Food Smokers and Smoking Tips/Tricks/Techniques

13.5 hours and we're done.



Now to let it rest for a few hours.

 

Anything you bring is going to be good.


Just no saisons. Lol

 

I'm glad I'm learning to stop using the Texas Crutch so much and just let the meat ride.

 

Yes

And yes.
Twice for both.
Then I'd go check the smoker.

 

Nope wrapping in tinfoil to push through the stall faster.

I'm with greeneggs I like to let the meat push through itself especially for pork buts way different taste when wrapped

 

Thinking about building myself a smoker of the reverse flow style. I'd like it to be able to cook 2 pork butts or maybe a tad bigger. Anybody have any designs or general ideas to start with?

 

That looks damn good Greeneggs, may have to try a pork butt next. I was thinking ribs but maybe that...

 

Drummies, thighs, and Mac and cheese on my wsm.

 

This is a tritip that I made last weekend. 3 hours at 250f. The meat temped 160f. Foiled it and rested it for about 30 minutes. It sliced like a hot knife through butter.

 

I have a maverick 733 and I sleep on the couch so I don't wake the family all night. But I have a kamado and use lump coal and chunks of wood instead of logs. But once you get the air flow dialed in you can usually hold Temps for quite awhile.

 

Most meat is done taking smoke at 3 or 4 hours, so really is all about temp control after that. You have to learn your smoker to know how it will hold temps. Poultry takes even less time and needs even less smoke. You want smoke at the start of the cook, not the end.

 

Read up on blue bag Kingsford. Charcoal is for heat, smoke is for flavor. Here is an Amazon review about the wsm and the use of blue bag charcoal. Also amazingribs.com is a great resource.

http://www.amazon.com/review/R2BJ7GXCST6H7S

 

Bam. Money shot.

 

Smoke at the beginning is where smoke rings come from. It's a chemical reaction to the gasses in the cooker. Smoke at the end means the smoke sticks to meat that is already cooked and gives you a sooty flavor.

 

Since I don't have a proper smoker, I use a fuse method to keep the fire going for so long.

http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html

I do 2 briquettes wide, and every 2-3 apart I place one in the middle. I scatter wood chunks accordingly. Just make sure you're getting that wonderful blue smoke.

 

Still better than what I use. Lol

BTW, I fixed my messaging issue.

 

Bam asshole shot. Just kidding that looks awesome

 

Weber smokey mountain.