Food Smokers and Smoking Tips/Tricks/Techniques

I just want to taste his meat

 

Cooking for parties comes with a little pressure, especially if you're making money on it, but it is really rewarding. It is great seeing other people enjoy your BBQ.

What do you cook on, now? I have two UDS, one with a domed lid and two cooking racks, but since I'm cooking with one of my partners, we'll probably have 3 or 4 going, just because we can. I can cook for a LOT of people on two drums if it is brisket and pork shoulder. A little less yield per sq. inch of cooking space with things like chicken and ribs, though. The nice thing about them is that you can have different meats cooking at different temps with different woods. The downside is managing multiple smokers, but they are pretty low maintenance. They're also easy to transport.

That'll probably be my setup for quite a while until I can afford a nice, large cabinet style smoker.

 

This thread always delivers .

 

Sick sick sick.

This is a BBQ/smoker thread! It's all about meat.

Honestly I'd be willing to taste anybody's meat at least once. Ask any of my buddies, they'll tell you I'm pretty open it.

 

Couldn't resist, feel like being jooveenyle.

 

Don't taze me bro

 

Seeking a little advice on an expiremental idea for a wing contest I'm in this weekend.

I plan on making my own Daytona Buffalo Wing sauce from scratch that I've had a lot of compliments on.

I'm debating between cooking and smoking the wings first on the pit Barrel Cooker or oven baking them, maybe even fry them.

Do you think I run to much of a risk smoking them? Afraid of being too dry or the smoke being overpowering and not compelimenting the Daytona sauce well.

Also, does anybody have any kick ass wing sauce recipes that are not traditional? Wouldn't mind having two dogs in this fight.

 

Roughly how much brisket and ribs would you use for such sized crowd?

 

Still need to iron out the details on sides and such, but probably two ~15lb briskets and 8-10 racks of ribs. We'll do about 35 pieces of chicken, too. Unless the person putting on the event wants to have 50 full servings of every meat, in which case we'll bump it up a little.

 

I built my smoker out of 2 55gal drums. I would really like to buy a pull behind in the next couple months.

 

I smoke the wings for about 2 hours then I put them right into a fryer.

When I make a wing sauce I start with franks red hot and add to it.

 

Don't have any pitfaced yet but I have some tricks. Had to fight the wind but they turned out nom.

 

Because a cow only has one tongue.

 

With all that charcoal you have, you should get a nice 500 gallon propane tank. Saw a build online for one. Pretty sweet.

 

I've got the welder...

 

Sounds like we're in business then. I've recently priced some metal from a supplier down here in Savannah and their prices are great. For the frame, I can get 24' of 16ga 1" square for ~$20.

 

Paging Wing King @Cold Iron!

That's really cool. I want a similar setup to that, but for grilling (i.e. no offset box). Which trailer rigs are you considering?

I've done this a time or two before and they were fantastic. It is a really short bath in the fryer, though, so you have to be careful.

Looks good from where I'm sitting!