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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Jun 16, 2013 at 4:14 AM
    #701
    jeremy1ns

    jeremy1ns Gamecock Tacos

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    Do y'all find you get better results when cooking a rack of St. Louis ribs @ 225-240 low and slow 3-2-1 or hot and fast 300-350ish. I've done both and can't remember which I like better.
     
  2. Jun 16, 2013 at 4:16 AM
    #702
    95SLE

    95SLE Getting Ready for Summer

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    LOL You are too young to have memory problems. ;) That is for us old farts. IMHO both taste great. :D
     
  3. Jun 16, 2013 at 4:37 AM
    #703
    denmen

    denmen Well-Known Member

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    Tube steps, bull bar and KC Hilites, trifold bed cover, variety of shifter knobs, comparing LED strip options, lift possibilities (prob 2 inch), and exhaust mods to tune growling on low end...
    i prefer slow and low, if using the smoker all the way.
    of course, fast method is still a good alternative if it follows parboil and oven roast... to just add a more superficial smoke flavor afterwards...
     
  4. Jun 16, 2013 at 7:17 AM
    #704
    jeremy1ns

    jeremy1ns Gamecock Tacos

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    None yet, but its about to get rolling.
    I grill so much it all runs together!
     
  5. Jun 16, 2013 at 8:45 AM
    #705
    95SLE

    95SLE Getting Ready for Summer

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    So do I, all year long.
     
  6. Jun 16, 2013 at 8:51 AM
    #706
    toughtaco

    toughtaco Well-Known Member

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    grilling in the winter is the best
     
  7. Jun 25, 2013 at 11:45 AM
    #707
    MJR

    MJR Well-Known Member

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    I use Eggs. I do and like this best: Turbo Ribs (Sorry but I can't remember who I got this from.)
    350 indirect for 1hr 40 min.
    Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub
     
  8. Jul 19, 2013 at 6:54 PM
    #708
    PAlittlematty

    PAlittlematty "the soulless ginger"

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    Lookin for a sweet rub recipe. Something the whole family can enjoy. Some people don't like all the paprika and the spicy. Anyone have any suggestions?
     
  9. Jul 19, 2013 at 8:01 PM
    #709
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    No suggestions but remember that sugar burns, so you have to watch a sweet rub much more closely.
     
  10. Jul 19, 2013 at 8:03 PM
    #710
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    I did STL ribs last weekend at 220 for 4 or 5 hours and they turned out really dry. I use a metal egg. I agree that something like 325 for 2 hrs or so would be better.

    Now my pork shoulders, I run them low and slow for at least 6 hours of smoke before finishing in the oven overnight. They always come out stellar.
     
  11. Jul 20, 2013 at 5:47 AM
    #711
    Janster

    Janster Old & Forgetful

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    We've been using this:
    We would love to find a more 'custom' (not commercialized) rub - but this has been good for us for now.
    [​IMG]
     
  12. Jul 20, 2013 at 12:27 PM
    #712
    PAlittlematty

    PAlittlematty "the soulless ginger"

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    I don't let it get real hot. 250 at most. Monitor my temp constantly. The rub I used lastnight had a lot of brown sugar in it and never got really dark. Just the usual brown from smoke and the other spices. Has anyone ever tried a thinned down honey? I don't know that you could baste it or spray it on. Maybe mop it
     
  13. Jul 20, 2013 at 12:30 PM
    #713
    PAlittlematty

    PAlittlematty "the soulless ginger"

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    Maybe I'll give this stuff a go. I just bought a 276 gallon oil tank about 3 hours ago. I'm gonna turn that into a smoker/cooker. All wood fired. Unsure of how I wanna do the fire box setup yet though. I may do it behind so the heat is centered. Make the temp more even throughout
     
  14. Jul 20, 2013 at 12:43 PM
    #714
    LUSETACO

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    Try some apple juice in a squirt bottle.
     
  15. Jul 20, 2013 at 3:21 PM
    #715
    krap22

    krap22 Well-Known Member

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    [​IMG]

    Bologna done on the smoker. WOW! Is all I can say. It is delicious.
     
  16. Jul 21, 2013 at 12:10 AM
    #716
    Janster

    Janster Old & Forgetful

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    After about 2 hours in smoker, my husband wraps the ribs in foil. Inside the foil, he puts brown suger, squeezy butter, and honey and throws it back on the smoker for 2 hours.

    (we've been watching BBQ pitmasters too much)
     
  17. Jul 21, 2013 at 12:12 AM
    #717
    Janster

    Janster Old & Forgetful

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    Sounds like fun! Keep experimenting with different things and you'll find the recipe that you love!
     
  18. Jul 21, 2013 at 4:30 AM
    #718
    PAlittlematty

    PAlittlematty "the soulless ginger"

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    I've been watching that a bit lately myself. You can learn a lot from those guys
     
  19. Jul 21, 2013 at 11:01 AM
    #719
    BamaToy1997

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    Not the biggest photo in the world, but I am quite proud here. I have done ribs and pork and chicken, etc. This is my first brisket. Started the fires Saturday night at 11pm, and have been keeping the temp almost perfectly steady for the past 13 hours at 200-250 degrees. THAT was a chore, and I am exhausted. I usually only cook about 6 hours, so this is the longest I have kept that firebox going! What do you think? I still have 4 more hours to go! Inside temp was at 160 about 10 minutes ago.

    [​IMG]
     
  20. Jul 21, 2013 at 1:53 PM
    #720
    denmen

    denmen Well-Known Member

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    Tube steps, bull bar and KC Hilites, trifold bed cover, variety of shifter knobs, comparing LED strip options, lift possibilities (prob 2 inch), and exhaust mods to tune growling on low end...
    yesterday's smokin'... came out great!
    homemade dry rub (sugar, kosher salt, black pepper, paprika, garlic powder, cumin, gnd coriander, cayenne)
    3 hours total (prep and active), in BGE, only using regular kingsford charcoal (had some lying around, so went with it!)
    10 mins hot grid, direct heat in BGE (too lazy to setup plate setter for indirect heat), meat side down, managed to get nice color, not too dark, even with high sugar in dry rub,
    10 mins (bone side down, only seasoned with salt/pepper),
    45-50 mins foil wrapped, basted on Sweet Baby Ray's bbq sauce and
    finished for additional 15 mins,
    then 20 mins rest...

    why mess with ol' reliable, eh!?

    [​IMG]
     
    Last edited: Jul 21, 2013
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