Need to build 4 more racks & paint.
Test drove it today, worked good with a few complications but when I get it dialed in it should be Great!

 

Looks great! Question, Why the self tappers instead of welding it out?

 

Looks great! Did you calculate draw or wing it?

 

Bomb away ..... never gets old

 

Thanks, I bought the plans from smokerbuilder.net.

 

Thanks,
2 reasons,
1 I like the mechanical look of the screws I bought some 3/8" rubber caps to cover bolt heads when I paint.
2 welding 16ga with .030 fluxcore sucks! I like working outside on my patio rather than in the shop and it is always windy so mig is out. I welded all the inner panels but not very pretty.

 

Did some pork ribs, beef riblets and a small brisket yesterday.

 

Well, I pulled the trigger on a fan controller for my 26" Weber... Having some people over next week and I'm going to smoke some ribs. See how well this works.

 

My grill has been sacrificed to the scrap metal gods. I got an overhaul kit for the gas side since one of the burners was falling apart. Whole shebang was so rusted I only got some of the burners out, and all the sheet metal was crumbled through at the mounts anyway.

Absolutely lack of care on my end, I left it outside and through a couple winters, too. But between all that, the side burner was chock full of charcoal dust since I used that to start my chimney, etc etc - she had to go

I have the tabletop for now, won't replace the grill this year for a couple reasons. When I do it will probably be with a dedicated gas grill and just use the tabletop for smoking.

 

All this recent talk about the smoked mac and cheese recipe from @Cold Iron motivated me to whip up a batch today with Crawfish Tails and Andouille Sausage and some Cajun inspired seasonings.

 

SPG/MSG spare ribs with a smoke ring that aaaaaaaalmost touches in the middle.