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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jul 15, 2012 at 8:17 PM
    #41
    t4daddy

    t4daddy Well-Known Member

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    Looking good Polyhead. I take I knife and make deep crisscross cuts so I can have even more surface area/bark. Cooks a little faster as well. If y'all guys want to get into cold smoking, look up A-Maz-n Smoke Generator. It's the tits. You could smoke cheese in a cardboard box if you've so desired. I use it in an electric smoker.
     
  2. Jul 15, 2012 at 8:22 PM
    #42
    Forster46

    Forster46 Very nice how much?

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    A preview perheps?
     
  3. Jul 15, 2012 at 9:14 PM
    #43
    JLee

    JLee The Man! Vendor

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    Soon :D
     
  4. Jul 15, 2012 at 11:50 PM
    #44
    toughtaco

    toughtaco Well-Known Member

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    YES!!! Everything looks good here. I am definitely getting into smoking this summer. I think I am going to do a couple racks of ribs and a shoulder tomorrow. I am going to check in on this thread for some more ideas.
     
  5. Jul 15, 2012 at 11:59 PM
    #45
    t4daddy

    t4daddy Well-Known Member

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    If you want plenty of ideas, recipe's and tips, slip over to smokingmeatforums.com
     
  6. Jul 16, 2012 at 6:51 AM
    #46
    BamaToy1997

    BamaToy1997 ASE Master Tech Vendor

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    OK, here are the pics from last night:

    My smoker in action:
    [​IMG]

    Here is a nice looking firebox. perfectly running at 250 Deg:

    [​IMG]

    After 4.5 hours at 250 Deg, we flipped her over to braze the bottom:

    [​IMG]


    [​IMG]

    Then sliced her up:

    [​IMG]


    And time to eat!!!

    [​IMG]
     
  7. Jul 16, 2012 at 7:05 AM
    #47
    toughtaco

    toughtaco Well-Known Member

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    Looks good!!!!
     
  8. Jul 16, 2012 at 7:06 AM
    #48
    RevAdam

    RevAdam Impressive Member

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    http://www.thebbqguru.com/categories/Build-a-control-package-here/

    There's my secret....

    And my smoker, in the background.... It's a chargriller stick pit. Works great, inexpensive, and I don't use it for a grill. It needs a few mods to bring it up to the level of way more expensive pits. Plenty of Youtube videos on how to modify them.

    I burn hardwood lump/comp briquettes/flavored chips.

    OutsideKitchen.jpg
     
  9. Jul 16, 2012 at 8:08 AM
    #49
    BamaToy1997

    BamaToy1997 ASE Master Tech Vendor

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    Coffee, the thing about controlling temperature is a bit difficult, but can be managed if you have a damper. the damper is the area at the firebox that allows you to control how much air is drawn into the firebox. Open it up to increase air-in, and to increase temperature. Close it some to decrease air-in, and to reduce temp. Don't close it off. That will starve it of air and put out the fire. Once you learn where to position your damper to get the right temperature, you will be fine. It takes time to learn your grill, and each grill is different.
     
  10. Jul 16, 2012 at 9:14 AM
    #50
    aficianado

    aficianado Well-Known Member

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    bama..that bouncing blondie is mighty distracting!!

    my coworker pruned all of his overgrown apple trees..i got a lifetime of wood for smoking. he was going to toss it. now he kept a cord for himself and is a smoking fool.
     
  11. Jul 16, 2012 at 9:40 AM
    #51
    toughtaco

    toughtaco Well-Known Member

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    That is just plain lucky, wood chunks arent cheap from the store. I am going to pick up some ribs and a shoulder shortly.
     
  12. Jul 16, 2012 at 9:43 AM
    #52
    aficianado

    aficianado Well-Known Member

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    a BAMF smoker may be the ticket!! i've considered driving to texas to buy one of the KLOSE smokers..my wife's eye-rolling killed the plan.
     
  13. Jul 16, 2012 at 9:45 AM
    #53
    toughtaco

    toughtaco Well-Known Member

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    I will have to check out Klose smokers..... I just have a Brinkmann original some n grill
     
  14. Jul 16, 2012 at 10:25 AM
    #54
    JLee

    JLee The Man! Vendor

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    Here is a little teaser :p

    [​IMG]

    Some of the specs just to get you :hungry:

    3/16th and 1/4" construction

    High heat powder coated black texture.

    Modular design for upgrading over time.
    IE main box,Fire box & vertical smoker box can be ordered over time as your skills and wallet increase.

    Optional removable fire box maze :cool:

    4 Big swiveling heavy duty castors "i hate only 2 swiveling castors"

    2 maybe 3 Different sizes for different budgets

    Custom options will be available.
     
  15. Jul 16, 2012 at 10:51 AM
    #55
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    Final verdict on this one was a little too dry. The 10 hours was just too much. The center ended up a little mealy, and I couldn't tell much of a difference in smoke flavor vs my usual method. Going back to 6 hours on the smoker and then an oven finish. Easier, more juicy, more consistent results in my opinion. Not that this shoulder couldn't be served at any BBQ restaurant - just not quite as good as usual.
     
  16. Jul 16, 2012 at 11:47 AM
    #56
    98tacoma27

    98tacoma27 :POOPCORN: Staff Member

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    I did a loin in the same manor and it was too dry also. I'm thinking 7-8 hours would have been sufficient.
     
  17. Jul 16, 2012 at 1:27 PM
    #57
    aficianado

    aficianado Well-Known Member

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    you guys adding moisture? like a pan of water near the heatsource?

    i always thought some spray nozzle spraying apple cider randomly at a smoking pork shoulder would be excellent. IIRC, once that crust forms on a piece of meat, and it starts to dry at the surface, you wont get anymore additional smoke flavor. the smoke is water soluble, so the surface needs to be wet for the smoke to work.
     
  18. Jul 16, 2012 at 1:33 PM
    #58
    JLee

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    I always have a dish of apple juice right next to the heat.
     
  19. Jul 16, 2012 at 1:50 PM
    #59
    RevAdam

    RevAdam Impressive Member

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    I spray my injection mix. Vinegar and Applejuice.

    I have cooked on a water cooker. To me, they make the bark mushy.
     
  20. Jul 16, 2012 at 3:34 PM
    #60
    toughtaco

    toughtaco Well-Known Member

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    I have a water bowl with usually water and white wine
     
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