Food Smokers and Smoking Tips/Tricks/Techniques

Loves me some hat pulled pork, fck the claws

Great ring.

 

Whatever works for you Dude. Not gonna bash here.

I'll make a suggestion though - try curling one rack up like a C and placing it on the rack, on edge not on the flat.

Now add another rack - because 2 is better than 1 - and make it like a 69 shape Ying/Yang style on the same rack

Cook in the usual way but enjoy twice as much ribs!

I'll bash a little after reading it all again:
Cal...'splains it.

Have fun

 

I've been looking for a snoker for days and finally found one.

Good deal?

 

Snokers are so rare... Be cool and gentle.

 

It has Tacoma wheels on it, doesn't it? Dream snoker right there...

 

Smoking a pork shoulder and some bacon balls today.

Maybe some wings later.

 

Here is a pic with the rub on the shoulder

 

Everything is on the smoker now.

 

What are the balls? Please explain your balls.

 

Meat on a stick. Fire. Good. Meat is always good on a stick, any meat on any stick.

 

How they gonna make decent Q if the sign says no smoking?

Thank you very much. I'll be here all week.

 

My balls are 80/20 ground meat rolled into the size of meatballs then I wrapped them in bacon. I smoked them for 2.5 hours during that time I was using the bbq sauce I made as a mop so they would dry out.

 

So the only seasoning was the mop sauce? And would they even dry out with the bacon wrap? Never done them before, asking for a friend.

 

So please don't shame me, lol. 2 weeks ago I was smoking some chickens and the grease pan caught fire. I know that's my fault for not cleaning it prior. It got so hot that the door bowed out. Once I noticed that, I hosed it with an extinguisher to put the fire out. Any tips or recommendations on what to clean it with? Or just clean it normally, light it up, and let the heat take care of it?

 

Depends on your smoker. I am doing chicken wings with a Vortex on the Weber kettle right now. When I am done and it cools I use a plastic putty knife and scrape the sides and dump the ash bowl. For porcelain coated steel like a Weber kettle or WSM a plastic putty knife is normally recommended. If it was uncoated steel or stainless I would just use a metal putty knife. And if it gets too cooked on I do even on the Weber. But if I stay ahead of it usually isn't a problem. Except in the winter when it freezes solid.

 

Clean looking 85 in the background. Do I spy a flatbed on it?

 

"Get them all" is the only acceptable answer. And any reason is a good reason.

Family portrait today. The other 18 was feeling camera shy and stayed in the garage.



And the 14 cannot be beat for everyday use.

 

I used the normal burger seasoning that I would use. I wanted to use the bbq as a glaze.