Food Smokers and Smoking Tips/Tricks/Techniques

I'm with everyone else. I have a 14.5" WSM and its too small. I mean most of the time its ok but I can't do a rack of ribs without getting creative.

I can't even think of doing a brisket. I have tried to find one small enough... and I don't think they exist. I have yet to ask a butcher to cut me a 3-5 lb brisket which is what would probably fit.

Other than that small pork shoulders and tri tips are ok. Salmon I have to cut in half. One chicken maybe. Turkey breast works or a really small turkey. Like really small, less than 10lbs.

I really wish I'd bought the 18" but at the time I'd never smoked anything and I wasn't sure how often I'd use it. Now I smoke almost every free weekend...

On the positive side the 14.5" uses barely any fuel and maintains temp like a champ. I've done 12 hour smokes without having to add any fuel. And I can get 3-5 smokes out of one 18# bag of briquettes. I've though about bringing it on camping trips but I usually just cook with a grill over the campfire.

 

I hear for @phillstill 's birthday, he's going to smoke us all up some brisket.

 

I don't trust his thermometer...

 

I got the day off. My wife is making Venison backstrap stir fry for dinner.

 

I guess I could borrow an rtd thermocouple and transmitter from work.

I just automated a steam turbine generator last month. I think I can handle my smoker temps

 

I have pretty good results cutting brisket .I usually cut mine into 3 pieces.

 

I wanted to ask about cutting one, too, but I wasn't sure if it was sacrilige to cut a brisket.

I think I am pretty much sold on the 14 now.

 

I got way behind on this thread... I didn't know I could drool this much!

I would like to report that my garden yielded the 1st tomato today. BLT, done snarfed, pics? LOL!!!

 

I rebuilt one (little 600 psi ships service turbine generator) in the middle of the Mediterranean from the tech manual. Took way too long before the GE tech reps could get on board. Only took 3 days and nights straight LOL. Lost the oil pump and had to replace every bearing on the damn thing. The reps showed up in time to QA it and signed off on it

We calibrated all thermometers at least once a year in the engine room. Smoking and cooking, not so much LOL.

 

Check temp on each one so each piece can pull at desired temp. Also for turkey I spatchcock mine so cut in half and can do a whole turkey

 

Good lord, I'm cranking out maters like I've never seen this year.

 

Hell yeah. Brisket here, too!

 

Sure that setup is for tomatoes?

 

That's one complicated laundromat you have going on.

 

That's a lot of met you're going to make.

 

Don't give me that growing stuff crap, that is a new method for getting rid of the bodies isn't it?

 

scottalotacleaner

 

Trees on top, powder on the bottom?

 

DEAL ALERT!!!

DEAL ALERT!!!

2-pack of Kingsford original 18.6# bags for under $10 at Lowe's. Limit 2 2-packs per person so bring the kids.