Food Smokers and Smoking Tips/Tricks/Techniques

That is simply not correct.

If your fire is hot enough to consume wood and properly oxygenated, it will not produce creosote - aka: dirty smoke.

Dirty smoke (creosote) comes from distilling wood. Essentially, the fire is hot enough to melt impurities, but leaves the core wood structure behind. As the dirty smoke travels through a cool vessel (a bbq pit or grill) in its already cool nature, it deposits particulates (the gooey, sticky mess). It’s more commonly known as wood tar.

That’s the short of it.

Use properly seasoned wood, warm your cooking vessel up, and maintain proper airflow.

 

Pork butts came out superb. Barely fit on the top rack, but that's the way to go with the Pit Boss. Wrapped in butcher paper this time. This is definitely the way I will be smoking them from now on.

 

Got the flavor profile from the smoke much better from a few tips on here. Came out great. Overall 12 1/2 cook time.

Misses wants brisket which for me means a new smoker. My electric one only good for a Boston butt or ribs.

 

Guess it’s butt smokin season. 14 hours for this 8.5 lb Boston butt in my Traeger 780. Used apple pallets and a Texas style rub after applying a salt and pepper base. Came out great. I also trim the thick fat. Really great bark that kept in juices and flavor. Next time, I won’t wrap with foil because butts are leaner than a shoulder, especially if you trim the fat. Overall delicious though.

 

This belongs here. ,,,and it must have been a small brisket.

 

The past three days, whole spatchcock chicken, wild caught salmon, and good ole ribs

 

So good

 

Smoked meatloaf, smoked beans, jalapeño poppers and bacon/dillpickle pasta salad
All homemade

 

I've been dying to try a meatloaf on the smoker.

 

Do it. So easy

 

Consider it done.

 

That was my first attempt

 

Sounds good. I like putting red gravy on mine.
8 oz. of tomato sauce
2 tbsp of yellow mustard
2 tbsp of apple cider vinegar
2 tbsp of brown sugar
Obviously in a larger quantity

 

New smoker day! Got a killer deal on this Camp Chef Woodwind Pro. These smokers have a retractable box that sits on top of the fire pot. In it, you can put different pellets, charcoal, briquettes or wood chunks for extra flavor. There’s a butterfly type valve that opens and closes to expose it to flame. It’s also got a searing attachment with a 30,000 btu burner for reverse searing. Looking forward to getting to work on this bad boy!

 

Sautéed Apple, Onion w/Bacon.
Stuffed (w/smoke gouda) into some seared pork chops.
Rubbed in mustard, topped with spices and fresh rosemary.

Smoked @ 225°F for 1.5-2hrs.

 

One huge squirt of ketchup or BBQ sauce....as in you squeeze the bottle and hold for like 3 seconds...or you death the squeeze the thing and hold while looking dead into the person you're talking to in the kitchen for 20 seconds, and they're wondering if you're gonna stop?

 

This, and a perfect explanation.

 

Smoked a chicken and made a Cajun rice dressing w/ a roux. Soaked in brine for 2 hours, injected before and during. Butter under skin, and stuff with onion and fresh thyme.

Smoked for 3 hours at 225 and about 35 minutes at 350.

Most flavorful and juicy chicken I’ve ever eaten. 3 out of 10 difficulty, 10 out of 10 flavor (relative to chicken).

 

Butter under skin AND injected?
ooooh, that had to melt in your mouth!

 

and let me tell you, I felt it this morning