Food Smokers and Smoking Tips/Tricks/Techniques

nope, no wrap here. Too much of a pain in the ass. I prefer to just let em cook.

 

im going to try and do some baby backs with no wrap today.

 

No wrap here, on anything except water pan. Almost all my cooks are at 225* except jerky and fish. Technically I don't have a water pan in my WSM I am using the heat shield. Wrapped in foil, no water.

 

I prefer the no name brand foil... nothin fancy about it Although, I have transitioned to no wrap for brisket. love the bark.

 

I won't wrap either! (Unless to get out of an extended stall on a pork shoulder)


Buddy of mine swears by it and I almost feel bad that I refuse to do it with ribs.

I've made a rack of ribs that were amazing by any standard with no aluminum foil wrap but have been struggling to duplicate...

I feel like I'm chasing the dragon at this point.

But I'm up for the challenge

 

Foil vs no foil
Fat up vs down


How many more fires can I stoke here?

 

Isn't it great?! As long as there's good food at the end and plenty of peekchurs for us to drool over... then it doesn't matter that everyone but me is wrong

In all actuality, I do like to mix it up almost every smoke, so I guess I really can't pick a side. But I'll try just about anything once.

 

I always feel my ribs are better the second day if I wrap my ribs. Who wants better ribs on the second day?

 

What is this 'second day' that you refer to??

 

Wood vs Charcoal vs Pellet





WSM vs BGE





Dry brine vs Wet brine





Baby back vs St. Louis vs Spareribs

 

Lies

 

[assuming we have leftovers]

 

i see your wood vs charcoal vs pellet.....

and raise you a lump vs briquette

 

This may trigger @scottalot

 

and dry brine vs wet brine..................vs no brine.

the only thing i put in brine is my pickles.

 

Pickles belong on hamburgers, or as a side with brisket.

 

Inject vs don't inject

Apply rub the night before vs apply right before cooking

Sauce your ribs vs don't sauce your ribs

Spritz vs no spritz

225* vs 275*

 

or on a plate of nashville hot chicken.

 

Man. I haven't had one of those in years.

Maybe tomorrow.

 

they'll be pickled peppers.. right? =D