Food Smokers and Smoking Tips/Tricks/Techniques

walmart wanted $51 for a brisket....I think they are catching on

nice...I picked up my measly 4 two packs, So I'll prob have enough till the next sale...

 

I picked up another 6 bags today.

 

Potatoes, breast quarters, and Scotch eggs.

 

Time to wrap your smoked meats

 

Mmmm

 

Do tell.

 

Got me 4 bags of the Kingsford today!

 

Holy hell, I hope that's real! I need it, now.

 

Tell what? Hard boiled egg, wrapped in breakfast sausage, coated in BBQ rub.. then cooked for an hour and coated in a thin BBQ sauce. Cooked for another hour.

 

Didn't end up smoking anything, had a sausage party instead

 

One of my favorite go too's. When you have a chance. Grind it 60/40 with some brisket. You can thank me later

 

Brisket is hella expensive here.

 

Oohh....I'm going to love this thread. We cook on our own take of Ugly Drum Smokers. A few tweaks to the basic design that we think improves the cooking and they're powder coated for durability. Been at it for 6 or so years pretty seriously. I began grilling another 10 years prior to that, though. 2015 was the year I dedicated to brisket. I cooked somewhere in the neighborhood of 125 briskets that year. That's quite a bit for a hobbyist in his backyard. I'm really happy with where my briskets are at. Ribs has been my latest focus, but with going back for my MBA, the time just hasn't been there like I hoped it would. Looking forward to participating more in this thread. Our team is Pitfaced BBQ, if you're interested. Our website kind of sucks and doesn't get a whole lot of updating. We're on Facebook as well at .



I'm the doofus in the middle:

Charcoal really isn't that expensive; especially for the amount of total energy you get out of a bag. It really depends on what you're cooking with, though. A big horizontal offset? You'll be feeding it splits. A cabinet smoker? Probably lump and/or wood chunks. A vertical like an UDS or WSM? Charcoal briquettes with some wood chunks is a great way to go. When you're cooking strictly with splits, you're feeding it pretty consistently. This inefficiency of stick burners is part of what keeps a pure wood fire from overpowering the food with smoke flavor, though. Different strokes. I burned splits in a vertical offset. Converted it to be able to cook with briquettes using the minion method (with wood chunks added), then sold it and went to UDSs and haven't looked back. It's remarkable how many of those things are out at competition, too.

I'm curious, though, why you soak your wood? It has no effect on the amount or type of smoke you get from the wood. All it does is add a barrier to the combustion step and, given that soaked wood will have varying levels of retained moisture, it is inviting another variable in to the mix and making consistent temperatures more challenging. There is a good read, here: http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html. It isn't hurting anything, but it will be an easier fire to tend to if you just use dry splits exclusively.

Wood fires are definitely nice for steaks. I like a cherry and mesquite mix. Pecan on occasion. I reverse sear, so the window is certainly tight. If the fire is hot enough, the fuel source doesn't matter much as far as the closing window of opportunity is concerned.

My man! 744 pounds back there. Ought to get me to the next sale .

 

I get it brutha! But the good thing is eggs and sausage are prices right. I do half to stand correct . The ratio is 80/20. I'm pretty sure the 60/40 dried it out...just the next time you come across a brisket or prime rib. Shave off 1lb and grind it(twice) with some quality sausage. Want to go all out? Throw a few eggs on raw for a few hrs. Then wrap them. Alot of win there.

 

Giving the angry pig something to do tomorrow. See you bastards in the morning!

 

My bad. How rude of me! Forgot the money muscle!

 

Why did I not think about adding casters? Brilliant!

Mike

 

Mine has caster (this is an older pic) under the bottom wood frame that I built Saw someone do it on YouTube

 

Morning kids

 

Dam your're shit is clean! Mines like a Glock with 20k rounds through it.